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The 

Health  Question 

Box 


or 


A  Thousand  and  One  Health 
Questions  Answered 


The 
Health  Question  Box 


OR 


A  Thousand  and  One  Health 
Questions  Answered 


By  J.  H.  KELLOGG,  M.  D.,  LL.  D. 

Medical   Director   of   the   Battle   Creek    Sanitarium;  Member   of 
the  Society  of  Hygiene  of  France ;  Author  of  "Neurasthenia," 
"Colon  Hygiene,"   "Hygiene   of  Infancy,"   "Autointoxi- 
cation,"   "The   Itinerary    of    a    Breakfast." 


BATTLE  CREEK.  MICH. 
MODERN  MEDICINE  PUBLISHING  GO. 

1920 


CopyrJflit   1917,   l$af6, 

BY 

J.  H.  KELLOGG 


Foreword 


For  more  than  forty  years,  the  writer  of  this 
volume  has  each  week  stood  before  an  audience 
of  invalids  at  the  Battle  Creek  Sanitarium  to 
open  a  popular  question  box.  During  a  longer 
period  the  writer  has  supplied  each  month  to  the 
monthly  journal,  Good  Health,  several  columns 
of  answers  to  correspondents.  Out  of  the  seventy 
or  eighty  thousand  questions  which  have  been 
thus  dealt  with  something  more  than  a  thousand 
have  been  selected,  which  with  their  answers, 
constitute  this  volume.  The  reader  will  natur- 
ally expect  to  find  the  subject  matter  of  this 
book  highly  practical  in  character,  and  in  this 
we  are  confident  he  will  not  be  disappointed. 
It  is  also  believed  that  the  range  of  topics 
considered  is  sufficiently  large  to  cover  in  a 
fairly  comprehensive  way  the  whole  subject  of 
practical  hygiene,  as  related  to  the  home  and 
individual. 

Any  reader  who,  in  consulting  this  volume,  is 
disappointed  in  not  finding  an  answer  to  the 
question  in  which  he  is  especially  interested,  is 
hereby  cordially  invited  to  ask  the  question  in  a 
letter  addressed  to  the  author  or  the  publishers 
who  will  at  once  endeavor  to  find  the  answer 
and  communicate  it  to  the  questioner,  and  will 
incorporate  the  question,  if  of  general  interest, 
in  the  next  edition  of  the  work,  or  another 
volume  of  similar  character.  J.  H.  K. 

October,  1917. 


PREFACE  TO  SECOND  EDITION, 

The  first  edition  of  this  work  was  quickly 
exhausted  and  it  has  been  for  some  months  out 
of  print,  waiting  for  the  needed  revision  to 
enable  it  to  represent  the  latest  advance  in  the 
rapidly  progressive  science  of  biologic  living. 
Several,  hundred  questions  have  been  added — 
together  with  many  illustrations  and  other 
changes  have  been  made  which  it  is  believed 
will  give  the  work  greatly  increased  interest  and 
value,  both  to  the  general  reader  and  the  student 
of  personal  hygiene. 

J.  H.  K. 

March,  1920. 


Illustrations 


Giving  the   Baby  a  Wet  Hand  Rub 28 

Anatomy  of  the  Oyster 29 

Cross-Section  of  ViUi  from  the  Small  Intestine. ...     46 
Cross-Section    of    Papilla    from    Back   of    Tongue 

Showing  Taste-Buds   at  A 46 

A    Section    of    the    Kidney,    Showing    Suprarenal 

Capsule    47 

The  Lungs,  Showing  Thyroid  Gland   47 

Moving   Pictures   of    the   Living    Stomach 86 

Kneading  the   Colon    87 

The  Temporary  Teeth 170 

The    Permanent  Teeth 170 

X-ray     of     Teeth,     Showing     Permanent     Teeth 

Crowding  Out  the  Milk  Teeth 171 

The  Heidelberg  Jaw   171 

Hygos  Tooth  Polisher  with  Paper 176 

Hygos  Polisher  with  Wood  Points 176 

Using  Hygos  Tooth  Polisher  177 

Starch  Granules  242 

Tapeworms  243 

Human  Cecum  and  Appendix  430 

Cecum  and  Appendix  of  Chimpanzee 430 

Ileocecal  Valve  431 

The  Inheritance  of  Alcoholism   446 

The  Bath  Exerciser,  or  Surf  Bath 447 

The  Intestinal  Organs  in  Normal  Position 494 

The    Internal    Organs    Displaced    by    Waist    Con- 
striction    494 

Flat  Foot  495 

Foot  Prints  of  Normal  and    Deformed   Feet 495 

The  Comfort  Chair 493 


12  ILLUSTRATIONS 

Abdominal  Supporter  492 

Tlic  Exercise  Table   498  501 

A  Hair  Turning  Gray 506 

Diseased  White  Blood  Cells 507 

Osteoclasts  Destroying  Bony  Matter 508 

A  Section  of  Renal  Tubule  Invaded  by  Macrophags  509 

Ncuronophags  Surrounding  Nerve  Cells 510 

Brain  Cell  Being  Devoured  by  Macrophags 511 

Air  Moistening  Device  for  Radiator 546 

Air  Moistening  Device  for  Furnace 547 

Age  Determination  by  X-ray 562,  563 

First  Aid  570,  571 

Fomentation  to  Abdomen  604 

Wet  Girdle 604 

The   Compress    605 

Giving  the  Baby  a  Hot  Blanket  Pack 606,  607 

Automatic  Exercise  Chair 618 

Fresh  Air  Sleeping  Arrangements 662,  663 

Nerve  Cells   668 

Rested  Cell,  Fatigued  Cell    6C9 

Electric  Vapor  Thermophore   894 


The 
Health  Question  Box 

OR 

A  Thousand  and  One  Health  Ques- 
tions Answered 
Artificial  Feeding  of  Infants 

Q.  What  is  the  best  plan  for  artificial  feed- 
ing of  infants? 

A.  Recent  experience  in  both  this  country 
and  Europe  justifies  the  claim  that  the  following 
simple  plan  of  artificial  feeding  may  be  relied 
upon  as  best  for  the  infant  as  well  as  the  simplest, 
least  expensive,  and  least  troublesome  to  the 
mother,  and  hence  most  practical  for  general 
use: 

During  the  first  year:  Number  of  feedings  in 
twenty- four  hours,  first  month,  8;  second  month 
6;  after  second  month,  5. 

Milk  Mixtures:  First  month,  one-third  milk, 
two-thirds  water,  with  two  ounces  malt  sugar 
to  the  quart.    One  ounce  gives  14  calories. 

Second  to  sixth  months,  half  water,  half  milk, 
with  two  ounces 'of  malt  sugar  to  the  quart.  One 
ounce  gives  17  calories. 

Third  quarter — 7th  to  9th  months — use  two- 
thirds  milk,  one-third  water,  two  ounces  of  malt 
sugar  to  the  quart.    One  ounce  gives  21  calories. 

Fourth    quarter — 10th    to    12th   months — use 


14  THE  HEALTH  QUESTION  BOX 

full  milk  with  addition  of  two  ounces  of  malt 
sugar  to  the  quart.  One  ounce  gives  25  calor- 
ies. 

Amt.  of      No.  of       Amt.  of        Calories 
Age  Weight  Food       Feedings    Feeding  Daily 


Birth 

7 

lbs. 

20  oz. 

8 

2y2   oz. 

350 

1  mo. 

9 

lbs. 

24  oz. 

6 

4   oz. 

400 

2  mo. 

10]/^ 

lbs. 

28  oz. 

5 

5^  oz. 

475 

3  mo. 

12 

lbs. 

30  oz. 

5 

6   oz. 

510 

4  mo. 

13 

lbs. 

32  oz. 

5 

6^  oz. 

545 

5  mo. 

14 

lbs. 

34  oz. 

5 

7   oz. 

575 

6  mo. 

15 

lbs. 

36  oz. 

5 

7%  oz. 

612 

7  mo. 

16 

lbs. 

32  oz. 

5 

6y2  oz. 

640 

8  mo. 

17 

lbs. 

33   oz. 

5 

7J^  oz. 

660 

9  mo. 

18 

lbs. 

34  oz. 

5 

8   oz. 

680 

10  mo. 

19 

lbs. 

28  oz. 

5 

5%  oz. 

700 

11  mo. 

20 

lbs. 

29  oz. 

5 

534   oz. 

7Z5 

12  mo. 

21 

lbs. 

30  oz. 

5 

6   oz. 

750 

Infants  under  one  year  should  not  take  more 
than  32  to  36  ounces  of  food.  In  changing  to 
stronger  diet,  that  is  from  half  milk  to  two- 
thirds  milk,  or  two-thirds  milk  to  full  milk,  the 
quantity  should  be  reduced  at  first.  After  the 
child  weighs  eighteen  pounds,  the  amount  may  be 
increased  one  ounce  of  the  full  milk  mixture  for 
every  six  ounces  that  he  gains  in  weight. 

Bottle  Fed  Babies 

Q.     Why  are    so  many  infants  bottle  fed? 

A.  The  manufacture  and  sale  of  "baby 
foods"  has  developed  into  an  enormous  in- 
dustry within  the  last  50  years.  The  maternal 
fount  is  drying  up. 

According  to  Holt,  "In  New  York,  at  least 
three  children  out  of  every  four  born  into  the 
homes  of  well-to-do  classes  must  be  fed  at  some 


THE  HEALTH  QUESTION   BOX  15 

Other  fount  than  the  maternal  breast."  A  pro- 
fessor of  entomology,  of  the  University  of  Cali- 
fornia, finds  an  analogy  between  the  human  race 
and  bees,  ants  and  some  other  insects.  He  in- 
sists that  the  increasing  number  of  women  who 
have  lost  both  the  instinct  and  the  capacity  for 
motherhood  is  evidence  that  there  is  developing 
in  the  human  race  a  neuter  type  corresponding 
to  the  worker  class  among  bees  and  ants.  In 
certain  parts  of  the  United  States  the  decay  of 
the  native  population  as  shown  by  diminished 
fertility  is  far  advanced.  For  example,  among 
native-born  New  England  wives  tlie  average 
number  of  children  is  only  2.7,  while  foreign- 
born  wives  have  an  average  of  4.4  children. 

Orange  Juice  and  Fruit  Purees  for  Infants 

Q.  Is  orange  juice  essential  in  the  feeding 
of  children  and  is  there  any  safe  substitute? 

A.  The  juice  of  sweet  oranges  is  an  import- 
ant, almost  essential,  aid  in  the  artificial  feeding 
of  infants.  Orange  juice  is  rich  in  vitamines. 
When  sterilized  milk  is  used,  orange  juice  is 
necessary  to  supply  the  vitamines  which  boiling 
destroys  in  the  milk  and  which  are  absolutely 
essential  for  the  healthy  development  of  the  in- 
fant. The  observations  of  Holt  and  others  show 
that  every  bottle-fed  child  requires  at  least  one 
ounce  of  orange  juice  when  cow's  milk  is  used. 
The  orange  juice  should  be  given  in  doses  of  one 
to  three  teaspoon fuls  at  intervals  during  the  day. 

When  sugar  and  cereals  are  used,  the  amount 
of   orange  juice   must   be  increased   in  proper- 


t6  THE  HEALTH  QUESTION  BOX 

tion  to  the  amount  of  sugar  or  cereals  added 
to  the  milk,  The  more  sugar  or  starch,  the 
more  orange  juice  is  needed. 

In  children  who  show  evidences  of  scurvy, 
four  or  five  ounces  of  orange  juice  must  be  given 
daily  to  supply  the  needed  vitamines.  It  is  now 
known  that  in  cases  in  which  it  was  formerly 
supposed  that  infgnts  were  suffering  from  an 
excess  of  cereals  in  the  food,  the  real  fault  was 
the  absence  of  vitamines  in  the  food.  Fine 
wheat  flour  and  prepared  infant  foods  are  lack- 
ing in  vitamines.  This  discovery  has  already 
been  the  means  of  saving  thousands  of  infant 
lives.  Every  mother  should  know  that  orange 
juice  is  highly  valuable  in  infant  feeding. 

Purees  of  ripe  fruit  such  as  sweet  apples, 
pears,  and  bananas,  prepared  by  pressing  the 
fresh  pulp  through  a  fine  colander,  are  exceed- 
ingly wholesome  and  useful  additions  to  the  diet- 
ary of  the  bottle-fed  infant.  Modem  physio- 
logical experiments  have  shown  the  necessity 
for  variety  in  foodstuffs,  especially  to  install  a 
full  supply  of  all  the  different  vitamines,  salts, 
and  other  elements,  the  essential  value  of  which 
has  only  recently  come  to  be  appreciated. 

Tomato  juice  and  the  juice  of  raw  swede 
turnips  are  also  efficient  as  means  of  preventing 
scurvy  in  infants.  To  a  very  young  infant  give 
a  teaspoonful  of  juice  (orange,  tomato  or  turnip) 
daily.  Every  two  months  increase  the  quantity 
by  a  teaspoonful  daily. 


THE  HEALTH  QUESTION  BOX  17 

Gomby's  Method  of  Infant  Feeding 

Q.  What  is  Comby's  method  of  infant  feed- 
ing? 

A.  By  this  method  the  infant  is  allowed 
daily  2}4  ounces  of  food  for  each  pound  of  its 
weight.  The  dilution  of  the  cow's  milk  is 
determined  by  the  child's  age,  making  the  age 
in  months  the  numerator  of  a  fraction  and  the 
next  month  the  denominator.  Thus  a  child  at 
one  month  would  receive  3^  milk,  at  two 
months  ^,  and  at  three  months  ^  milk.  In 
some  cases  greater  dilution  is  necessary.  There 
is  much  more  danger  from  too  concentrated  a 
milk  solution  than  from  a  too  dilute  solution, 
and  the  younger  the  infant  the  greater  the 
danger. 

Regurgitation  of  the  Food  in  Infants 

Q.  What  is  the  cause  of  regurgitation  of 
the  food  in  young  infants? 

A.  Regurgitation  often  occurs  when  the 
infant  is  fed  more  than  his  stomach  can  hold. 
His  food  should  be  diminished  in  quantity.  If 
he  is  breast  fed,  shorten  his  time  of  feeding  by 
a  few  minutes.  If  he  is  bottle  fed,  give  him  an 
ounce  or  two  less  food.  At  birth  the  stomach  of 
the  average  baby  is  only  capable  of  holding  six 
or  eight  teaspoonfuls.  It  gains  in  capacity  for 
food,  holding  about  half  an  ounce  per  meal  for 
each  month  of  life.  A  child  will  not  be  able  to 
retain  a  half-pint  nursing  bottle  full  of  food 
before  it  is  at  least  eight  or  ten  months  old. 

Children  should  be  trained  to  eat  slowly,  no 


18  THE  HEALTH  QUESTION  BOX 

matter  how  hungry,  or  what  important  matter 
is  pressing.  Much  better,  a  Httle  food  well 
masticated  than  a  hearty  meal  swallowed  in 
haste. 

Infants'  Stools 

Q.  What  should  be  the  appearance  of  the 
stools  of  a  young  infant? 

A.  The  color  of  normal  stools  from  chil- 
dren fed  on  cow's  milk  is  yellow,  but  not  so 
bright  a  yellow  as  the  stools  of  the  breast-fed 
child;  on  standing  exposed  to  the  air,  they  turn 
nearly  white  or  greyish-yellow.  If  carbohy- 
drates, gruels,  replace  cow's  milk  as  food,  the  yel- 
low colour  of  the  stools  is  more  intense. 

Lime  Water  in  Milk 

Q.  Is  the  addition  of  lime  water  to  milk 
beneficial  in  feeding  infants  ? 

A.  The  idea  seems  to  be  current  that  lime 
water  used  in  cow's  milk  is  a  valuable  addition 
to  the  baby's  diet,  and  will  prevent  rickets.  The 
impression  holds  that  the  baby  is  going  to  get 
needed  lime  out  of  the  lime  water. 

People  who  entertain  this  notion  are  entirely 
oblivious  of  the  fact  that  milk  itself  contains 
more  lime  than  does  lime  water.  This  lime 
is  held  in  solution  by  the  casein  of  the  milk. 
Another  important  difference  is  this,  that  the 
lime  of  the  milk  is  organic  lime,  organized  lime, 
lime  that  is  ready  to  be  assimilated,  whereas  the 
lime  in  the  lime  water  is  dead  lime,  mineral  lime. 
There  is  abundant  evidence  that  this  mineral 
matter  can  not  be  assimilated  by  the  body,  and 
very  little  of  it  can  be  used. 


THE  HEALTH  QUESTION  BOX  19 

Nor  is  this  all.  The  lime  water  may  do  harm. 
Lime  is  an  alkali ;  it  neutralizes  the  hydrochloric 
acid  of  the  gastric  juice,  and  so  injures  digestion. 
There  is  already  too  much  lime  in  cow's  milk 
for  the  baby's  needs.  The  milk  of  various  spe- 
cies of  animals  is  adapted  to  those  animals,  and 
the  amount  of  lime  in  the  milk  depends  on  the 
rate  at  which  the  young  animal  grows.  A  calf 
will  double  its  weight  in  six  or  eight  weeks,  but 
a  baby  requires  five  or  six  times  as  long  to  double 
its  weight,  so  the  calf  requires  four  or  five  times 
as  much  lime. 

Other  animals — dogs  and  rabbits,  for  example 
— that  double  their  weight  very  rapidly  have  as 
high  as  one  hundred  times  as  much  lim.e  as  there 
is  found  in  the  normal  food  of  the  baby.  Babies 
grow  very  slowly,  and  consequently  they  need 
but  little  lime.  Motlier's  milk  contains  only  three 
grains  of  lime  to  the  pint,  instead  of  twenty- 
six,  as  in  cow's  milk. 

Milk  in  its  ordinary  state  needs  dilution  for  the 
baby.  The  only  real  value  of  lime  water  is  to 
dilute  the  milk  and  this  is  far  better  done  by  the 
use  of  pure  boiled  water,  or  by  the  use  of  very 
thin,  well  boiled  and  strained  barley  or  oatmeal 
gruel. 

Fruit  for  Children 

Q.     May  fruit  be  given  to  little  children? 

A.  The  juice  of  any  ripe  fruit  may  be  given 
to  children  after  six  months.  The  idea  that  fruit 
is  dangerous  for  young  children  is  a  most  mis- 
chievous error.  Great  care  must  be  taken  that 
the  fruit  is  thoroughly  ripe.     In  case  of  very 


20  THE  HEALTH  QUESTION  BOX 

young  children  who  have  no  teeth,  and  who 
have  not  yet  learned  to  masticate  their  food 
thoroughly,  only  the  juice  should  be  given.  Older 
children  who  have  teeth  may  take  fruit  as  freely 
as  adults  without  injury.  Fruits  have  a  bene- 
ficial laxative  tendency. 

Orange  juice  in  teaspoonful  doses  may  be 
given  to  an  infant  at  any  age.  It  is  highly  nec- 
essary when  pasteurized  or  sterilized  cow's  milk 
is  given.  Tomato  juice  and  other  fruit  juices 
may  be  used  in  the  absence  of  oranges. 

Diet  for  Teething  Child 

Q.    What  is  a  good  diet  for  a  teething  child? 

A.  If  teething  begins  while  the  baby  is  still 
feeding  from  the  breast,  no  other  food  than 
mother's  milk  is  required.  At  ten  months  the 
normal  child  has  six  teeth. 

It  is  highly  important  that  the  food  should  at 
all  times  contain  an  abundance  of  lime. 

After  weaning,  food  which  is  rich  in  lime 
should  be  taken  at  every  meal.  Greens  and  root 
vegetables  finely  mashed  or  in  the  form  of  puree 
should  be  freely  used.  Graham  flour  bread  should 
be  used  instead  of  white.  Malt  sugar  should  be 
used  instead  of  cane.  Care  should  be  taken  that 
the  bowels  move  four  times  a  day.  Give  an 
enema  of  3  to  4  ounces  of  water  at  90°  F.  if 
necessary. 

Q.  Since  teething  is  a  natural  process  why 
do  derangements  of  digestion  so  commonly  ac- 
company it? 

A.  It  is  most  unfortunate  that  mothers  are  not 
better  informed.     Very  many  have  heard  that 


THE  HEALTH  QUESTION  BOX  21 

diarrhea,  mucous  discharges  and  other  bowel 
troubles  are  inevitable  results  of  dentition  and 
supposing  they  will  cease  when  the  teeth  are 
through  give  the  matter  little  concern,  unless  it 
assumes  so  grave  a  form  as  to  be  alarming. 
Even  then  the  fact  that  the  child  is  teething 
serves  as  an  apology  for  its  serious  condition. 

Every  one  who  has  the  care  of  an  infant  should 
understand  that  teething  is  a  normal  process  and 
not  a  disease,  that  it  is  not  needful  for  the 
bowels  to  be  out  of  order  and  loose  when  the 
child  is  teething,  and  that  bowel  disorders  of 
infancy  are  usually  the  result  of  taking  spoiled 
or  unclean  food,  too  much  food,  meat,  or  food 
in  lumps  that  the  child  cannot  masticate. 

Teething  is  not  of  itself  a  potent  cause  of  dis- 
ease; while  it  may  intensify  the  effects  of  bad 
food,  bad  water,  foul  air,  extremes  of  heat  and 
cold,  and  the  hke,  vet  these  causes  are  responsible 
for  the  mortality  of  infants  at  the  teething  period 
as  well  as  at  every  other  age.  This  is  an  important 
fact  to  remember,  as  these  conditions  are  all  more 
or  less  preventable. 

Weaning 
Q.     At    what     age     should     an    infant    be 
weaned? 

A.     Nine  to  ten  months. 

When  to  Vary  an  Infant's  Food 

Q.  When  may  food  properly  be  given  in 
connection  with  the  mother's  milk? 

A.     A   moderate    amount   of   prune   juice  or 

orange  juice  diluted  with  boiled  water  may  be 


22  THE  HEALTH  QUESTION  BOX 

given  to  a  six  months'  old  baby.  To  a  baby  who 
is  well  nourished  and  thriving  on  mother's  milk, 
absolutely  no  other  food  should  be  given  but 
strained  fresh  fruit  juices  until  after  the  child  is 
weaned. 

How  Much  Should  a  Child  Eat? 
Q.     Hov\r    many    calories    should    a    child 
weighing  eighteen  pounds  take  daily? 

A.  A  child  must  have  not  less  than  fifty 
calories  per  kilogram  of  the  body  weight.  We 
may  say  twenty-five  calories  to  the  pound  of  body 
weight.  This  is  the  minimum  for  growth.  The 
child  really  needs  more  than  that.  A  child  weigh- 
ing eighteen  pounds  ought  to  eat  about  six  to 
eight  hundred  calories  a  day. 

First  Cereal  Food  for  Babies 
Q.     What  is  the  best  cereal  food  for  a  baby 
beginning  its  second  year,  and  that  is  being 
weaned  from  a  malt  sugar  and  milk  formula? 

A.  Rice  gruel,  potato  gruel,  and  wheat  meal 
gruel  are  the  best  farinaceous  foods  for  an  in- 
fant. The  diet  should  never  be  confined  to 
cereals,  as  this  class  of  foodstuffs  is  deficient  in 
alkaline  salts,  v/hich  are  quite  essential  for  grow- 
ing infants. 

Pasteurized  Milk  and  Scurvy 
0.     Does  pasteurizing  or  boiled  milk  pro- 
duce scurvy? 

A.  For  some  years  there  has  been  a  warm 
discussion  among  physicians  respecting  the  dan- 
ger of  scurvy  from  the  use  of  sterilized  or  pas- 
teurized milk.    Many  have  claimed  that  pasteur- 


THE  HEALTH  QUESTION  BOX  23 

izing  does  not  devolve  the  risk  of  scurvy,  while 
a  few  have  maintained  that  even  sterihzing  the 
milk  by  'boiling  was  perfectly  safe.  Recently, 
however,  several  outbreaks  of  scurvy  among  in- 
fants have  been  reported  which  were  traced  to 
the  use  of  cows'  milk  which  had  been  pasteur- 
ized at  less  than  146  degrees  Fahrenheit. 
Recent  laboratory  research  has  shown  conclu- 
sively that  the;  nutritive  principle  in  foodstuffs 
which  prevents  scurvy  is  destroyed  by  heating. 
It  is  now  evident  that  the  only  safe  plan  to  be 
followed  in  the  artificial  feeding  of  infants  is  to 
make  use  of  certified  milk,  that  is,  cows'  milk 
which  has  been  produced  under  conditions  which 
insure  freedom  from  harmful  contamination. 
The  cows  must  be  tested  for  tuberculosis  by 
skilled  experts,  and  the  methods  of  obtaining  and 
preserving  the  milk  must  be  such  as  will  insure 
the  utmost  cleanliness  and  protection  from  con- 
tamination with  bacteria  from  the  body  of  the 
cow  or  from  atmospheric  dust. 

When  certified  or  clean  milk  is  temporarily  un- 
obtainable, pasteurized  or  sterilized  milk  may  be 
used  for  a  time  with  comparative  safety  pro- 
vided lemon  juice,  orange  juice,  tomato  juice, 
or  the  juice  of  the  sweet  turnip  is  used. 

Diet  for  Child  of  Two  Years 

Q.  What  is  the  best  diet  for  a  two  year  old 
child? 

A.  Fresh  fruits,  stewed  fruits,  purees  of 
vegetables  and  cereal  foods  are  suited  to  the 
child's  wants  and  with  milk  and  cream  are  cap- 
able of  supplying  all  its  nutritive  needs.     The 


24  THE  HEALTH  QUESTION  BOX 

best  cereal  preparations  are  wheat  flakes, 
shredded  wheat  biscuit,  oatmeal,  cracked  wheat, 
rice,  graham'  bread.  Potato  and;  other  vege- 
table purees,  and  purees  of  fresh  or  stewed  fruit 
should  also  constitute  a  considerable  part  of  the 
dietary.  Malt  sugar  should  be  used  freely  with 
cereals  and  fruits,  but  cane  sugar  should  be 
avoided.  It  is  an  unwholesome  sweet,  even  for 
adults  in  other  than  very  small  quantities,  and 
often  produces  decidedly  injurious  and  even 
poisonous  effects  in  young  children. 

Children  should  be  taught  to  drink  frequently. 
Three  to  four  ounces  of  water  should  be  given 
several  times  a  day  between  meals. 

Most  of  the  various  popular  infant  foods  are 
objectionable,  as  their  exclusive  use  leads  to 
rickets  and  malnutrition. 

iPastry,  candies,  ice  cream  and  soda  water 
drinks,  should  be  avoided  by  young  children. 

Tea,  coffee,  chocolate,  and  coca  cola  contain 
caffeine  which  is  productive  of  great  harm.  A 
cup  of  coffee  contains  twice  as  much  uric  acid  or 
its  equivalent,  as  does  the  same  amount  of  urine. 
These  harmful  drinks  should  never  be  given  to 
children  at  any  age. 

Children  should  be  taught  from  the  first  to 
masticate  their  food  thoroughly.  This  is  highly 
important,  as  the  habit  of  mastication  formed  in 
childhood  is  likely  to  be  maintained  throughout 
life. 

Regularity  of  meals  is  also  highly  important. 
Upon  regularity  of  meals  depends  regularity  of 
bowel  action.  Food  is  the  natural  laxative.  When 
food  is  taken  between  meals  or  at  irregular  in- 


THE  HEALTH  QUESTION  BOX  25 

tervals,  digestion  becomes  disturbed,  normal 
bowel  action  is  interrupted,  and  numerous  evils 
result.  It  is  especially  important  to  avoid  taking 
food  at  too  frequent  intervals.  When  food  is 
received  into  a  stomach  which  contains  undi- 
gested food,  serious  indigestion  is  certain  to  re- 
sult. 

Vomiting  in  Infants 
Q.     How  may  one  prevent  a  three  months' 
old  baby  from  vomiting  its  food  very  soon  after 
eating? 

A.  Those  who  handle  the  little  one  are  often 
to  blame  for  its  misfortune.  Tossing  the  baby 
up  and  down,  jogging  it  upon  the  knee  or  plac- 
ing it  over  the  shoulder  and  patting  it  upon  the 
back  just  after  its  meal  are  abuses  which  con- 
duce to  make  it  throw  up  its  food. 

If  a  baby  has  a  tendency  to  vomiting  soon  after 
eating,  it  should  be  allowed  to  remain  quietly  in 
a  recumbent  position  for  a  time. 

More  than  likely  the  cause  is  a  too  large  in- 
take of  food,  or  too  rapid  feeding. 

Non-Flesh  Diet  Best  for  Children 

Q.     Should  children  be  allowed  to  eat  meat? 

A.  Professor  Sherman  of  Columbia  Univer- 
sity, an  able  physiologist,  several  years  ago  called 
the  attention  of  the  profession  to  the  fact  that 
meat  is  lacking  in  lime  salts,  and  consequently  is 
not  a  suitable  food  for  children.  Professor 
Sherman's  statements  are  based  upon  the  results 
observed  in  experiments  upon  animals.  His  ob- 
servations fully  confirm  the  views  of  Dr.  Joseph 


26  THE  HEALTH  QUESTION  BOX 

Winters,  an  eminent  physician,  who  a  few  years 
ago  presented  to  the  profession  an  able  and  in- 
teresting essay  entitled  "The  Meat  Habit  in  Chil- 
dren." Dr.  Winters  maintained  that  one  of  the 
most  evil  consequences  of  the  early  use  of  meat 
by  children  ''is  the  loss  of  relish  it  creates  for 
the  physiological  foods  of  childhood — milk, 
cereals  and  vegetables."     Said  Dr.  Winters: 

"A  child  that  is  allowed  a  generous  meat  diet 
is  certain  to  refuse  cereals  and  vegetables.  Meat, 
by  its  stimulating  effect,  produces  a  habit  as 
surely  as  does  alcohol,  tea,  or  coffee,  and  a  dis- 
taste for  less  satisfying  foods.  The  foods  which 
the  meat-eating  child  eschews  contain  in  large 
proportions  certain  mineral  constituents  which 
are  essential  to  bodily  nutrition  and  health,  and 
without  which  the  processes  of  fresh  growth  and 
development  are  stunted." 

Dr.  Winters  attributes  to  the  use  of  meat  many 
of  the  disorders  to  which  children  are  subject, 
particularly  incontinence  of  the  urine,  rheu- 
matism, chorea,  rheumatic  inflammation  of  the 
tonsils,  night  terrors,  urticaria,  anemia,  convul- 
sions, and  even  epilepsy. 

Dr.  Winters  insists  that  "there  is  more  so- 
called  nervousness,  anemia,  rheumatism,  valvular 
disease  of  the  heart,  and  chorea  at  the  present 
time  in  children  from  an  excess  of  meat  and  its 
preparations  in  the  diet  than  from  all  other  causes 
combined." 


THE  HEALTH  QUESTION  BOX  27 

Board  of  Health  Condemns  Meat  for 
Children 

Q.  Some  popular  writers  highly  recommend 
meat  as  a  diet  for  young  children.  Is  there  a 
scientific  basis  for  such  a  recommendation? 

A.  By  no  means.  There  are  many  reasons 
why  meat  should  be  condemned  as  an  article 
of  food  for  children,  even  more,  plausible  than 
for  adults.  The  Maine  State  Board  of  Health, 
in  one  of  its  monthly  bulletins,  speaks  thus  upon 
the  subject: 

"Meat  becomes  a  part  of  the  diet  of  many 
children  much  earlier  than  it  should.  Of  all 
protein  foods  (tissue  building  foods)  meat  is 
the  most  liable  to  putrefaction  in  the  intestines, 
and  meat  protein  is  no  better  for  growth  than 
milk  protein,  and  is  much  poorer  than  milk  in 
valuable  mineral  salts  which  are  needed  for  the 
building-  of  bones  which  may  safely  support  the 
weight  of  the  growing  body.  Another  reason 
why  meat  should  be  excluded  from  the  diet  of 
the  child  until  much  later  than  the  close  of  the 
second  year,  is  that  on  account  of  its  higher 
flavor,  there  is  danger  that  the  child  may  refuse 
to  take  milk,  which  would  be  unfortunate. 
Even  at  the  present  unreasonably  high  price 
for  milk,  the  money  spent  for  it  v^ill  bring 
more  tissue  building  material  for  the  growing 
child  than  it  would  if  spent  for  meat." 
Diet  for  Nursing  Mother 

Q  What  is  the  proper  diet  for  a  nursing 
mother? 

A.  Nursing  mothers  should  make  free  use  of 
fruits   and    fresh  vegetables,   avoiding   strongly 


28  THE  HEALTH  QUESTION  BOX 

flavored  vegetables,  such  as  onions  and  garlic. 
Tea,  coffee,  wine,  beer,  condiments,  cocoa,  pickles, 
rich  gravies,  sweet-breads,  fish,  and  oysters 
should  be  altogether  avoided  by  the  mother.  It  is 
best  also  to  avoid  flesh  meat.  All  kinds  of  meat 
foods  are  contaminated  with  bacteria  and  promote 
intestinal  autointoxication,  through  which  the  in- 
fant as  well  as  the  mother  may  be  poisoned. 

The  diet  should  be  bulky;  that  is,  it  should 
contain  a  large  amount  of  indigestible  residue. 
The  best  foods  for  bulk  are  lettuce,  carrots,  beets, 
greens,  spinach,  huckleberries,  raspberries, 
prunes,  figs,  apples,  apricots,  graham  bread, 
shredded  wheat  biscuit,  wheat  flakes,  cracked 
wheat,  rye  bread,  ripe  olives,  and  bran.  Oranges 
are  excellent,  and  also  fruit  juices  of  all  sorts,  be- 
cause of  the  fruit  sugar  and  acids  which  they 
contain. 

Care  should  be  taken  to  keep  the  bowels  freely 
open.  They  should  move  three  or  four  times  a 
day,  or  at  least  after  every  meal.  If  necessary, 
the  enema  should  be  used,  employing  one  to 
three  pints  of  water  at  a  temperature  of  80°  F. 

The  amount  of  fat  should  be  increased  about 
twenty-five  percent  above  that  ordinarily  re- 
quired. The  amount  of  protein  should  be  fifty 
per  cent  greater.  A  tablespoonful  of  bran  should 
be  taken  at  every  meal. 

Certain  foods  tend  to  increase  the  flow  of 
milk.  This  is  particularly  true  of  malt  sugar, 
of  the  whole-grain  cereals,  cracked  wheat,  oat- 
meal, free  water-drinking,  and  the  free  use  of 
juicy  fruits.  Not  less  than  three  or  four  pints 
of  water  should  be  taken  daily,  in  addition  to  the 
liquids  taken  with  the  meals. 


Bathing   Arm 


Bathing    Chest 


Bathing  Leg 
Giving  the  Baby  a  Wet-Hand  Rub 


Plioto  from  Dr.  Hugh  M.  Smith. 

Anatomy  of  the  Oyster 
"It  is  an  astonishing  biological  fact  that  in  some  species  of 
oyster  each  sex  is  represented  by  a  different  individual  as  in 
the  oyster  of  the  Atlantic  Coast  of  North  America;  while  in 
other  species  both  sexes  are  united  in  one  individual — the  male 
stage  alternating  v/ith  the  female,  as  in  the  common  oyster  of 
the  Atlantic  Coast  of  Europe." 

(See  page   144) 


THE  HEALTH  QUESTION  BOX  29 

Almonds,  peanuts  and  nut  preparations,  par- 
ticularly Malted  Nuts  and  Protose,  are  useful 
in  promoting  the  flow  of  milk.  Experiments 
made  by  Dr.  Hoobler  of  Detroit  showed  nuts 
and  nut  preparations  to  be  superior  to  all  other 
foods  for  this  purpose.  He  found  Malted  Nuts 
particularly  useful. 

Cold  Baths 

Q.  To  how  young  a  child  may  cold  baths 
be  given? 

A.  Babies  should  not  be  given  very  cold  baths. 
Water  at  90°  F.  is  cold  enough  for  a  young 
baby.  The  temperature  of  an  infant's  bath 
should  at  first  be  about  100°  F.,  since  to  its 
sensitive,  velvety  skin  even  this  temperature  will 
seem  cool ;  it  should  however  be  lowered  five  or 
ten  degrees  at  its  conclusion;  and  the  general 
temperature  should  be  gradually  lowered  from 
week  to  week  until,  when  the  child  is  six  months 
old,  water  of  90°  to  95°  F.  in  winter  and  85°  F.  in 
summer  may  be  employed.  With  most  children 
under  four  years  it  is  well  to  begin  the  bath  at 
about  the  temperature  of  the  body  if  a  tub  bath  is 
used,  and  at  its  close  cool  the  water  until  the 
temperature  is  80°  or  85°  F.,  or  end  the  bath  with 
a  very  short  but  not  forcible  spray  of  cool  water. 

Children  under  seven  do  not  well  bear  the 
application  of  very  cold  water.  A  temperature 
ranging  between  70°  and  80°  F.  will  produce  suf- 
ficiently strong  impressions  to  develop  a  good 
reaction  in  children  under  seven  years.  An  older 
child  may  enjoy  a  bath  at  lower  temperature. 


30  THE  HEALTH  QUESTION  BOX" 

The  Pacifier 

Q.  Can  there  be  any  harm  in  the  use  of 
the  "soother"  if  it  is  cleansed  each  time  before 
being  introduced  into  the  baby's  mouth? 

A.  The  "soother,"  "consolation  nipple,"  or 
"pacifier,"  as  it  is  variously  termed,  has  long 
been  conceded  to  be  one  of  the  most  common 
means  whereby  harmful  germs  are  introduced 
into  the  mouth  of  a  child  allowed  to  use  it. 

The  effects  of  the  unnatural  and  prolonged 
sucking  are  different  with  different  children,  de- 
pending upon  the  way  in  which  the  child  draws 
on  the  nipple. 

The  worst  effect  that  is  laid  at  the  door  of 
the  "consolation  nipple"  is  the  scourge  of  ade- 
noids that  now  assails  almost  all  children  in 
civilized  countries. 

A  series  of  experiments  undertaken  to  seek 
out  the  causes  of  the  prevalence  of  this  disease 
resulted  in  the  demonstration  that  the  rubber 
nipple  used  as  a  pacifier  is  one  of  the  most  active 
causes  of  disease  that  modern  children  encounter. 

Outdoor  Sleeping 

Q.  How  early  in  life  may  a  winter  baby 
sleep  out  of  doors? 

A.  The  writer  has  known  several  instances 
in  which  babies  two  or  three  months  old  were 
placed  to  sleep  several  hours  daily  in  the  open 
air  even  in  quite  cold  weather,  not  only  without 
injury,  but  with  much  apparent  benefit. 

Caution  must,  of  course,  be  taken  to  wrap  the 
little  one  so  warmly  with  a  light  woolen  blanket 


THE  HEALTH  QUESTION   BOX  31 

that  he  cannot  possibly  become  chilled.  In  very 
cold  weather  the  face  may  need  a  light  covering 
with  the  exception  of  the  nostrils,  to  which  the 
fresh  air  should  always  have  free  access.  The 
sleeping  arrangements  should  be  such  as  to  fully 
protect  from  winds  and  stormy  weather.  A 
rather  deep  laundry  basket  well  lined  with  warm 
blankets  and  placed  in  a  sheltered  position  on  a 
covered  veranda  serves  well  for  an  infants'  bed 
for  outdoor  day  time  naps.  The  same  serves  well 
also  for  night  sleeping.  There  should  always  be 
a  conveniently  accessible  warm  room  to  which  the 
mother  can  remove  the  child  for  any  attention 
needed  during  the  night. 

Thumb  Sucking 

Q.  Is  thumb  sucking  harmful  to  a  baby? 
If  so,  how  can  it  be  prevented? 

A.  This  practice  tends  to  produce  certain  de- 
formities of  the  teeth  and  jaws  and  perhaps  still 
more  serious  injury.  Various  measures  of  pre- 
vention have  been  adopted.  The  hands  may  be 
encased  in  mitts. 

Various  other  plans  have  been  tried,  such 
as  washing  fingers  with  a  strong  solution  of 
quassia  chips,  which  has  an  intensely  bitter 
flavor.  The  surgical  instrument  dealers  have  an 
aluminum  covering,  very  light  in  weight,  that 
goes  over  the  hands  and  fastens  about  the  wrist. 
The  movements  of  the  hands  are  not  at  all  re- 
stricted. After  wearing  this  shield  for  a  few 
weeks,  the  thumb-sucking  habit  will  be  entirely 
broken. 


32  THE  HEALTH  QUESTION  BOX 

Still  another  method  is  to  place  a  rather  stiff 
bandage  about  the  middle  of  the  arm  so  as  to 
make  it  impossible  for  the  child  to  bend  the  el- 
bow sufficiently  to  reach  the  mouth.  These  re- 
stricting means  ought  not  to  be  continued  so 
long  as  to  interfere  with  the  proper  development 
of  the  hands  and  arms. 

The  Baby  in  Hot  Weather 
Q.     What  is  the  best  method  of  protecting 
a    baby    from    the    injurious    effects    of    hot 
weather? 

A.  Give  him  cool  sponge  baths  or  neutral 
baths.  The  child  a  year  or  more  of  age  may 
be  allowed  short  periods  of  play  in  bath  tub 
in  water  at  a  temperature  of  94°  F.  Play  things 
that  float,  basins  with  which  he  can  dip  water, 
etc.,  will  make  the  time  pass  rapidly. 

Vary  the  amount  and  kind  of  his  clothing  to 
suit  the  temperature.  Two  or  three  times  a  day 
remove  all  the  clothing  and  allow  the  child's 
body  to  be  fully  exposed  to  the  light  and  air  at 
a  room  temperature  of  75°  to  80° F.  for  half  an 
hour.  Be  careful  to  avoid  chilling.  Sunbaths 
are  very  beneficial.  They  should  be  of  short 
duration ;  at  first,  five  to  ten  minutes ;  later,  half 
an  hour  or  longer. 

Give  him  plenty  of  fresh  air  night  and  day. 
However,  don't  compel  him  to  lie  all  the  time 
tightly  bundled  up  in  his  cab  among  fluffy 
feather  pillows.  Provide  him  a  comfortable 
mattress  in  some  cool  place  where  he  can  lie 
straight  and  stretch  and  kick  at  will. 

Protect  him  at  all  times  from  flies,  mosquitoes 


THE  HEALTH  QUESTION   BOX  33 

and  other  tormenting  insects,  and  from  floor  dust 
and  dirt. 

Give  him  often  a  drink  of  cool  water,  from  a 
source  known  to  be  pure  or  of  water  which  has 
been  freshly  boiled,  cooled  and  kept  in  a  bottle. 

Have  stated  times  for  feeding  and  feed  regu- 
larly, not  whenever  the  baby  cries.  Avoid  over- 
feeding, especially  in  hot  weather. 

If  not  breast-fed,  feed  by  schedule  or  quantity 
according  to  age,  as  directed  by  some  competent 
authority.     (See  page  14). 

Use  only  certified  or  pasteurized  milk  and  ex- 
ercise the  greatest  care  as  to  cleanliness  in  every 
particular,  and  especially  screen  the  food  from 
dust  and  flies.    Give  orange  juice  daily. 

Discard  pacifiers ;  they  are  always  a  source  of 
injury  to  the  little  one. 

Don't  use  soothing  syrups,  or  any  patent 
nostrums. 

If  the  baby  is  ailing,  call  a  trained  nurse  or 
physician  to  direct  its  care. 

Eflfect  on  Children  of  Parents'  111  Health 
Q.     Does    the    ill    health    of    parents    im- 
mediately affect  their  children? 

A.  Modern  biologic  investigations  have 
shown  that  heredity  is  not  responsible  for  much 
that  is  charged  to  its  account.  Pinard,  the 
eminent  French  gynecologist,  investigated  twenty- 
three  cases  of  families  in  each  of  which  there  was 
a  single  idiot,  imbecile,  or  degenerate  child,  with 
other  healthy  children.  In  twenty-two  cases  he 
was  able  to  find  a  cause  for  the  defective  child 
in  the  illness  shortly  before  conception  of  one  or 


34  THE  HEALTH  QUESTION  BOX 

both  parents  from  rheumatism,  influenza,  jaun- 
dice, gout,  or  typhoid  fever. 

These  facts  emphasize  anew  the  importance 
of  applying  to  the  human  race,  so  far  as  possible, 
those  great  biologic  facts  and  principles  which 
have  been  found  of  such  great  value  in  the  im- 
provement of  breeds  of  horses,  cows,  and  other 
domestic  animals.  The  neglect  of  these  laws  is 
developing  an  increasing  population  of  defectives. 
Lunatic  and  feeble-minded  asylums  are  multiply- 
ing faster  than  the  increase  of  population 
warrants.  The  race  is  deteriorating  for  lack  of  at- 
tention to  the  plainest  teachings  of  science.  The 
gospel  of  right  living  must  be  taught  for  the 
benefit  of  the  unborn  as  well  as  of  the  living. 

Birth  Mark 

Q.  What  can  be  done  for  the  so-called 
mother's  mark? 

A.  These  are  of  various  kinds:  1.  Raised 
brown  spots,  known  as  moles;  2.  Brown  spots 
producing  hair;  3.  A  tumor  composed  of  en- 
larged blood-vessels,  constituting  the  true  "port 
wine"  or  "mother's  mark."  These  marks  do  not 
originate  in  ante-natal  influences,  as  many  per- 
sons suppose.    Their  origin  is,  however,  obscure. 

Electrolysis,  radium,  and  carbon  dioxide  ice, 
are  all  efficient  measures  for  removing  these 
blemishes.  Carbon  dioxide  ice  is  the  simplest 
and  best  means,  but  can  only  be  applied  by  a 
physician  who  has  the  proper  apparatus. 

Radium  and  carbondioxide  ice  leave  no  scar. 
Removal  by  the  knife,  if  thorough,  is  the  short- 
est and  least  expensive  method. 


THE  HEALTH  QUESTION  BOX  35 

Hiccough  in  Children 

Q.  What  remedy  should  be  adopted  to  cure 
a  child  two  years  of  age  hiccoughing? 

A.  The  cause  of  hiccough  is  gastric  irritation. 
A  hot  fomentation  over  the  stomach  two  or  three 
times  a  day  and  the  moist  abdominal  bandage 
(see  index)  worn  day  and  night,  will  be  found 
helpful.  Care  should  be  taken  not  to  permit 
the  baby  to  take  its  food  too  rapidly.  Massage 
of  the  abdomen,  especially  in  the  region  of  the 
stomach,  is  helpful.  Care  to  keep  the  bowels 
moving  freely  through  the  use  of  baked  apple 
pulp,  prunes,  and  orange  juice,  and  malt  sugar, 
is  essential.  In  case  of  obstinate  hiccough,  the 
stomach  should  be  washed  out  by  means  of  a 
stomach  tube. 

Left-Handedness 

Q.  What  is  the  best  method  for  correcting 
a  decided  tendency  to  left-handedness  in  a 
seventeen-months-old  child? 

A.  "Let  him  alone"  is  the  latest  verdict  of 
science.  Let  him  use  his  left  hand,  if  he  will  in 
place  of  his  right.  He  is  constructed  that  way. 
He  may  be  trained  to  use  his  right  hand  as  others 
do,  but  will  be  able  to  make  more  efficient  use 
of  his  left  hand  if  allowed  to.  follow  his  natural 
bent. 

From  one  to  four  per  cent  of  all  human  beings 
are  born  left-handed.  These  persons  may  be 
easily  trained  to  use  the  right  hand  sufficiently 
for  practical  purposes,  as  in  eating,  in  shaking 
hands,    and    in    other   conventional   customs   in 


36  THE  HEALTH  QUESTION  BOX 

which  the  right  hand  is  dominant ;  but  in  these 
cases  the  left  hand  is  better  equipped  for  such 
fine  work  as  writing  and  drawing,  and  should 
be  permitted  to  receive  the  training  usually 
given  to  the  right  hand.  Life  is  not  long 
enough  for  the  equal  training  of  both  hands, 
hence  we  are  compelled  to  specialize  in  relation 
to  the  hand,  as  well  as  in  relation  to  occupation. 

Bed  Wetting 
Q.     What  is  the  cause  of  bed  wetting?    Can 
it  be  cured? 

A.  There  is  an  irritable  condition  of  the 
bladder  or  of  the  controlling  nerve  centers. 

For  wetting  the  bed  at  night  a  great  variety 
of  remedies  have  been  tried,  most  of  which  are 
of  no  value  whatever.  The  most  effective  plan 
that  can  be  pursued  is  to  restrain  the  patient  from 
eating  or  drinking  for  three  or  four  hours  be- 
fore retiring.  An  eminent  physician  has  also 
suggested  that  the  use  of  meat  by  children  en- 
courages the  habit.  Whipping,  scolding,  and 
frightening  children  will  do  no  good;  in  fact 
these  measures  are  likely  to  do  harm  by  creating 
a  condition  of  the  nervous  system  that  will  en- 
courage the  very  thing  which  is  to  be  corrected. 

A  short  hot  sitz  bath  taken  at  bedtime  will  be 
beneficial.  In  other  cases,  a  short  general  cold 
hath,  concluding  with  a  dash  of  cold  water  upon 
the  lower  spine,  is  usually  beneficial.  Raising  the 
foot  of  the  bed  eight  to  ten  inches  succeeds  in 
some  cases. 

Wearing  a  moist  towel  covered  by  a 
dry  flannel  bandage  about  the  lower  part  of  the 


THE  HEALTH  QUESTION  BOX  37 

bowels  at  night  is  a  very  useful  measure.  To  pre- 
vent the  patient  from  sleeping  upon  the  back,  a 
good  remedy  is  to  tie  a  knot  in  a  towel  and  place 
it  about  the  body  in  such  a  way  that  the  knot  will 
come  at  the  center  of  the  back.  In  cases  in 
which  the  patient  is  old  enough,  and  sufficiently 
intelligent  to  appreciate  moral  influence,  he  should 
he  encouraged  to  try  to  overcome  the  habit.  He 
may  be  given  some  simple  prescription  in  which 
he  should  be  taught  to  have  perfect  confidence 
as  a  certain  cure,  since  faith  will  sometimes  do 
much  toward  effecting  a  cure  when  other  reme- 
dies fail.  This  difficulty  usually  disappears  with 
the  development  of  the  child. 

Worms 
Q.     Are  worms  in  children  due  to  the  hand- 
ling of  dogs  and  cats? 

A.  There  is  a  certain  species  of  worms  that 
are  contracted  from  dogs.  Intestinal  parasites 
much  more  generally  come,  however,  from  the 
use  of  flesh  food,  or  of  vegetables  which  have 
been  contaminated.  Lettuce,  cabbage  and  turnips 
are  particularly  liable  to  be  thus  contaminated.  ^ 
All  greens  and  salad  vegetables  used  uncooked, 
should  be  very  carefully  washed  and  disinfected 
before  serving  by  soaking  five  minutes  in  a  5 
per  cent  peroxide  of  hydrogen  solution. 

Earache 

Q.     How   may   the   baby's   earache   be    re- 
lieved? 

A.     Slight  attacks  of  earache  may  be  promptly 
relieved  by  the  application  of  heat.     A  rubber 


38  THE  HEALTH  QUESTION  BOX 

bag  filled  with  water  as  hot  as  the  hand  can 
bear  but  not  hot  enough  to  burn,  should  be 
covered  with  a  layer  of  flannel  and  held  next  to 
the  ear  for  half  hour  or  more  at  a  time.  If  the 
child  becomes  restless  the  cause  may  be  over- 
heating of  the  head.  This  difficulty  may  be  over- 
come by  applying  a  cold  cheese  cloth  compress 
to  the  opposite  side  of  the  head.  Consult  a 
physician. 

Whooping  Cough 

Q.     What  is  the  cause  of  whooping  cough? 

A.     Whooping  cough  is  due  to  a  specific  germ. 

The  duration  of  the  disease  is  somewhat  in- 
definite. It  usually  lasts  four  to  six  weeks.  It 
may  become  chronic  and  last  much  longer. 

It  is  very  contagious. 

A  child  suflfering  from  whooping  cough  should 
drink  large  quantities  of  water  daily  and  should 
be  constantly  in  the  open  air. 

Cleft  Palate 

Q.  If  a  child  is  born  with  cleft  palate,  can 
it  be  cured,  or  remedied  by  operation? 

A.  It  can  be  greatly  helped  by  an  operation; 
perhaps  entirely  cured. 

It  is  just  as  well  to  wait  until  the  child  is  six 
or  eight  years  of  age  for  such  an  operation. 

It  is  caused  by  deficient  development,  and  if 
allowed  to  go  without  attention  will  affect  the 
speech,  and  be  a  great  handicap. 


THE  HEALTH  QUESTION  BOX  39 

Hip  Disease 

Q.  What  is  the  proper  treatment  for  hip 
disease  in  a  boy  ten  years  old? 

A.  The  boy  should  be  put  under  the  care  of 
a  reHable  surgeon  who  has  had  experience  in 
similar  cases.  Different  stages  of  the  disease 
require  different  treatment.  In  many  cases  rest 
in  bed  is  necessary.  A  short,  cold,  rubbing  bath 
of  some  sort  should  be  administered  twice  daily. 
The  application  should  be  brief,  the  water  quite 
cold.  The  best  method  is  the  cold  mitten  fric- 
tion, shower  bath,  or  cold  wet-hand  rub. 

Sun  baths  are  of  the  greatest  value  in  cases 
of  hip  joint  disease  in  /children.  Rollier,  of 
France,  has  established  an  institution  where 
hundreds  of  apparently  hopeless  cases  have  been 
cured  by  daily  exposure  to  the  sun.  Exposures 
are  short  at  first,  but  are  gradually  increased 
and  are  continued  until  the  skin  is  deeply  tanned, 

Enlarged  Neck  Glands 

Q.  What  causes  enlarged  glands  in  a  child's 
neck? 

A.  The  usual  cause  is  tuberculosis.  In  many 
instances  the  infection  is  derived  from  infected 
milk.  Enlarged  tonsils  or  adenoids  may  be  the 
cause. 

Chicken-pox 

Q.  What  treatment  should  be  given  for 
chicken-pox? 

A.  This  disease  is  rarely  serious  enough  to 
require  anything  more  than  a  spare  but  laxative 


40  THE  HEALTH  QUESTION  BOX 

diet  of  fruits  and  bran  with  such  fresh  foods  as 
celery,  lettuce  and  the  juices  of  fruits,  and  free 
water-drinking.  Take  care  to  keep  the  bowels 
open,  and  avoid  taking  cold.  If  the  temperature 
rises  so  high  as  to  cause  discomfort,  one  or  two 
wet  sheet  packs  (see  index)  will  generally  con- 
trol it.  A  moist  bandage  worn  around  the  ab- 
domen, consisting  of  a  towel  wrung  rather  dry 
out  of  cold  .water,  covered  with  one  or  two 
thicknesses  of  flannel  is  excellent  treatment. 

The  most  serious  complication  of  chicken-pox 
is  inflammation  of  the  kidneys.  To  prevent  this 
the  child  should  be  made  to  drink  water  freely. 
Six  or  eight  glasses  a  day  is  none  too  much. 

The  Cause  of  Colic 

Q.  Why  should  a  child  o£  six  weeks  have 
colicky  pains  one  or  tv^ro  hours  daily? 

A.  Probably  there  is  something  wrong  with 
the  mother's  dietary.  There  may  be  some 
hereditary  weakness  of  the  stomach.  It  is  likely 
the  bowels  are  constipated.  Children  often  have 
colic  from  over-feeding  or  taking  nourishment 
too  rapidly.  A  teaspoonful  of  mineral  oil 
emulsion  twice  a  day  will  relieve  the  constipa- 
tion. A  warm  enema  may  be  given  for  tem- 
porary relief.  A  hot  bag  over  the  abdomen  will 
be  found  useful. 

The  Proper  School  Age 

Q.  At  what  age  should  a  child  be  sent  to 
school  ? 

A.  It  depends  upon  the  child,  his  health  and 
mental   and  bodily   development,   and  upon  the 


THE  HEALTH  QUESTION  BOX  41 

school  and  its  environments.  No  child  ought  to 
be  deprived  of  ample  opportunity  for  growth  and 
health  of  body  for  the  sake  of  mental  culture 
in  his  early  years.  A  sound  body  is  the  first 
consideration. 

With  the  school  course  of  study  for  a  guide, 
an  apt  mother  can  teach  her  boy  in  an  hour  or  two 
a  day  what  he  would  be  a  whole  school  day  in 
acquiring  under  a  teacher  who  has  a  roomful 
to  attend  to. 

Increasing  a  Child's  Height 

Q.     What  will  make  a  child  grow  taller? 

A.  The  child  should  exercise  the  legs  par- 
ticularly. As  much  time  as  possible  should  be 
spent  in  the  open  air.  One  of  the  best  exercises 
is  swimming,  which  combines  excellent  move- 
ments of  the  arms  and  legs  with  the  tonic  effect 
of  cold  water. 

Growing  children  need  food  rich  in  lime,  such 
as  greens  and  whole  grain  preparations.  Fine 
flour  bread,  polished  rice,  new  process  corn 
meal,  and  most  breakfast  foods  are  deficient  in 
lime,  and  when  used  should  be  supplemented  by 
other  foods  rich  in  lime,  such  as  greens,  which 
should  be  eaten  freely  daily.  Of  all  foods  milk 
is  the  most  important  source  of  food  lime.  A 
growing  child  requires  one  quart  of  milk  a  day. 
Care  must  be  taken  to  keep  the  bowels  active  as 
constipation,  with  the  resulting  autointoxication, 
is  a  frequent  cause  of  arrested  growth  in  child- 
ren. Every  child  should  be  taught  to  move  the 
bowels  after  each  meal. 


42  THE  HEALTH  QUESTION  BOX 

The  Proper  Weight  for  Children  of  Different 

Ages 

Q.  How  can  one  know  that  a  child  has  the 
proper  weight  for  his  age? 

A.  According  to  Dr.  Emmet  Holt  of  New 
York:  "The  relation  of  heightto  weight  is  im- 
portant as  indicating  the  state  of  nutrition,  but 
considerable  variation  exists  in  healthy  children. 
A  child's  nutrition  may  be  considered  below  the 
normal  when  he  is  10  per  cent  below  weight  for 
his  height  between  the  sixth  and  the  tenth  year, 
or  12  per  cent  below  from  the  eleventh  to  the 
sixteenth  year. 

"The  best  guides  to  the  state  of  nutrition,  and 
more  important  than  either  of  the  foregoing,  is 
the  annual  rate  of  increase  in  weight  and  height. 
The  annual  increase  in  weight  is  from  4  to  6 
pounds  a  year  from  the  sixth  to  the  tenth  year, 
while  it  rises  to  an  average  of  13  pounds  in  the 
fifteenth  year. 

"The  annual  increase  in  height  varies  nor- 
mally less  than  weight.  The  average  increase  is 
from  1%  to  2  inches  a  year  from  the  sixth  to 
the  eleventh  year ;  it  rises  to  its  highest  point  in 
boys  from  the  thirteenth  to  the  sixteenth  year, 
when  it  is  usually  from  2^  to  3  inches  a  year. 
In  girls,  it  is  highest  from  the  tenth  to  the  four- 
teenth year. 

"Observations  on  1,243  school  boys  between 
10  and  16  years  of  age  showed  that  they  in- 
creased in  weight  lj4  pounds  more  in  six 
months  from  May  to  November  than  from  Nov- 
ember to  May,  and  that  the  gain  in  height  was 
0.38  inch  more  during  the  first-named  period." 


THE  HEALTH  QUESTION  BOX  43 

Food  Principles 
Q.     What  are  the  so-called  food  principles? 

A.  The  materials  of  which  a  breakfast  is 
composed  are  not  homogenous.  Food  is  made 
up  of  a  variety  of  very  diverse  elements,  knovi^n 
as  food  principles  of  which  there  are  two 
groups : 

1.  Major  food  principles,  which  constitute 
the  bulk  of  our  foods.     These  are: 

a.  Carbohydrates,  that  is  foodstuffs  made  up 
of  the  elements  carbon,  hydrogen  and  oxygen,  or 
really,  carbon  and  water.  Starch,  sugar,  dex- 
trine and  the  acids  of  fruits  and  vegetables  make 
up  this  class. 

h.  Fats,  hydrocarbons,  substances  consisting 
chiefly  of  carbon  and  hydrogen.  All  sorts  of 
edible  animal  and  vegetable  fats  and  oils  belong 
to  this  class. 

c.  Proteins,  food  substances  made  up  of 
hydrogen,  oxygen  and  carbon,  with  the  addition 
of  nitrogen,  sulphur  and  phosphorus.  White  of 
&gg,  the  lean  of  meat,  the  curd  of  milk,  and  the 
gluten  of  wheat  are  examples  of  protein. 

All  of  these  substances  are  combustible,  and 
they  are  burned  in  the  body,  but  they  are  not 
equally  useful  as  fuels.  When  starch  and  fats 
burn,  the  combustion  products  are  simple,  odor- 
less and  harmless  carbon  di-oxide  and  water. 
When  protein  burns,  the  products  are  highly 
poisonous  and  foul  smelling  gases. 

The  purpose  of  protein  is  to  supply  material 
for  building  and  repairing  the  tissues,  the 
machinery  of  the  body. 

These  major  food  principles  may  be  classified 


44  THE  HEALTH  QUESTION  BOX 

then  as  (1)  Fuel  food  principles — starch,  sugar, 
and  fats,  and  (2)  Tissue  building  food  princi- 
ples, the  proteins. 

2.     Minor  food  principles. 

These  are  also  three  in  number,  viz.,  salts, 
cellulose,  and  vitamines. 

The  salts  consist  chiefly  of  lime,  soda,  potash, 
magnesia  and  iron,  combined  with  the  principle 
mineral  acids. 

Cellulose  is  found  in  vegetable  food  only.  It 
is  highly  important  as  a  bulk  forming  element 
and  is  necessary  to  stimulate  the  food  tube  to 
proper  activity. 

Vitamines  are  subtle  elements  in  the  food 
which  are  essential  to  good  nutrition,  and  in  the 
absence  of  which  various  deficiency  disorders 
make  their  appearance,  such  as  beri  beri,  scurvy, 
and  probably  pellagra  and  rickets. 

Vitamines  are  easily  destroyed  by  boiling  or 
baking  or  by  long  drying.  This  fact  emphasizes 
the  need  of  a  daily  and  abundant  supply  of  fresh 
fruit  and  vegetables  which  have  not  been  im- 
paired by  cooking. 

It  must  also  be  remembered  that  vitamines  are 
chiefly  found  in  the  outer  coverings  of  seeds 
and  in  the  germ,  and  so  are  not  found  in  fine 
wheat  flour  nor  in  polished  rice.  Vitamines 
abound  in  fruit  and  vegetable  juices,  especially 
the  juice  of  the  orange.  Green,  leaves  (un- 
cooked) such  as  lettuce,  cabbage,  and  spinach, 
are  rich  in  vitamines. 


THE  HEALTH  QUESTION  BOX  45 

The  Soft  Palate 
Q.     What  is  the  function  of  the  soft  palate? 

A.  This  soft  fold  of  tissue  hanging  like  a 
curtain  at  the  back  of  the  mouth  acts  as  an  in- 
spector of  the  food,  to  determine  whether  it  is 
prepared  for  swallowing.  It  determines  whether 
the  food  has  been  sufficiently  chewed,  and 
whether  it  has  the  qualities  necessary  for 
nutrition. 

When  the  food  has  been  properly  chewed, 
that  is,  brought  to  a  soft,  liquid  consistency,  it 
slips  by  the  food  inspector's  gate  so  easily  that 
it  appears  to  be  swallowed  automatically  and 
without  effort. 

The  nerves  of  the  soft  palate  seem  to  possess 
extraordinary  wisdom  in  relation  to  the  needs 
of  the  body  and  not  only  observe  the  way  in 
which  the  food  has  been  chewed,  but  also  its 
various  dietetic  properties,  and  in  a  marvelously 
efficient  way  cater  to  the  real  needs  of  the  body. 
By  this  means  the  inspector  gate  becomes,  to  a 
very  large  degree,  the  regulator  of  the  body's 
nutrition. 

The  Sense  of  Taste 
Q.  Where  is  the  sense  of  taste  located? 
A.  The  nerves  of  taste  are  distributed  to  the 
point  and  upper  portion  of  the  tongue,  the  lower 
portion  of  the  soft  palate  not  including  the 
uvula,  the  back  of  the  soft  palate,  the  epiglottis 
and  even  the  inside  of  the  larynx.  In  a  child 
the  lining  membrane  of  the  cheek,  the  roof  of 
the  mouth  and  the  whole  of  the  upper  surface 
of  the  tongue  are  sensitive  to  taste.    As  life  ad- 


46  THE  HEALTH  QUESTION  BOX 

vances,  the  area  covered  by  the  sense  of  taste 
gradually  diminishes.  In  very  advanced  age, 
the   sense   of   taste   almost   disappears. 

The  primary  tastes  are:  sweet,  sour,  bitter, 
salty,  alkaline  and  metallic.  Oily,  i  aromatic, 
pungent  and  astringent  flavors  are  due  to  a 
combined  stimulation  of  the  senses  of  taste, 
smell,  touch  and  temperature. 

Sweet  is  perceived  by  the  upper  part  of  the 
tongue,  bitter  by  the  back  part.  The  salty  taste 
is  perceived  the  most  quickly.  The  next  most 
quickly  perceived  is  the  sweet,  then  the  sour  and 
slowest  of  all,  bitter.  It  has  been  suggested 
that  the  stomach  also  has  a  sense  of  taste,  but 
this  is  not  true  although  the  stomach  possesses 
to  some  degree  the  sense  of  feeling.  The  sense 
of  taste  is  not  lessened  by  bodily  fatigue, 
which  greatly  diminishes  the  acuteness  of  the 
sense  of  smell.  The  nerves  of  taste  may  be 
deceived.  After  rinsing  the  mouth  with  very 
dilute  sulphuric  acid,  pure  distilled  water  has 
a  sweet  taste.  The  sense  of  taste  is  intensified 
by  contrasts.  A  very  dilute  salt  solution  utterly 
devoid  of  taste  will  increase  the  sweetness  of 
a  sugar  solution  taken  afterwards.  A  dilute 
solution  of  cocaine  destroys  the  sense  of  taste. 
Ice  water  benumbs  the  nerves  of  taste,  obliter- 
ating the  flavor  of  all  except  sour  substances. 
Chronic  catarrh  of  the  nose  and  throat  dimin- 
ishes the  sense  of  taste  as  well  as  the  sense  of 
smell.  The  acuteness  of  the  sense  of  taste  may 
be  greatly  increased  by  education. 

Q.     V/hat  are  the  so-called  "taste-buds"? 

A,     The    so-called    taste    buds    are    curious 


Cross-Section   of   Villi   from    the   Small    Intest! 
(See  page  432) 


Cross-Section  of  Papilla  from  back  of  Tongue 
showing   Taste    Buds   at   A 


THE  HEALTH  QUESTION  BOX  47 

little  oval  bodies  scattered  over  the  surface  of 
the  tongue  and  the  soft  palate.  The  buds  are 
the  end  organs  or  terminal  part  of  the  nerves 
of  taste,  and  are  the  means  by  which  the  gusta- 
tory properties  of  such  substances  are  recognized. 
While  the  taste  buds  are  scattered  widely  over 
the  tongue  and  palate,  they  are  most  numerous 
at  the  back  of  the  tongue.  Here  are  found  sev- 
eral large  papillae,  the  so-called  papillae  circum- 
vallate.  These  papillae  are  cone-shaped  and  are 
attached  by  the  tip  of  the  cone  at  the  bottom  of 
a  little  hollow  in  the  mucous  membrane  which  is 
just  deep  enough  to  hold  the  papillae.  Each 
papilla  is  thus  surrounded  by  a  little  trench.  In 
the  sides  of  this  trench  the  taste  buds  are  more 
numerous  than  in  any  other  locality.  The  accom- 
panying cut  shows  a  cross  section  of  a  papilla 
and  of  the  little  trench  in  which  it  is  located. 
The  cone  shaped  bodies  arranged  in  a  vertical 
row  inside  the  trench  are  the  taste  buds. 

The  sense  of  taste  is  one  of  the  most  interest- 
ing of  the  seven  senses,  yet  for  some  reason  it 
has  been  less  carefully  studied. 

All  the  soluble  substances  are  recognized  by 
the  sense  of  taste.  Physiologists  tell  us  that 
there  are  only  four  primary  taste  sensations, 
sweet,  sour,  bitter  and  salt.  It  is  supposed  that 
there  is  a  separate  set  of  nerves  for  each  of  these 
tastes.  Among  the  reasons  for  this  supposition 
is  the  fact  that  the  back  of  the  tongue  is  more 
sensitive  to  bitter,  while  the  tip  and  the  sides 
recognize  most  readily  sweet  and  acid  flavors. 
It  has  been  demonstrated  also  that  the  individual 
papillae  differ  in  their  recognition  of  different 


48  THE  HEALTH  QUESTION  BOX 

tastes.  For  example,  if  quinine  and  sugar  are 
mixed  together  and  the  mixture  appHed  to  one 
papilla,  the  mixture  may  be  recognized  as  bitter, 
whereas  when  't  is  applied  to  another  papilla  the 
taste  will  be  sweet  instead  of  bitter.  Certain 
substances  when  taken  into  the  mouth  have  the 
effect  of  destroying  the  power  to  distinguish 
certain  flavors,  while  other  flavors  are  recognized 
as  usual.  For  example,  the  leaves  of  a  certain 
plant  when  chewed  destroy  entirely  the  bitter 
and  sweet  sensation  but  leave  intact  the  nerves 
which  recognize  acids  and  salt,  together  with 
the  general  sensibility  of  the  mucous  membrane 
to  touch  and  pain. 

When  a  weak  solution  of  cocain  is  applied  to 
the  tongue,  it  destroys  the  sense  of  touch  and  of 
pain,  but  does  not  effect  the  sense  of  taste,  so 
that  a  tongue  which  seems  to  be  entirely 
paralyzed  and  rendered  numb  by  cocain  is  still 
acutely  sensitive  to  acid.  Many  of  the  so-called 
flavors  of  foods  are  recognized  by  the  combined 
action  of  the  nerves  of  taste  and  the  sense  of 
smell.  Without  the  sense  of  smell  it  might  be 
hard  to  distinguish  between  the  flavor  of  an 
onion  and  that  of  an  apple. 

Hunger 

Q.     What  is  the  cause  of  hunger? 

A.  Cannon  showed  several  years  ago  that  the 
sensation  of  hunger  is  due  to  peristalic  waves 
in  the  stomach,  or,  what  is  known  as  "hunger 
contractions."  These  contractions  differ  from 
the  ordinary  muscular  movements  which  take 
place  during  digestion.     It  has  been  shown  by 


THE  HEALTH  QUESTION   BOX  49 

Rogers  and  Perrison  that  hunger  contractions 
are  stopped  at  once  by  taking  acid  or  sugar  into 
the  mouth,  or  by  swallowing  water,  or  a  dilute 
solution  of  hydrochloric  acid  or  food  of  any 
sort ;  but  the  same  means  have  no  effect  upon  the 
ordinary  muscular  movements  of  the  stomach. 

Weight  of  Ordinary  Diet 

Q.  What  is  the  weight  of  an  ordinary  day's 
ration? 

A.  The  weight  of  the  day's  ration  will  de- 
pend, of  course,  almost  entirely  upon  the  char- 
acter of  the  food  selected. 

For  example,  a  pound  of  nuts  is  capable  of 
furnishing  all  the  energy  required  by  a  man  en- 
gaged in  active  muscular  pursuits.  Of  course, 
such  a  diet  would  be  much  too  concentrated. 

A  mixed  ration  of  fruits,  nuts,  vegetables  and 
such  fresh  foods  as  lettuce,  celery,  etc.,  will 
weigh  about  two  and  one-half  to  four  pounds. 

Calories,  or  Food  Units 
Q.     What  is  a  calory  or  a  food  unit? 

A.  Foods,  like  all  other  organic  substances, 
when  burned,  produce  heat.  The  amount  of  heat 
produced  by  a  given  quantity  of  food  differs  ac- 
cording to  the  nature  of  the  material  and  also 
according  to  the  amount  of  water  and  other  ele- 
ments incapable  of  producing  heat  which  it  may 
contain.  When  taken  into  the  body,  digested,  as- 
similated, and  used,  foodstuffs  produce  the  same 
amount  of  heat  and  other  forms  of  energy  as  if 
burned  outside  of  the  body;  hence  the  number 


50  THE  HEALTH  QUESTION  BOX 

of  calories  represented  in  a  given  foodstuff  may 
be  taken  as  a  measure  of  its  food  value. 

Before  a  definite  value  can  be  placed  upon  any- 
thing there  must  be  a  standard  or  measure  for 
it.  When  v/e  buy  dry  goods,  we  buy  them  by 
the  yard,  the  yard  being  the  standard  of  measure 
for  this  kind  of  goods.  When  we  buy  milk,  we 
buy  it  by  the  pint,  another  standard  of  meas- 
ure. Thus  for  all  commodities  or  substances  on 
which  are  to  be  placed  definite  values,  there 
must  also  be  definite  standards  of  value.  Ac- 
cordingly, if  the  quantities  of  heat  produced  by 
various  foods  are  to  be  compared,  there  must 
be  a  definite  measure  for  heat ;  but  since  we  can- 
not measure  heat  by  length  nor  by  weight,  nor 
by  any  other  of  our  common  standards  of  meas- 
ure, it  becomes  necessary  for  us  to  measure  it  by 
what  it  can  do.  So  the  standard  adopted  is  the 
amount  of  heat  required  to  raise  the  temperature 
of  one  pound  of  water  4°  F.  This  unit  we  call  a 
calory. 

Food  Portion 

Q.     What  is  a  food  portion? 

A.  The  term  food  portion  was  devised  by 
Prof.  Irving  Fisher  of  the  Yale  University  and 
indicates  such  an  amount  of  food  as  will  furnish 
one  hundred  calories. 

The  bulk  of  food  required  for  a  portion  dif- 
fers greatly.  100  calories  will  he  furnished  by 
half  an  ounce  of  almonds,  one  of  the  most  nour- 
ishing of  foods,  vv'hereas  33  ounces  or  sixty-six 
times  as  much  bouillon,  more  than  a  quart,  is  re- 
quired to  furnish  the  same  amount  of  actual  nu- 
tritive material.    Practically,  100  calories  are  fur- 


THE  HEALTH  QUESTION  BOX  51 

nished  by  one  ounce  of   each  of  the  following 
articles : 

Rice  biscuit,  shredded  wheat  biscuit,  buns,  corn 
cake,  graham,  oatmeal  and  whole  wheat  crackers, 
jelly,  dates,  figs,  wheat  flakes,  honey,  ripe  olives, 
raisins,  rice  flakes,  puffed  rice,  cheese  sandwich, 
egg  sandwich,  fig  sandwich,  zwieback. 

Composition  of  Foods 

Q.  What  is  the  composition  of  the  various 
foodstuffs? 

A.  The  following  table  shows  the  number  of 
food  units  contained  in  various  foodstuffs  as 
ordinarily  served  at  the  table : 

Fruits,  vegetables,  nuts,  cereals  and  dairy  pro- 
ducts : 

Calories  per  Serving 
Oz.   per  Carbo- 

Serving  Protein  Fat       hydrate        Total 

%  Almonds   '. 4  35  5  44 

5^  Apples    2  7  88  97 

6      Apple  juice   0  0  102  102 

3      Apricots   4  0  45  49 

3^  Bananas    5  5  87  97 

3      Beet  Greens  7  27  11  45 

3      Blackberries 3  6  36  45 

6      Blackberry  juice    0  0  102  102 

214  Blueberries  2  3  42  47 

6      Blueberry  juice   0  0  102  102 

4%  Blueberry  Sauce   4  6  62  72 

H  Brazil  nuts 9  87  3  99 

14  Butter  1  108  0  109 

6      Buttermilk  21  7  32  60 

6^4  Cantaloup   4  0  69  73 

1       Celery  1  0  3  4 

2}i  Cherries    2  5  42  49 

3      Cherry  sauce  3  1  72  76 

H  Corn  Flakes   8  1  68  77 

1       Crackers,  oatmeal  13  28  79  120 


52  THE  HEALTH  QUESTION  BOX 


Oz.   per 

Serving  Protein 

2J4  Cream  6 

2  Cucumbers 2 

3  Currants,  red  5 

1  Currant  jelly   1 

3  Dandelions    8 

IH  Dates  4 

Vz  English  Walnuts 10 

2  Figs   1 

^  Filberts  9 

3ji  Grapefruit   3 

6  Grape  juice  0 

5  Grapes   2 

4J4  Hominy  Grits  8 

lyz  Honey  1 

1%  Lettuce  1 

1J4  Maple  Syrup  0 

1  Maple  Sugar   0 

6J^  Milk,  skimmed 25 

6  Milk,  whole 22 

^  Nut  butter  29 

Vs  Olive  Oil  0 

V/s  Olives,  ripe  2 

5  Orange   4 

4  Peaches,  fresh  3 

H  Peanuts   22 

4      Pears,  cooked  1 

4      Pears 2 

1/2  Pecans   6 

Vz  Pine  Nuts 20 

4      Pineapple,   fresh   1 

3]/2  Pineapple  sauce  1 

4      Plums   4 

2^  Plum  sauce  3 

3^  Prune  sauce  1 

^H  Quince  sauce  1 

1       Radishes    1 

1       Raisins    3 

3  Raisin  sauce  6 

4  Raspberries,  black 7 

3j4  Raspberries,  red    4 

3J4  Raspberry  sauce,  black  5 

3%  Raspberry  sauce,  red...  4 

1      Rice  Biscuit  4 


Calories  ] 

per  Serving 
Carbo- 

Fat 

hydrate 

Total 

106 

11 

123 

1 

7 

10 

0 

43 

48 

0 

102 

103 

7 

36 

51 

13 

156 

173 

82 

7 

99 

16 

159 

176 

83 

7 

100 

2 

44 

44 

0 

143 

143 

6 

102 

110 

2 

65 

75 

0 

138 

139 

1 

4 

6 

0 

101 

101 

0 

94 

94 

4 

37 

66 

61 

34 

117 

104 

17 

150 

85 

0 

85 

92 

7 

101 

3 

66 

73 

■  1 

42 

46 

74 

21 

117 

3 

82 

86 

5 

64 

71 

91 

7 

104 

65 

4 

89 

3 

44 

48 

6 

145 

152 

0 

91 

95 

0 

99 

102 

1 

95 

97 

3 

91 

95 

0 

7 

8 

8 

87 

f^8 

18 

176 

200 

10 

57 

85 

0 

54 

58 

7 

89 

101 

0 

71 

75 

1 

48 

53 

THE  HEALTH  QUESTION   BOX  53 

Calories  per  Serving 
Oz.  per.  Carbo- 

Serving                                             Protein            Fat       hydrate  Total 

4      Strawberries   4             6            34  44 

3j!^  Strawberry  sauce 2              5            95  102 

1-5  Sugar  (granulated)    ...  0             0           23  23 

4  Tomatoes    4             4            16  24 

8      Watermelon    3             4           76  83 

y-^  Whipped   Cream 1            23             2  26 

MEAT  AND    FISH 

2^  Beef,  roasted  63            183             0  246 

2^  Beef,  round 70             44             0  114 

6      Bouillon   15               1             1  17 

314  Chicken,    broilers 79             20             0  99 

3%  Clams    Z1              9             8  54 

5  Codfish  94              5             6  105 

2^  Goose    51           257             0  308 

3      Halibut  (steak)   63             40             0  103 

2  Lamb  Chops  49           153             0  202 

31^  Lamb  Leg  (roast).... 78           114             0  192 

3  Liver  (veal)   65             40             0  105 

2  Lobsters   41               5             1  47 

ZVz  Mutton  (leg,  boiled)    .47             66             0  113 

3^  Oysters  35              21            15  71 

1       Pork  (bacon)   15              91              0  106 

214  Pork   (boiled  ham)    ..51            129              0  190 

3  Pork  (chops)   45            199             0  244 

214  Salmon   45            102             0  147 

2y4.  Shad  24             27             0  51 

134  Trout  36     45     0  81 

VA   Turkey  23      58      0  81 

2^  Veal 52     37     0  89 

Diet  and  Working  Ability 

Q.  Is  working  ability  increased  by  the  con- 
sumption o£  large  quantities  of  food? 

A.  The  amount  of  heat  produced  by  a  fur- 
nace is  nearly  in  proportion  to  the  amount  of  fuel 
introduced  but  this  is  not  true  with  the  body. 

The  body  does  not  necessarily  consume  the  food 
fuel  as  fast  as  it  is  supplied.  It  is  a  self  regulat- 
ing mechanism  and  uses  only  so  much  energy 


54  THE  HEALTH  QUESTION  BOX 

material  as  is  needed  to  make  good  its  neces- 
sary losses  and  expenditures. 

The  Saliva 

Q.     What  is  the  action  of  the  saliva  upon 
foods  eaten? 


A.  The  saliva  is  one  of  the  most  interesting 
of  the  several  digestive  fluids.  It  contains  two 
ferments,  one  of  which  liquifies  starch  while  the 
other  converts  starch  into  the  form  of  sugar 
known  as  maltase.  Maltase  is  also  produced  by 
the  action  of  the  diastase  of  malt  upon  starch. 
Human  saliva  always  contains  a  certain  amount 
of  ferment  although  the  amount  differs  at  dif- 
ferent times  of  the  day.  The  digestion  of  starch 
in  the  mouth  begins  immediately  when  the  saliva 
comes  in  contact  with  it.  The  action  of  the 
saliva  continues  in  the  stomach  for  one  to  two 
hours  after  the  food  has  been  swallowed  during 
which  time  the  greater  portion  of  the  food  mass 
remains  in  the  distended  left  portion  of  the  stom- 
ach. As  food  is  taken  into  the  stomach  it  is  ar- 
ranged in  layers,  each  additional  portion  enter- 
ing the  center  of  the  mass  and  so  spreading  it 
out  and  causing  a  thinning  of  the  outer  layers. 
This  arrangement  of  food  in  concentric  layers 
or  strata  facilitates  digestion  as  it  affords  longer 
opportunity  for  the  action  of  saliva,  for  tliat  part 
of  the  food  mass  lying  upon  the  outside  comes 
in  contact  with  the  hydrochloric  acid  which  neu- 
tralizes the  saliva.  After  the  food  passes  into 
the  small  intestine,  however,  the  saliva  is  re- 
activated by  contact  with  the  bile  and  other  in- 
testinal fluids  so  that  the  action  of  the  salivary 


THE  HEALTH  QUESTION   BOX  55 

ferments  is  thus  continued  in  the  small  intestine. 
One  of  the  objections  to  the  free  use  of  fluids 
at  meals  is  the  fact  that  it  interferes  with  the 
stratification  of  foods  above  described  and  thus 
lessens  the  efficiency  of  the  salivary  digestion. 
The  observation  of  Pawlow  may  also  be  men- 
tioned in  this  connection.  This  physiologist  ob- 
served that  a  considerable  amount  of  fluid 
in  the  stomach  had  the  effect  to  increase  the 
amount  of  hydrochloric  acid  so  the  use  of  fluid 
at  meals  interferes  with  salivary  digestion,  both 
by  preventing  proper  stratification  and  by  stim- 
ulating the  flow  of  gastric  acid. 

Recent  observations  have  developed  new  facts 
which  greatly  emphasize  the  importance  of  the 
saliva  in  the  process  of  digestion.  If  the  action 
of  the  saliva  upon  the  starch  of  the  food  is  not 
complete  the  undigested  starch  taken  into  the 
stomach  absorbs  the  pepsin,  leaving  the  hydro- 
chloric acid  free  in  the  stomach.  This  is  the 
natural  result  since  pepsin  is  necessary  to  enable 
the  hydrochloric  acid  to  combine  with  the  protein 
of  the  food  through  which  its  highly  acid  irritat- 
ing properties  are  rendered  inactive.  This  dis- 
covery of  the  absoption  of  pepsin  by  starch,  ex- 
plains the  observations  made  long  ago  that 
persons  suffering  from  hyperacidity  can  make 
better  use  of  dextrinized  or  predigested  starch 
than  of  starch  in  the  form  in  which  it  occurs  in 
bread,  mushes,  and  other  cereal  dishes.  Zwie- 
back has  been  in  great  vogue  for  centuries  at 
Carlsbad  and  other  European  places  famous  for 
their  success  in  the  treatment  of  indigestion. 


56  THE  HEALTH  QUESTION  BOX 

The  Saliva  Protects  the  Teeth 

Q.  Does  the  saliva  protect  the  mouth  from 
the  action  of  germs? 

A.  Bergman  regards  the  saliva  as  the  best 
remedy  for  disordered  conditions  of  the  mouth, 
it  being  much  superior  to  any  sort  of  gargle  that 
can  be  employed.  He  undertakes  to  increase 
the  flow  of  saliva  by  means  of  various  chewing 
tablets. 

In  hyperhydrochloria,  the  production  and 
svv^allowing  of  a  large  amount  of  saliva  is 
said  to  achieve  remarkably  excellent  results  in 
a  curative  way. 

It  is  known  that  wounds  in  the  mouth  gener- 
ally heal  quite  readily.  Clairmont  of  Vienna 
has  shown  that  salivary  secretion  possesses  val- 
uable properties  as  a  cleansing  agent,  although 
it  has  no  direct  bactericidal  action  upon  such 
pathogenic  organisms  as  the  bacilli  of  typhoid 
fever  and  tetanus,  the  colon  bacillus  or  pus- 
producing  organisms.  A  few  bacteria  were  de- 
stroyed by  contact  with  the  saliva.  Qairmont's 
observations  led  him  to  believe  that  the  saliva 
maintains  in  the  mouth  conditions  unfavorable 
for  the  growth  of  micro-organisms  and  that  this 
protective  influence  may  be  increased  by  promot- 
ing the  flow  of  saliva  and  thus  washing  away 
micro-organisms  which  might  otherwise  fix  them- 
selves upon  the  teeth  and  gums  and  set  up  pro- 
cesses of  decay  or  ulceration. 

Recent  experiments  by  Rickert  and  others 
show  that  when  the  saliva  becomes  deficient  in 
lime,  decay  of  the  teeth  begins.  This  is  especially 


THE  HEALTH  QUESTION  BOX  57 

seen  in  cases  of  pregnancy.    The  probable  cause 
is  a  deficiency  of  lime  in  the  food. 

The  Flow  of  Saliva 

Q.  How  is  the  amount  of  saliva  production 
regulated? 

A.  The  amount  of  saliva  formed  depends 
upon  the  character  of  the  food.  Dry  and  highly 
flavored  foods  cause  the  salivary  glands  to  pour 
out  an  abundance  of  saliva,  whereas  moist  and 
liquid  foods  excite  the  activity  of  the  salivary 
glands  very  slightly  or  not  at  all. 

To  insure  an  abundant  outflow  of  saliva,  it 
is,  then,  highly  important  that  food  containing 
starch  shall  be  eaten  dry,  and  that  it  shall  be 
thoroughly  chewed,  being  retained  in  the  mouth 
for  a  sufficient  length  of  time  to  secure  the  se- 
cretion and  the  admixture  of  a  sufflcient  amount 
of  saliva  to  do  the  work  required  of  this  im- 
portant digestive  fluid.  If  the  mastication  con- 
tinues long  enough,  some  portion  of  the  starch 
is  converted  into  sugar  while  it  is  still  in  the 
mouth. 

Exercise  and  Digestion 

Q.  Does  violent  exercise  interfere  with  the 
digestion  and  the  absorption  of  food? 

A.  Experiments  made  many  years  ago  seemed 
to  show  that  vigorous  exercise  interferes  seriously 
with  digestion  and  absorption,  but  more  recently 
conducted  experiments  made  by  Grandeau  and 
Leclerc,  Wolff,  and  S.  Rosenberg,  upon  animals, 
show  that  the  organic  matter  of  the  food  is 
turned  to  just  as  good  account  during  strenuous 


58  THE  HEALTH  QUESTION  BOX 

work  as  it  is  during  complete  and  continuous 
repose. 

It  may  perhaps  be  otherwise  when  un- 
trained men  suddenly  take  to  violent  physical  ex- 
ercise, but  even  the  most  strenuous  exertions  do 
not  impair  the  utilization  of  the  food  taken  by 
persons  who  are  in  training. 

Digestive  Enzyme  of  Pineapple  Juice 

Q.  Is  the  juice  of  the  pineapple  of  any 
value  as  a  digestive  agent? 

A.  In  reply  to  a  similar  question,  an  able 
chemist  and  authority  on  diet  said : 

"There  is  present  in  pineapple  juice  an  enzyme 
which  has  some  little  digestive  power.  The 
pineapple  is  a  most  wholesome  and  useful  fruit. 
Its  value,  as  a  digestant  and  a  cure  of  sore  throats 
is  greatly  exaggerated.  It  will  take  about  1.7 
pints  of  the  juice  to  digest  the  white  of  one 
egg  in  the  most  favorable  conditions,  while 
one-twenty-eighth  of  an  ounce  of  the  pepsin 
which  is  normally  present  in  the  stomach  will  di- 
gest about  six  pounds  of  egg  albumen.  Beware 
of  fads." 

Food  Absorption 

Q.  Is  food  absorbed  by  the  stomach?  If 
not,  in  w^hat  part  of  the  alimentary  canal  does 
absorption  occur? 

A.  Moritz  showed  that  during  seven  hours 
only  the  minutest  quantities  of  animal  proteins 
were  absorbed  from  the  stomachs  of  dogs,  and 
practically  none  of  the  proteins  of  milk.  The 
principal  duty  of  the  stomach  appears  to  be  to 


THE  HEALTH  QUESTION   BOX  59 

act  as  a  reservoir  from  which  the  food  may  be 
doled  out  to  the  intestine.  Even  liquids  are  ab- 
sorbed from  the  stomach  only  in  small  amounts. 
Absorption  takes  place  chiefly  from  the  small  in- 
testine which  absorbs  between  five  and  six  quarts 
daily. 

The  colon  absorbs  only  a  few  ounces. 

Q.  How  may  the  absorption  of  food  be  en- 
couraged? 

A.  Experiments  have  shown  tliat  the  rate  of 
absorption  by  the  intestine  depends  largely  upon 
the  degree  of  pressure  within  the  abdominal 
cavity.  The  effect  of  increased  pressure  upon 
the  rate  of  absorption  of  liquids  is  the  same 
as  an  increase  of  atmospheric  pressure  on  the 
passage  of  liquids  through  a  filter.  The  intra- 
abdominal pressure  is  influenced  by  several  fac- 
tors, especially  the  tone  of  the  intestinal  walls, 
the  weight  of  intestinal  tract,  the  contraction  of 
the  intestinal  muscles,  the  pressure  of  the  abo- 
minal  muscles  and  the  diaphragm  in  breathing 
and  especially  in  deep  breathing.  The  last  two 
factors,  which  are  perhaps  the  most  powerful  of 
all,  may  be  readily  controlled. 

When  the  abdominal  muscles  are  weak  and  the 
breathing  shallow,  absorption  is  necessarily  slow. 
The  strength  of  the  muscles  may  be  increased 
by  gymnastic  exercises  and  by  applications  of 
electricity.  Automatic  exercise  of  the  abdominal 
muscles  is  especially  useful.  The  diaphragm 
may  be  brought  into  useful  action  by  deep 
breathing.  For  many  years  the  writer  has  rec- 
ommended to  his  patients  the  practice  of  deep 


60  THE  HEALTH  QUESTION  BOX 

breathing  after  meals,  and  has  found  this  an 
efficient  means  of  reHeving  the  sensation  of 
heaviness  or  weight  in  the  abdomen;  this  is 
probably  due  to  accumulation  of  blood  in  the 
abdominal  vessels  and  interference  with  absorp- 
tion. An  excellent  method  of  encouraging  ab- 
sorption, is  to  practice  deep  breathing  while  ly- 
ing upon  the  back  with  a  sandbag,  or  weighted 
compress,  upon  the  abdomen.  The  weight  of  the 
sandbag  may  be  ten  to  forty  pounds,  according 
to  the  strength  of  the  patient.  Lying  on  the  face 
also  encourages  absorption.  The  small  boy  lies 
over  a  barrel  when  his  stomach  aches. 

The  Digestion  of  Fat 
Q.     Does  the  stomach  digest  fat? 

A.  Modern  researches  in  digestion  have 
demonstrated  that  the  stomach  does  only  the  pre- 
liminary work  of  digestion,  leaving  the  principal 
part  of  the  work  to  be  done  in  the  small  intes- 
tine. The  carbohydrates  are  quickly  liquified 
in  the  stomach  by  the  saliva,  then  allowed  to  pass 
out  into  the  intestine.  Protein,  is  held  back  and 
doled  out  a  little  at  a  time  as  the  intestine  is 
able  to  deal  with  it.  The  same  is  true  of  fats. 
The  experiments  made  by  Pawlow's  students 
serve  to  show  that  the  closing  of  the  pylorus, 
with  the  consequent  cutting  off  of  the  flow  of  the 
fat  to  the  intestine,  follows  the  direct  contact  of 
fat  with  the  mucous  membrane  of  the  small  in- 
testine. 

Metabolism 

Q.     What  is  metabolism? 

A.  Metabolism  is  a  general  term  applied  to 
indicate  the  various  forms  of  tissue  change  and 


THE  HEALTH  QUESTION   BOX  61 

chemical  activity  of  the  body.  These  changes 
consist  chiefly  in  reparative  processes  by  vv^hich 
the  integrity  of  the  body  cells  and  tissues  is 
maintained,  and  in  the  consumption  of  material 
in  the  production  of  heat  to  maintain  the  body 
temperature,  and  to  supply  the  energy  for  body 
work. 

Is  the  Stomach  Essential  to  Life 

Q.  Is  it  possible  for  a  person  to  live  with- 
out the  stomach? 

A.  The  human  stomach  has  been  successfully 
removed  in  a  few  instances  and  the  patient  has 
survived  in  two  cases  for  several  years.  In 
numerous  cases  so  large  a  part  of  the  stom- 
ach has  been  removed  that  the  small  remainder 
was  wholly  inactive  as  a  digestive  organ  so  it  is 
known  that  life  can  be  maintained  without  the 
stomach.  It  is  important,  however,  to  know  that 
persons  whose  stomachs  have  been  removed  or 
whose  stomachs  are  crippled  by  disease  so  that 
they  no  longer  secrete  hydrochloric  acid  can  con- 
tinue in  health  only  by  careful  regulation  of  the 
dietary.  The  stomach  is  the  only  organ  which 
is  able  to  digest  connective  tissue.  This  is  ac- 
complished through  the  action  of  hydrochloric 
acid  and  pepsin.  When  the  stomach  ceases  to 
make  hydrochloric  acid  or  in  case  the  stomach 
is  rendered  inactive  by  a  surgical  operation,  it 
is  manifestly  necessary  that  the  patient  should 
strictly  abstain  from  the  use  of  meats.  If  meat 
is  taken  under  such  conditions,  connective  tis- 
sue being  undigested,  collects  in  the  colon  where 
it    undergoes    decomposition,    producing    highly 


62  THE  HEALTH  QUESTION   BOX 

putrid  stools  and  hence  autointoxication  in  con- 
sequence. All  persons  who  suffer  from  hypo- 
pepsia,  that  is,  whose  stomachs  do  not  make  hy- 
drochloric acid,  should  on  this  account  carefully 
exclude  flesh  foods  of  all  sorts  from  their  di- 
etary. 

Colon  Function 

Q.     Does  digestion  take  place  in  the  colon? 

A.  Modern  physiologic  research  shows  that 
the  chief  function  of  the  colon  is  to  receive 
waste  and  indigestible  substances  and  remove 
them  from  the  body.  The  first  part  of  the  colon 
is  quite  active  in  the  absorption  of  water.  Di- 
gestion and  absorption  of  protein  and  fat  are 
practically  confined  to  the  small  intestine.  Mag- 
nus-Levy states  that  the  digestion  and  absorption 
of  carbohydrates  and  other  food  principles  is 
carried  out  completely  in  the  small  intestine. 

Sleep  and  Digestion 

Q.  V\/^hat  is  the  effect  of  sleep  upon  di- 
gestion? 

.  A.  The  influence  of  sleep  upon  digestion  has 
been  studied  by  Schule.  Two  healthy  persons 
were  given  test  meals.  One  was  allowed  to  go 
to  sleep  directly  after  the  meal,  the 
other  kept  awake.  By  means  of  a  stomach 
tube  the  contents  of  the  stomach  were  with- 
drawn and  examined.  Next  the  experiment  was 
reversed,  as  regards  the  two  subjects,  and  re- 
peated many  times.  Schule  found  that  the  ef- 
fect of  sleep  during  digestion  is  to  increase  the 
acidity  of  the  gastric  juice  and  to  decrease  the 


THE  HEALTH  QUESTION  BOX  63 

motility,  or  muscular  activity  of  the  stomach. 
The  increased  acidity  of  the  gastric  juice  was 
believed  by  the  investigator  to  be  due  to  irri- 
tation resulting  from  the  prolonged  retention  of 
the  food  in  the  stomach.  Schule  observed  that 
resting  in  a  horizontal  position  after  eating  en- 
couraged digestion  without  an  increase  of 
acidity,  but  it  was  necessary  that  the  patient 
should  remain  awake,  as  otherwise  the  stomach, 
became  less  active  than  normally,  food  was  too 
long  retained  in  the  stomach,  an  excess  of  acid 
was  formed,  and  the  stomach  was  irritated  and 
thereby  damaged. 

This  interesting  observation  explains  the  fre- 
quency of  catarrh  of  the  stomach  among  those 
who  eat  hearty  meals  late  at  night.  Eating  the 
heartiest  meal  of  the  day  at  half-past  six  or 
seven  o'clock,  or  even  later,  is  unquestionably 
damaging  to  digestion,  and  a  prolific  cause  of 
chronic  gastritis  and  other  digestive  disorders. 
No  food  should  be  taken  within  three  or  four 
hours  of  retiring.  This  allows  the  stomach  an 
opportunity  to  complete  its  work  and  empty  its 
contents  into  the  intestine.  Sleep  does  not  in- 
terfere with  intestinal  digestion. 

Appetite  Juice 
Q.     What  is  appetite  juice? 

A.  By  many  varied  experiments  Pawlow 
demonstrated  most  conclusively  that  the  stim- 
ulation of  the  gustatory  nerve  by  contact  with 
agreeable  foodstuffs  gave  rise  to  an  abundant  se- 
cretion, of  highly  active  gastric  juice  while  the 
food  is  still  in  the  mouth.     This  action  begins 


64  THE  HEALTH  QUESTION   BOX 

within  five  minutes  after  food  first  comes  in  con- 
tact with  the  gastric  mucous  membrane.  Gastric 
juice  produced  in  this  way  by  contact  by  food- 
stuffs with  the  mouth  surfaces  is  called  by  Paw- 
low,  appetite  juice,  because  it  is  produced  only 
when  the  substances  eaten  are  of  agreeable  flavor 
and  when  there  is  a  relish  for  them.  The  effect 
is  evidently  brought  about  through  certain  nerve 
centers  in  the  brain,  by  connection  with  which 
the  gustatory  nerves  reflexly  excite  the  gastric 
secretion.  Pawlow  and  others  have  observed  that 
fear,  anger,  disgust,  stop  the  secretion  instantly, 
while  sight  and  smell  of  agreeable  foodstuffs  in 
the  presence  of  hunger,  as  well  as  by  actual  con- 
tact of  food  with  the  mouth,  may  give  rise  to  an 
abundant  flow  of  appetite  juice. 

Digestibility  of  Raw  Starch 

Q.     Is  raw  starch  digestible? 

A.  The  action  of  saliva  and  the  pancreatic 
juice  upon  cooked  starch  is  very  rapid.  This 
is  not  the  case,  however,  with  raw  starch. 

In  the  raw  state  starch  granules  are  sur- 
rounded by  an  envelope  of  cellulose.  The  saliva 
penetrates  this  envelope  very  slowly,  hence  the 
action  of  the  saliva  upon  raw  starch  is  corres- 
pondingly slow. 

The  pancreatic  juice  is  somewhat  more  ener- 
getic in  acting  upon  raw  starch,  but  digests  it 
slowly;  consequently  the  digestibility  of  starch 
very  largely  depends  upon  the  cooking.  Imper- 
fectly cooked  or  imperfectly  chewed  starch  foods 
may  pass  undigested  into  the  feces  (whole  or 
broken  rice,  beans  or  oats).     This  may  be  true 


THE  HEALTH  QUESTION   BOX  65 

of  improperly  made  bread.  Some  undigested 
and  unabsorbed  starch  in  the  colon  is  an  aid  to 
bowel  action  and  combats  putrefaction  in  the 
colon. 

Glycogen 

Q.     What  is  glycogen? 

A.  Glycogen  is  animal  starch.  When  starch, 
sugar  and  like  substances  are  digested  in  the  in- 
testine, they  are  after  absorption  taken  to  the  liver 
where,  to  prevent  the  immediate  entrance  into  the 
blood  of  a  great  excess  of  these  materials  which 
are  chiefly  useful  for  fuel,  the  sugar  is  trans- 
formed into  a  substance  closely  resembling  in 
composition  a  vegetable  product,  starch.  Glycogen 
like  starch  is  insoluble.  Hence,  it  may  be  stored  in 
the  liver  in  considerable  quantities  until  needed 
for  use.  Glycogen  is  also  stored  in  the  muscles. 
The  liver  and  the  muscles  are  the  two  great  de- 
positories of  glycogen  in  the  body,  although 
every  living  cell  contains  a  small  amount  of  gly- 
cogen. When  fuel  is  needed,  the  glycogen  is 
again  transformed  into  sugar,  dextrose,  which 
constitutes  the  fuel  of  the  body.  By  the  burn- 
ing of  glycogen  the  body  is  kept  warm.  Mus- 
cular work  is  supported  by  the  energy  set  free 
by  the  burning  of  sugar  just  as  the  work  of  a 
steam  engine  is  performed  through  the  energy 
obtained  from  coal.  It  is  evident  that  glycogen 
is  a  highly  important  substance.  When  it  be- 
comes exhausted  the  bodily  forces  fail.  The 
heart  consumes  glycogen  with  every  beat.  With- 
out glycogen  the  heart  could  not  beat  and  no 
muscle  in  the  body  could  contract.    According  to 


66  THE  HEALTH  QUESTION   BOX 

Schoendorff,  the  body  contains  about  four  per 
cent  of  glycogen.  The  natural  source  of  glyco- 
gen is  starch  or  sugar.  It  is  on  this  account 
that  our  natural  foodstuffs  contain  so  large  a 
proportion  of  these  substances. 

When  no  starch  or  sugar  are  eaten,  the  body 
makes  glycogen  by  splitting  the  protein  molecule. 
By  this  means,  about  half  the  weight  of  protein 
may  be  converted  into  glycogen.  The  other  half 
of  the  protein  is  converted  first*  into  ammonia 
then  into  urea.  The  fuel  value  of  protein  is  then 
only  half  its  face  value^  and  the  body  is  taxed  in 
the  disposal  of  the  large  amount  of  poisonous 
waste.  It  is  evident,  then,  that  protein  is  a  very 
poor  fuel. 

Gastric  Pain 

Q.     What  is  the  cause  of  gastric  pain? 

A.  Gastric  pain  is  usually  due  to  contractions 
of  the  pylorus.  These  contractions  are  most 
active  during  fasting.  When  food  is  present 
in  the  stomach,  the  movements  of  the  stomach 
are  slow  and  rhythmic,  occurring  usually  at  the 
rate  of  three  to  five  contractions  per  minute. 
When  the  stomach  becomes  empty,  the  contrac- 
tions are  more  active  and  vigorous,  and  when 
they  become  strong  enough  to  be  noticeable  a 
sensation  of  hunger  is  produced.  Still  more 
■\f(iolent  contractions!  give  rise  toi  /pain.  Very 
strong  contractions  of  the  pylorus  are  highly 
painful.  Pain  due  to  this  cause  is  usually  re- 
lieved by  the  taking  of  food.  Pain  occurring 
in  the  morning  before  breakfast,  or  when  some 
hours  have  elapsed  since  the  last  meal,  is  usually 
due    to    stomach    contractions.     This    pain    is 


THE  HEALTH  QUESTION   BOX  67 

quickly  relieved  by  taking  some  light  food  into 
the  stomach,  such  as  rice  or  rice  gruel.  In  many 
cases  an  apple,  a  bunch  of  grapes,  or  any  other 
simple  food  will  afford  almost  immediate  relie^. 

Rest  and  Disinfection  of  the  Stomach 

Q.     Does  the  stomach  require  rest? 

A.  The  stomach,  like  every  other  organ  of 
the  body,  requires  rest.  The  heart  takes  a  rest 
after  each  beat.  The  total  time  spent  in  rest  by 
the  heart  is  in  fact  greater  than  the  working 
time.  The  stomach  works  continually  while 
carrying  on  the  work  of  digestion.  Its  glands 
work,  forming  digestive  fluids ;  its  muscles  work, 
mixing  the  food  with  the  digestive  fluids,  and 
the  muscles  of  the  stomach  pass  the  partially 
digested  food  along  to  be  further  acted  upon  in 
the  intestine.  Rest  is  found  to  be  especially 
necessary  to  give  the  stomach  an  opportunity  to 
disinfect  its  mucous  surface.  The  hydrochloric 
acid  found  in  the  gastric  juice  is  an  excellent 
disinfectant.  When  combined  with  the  food,  its 
power  to  destroy  germs  is  lost  altogether.  After 
the  stomach  is  empty,  at  the  completion  of  the 
digestion  of  a  meal,  the  cleansing,  disinfective 
action  of  the  gastric  juice  becomes  efficient.  In 
the  feeding  of  children,  as  well  as  adults,  the 
stomach  must  remain  empty  for  one  hour  be- 
tween feedings,  so  as  to  allow  it  to  become  prop- 
erly cleansed  and  ready  for  the  next  meal.  The 
fasting  stomach  contains  two-thirds  of  an  ounce 
to  an  ounce  of  acid  gastric  juice. 


68  THE  HEALTH  QUESTION   BOX 

The  Acid  of  the  Gastric  Juice 

Q.  What  is  the  acid  found  in  the  gastric 
juice,  and  how  much  is  normally  present? 

A.  Pure  gastric  juice  contains  half  of  one 
per  cent  of  hydrochloric  acid.  There  is  little 
or  no  variation  in  the  composition  of  the  gastric 
juice  as  it  is  secreted.  When  the  gastric  juice 
contains  less  than  half  of  one  per  cent  of  acid, 
it  is  because  the  acid  has  been  neutralized  by  the 
reflux  of  bile  and  other  alkaline  fluids  from  the 
intestines.  In  case  of  hyper-acidity,  the  gastric 
juice  secreted  is  not  more  acid  than  >  normal. 
The  acidity  is  due  to  the  fact  that  there  is  an 
interference  with  the  normal  regurgitation  of 
alkaline  fluids  which  normally  reduces  the 
acidity  of  the  gastric  contents  to  less  than  half 
the  original  acidity.  That  is,  the  amount  of  acid 
is  reduced  by  this  neutralization  process  from 
five  parts  in  one  thousand  to  two  parts. 

Q.  Is  gastric  juice  found  in  the  stomach 
only  during  meal-time? 

A.  No.  "The  stomach  contains  acid  gastric 
juice,  even  in  the  intervals  between  digestion. 
The  quantity  is  usually  two-thirds  of  an  ounce 
to  an  ounce.  This  is  evidently  a  provision  of 
nature  for  preventing  the  development  of 
becteria  in  the  stomach.  Bacteria  are  constantly 
being  swallowed  from  the  nose  and  mouth,  and 
the  constant  presence  of  an  antiseptic  and  a 
germicidal  fluid  in  the  stomach  is  necessary  to 
prevent  the  stomach  from  becoming  infected 
with  moulds  and  serms  of  various  sorts." 


THE  HEALTH  QUESTION   BOX  69 

Q.  What  amount  of  gastric  acid  is  pro- 
duced daily? 

A.  The  amount  of  gastric  acid  formed  in  the 
stomach  varies  with  the  habitual  diet.  If  a  per- 
son who  usually  takes  a  small  amount  of  meat, 
takes  a  large  meal  of  meat,  the  stomach  will  not 
be  able  to  secrete  enough  acid  to  combine  with 
all  the  protein.  If  the  diet  is  persisted  in,  how- 
ever, after  a  while  the  stomach  will  adapt  itself 
to  the  diet  and  produce  more  h3^drochloric  acid. 
On  the  other  hand,  if  an  athlete  who  is  accus- 
tomed to  eat  a  large  amount  of  meat,  eats  a  meal 
containing  very  little  protein,  the  amount  of  acid 
secreted  will  be  greatly  in  excess. 

If  the  meat-fed  athlete  changes  his  diet  to  a 
low  protein  standard,  after  a  time  the  secretion 
of  hydrochloric  acid  will  gradually  fall  to  the 
normal  amount. 

The  total  secretion  of  hydrochloric  acid  for  a 
day  may  vary  from  one-half  ounce  to  two  ounces, 
varying  with  the  diet,  as  above  indicated.  In- 
testinal toxemia  causes  an  excess  of  acid.  In 
achylia  no  acid  is  formed. 

The  Use  of  the  Acid  of  the  Gastric  Juice 
Q.     Of  what  use  is  hydrochloric  acid  in  the 
stomach? 

A.  Hydrochloric  acid  serves  a  great  variety 
of  useful  purposes  in  the  process  of  digestion. 
Laboratory  experiments  have  shown  that  the  acid 
of  the  stomach, — 

1.  Converts  the  protein  into  peptone. 

2.  Stimulates  the  secretion  of  the  gastric  fer- 
ments. 


70  THE  HEALTH  QUESTION  BOX 

3.  Activates  the  gastric  ferments, 

4.  Opens  the  pylorus. 

5.  Closes  the  pylorus,  after  entering  the 
duodenum. 

6.  Disinfects  the  stomach. 

7.  Aids  the  development  of  secretin  which 
stimulates  the  activity  of  the  pancreas  and  the 
liver. 

8.  Stimulates  the  flow  of  bile. 

In  the  absence  of  hydrochloric  acid,  pepsinogen 
is  formed  and  may  be  activated  by  the  organic 
acids  produced  by  bacteria  or  by  the  acid  salts 
of  the  food. 

9.  Activates  the  pancreatic  juice. 

The  various  organic  acids  activate  pepsin,  but 
hydrochloric  acid  is  superior  to  all  the  others  as 
a  zymo-excitor.  The  reason  for  this  is  not  un- 
derstood. 

Bile  in  the  Stomach 

Q.  What  is  the  cause  of  bile  in  the  stom- 
ach? 

A.  It  is  possible  that  bile  and  other  secretions 
pass  into  the  stomach  much  more  frequently 
than  is  generally  supposed.  In  dogs,  the  pass- 
age of  bile  into  the  stomach  occurs  very  fre- 
quently, especially  when  they  are  fed  large 
quantities  of  fat.  When  the  stomach  produces 
an  excess  of  acid,  bile  sometimes  enters  the 
stomach  to  neutralize  the  excess  of  acid.  When 
the  stomach  is  empty,  the  pylorus  is  often  open ; 
thus  bile  is  permitted  to  pass  into  the  stomach. 


,  THE  HEALTH  QUESTION   BOX  7i 

Ulcers  of  the  Stomach 

Q.  Are  ulcers  of  the  stomach  and  duodenum 
curable  ? 

A.  That  ulcers  of  the  stomach  and  duodenum 
are  curable  is  clearly  shown  by  the  fact  that 
scars  left  by  healed  ulcers  are  often  found  in 
the  stomach  and  duodenum  after  death.  Numer- 
ous cases  are  on  record  also  in  which  patients 
who  have  suffered  from  severe  gastric  ulcer  have 
recovered  permanently.  Without  doubt  the  ma- 
jority of  cases  are  curable  by  the  application  of 
proper  means.  In  general  the  measures  which 
are  of  essential  service  are  the  following: 

1.  The  patient  must  rest  in  bed  or  in  a  hori- 
zontal position  from  one  to  three  weeks. 

2.  All  food  should  be  withdrawn  for  two  or 
three  days,  sometimes  even  longer  when  severe 
hemorrhages  have  occurred. 

3.  If  the  secretion  of  acid  continues  although 
food  is  not  given  as  shown  by  pain  or  other 
symptoms  indicative  of  the  presence  of  acid,  car- 
bonate of  soda  should  be  given  in  sufficient 
quantity  to  neutralize  the  acid.  When  the  acid 
is  completely  neutralized,  the  pain  will  usually 
cease. 

4.  After  two  or  three  days  of  abstinence  small 
quantities  of  bland  food  are  given.  The  amount 
of  food  is  increased  from  day  to  day  and  as  the 
quantity  is  increased  the  interval  between  feed- 
ings is  lengthened. 

5.  Olive  oil  and  perfectly  fresh  sterilized  and 
unsalted  butter  are  used  in  as  large  quantities 
as  the  patient  is  capable  to  bear  as  a  means  of 
preventing  the  formation  of  gastric  acid. 


72  THE  HEALTH  QUESTION  BOX 

6.  Salt  is  excluded  from  the  dietary. 

7.  Liquids  are  taken  only  in  very  small 
quantities,  a  few  sips  at  a  time.  When  a  tumbler- 
ful or  more  of  water  is  taken,  the  effect  is  to 
cause  the  stomach  to  pour  out  a  quantity  of  acid, 
hence  large  quantities  of  liquids  must  be  avoided. 

8.  Care  must  be  taken  to  move  the  bowels 
three  times  a  day.  Bowel  movements  may  be 
encouraged  by  the  use  of  paraffin  oil  and  agar- 
agar.  Later  sterilized  bran  may  be  used  instead 
of  agar-agar. 

9.  A  fomentation  over  the  abdomen  three 
times  a  day  followed  by  a  cold  mitten  friction  is 
a  measure  of  great  value  in  promoting  the  com- 
fort of  the  patient. 

10.  The  ill  effects  of  confinement  in  bed  may 
be  counteracted  by  massage.  It  is  also  import- 
ant to  keep  the  patient  in  the  open  air  as  large  a 
portion  of  the  twenty-four  hours  as  it  is  possible 
to  do. 

Gastro-enterostomy 
Q.    What  is  the  operation  known  as  gastro- 
enterostomy? 

A.  In  this  operation  a  loop  of  the  intestine  is 
attached  to  the  stomach  and  an  opening  made  be- 
tween the  stomach  and  the  intestine  so  that  food 
can  pass  from  the  stomach  into  the  small  intes- 
tine without  passing  through  the  pylorus  or 
duodenum.  This  operation  is  rarely  indicated  ex- 
cept in  cases  in  which  the  plyorus  has  become 
obstructed  by  an  ulcer,  cancerous  growth,  or 
some  other  cause.  The  operation  is  sometimes 
performed  for  relief  in  cases  of  ulcer  of  the 
duodenum. 


THE  HEALTH  QUESTION  BOX  73 

Achylia 

Q.    What  is  achylia? 

A.  Achylia  denotes  a  condition  in  which  the 
stomach  glands  have  ceased  to  produce  gastric 
juice. 

The  gastric  acid  is  necessary  for  the  digestion 
of  connective  tissue  and  gluten.  Gastric  acid  also 
regulates  the  closing  and  opening  of  the  pylorus. 
When  absent,  the  pylorus  remains  open  and  the 
food  passes  out  of  the  stomach  quickly.  This  is 
the  explanation  of  those  cases  of  diarrhoea  in 
which  food  is  passed  undigested  soon  after  it  is 
eaten,  often  within  an  hour  or  two. 

Achylia  is  usually  the  result  of  long  continued 
over-stimulation  of  the  stomach.  It  is  most  com- 
mon in  persons  who  have  made  free  use  of  tea 
or  coffee,  condiments,  or  alcoholic  beverages,  or 
who  have  been  large  meat  eaters.  Axhylia  fol- 
lows chronic  gastritis. 

There  are  two  forms  of  achylia: 

(a)  Achylia  of  nervous  origin  in  which  the  ad- 
ministration of  hydrochloric  acid  in  sufficient 
amount  is  followed  by  a  secretion  of  pepsin. 

(b)  Achylia  accompanying  organic  disease  of 
the  stomach,  cancer  and  atrophic  gastritis  in 
which  the  giving  of  hydrochloric  acid  is  not 
followed  by  the  secretion  of  pepsin  for  the  rea- 
son that  the  secreting  glands  have  been  de- 
stroyed. This  fact  may  often  be  of  use  in  diag- 
nosis. 

In  cases  in  which  the  motor  functions  of  the 
stomach  are  preserved,  and  bacterial  action  in 
the  stomach  is  suppressed,  life  may  be  main- 
tained through  intestinal  digestion  if  the  diet  is 


74  THE  HEALTH  QUESTION  BOX 

carefully  regulated.  It  is  essential  that  the 
food  should  be  well  chewed  and  that  meats  of 
all  sorts  should  be  carefully  avoided. 

Remedy  for  Achyiia 

Q.  What  remedy  would  you  suggest  for 
the  condition  known  as  achyiia? 

A.  This  is  an  exceedingly  important  question. 
The  number  of  persons  suffering  from  achyiia, 
a  condition  in  which  the  stomach  makes  no  gastric 
acid  and  often  no  pepsin,  is  becoming  increasingly 
common.  This  condition  often  precedes  cancer 
of  the  stomach,  the  occurrence  of  which  is  rapidly 
growing  in  frequency.  A  person  suffering  from 
achyiia  is  much  more  likely  to  suffer  from  typhoid 
fever,  cholera,  and  other  infectious  disorders  of 
the  alimentary  canal  than  a  person  whose  stom- 
ach provides  the  normal  supply  of  acid  gastric 
juice,  for  the  reason  that  the  acid  of  the  gastric 
juice  owes  its  acidity  to  hydrochloric  acid,  a 
substance  possessed  of  very  active  disinfectant 
or  germicidal  properties. 

There  are  three  important  things  which  persons 
suffering  from  achyiia  may  do  to  obviate  the 
several  dangers  that  are  mentioned  above.  These 
are,  first,  to  adopt  a  strict  anti-toxic  diet,  which 
means  to  exclude  flesh  foods  of  all  kinds,  in- 
cluding fish,  fowl  and  shell-fish.  In  many  cases 
it  is  necessary  to  exclude  eggs  from  the  bill-of- 
fare,  while  in  not  a  few  instances  milk,  if  taken 
at  all,  must  he  used  sparingly.  The  more  ex- 
clusively the  bill-of-fare  is  made  up  of  foods  de- 
rived from  the  vegetable  kingdom  the  better. 
Foods  capable  of  undergoing  putrefaction  should 


THE  HEALTH  QUESTION  BOX  75 

he.  discarded.  Milk,  if  used  at  all  must  be  taken 
as  buttermilk.  Fats  must  be  eaten  sparingly,  and 
only  in  sufficient  quantity  to  meet  the  actual  needs 
of  the  body. 

The  amount  of  hydrochloric  acid  required  is 
considerable,  much  more  than  the  amount  ordi- 
narily taken.  The  amount  of  acid  formed  by 
the  stomach  daily  is  the  equivalent  of  about  one 
teaspoonful  of  ordinary  hydrochloric  acid,  or 
muriatic  acid.  To  take  this  amount  of  acid  in 
its  ordinary  form,  or  to  dilute  it  with  water,  is 
practically  impossible,  on  account  of  its  intense 
acid  and  corrosive  character.  It  has  been  dis- 
covered that  the  acid  may  be  made  to  enter  into 
a  loose  combination  with  protein  so  that  it  may 
be  swallowed  into  the  stomach  in  any  quantity  de- 
sired without  injuring  the  teeth  or  throat.  In 
the  stomach  the  loose  combination  is  broken  up, 
and  the  acid  becomes  active  and  promotes  the 
functions  for  which  it  is  required. 

Such  a  preparation,  known  as  acidone,  has  been 
employed  for  a  number  of  years  and  with  great 
profit  to  those  who  have  used  it.  Acidone  is  a 
powder,  a  compound  of  hydrochloric  acid  v/ith 
the  gluten  of  wheat.  A  dessert-spoonful  is  taken 
mixed  with  the  food,  or  with  porridge  at  the  be- 
ginning of  each  meal. 

Persons  whose  gastric  glands  are  degenerated 
so  that  achylia  has  become  a  fixed  condition 
should  make  use  of  acidone,  or  some  similar 
preparation,  at  every  meal,  and  should  continue 
to  do  so  indefinitely. 


76  THE  HEALTH  QUESTION  BOX 

Heaviness   of   the   Stomach 

Q.  What  is  the  best  means  of  relieving 
heaviness  in  the  stomach? 

A.  Persons  who  suffer  from  heaviness  after 
eating  should  lie  down  and  rest  for  three- 
quarters  of  an  hour  or  an  hour  after  eating.  It  is 
a  good  plan  to  place  a  hot  water  bag  over  the 
stomach  and  to  practice  deep  breathing. 

Abnormal  Appetite 
Q.     What  is  the  meaning  of  a  craving  to 
eat   abnormally   at   meal   time    and   between 
meals? 

A.  An  abnonnal  condition  of  the  syimpa- 
thetic  nervous  system  controlling  the  stomach. 
If  care  is  taken  to  thoroughly  masticate  the 
food,  this  difficulty  will  probably  disappear. 

Use  of  Stomach  Tube 

Q.  How  frequently  can  the  stomach  tube 
be  used  without  injury? 

A.  In  some  cases  the  stomach  tube  may  be 
used  daily  or  even  oftener,  but  in  general 
the  frequent  use  of  the  stomach  tube  should 
be  avoided,  if  possible.  If  necessary  to  use  the 
tube  daily  for  a  short  time,  say  a  week  or 
two,  the  intervals  should  be  greatly  increased, 
until  finally  discontinued. 

Hypopepsia 
Q.     What  is  the  cause  of  hypopepsia? 

A.  Failure  of  the  stomach  to  make  gastric 
juice  may  result  from  an  impoverished  state  of 
the  blood  and  depreciation  of  the  general  bodily 


THE  HEALTH  QUESTION   BOX  77 

forces ;  or  it  may  be  the  result  of  inflammation, 
or  of  cancer  or  some  other  form  of  degeneration. 
Hyperacidity  in  which  there  is  an  excessive 
secretion  of  gastric  juice,  is  generally  followed 
in  time  by  hypopepsia,  or  apepsia  through  ex- 
haustion of  the  gastric  glands.  An  overworked 
organ  is  almost  certain  to  undergo  degeneration 
sooner  or  later. 

Starch  and  Sour  Stomach 

Q.     How  does  starch  cause  sour  stomach? 

A.  The  idea  of  sour  stomach  or  acid  dys- 
pepsia being  due  to  fermentation  is  a  mistake. 
As  a  matter  of  fact,  fermentation  is  very  rarely 
the  cause  of  sour  stomach.  The  real  cause  is 
an  excess  of  free  hydrochloric  acid  in  the 
stomach.  This  excess  may  be  due  to  several 
things : 

1.  An  excessive  secretion  of  acid; 

2.  A  deficient  secretion  of  "diluting  juice" 
to  reduce  the  strength  of  the  strong  acid  secre- 
tion, and 

3.  Some  interference  with  the  digestive  pro- 
cess by  which  the  acid  through  the  action  of 
pepsin  is  made  to  combine  with  the  protein  or 
albumin  of  the  food,  thus  losing  the  properties 
of  a  free  acid. 

Maxwell  has  shown  that  ordinary  cooked 
starch  absorbs  pepsin.  This  fact  probably  ex- 
plains the  experience  of  many  persons  who 
suffer  from  hyperacidity  and  observe,  after  a 
meal  of  starchy  foods,  the  acid  is  likely  to  be 
increased.  It  is  possible  that  the  starch  may* 
absorb  the  pepsin  and  thus  interfere  with  gastric 


78  THE  HEALTH  QUESTION   BOX 

digestion  of  proteins,  the  hydrochloric  acid  being 
left  over  and  uncombined  in  the  stomach,  pro- 
ducing hyperacidity.  After  the  saliva  has  acted 
upon  the  starch,  rendering  it  completely  soluble 
by  conversion  into  dextrin  and  sugar,  it  is  no 
longer  capable  of  absorbing  the  pepsin.  This 
action  of  saliva  is,  perhaps,  one  of  its  most  im- 
portant features  in  digestion.  Halta  has  made 
the  observation  that  tannic  acid,  even  in  small 
quantities,  prevents  the  action  of  saliva  upon 
starch.  This  is  the  explanation  of  the  inquiry 
arising  from  the  use  of  tea  and  coffee,  both  of 
which  contain  considerable  amounts  of  tannin. 
It  has  long  been  known  that  the  use  of  tea  and 
coffee  encourages  gastric  acidity.  The  caffeine 
which  they  contain  also  stimulates  the  gastric 
glands. 

Digestive  Anaphylaxis 

Q.     What  is  digestive  anaphylaxis? 

A.  Digestive  anaphylaxis  is  the  term  applied 
to  certain  forms  of  sickness  following  the  eating 
of  certain  foods,  chiefly  urticaria,  or  nettle  rash, 
and  headache. 

MM.  Pagniez  and  Vallery-Radot  have  within 
the  last  three  years  made  known  a  number  of 
most  interesting  observations  which  seem  to 
show  very  clearly  a  close  association  between 
the  form  of  headache  commonly  known  as  mi- 
graine and  food  poisoning  due  to  sensitization  to 
certain  food  substances.  These  observers  have 
shown  that  urticaria  following  the  use  of  cer- 
tain foods  is  due  to  the  same  cause.  The  at- 
tacks   of    headache   or    urticaria    usually   occur 


THE  HEALTH  QUESTION   BOX  79 

within  two  to  four  hours  after  the  food  is 
eaten.  Animal  foods  are  the  most  Hkely  to  be 
the  cause  of  an  attack,  especially  meats,  eggs, 
milk,  fish,  lobster,  and  oysters. 

The  observers  found  that  by  giving  a  small 
quantity  of  the  particular  food  involved  an  hour 
before  a  meal  at  which  it  was  to  be  eaten,  the 
usual  unpleasant  effects  were  prevented.  That 
is,  in  cases  in  which  the  use  of  milk,  lobster,  or 
fish  caused  the  urticaria  or  headache,  it  is  only 
necessary  to  take  a  small  amount  of  milk, 
lobster,  or  fish  an  hour  in  advance  of  a  meal 
containing  the  offensive  article  to  prevent  the 
ill  effects. 

In  case  the  particular  article  which  causes 
the  disturbance  is  not  known,  a  half  gram  (8 
grains)  of  peptone  is  given  an  hour  before  the 
meals  with  equally  good  results. 

After  carefully  following  this  treatment  for  a 
few  weeks,  the  sensitization  seems  to  be  cured 
and  the  difficulty  disappears. 

The  Pancreas 

Q.    What  is  the  function  of  the  pancreas? 

A.  The  pancreas  is  a  gland,  the  most  com- 
plicated gland  in  the  body ;  in  fact  it  is  a  sort  of 
double  gland.  It  has  two  separate  and  distinct 
structures  which  are  closely  interwoven.  One  of 
these  produces  an  internal  secretion  which  aids 
the  muscles  in  burning  up  sugar  which  furnishes 
energy  for  work  and  to  maintain  the  body  tem- 
perature. This  is  the  so-called  internal  secretion 
of  the  pancreas.  The  pancreas  also  has  an  ex- 
ternal secretion,  pancreatic  juice,  which  contains 


80  THE  HEALTH  QUESTION  BOX 

six  ferments,  various  important  activators,  and 
alkali  in  the  form  of  bicarbonates. 

The  alkaline  secretion  of  the  pancreas  is  re- 
ciprocal to  the  acid  secretion  of  the  stomach. 

The  Pancreatic  Juice 
Q.    By    what    means    may  'the    pancreatic 
secretion  be  increased? 

A.  An  increase  of  acids  in  the  food,  increases 
the  quantity  of  the  pancreatic  secretion. 

Fats  are  a  very  positive  stimulant  of  the 
secretion. 

The  quality  of  the  pancreatic  juice  is  also 
influenced  by  the  food.  On  this  account  persons 
suffering  from  achylia  should  make  free  use  of 
acid  fruits. 

Peristalsis 

Q.     What  is  peristalsis? 

A.  By  peristalsis  is  meant  the  movements 
of  the  intestines  by  which  the  food  is  moved 
along  and  reduced,  and  wastes  discharged  from 
the  body. 

Gastric  Juice 

Q.     How  is  the  gastric  juice  produced? 

A.  Gastric  juice  is  a  special  fluid  produced  by 
certain  glands  of  the  stomach. 

Each  food  generates  its  own  gajtric  juice. 
Pawlow  has  shown  that  each  natural  food  con- 
tains subtle  elements  which  act  upon  the  nerves 
with  which  they  come  in  contact  in  such  a  way 
as  to  cause  the  digestive  glands  to  secrete  fluids 
exactly  adapted  to  the  digestion  of  the  particular 
food  in  question.     This  action  is  due  in  part  to 


THE  HEALTH  QUESTION   BOX  81 

the  flavoring  substances  of  food,  and  in  part  to 
little-known  substances  that  are  known  as  pepto- 
gens. 

The  gastric  juice  produced  by  different  food 
substances  varies  greatly  in  both  quality  and 
quantity.  Milk  produces  the  least  active  digestive 
fluid. 

Meat  produces  a  strongly  acid  digestive 
fluid.  Bread  produces  during  a  long  period  a 
moderately  acid  but  highly  active  gastric 
juice. 

Represented  numerically,  the  digestive  value 
of  the  juice  produced  by  the  substances  named, 
according  to  Pawlow,  stands  as  follows :  milk, 
11 ;  meat,  16;  bread,  44. 

Gastric  Examination 

Q.  How  can  one  determine  whether  he  has 
an  excess  of  hydrochloric  acid  or  a  deficiency? 

A.  The  presence  of  an  excess  or  deficiency 
of  hydrochloric  acid  in  the  gastric  juice  can  be 
determined  only  by  taking  a  test  meal  and  hav- 
ing an  analysis  made  by  a  competent  chemist. 
In  general,  however,  it  may  be  said  that  acidity 
occurring  within  two  or  three  hours  after  a  meal 
is  the  result  of  an  excess  of  acid  in  the  gastric 
juice  and  not  of  fermentation. 

Hyperacidity 

Q.  What  are  the  causes  of  excessive  acidity 
of  the  stomach? 

A.  The  immediate  cause  of  excessive  acidity 
of  the  stomach  is  generally  an  excessive  for- 
mation of  hydrochloric  acid.    There  may  be  sev- 


82  THE  HEALTH  QUESTION  BOX 

eral  causes  for  this.  Probably  the  most  common 
cause  is  an  inactive  state  of  the  bowels,  or  chronic 
autointoxication.  Poisons  formed  in  the  intestine 
and  absorbed,  being  excreted  into  the  stomach, 
over-excite  the  gastric  glands.  Another  cause  is 
hasty  eating,  in  consequence  of  which  food  is  re- 
tained for  too  long  a  time  in  the  stomach,  giving 
rise  to  excessive  irritation  of  the  mucous  mem- 
brane. 

The  free  use  of  meat  is  perhaps  the  most  im- 
portant of  all  the  causes  which  can  be  mentioned. 

The  soluble  substances  of  the  meat,  which  give 
to  it  its  peculiar  flavor,  are  most  powerful  stim- 
ulants of  the  gastric  glands.  Pawlow  showed 
that  the  gastric  juice  produced  by  eating  meat 
is  much  more  acid  than  that  produced  by  bread, 
milk  and  other  food  substances.  Copious  drink- 
ing at  meals  and  the  use  of  condiments  may  also 
give  rise  to  acidity. 

Sour  stomach  was  formerly  supposed  to  be 
due  to  fermentation  of  the  gastric  contents. 
This  condition,  known  as  hyperacidity,  or  hyper- 
chlorhydria,  is  now  found  to  be  due  to  an  excess 
hydrochloric  acid  in  the  gastric  juice.  The  gas- 
tric juice,  instead  of  containing  two  or  three 
parts  in  one  thousand  of  acid,  may  contain 
double  this  amount.  The  cause  appears  to  be 
an  over-stimulation  of  the  gastric  glands.  In 
the  majority  of  cases,  this  over-stimulation  ap- 
pears to  be  the  result  of  the  free  use  of  flesh 
foods,  or  constipation,  or  these  two  causes  com- 
bined. 

Pawlow,  the  great  physiologist  of  St.  Peters- 
burg,   demonstrated   in   experiments   with   dogs 


THE  HEALTH  QUESTION  BOX  83 

that  a  diet  of  lean  meat  extracts,  or  bouillon,  or 
animal  broths,  would  cause  the  stomach  to  pro- 
duce very  highly  acid  gastric  juice,  more  acid 
than  any  other  food  stuffs. 

Pawlow  also  showed  that  the  act  of  chewing 
stimulates  the  stomach  through  the  gustatory 
nerve,  causing  the  stomach  to  produce  gastric 
acid  even  before  the  food  has  been  swallowed. 
This  so-called  "appetite  juice"  constitutes  an 
important  part  of  the  total  gastric  juice  secreted 
by  the  stomach. 

The  following  is  a  list  of  agents  which  scien- 
tific research  and  clinical  observation  have 
shown  to  cause  an  excessive  secretion  of  acid 
by  the  stomach: 

chewing  strong  flavors 

lean  meat  tea  and  cofifee 

meat  extracts  ~  alcohol 

animal  broths  carbonated  water 

peptone  condiments 

cane  sugar  bitter  drugs 

dextrine  constipation 

acids  gall  bladder  disease 

butyric  acids  salt 

(rancid  fats)  hunger 

water 
The  masterly  experiments  of  Pawlow  showed 
that  certain  foods  and  conditions  greatly  lessen 
the  production  of  gastric  acid.  Among  the 
chief  of  these  are  oil,  especially  olive  oil,  soft 
foods  (purees),  a  saltless  diet,  bland  foods,  great 
fatigue,  fever. 


84  THE  HEALTH  QUESTION  BOX 

Diet  in  Hyperacidity 

Q.  Please  outline  a  diet  that  will  remedy 
this  condition. 

A.  Both  liquid  foods  and  dry  foods  should  be 
avoided.  Everything  should  be  taken  in  the  form 
of  a  puree.  The  food  should  be  chewed  very 
little.  Chewing  stimulates  the  stomach  and  pro- 
duces an  excessive  amount  of  appetite  juice 
which  is  highly  acid.  Wholesome  fats,  such  as 
sterilized  butter,  cream  and  vegetable  fats  should 
be  freely  used.  One  or  two  teaspoonfuls  of 
olive  oil  should  be  taken  just  before  each  meal. 
The  administration  of  liberal  quantities  of  pure 
gluten  one  or  two  hours  after  eating  is  an  ex- 
cellent remedy.  The  gluten  absorbs  the  acid  as 
effectively  as  does  soda,  and  has  this  advantage, 
that  it  does  not  in  any  way  injure  the  stomach. 
The  bowels  should  be  made  to  act  three  or  four 
times  a  day,  but  laxatives  must  be  avoided,  as 
these  irritate  the  stomach  and  the  small  intestine. 
Cereals  eaten  should  be  well  dextrinized  for 
this  reason.  Granola,  zwieback  and  browned 
rice  especially  useful. 

Fermentation  in  the  Stomach 

Q.  What  is  the  cause  of  fermentation  in  the 
stomach,  and  does  fermentation  take  place  in  a 
healthy  stomach? 

A.  No.  Examinations  of  the  gastric  juice 
made  in  many  thousands  of  cases  in  the  labora- 
tory of  the  Battle  Creek  Sanitarium,  demon- 
strated many  years  ago  that  fermentation  of 
the  gastric  contents  is  a  very  rare  event.      The 


THE  HEALTH  QUESTION  BOX  85 

writer  of  this  became  convinced  many  years 
ago  that  fermentation  occurs  in  the  stomach 
only  in  cases  in  which  there  is  obstruction  of 
the  pylorus,  so  that  the  foodstuffs  are  retained 
much  beyond  the  normal  time.  Saxl,  a  German 
investigator,  has  recently  published  the  results 
of  a  research  in  which  this  subject  is  minutely 
studied.  He  has  demonstrated  that  in  the  nor- 
mal stomach  no  fermentation  takes  place,  even 
when  yeast  is  taken  in  considerable  quantity 
along  with  starchy  food. 

The  Alkali  Habit 
Q.     Does  taking  soda  or  magnesia  to  relieve 
sour  stomach  do  harm? 

A.  Yes.  Often  great  injury.  Thousands 
of  persons  habitually  make  use  of  soda  or  mag- 
nesia to  relieve  acidity  after  meals.  The  imme- 
diate relief  afforded  leads  to  a  repetition  of  the 
remedy  and  the  formation  of  a  habit.  Many 
physicians  are  accustomed  to  instruct  their 
patients  to  use  alkalies  for  the  purpose  named, 
with  no  word  of  caution  as  to  possible  injury 
from  long-continued  use  of  the  drug. 

Studies  by  Crohn,  Rehfuss  and  others  have 
shown  that  alkalies  used  in  this  way  may  do 
very  great  harm.  In  normal  digestion  the  con- 
tents of  the  stomach  are  acid.  The  nerves  of 
the  stomach  which  control  the  work  of  the 
stomach,  regulate  the  secretion  of  acid  so  as  to 
maintain  the  right  degree  of  acidity.  When 
soda  is  given,  the  glands  secrete  more  acid  to 
neutralize  the  alkali,  and  thus  may  be  easily 
overworked  and  worn  out.     This  is,  in  fact,  the 


86  THE  HEALTH  QUESTION  BOX 

ordinary  effect  of  the  systematic  use  of  alkalies. 
Some  experiments  have  shown  that  when  alka- 
lies are  regularly  and  freely  given,  the  glands 
may  within  two  weeks  become  so  completely  ex- 
hausted that  they  cease  to  secrete  altogether. 
When  this  becomes  a  permanent  condition  the 
patient  has  achylia,  a  condition  worse  than 
hyperchlorhydria. 

The  cause  of  gastric  acidity  must  be  removed. 
Flesh  foods,  condiments,  and  probably  constipa- 
tion cause  acidity,  also  free  water  drinking  at 
meals,  and  the  use  of  meat  extracts  and 
bouillons. 

Movements  of  the  Stomach 

Q.  What  are  the  movements  of  the  stom- 
ach? 

A.  The  cardiac  portion  of  the  stomach  is  not 
subject  to  regular  movements  during  digestion. 
It  remains  quiescent,  a  fact  which  permits  of  the 
orderly  stratification  of  the  foodstuffs,  the  last 
portions  eaten  entering  the  center  of  the  glob- 
ular mass  which  is  formed  in  the  cul-de-sac. 
Peptic  digestion  goes  on  at  the  surface  of  the 
mass,  while  the  salivary  digestion  proceeds  in 
the  center  and  may  continue ,  for  two  or  three 
hours  from  the  beginning  of  the  meal.  As  fast 
as  the  food  is  liquefied  at  the  surface  of  the  ali- 
mentary mass  it  goes  through  the  pylorus  where 
it  is  mixed  with  the  pyloric  secretion  containing 
pepsin,  which  begins  its  work  in  the  stomach  and 
continues  in  the  intestine. 

The  movements  of  the  stomach  are  not  confined 
to   the  pylorus.     Infrequent   rhythmical  move- 


Moving   Pictures   of    the   Living    Stomach 


Kneading    the    Colon 


THE  HEALTH  QUESTION  BOX  87 

ments  occur  in  the  pre-pyloric  portion,  but  the 
pyloric  portion  contracts  regularly  every  ten 
seconds  during  digestion,  making  2500  to  3000 
contractions  during  the  digestion  of  a  meal.  The 
pyloric  movements  begin  as  soon  as  the  liquefied 
portions  of  the  food  reach  this  part  of  the  stom- 
ach. If  peptone  is  introduced  into  the  stomach, 
the  pylorus  movements  begin  immediately.  In- 
troduction of  meat  into  the  stomach  induces  no 
movement.  Fear  and  anger  arrest  instantly  the 
movements  of  the  stomach  when  in  full  activity. 
When  the  stomach  is  empty,  rhythmical  move- 
ments occur  every  two  hours,  lasting  twenty  to 
thirty  minutes.  These  movements  start  in  the 
stomach  and  extend  to  the  entire  intestine  and 
are  accompanied  by  a  slight  secretion  of  gastric 
juice,  bile,  pancreatic  and  intestinal  juices.  These 
movements  are  absent  during  digestion  and  dis- 
appear during  long  fasts.  The  stomach  is  con- 
trolled both  by  the  sympathetic  and  pneumogas- 
tric  nerves.  In  the  sympathetic  nerves  the  in- 
hibitory fibers  predominate;  in  the  pneumogas- 
tric  nerves  the  excito-motor  nerves  predominate, 
although  the  inhibitory  nerves  are  present.  In 
fasting  the  excito-motor  influence  of  the  pneumo- 
gastric  diminishes  rapidly  and  disappears  wholly 
at  the  end  of  three  days,  so  that  the  stomach  is 
wholly  under  the  influence  of  the  inhibitory 
functions  of  the  sympathetic  and  pneumogastric 
nerves.  This  probably  accounts  for  the  fact 
that  at  the  end  of  the  first  three  days  fasting 
persons  experience  much  less  inconvenience  than 
before  this  time,  also  for  the  intestinal  inac- 
tivity which  is  present  when  fasting. 


88  THE  HEALTH  QUESTION  BOX 

There  are  various  measures  by  which  the  gas- 
tric movements  may  be  excited  to  increased  ac- 
tivity. Water  at  a  temperature  of  100°  to  102° 
F,  stimulates  the  action  of  the  stomach.  This 
is  probably  the  reason  that  water  at  this  temper- 
ature encourages  vomiting.  Water  at  a  higher 
or  lower  temperature  lessens  gastric  activity. 
Water  at  a  temperature  of  41°  F.  arrests  all 
movements  of  the  stomach  and  prevents  the  ac- 
tion of  other  stimulants.  This  is  clearly  a  good 
reason  for  prohibiting  the  use  of  iced  drinks 
and  frozen  foods  of  all  sorts.  Faradic  currents 
cause  contraction  of  the  gastric  walls.  More 
efficient  contractions  are  secured  by  a  slowly  al- 
ternating sinusoidal  current.  Gastric  contrac- 
tions are  also  produced  by  the  galvanic  current 
but  these  contractions  occur  only  at  the  opening 
and  closing  of  the  circuit. 

The  most  active  excitant  of  the  movements  of 
the  stomach  are  the  products  of  gastric  digestion. 
Peptones,  hydrochloric  acid  in  solution,  1  to  5 
parts  in  1000,  excite  no  movements  of  the  fundus 
of  the  stomach  while  exciting  the  movements  of 
the  pylorus.  Sometimes  anti-peristaltic  move- 
ments are  set  up  by  extreme  acidity,  which  ex- 
plains the  eructation  of  acids. 

According  to  Battelli,  strychnia  is  entirely 
without  effect  upon  the  motility  of  the  stomach. 
In  view  of  this  fact,  it  is  surprising  that  this 
drug  should  be  so  extensively  used  as  a  gastric 
stimulant,  since  it  exercises  a  most  unfavorable 
influence  upon  secretion  while  rendering  no  ser- 
vice. 


THE  HEALTH  QUESTION  BOX  89 

An  ice  bag  placed  at  the  epigastrium  causes 
gastric  contractions.  Lavage  is  also  an  ex- 
cellent means  of  stimulating  gastric  contractions, 
in  cases  of  gastric  inactivity.  InsufBciency  of  the 
cardiac  orifice  gives  rise  to  regurgitation  of  food- 
stuffs and  merycism.  Pyloric  insufficiency  allows 
a  reflux  of  bile  into  the  stomach.  Vomiting  of 
bile  only  takes  place  when  the  reflux  is  inter- 
mittent. Continuous  insufficiency  of  the  pylorus 
gives  rise  to  diarrhea  very  soon  after  eating. 

Pain  in  the  Stomach 

Q.  What  is  the  best  method  of  securing 
reHef  from  acute  pain  in  the  stomach? 

A.  Apply  hot  fomentations  over  the  seat  of 
pain.  A  large  drink  of  hot  water  will  frequently 
stop  the  pain  at  once.  Cramp  in  the  stomach 
may  usually  be  relieved  in  the  same  way.  Pain 
in  the  stomach  may  often  be  relieved  by  a  general 
hot  bath  when  other  measures  fail.  The  temper- 
ature of  the  water  should  be  increased  after  the 
patient  enters  the  bath,  as  hot  as  can  be  borne, 
say  110°  or  112°  F. 

In  many  cases  it  is  well  to  drink  a  couple  of 
glasses  of  hot  water.  The  temperature  of  the 
water  should  be  as  hot  as  can  be  swallowed  with- 
out inconvenience. 

Regurgitation  of  Food 

Q.     What  causes  the  regurgitation  of  food? 

A.  Regurgitation  of  food  is  in  most  cases 
probably  due  to  permanent  or  temporary  ob- 
struction  of   the  outlet  of   the    stomach.     The 


90  THE  HEALTH  QUESTION  BOX 

pylorus  may  be  permanently  obstructed  by  can- 
cer or  other  growth,  or  it  may  be  temporarily  ob- 
structed by  contraction.  The  last  named  con- 
dition is  the  most  frequent  cause  of  regurgita- 
tion. 

When  the  outlet  of  the  stomach  is  obstructed 
by  some  organic  change,  such  as  ulcer,  cancer 
or  compression  by  bands  due  to  inflammation, 
relief  may  be  obtained  by  operation.  Spasm  of 
the  pylorus  is  most  frequently  produced  by  hy- 
peracidity, which  may  generally  be  relieved  by 
regulation  of  the  diet.  The  foods  should  be  soft, 
not  in  a  liquid  state;  that  is,  in  the  form  of  pu- 
rees. The  food  should  be  swallowed  after  slight 
mastication  only,  and  one  or  two  tablespoonfuls 
of  olive  oil  should  be  taken  at  each  meal.  Care 
should  be  taken  to  have  the  bowels  move  three 
or  four  times  a  day. 

The  bile  and  pancreatic  juice,  alkaline  fluids, 
normally  regurgitate  into  the  stomach  and  neu- 
tralize the  gastric  acid,  reducing  the  acidity  from 
five  parts  to  three  parts  of  hydrochloric  acid  in 
one  thousand  parts  of  gastric  juice. 

Bitters  Do  Not  Aid  Digestion 

Q.  Do  bitters  assist  in  the  digestion  of 
food? 

A.  Recent  laboratory  experiments  show 
that  the  time-honored  faith  in  bitters  as  an  aid 
to  digestion  is  wholly  without  scientific  founda- 
tion. Moorehead  demonstrated  by  experiments 
upon  animals  that  bitters  do  not  increase  a  se- 
cretion of  gastric  juice,  and  Carlson  has  demon- 


THE  HEALTH  QUESTION  BOX  91 

strated  the  same  on  both  human  subjects  and 
dogs.  The  administration  of  bitters  did  not  in- 
crease either  the  amount  of  pepsin  in  the  gastric 
juice  or  the  amount  of  gastric  acid.  It  is  evi- 
dent that  all  benefit  supposed  to  be  derived  from 
bitters  must  be  attributed  to  their  bad  taste, 
that  is,  to  their  psychic  effects. 

How  Chewing  Aids  Digestion 

Q.  What  is  the  effect  of  chewing  upon  gas- 
tric secretion? 

A.  "Chewing  tasteless  or  inert  substances 
produced  little  effect  on  the  gastric  secretion, 
but  the  chewing  of  palatable  and  highly  flavored 
foods  produces  a  decided  increase  in  the  rate  of 
the  gastric  secretion.  Seeing,  smelhng  or 
thinking  of  food  produced  only  a  slight  effect 
upon  the  rate  of  secretion.  The  secretion  of 
gastric  juice  usually  begins  very  soon  after  food 
is  taken  into  the  mouth." 

Experiments  made  by  Hawk  of  Philadelphia 
and  others  show  that  the  secretion  of  appetite 
juice,  that  is,  the  secretion  set  up  by  the  chewing 
of  the  food,  lasts  for  an  hour  or  for  an  hour 
and  a  half  or  even  longer,  providing  the  chewing 
is  continued. 

The  Ten  Gates 

Q:  Does  the  food  move  continuously 
through  the  alimentary  canal? 

A.  No.  The  movement  of  the  food  along 
the  alimentary  tube  is  not  at  a  regular  rate. 
Numerous    pauses  occur. 

The     pauses     essential     for     these     special 


92  THE  HEALTH  QUESTION  BOX 

processes  are  secured  by  means  of  what  may  be 
called  "gates,"  by  which  the  progress  of  each 
morsel  of  food  is  temporarily  checked  while 
some  special  work,  as  of  digestion,  absorption, 
or  selection,  is  being  accomplished. 

The  gates  are  ten  in  number.  Their  location 
and  relation  will  be  readily  understood  after  a 
glance  at  the  accompanying  diagram.  The 
names  of  the  several  gates  are  as  follows : 

1.  Entrance  or  Food  Dictator's  gate,  the 
mouth. 

2.  Food  Inspector's  gate,  the  soft  palate. 

3.  Food  and  Water  gate. 

4.  Stomach  gate. 

5.  The  Bowel  gate.  Pylorus. 

6.  Control  gate,  ileocecal  sphincter. 

7.  Colon  gate,  ileocecal  valve. 

8.  Reversing  gate,  middle  of  transverse  colon. 

9.  Discharging  or  ejector  gate,  pelvic  colon. 
10.     Exit  gate,  anus. 

The  Housebroken  Colon 

Q.     Why  is  constipation  universal? 

A.  Because  civilized  people  are  house- 
broken. 

Civilization  is  a  process  of  taming  and  is  often 
so  overdone  as  to  become  destructive. 

No  other  animal,  except  the  house-dog,  suffers 
from  constipation  as  does  man ;  and  the  dog 
suffers  from  colon  troubles  for  the  same  reason 
the  man  does,  namely,  because  he  is  "house- 
broken." 

The  wild  man  and  the  wild  dog,  as  well  as 
man's   nearest   relatives,    the   big   apes,,    of    the 


THE  HEALTH  QUESTION  BOX  93 

African  jungles,  know  nothing  of  the  miseries 
of  constipation,  colon  stasis,  or  constipation,  a 
product  of  civilization.  It  is  the  result  of  per- 
verted habits,  neglect,  and  pernicious  training 
and  education. 

The  civilized  colon  is  a  poor,  crippled,  maimed, 
misshapen,  overstretched  in  parts,  contracted  in 
other  parts,  prolapsed,  adherent,  "kinked,"  in- 
fected, paralyzed,  inefficient,  incompetent.  It  is 
the  worst  abused  and  the  most  variously  dam- 
aged of  any  organ  of  the  body. 

Before  the  advent  of  the  X-ray,  no  one  had 
more  than  a  suspicion  of  the  sad  condition  of 
the  poor  colon.  It  was  known  to  be  generally 
inefficient,  but  this  was  charged  to  inertia,  a 
sort)  of  constitutional  laziness  rather  than  to 
definite  disease  or  structural  damage. 

But  the  X-ray,  that  marvelous  revealer  of 
secrets,  has  given  us  a  look  inside  and  has  re- 
vealed a  state  of  depravity  in  the  colon  never 
dreamed  of.  In  the  light  of  modern  X-ray 
revelations,  the  colon  appears  to  have  more  dif- 
ferent and  serious  things  the  matter  with  it 
than  any  other  bodily  organ. 

The  house  dog  is  necessarily  trained  to  avoid 
evacuating  his  bowels  in  the  house.  In  other 
words,  he  is  taught  to  restrain  his  bowels  from 
moving  when  they  are  so  disposed,  until  it  is 
convenient  for  his  owner  to  turn  him  out  of 
doors.     A  dog  so  trained  is  house-broken. 

If  dogs  were  the  only  house-broken  creatures, 
what  a  world  of  wretchedness,  suffering,  even 
crime  and  human  wreckage  would  be  saved. 

All    civilized    people    are    house-broken,    and 


94  THE  HEALTH  QUESTION  BOX 

like  poor  house-broken  dogs,  pay  for  this  sinister 
education  an  infinite  price,  not  only  in  misery 
and  inefficiency,  but  in  deadly  disease  and 
shortened  life. 

The  whole  civilized  portion  of  the  human  race 
is  house-broken.  The  mother  or  nurse  of 
every  infant  begins  the  work  of  training  the 
child  to  control  its  bowels,  which  means  to 
thwart  the  automatic  process  by  which  the 
wastes  are  normally  dismissed  from  the  body, 
and  by  the  time  the  child  is  two  years  old  it  is 
well  house-broken  an)d  hence  constipated.  In 
this  respect  the  infant  house  dog  learns  faster 
than  the  human  infant. 

A  house-broken  colon  is  a  damaged  colon. 
The  automatic  process  of  discarding  the  body 
wastes  demands  a  prompt  response  to  the 
"call"  for  evacuation.  .  As  soon  as  the  pelvic 
colon,  the  discharging  gate,  is  filled  and  lifted 
ready  for  action,  a  desire  for  evacuation  is  ex- 
perienced. When  the  fecal  matters  begin  to  pass 
into  the  rectum  the  desire  becomes  so  pro- 
nounced that  it  must  be  firmly  resisted  to  avoid 
immediate  evacuation.  After  a  time  the  desire 
disappears,  but  the  fecal  wastes  remain  in  the 
rectum.  The  "call"  is  now  lost.  It  may  return 
later  when  the  rectum  is  still  more  distended  by 
the  advance  into  it  from  the  pelvic  colon  of 
additional  waste  matters.  This  "call"  may  be 
resisted  also,  and  so  the  rectum  may  become  dis- 
tended to  the  extreme  limit  and  will  no  longer 
give  notice  of  the  entrance  of  the  feces  even 
when  it  has  been  artificially  emptied.  In  other 
words,  the  "call"  is  permanently  lost,  the  rectum 
is  paralyzed. 


THE  HEALTH  QUESTION  BOX  93 

Thousands  of  sufferers  from  constipation 
never  have  a  desire  for  evacuation  except  v^hen 
a  laxative  drug  has  been  taken. 

When  the  call  is  lost,  no  warning  is  given  of 
the  condition  of  the  colon  and  accumulation  of 
waste  matters  may  occur  to  an  astonishing  ex- 
tent. Once  or  twice  a  week,  perhaps,  a  dose  of 
salts  or  of  some  other  cathartic  is  taken  for  a 
sort  of  house-cleaning  and  the  rest  of  the  time, 
filthy,  putrefying  wastes)  fi\l  and  distend  the 
colon  and  cause  injuries  which  in  many  in- 
stances can  never  be  repaired. 

Semi-civilized  people  and  savages  have  a 
keen  appreciation  of  the  importance  of  prompt 
attention  to  the  automatic  demands  of  the 
body.  A  medical  missionary  who  had  spent 
many  years  in  Arabia  told  the  writer  that  the 
common  objection  offered  by  the  tribal  Arab  to 
living  in  Aden  was  the  necessity  for  looking 
up  a  suitable  place  for  evacuation  in  compliance 
with  the  law. 

A  new  and  sensitive  colon  conscience  must  be 
developed  among  civilized  people  if  the  world 
is  to  be  saved  from  the  soul-  and  body-  and 
even  race-destroying  effects  of  universal  consti- 
pation and  world  wide  autointoxication. 

The  universally  prevalent  idea  that  one  bowel 
movement  daily  is  sufficient  is  proof  of  the 
universal  prevalence  of  constipation.  One 
bowel  movement  means  constipation  of  a  pro- 
nounced degree.  X-ray  examination  after  an 
opaque  meal  shows  that  persons  whose  bowels 
move  once  a  day  are  constantly  carrying  in 
their  colons  the  putrefying  residues  of  five  to 
ten  meals  or  even  a  larger  number.     The  colon 


96  THE  HEALTH  QUESTION  BOX 

is  never  empty  even  after  a  movement,  and 
toxemia  is  present  and  often  shown  in  the  coated 
tongue,  foul  breath,  headache,  depression,  and 
other  indications. 

One  bowel  movement  a  day  is  very  marked 
constipation. 

Prehistoric  Man  a  Fruit-Eater 
Q.     What  was  the  diet  of  prehistoric  man? 

A.  In  his  entertaining  work,  "Prehistoric 
Man,"  Elliott  tells  us  that  in  the  earliest  period 
when  man's  progenitors  were  beginning  their 
career  there  were  no  carnivorous  animals,  and 
when  the  anthropoid  apes,  man's  nearest  rela- 
tive, first  made  their  appearance  nut  trees  of 
various  sorts  were  found  in  abundance.  Figs, 
prunes,  palms  and  pine  nuts  as  well  as  hazel- 
nuts grew  in  grea^t  profusion.  Says  that 
learned  author.  (Prehistoric  Man,  pages  22 
and  23) : 

"On  the  bushes  by  the  rivers  and  along  the 
shore  there  were  all  sorts  of  fruits  and  nuts. 
For  the  subsistance  of  our  lemur-monkey-man 
in  the  early  stages  of  evolution,  what  fruits 
would  seem  a  priori  most  suitable?  I  think  one 
would  select  the  banana  and  bread  fruit.  An- 
cestral forms  of  both  were  flourishing  in  the 
Eocene.  Many  other  fruits  with  which  man  has 
been  afterwards  continually  (perhaps  one  might 
venture  to  say  most  intimately)  associated  occur 
at  this  period.  These  are,  most  of  them,  found 
in  so  many  places  that  one  is  apt  to  think  they 
were  then  of  world-wide  distribution. 

"In  the  temperate  brushwood  and  on  river- 


THE  HEALTH  QUESTION   BOX  97 

sides,  acorns,  hazel-nuts,  hawthorn,  sloe,  cherry 
and  plum  might  be  found.  Here  and  there  he 
might  alight  upon  a  walnut  or  almond;  figs 
also  of  one  kind  or  another  seem  to  have  been 
common.  Palm  trees  existed,  and  some  of  them 
were  of  enormous  size. 

"If  the  idea  of  climatic  and  other  conditions 
which  we  have  tried  to  express  is  at  all  correct, 
there  ought  to  have  been  many  bulbs;  but  these 
would  seldom  be  preserved  as  fossils,  for  they 
would  grow  in  drier  land  away  from  the  river 
bank.  There  is  nothing  to  show  whether  the 
honey-ant,  termites,  and  the  honey-bee  existed 
in  the  Eocene.  With  honey,  in  addition  to  the 
other  items  given  above,  the  lemur-monkey-man 
could  have  found  every  article  of  diet  which  is 
of  importance  to  the  lowest  races  of  mankind. 
A  Yahgan,  Bushman  or  Vedda  would  consider 
a  land  like  this  a  paradise.  Moreover,  there 
was  not,  so  far  as  we  are  aware,  any  carnivorous 
creature  in  the  Eocene  period,  or  one  which 
might  have  been  a  serious  enemy." 

The  Natural  Diet  of  Man 

Q.     What  is  the  natural  diet  of  man? 

A.  Fruits,  soft  grains,  nuts,  tender  shoots 
and  juicy  roots. 

Sir  Richard  Owen,  in  his  "Odontography," 
wrote :  "The  apes  and  monkeys,  which  man 
most  nearly  resembles  in  his  dentition,  derive 
their  staple  foods  from  fruits,  grains,  the  kernel 
of  nuts,  and  other  forms  in  which  the  most 
sapid  and  nutritious  tissues  of  the  vegetable 
kingdom   are  elaborated;   and  the  close  resem- 


98  THE  HEALTH  QUESTION  BOX 

blance  between  the  quadrumanous  and  human 
dentition  shows  that  man  was,  from  the  begin- 
ning, more  especiallly  adapted  to  eat  the  fruit 
of  the  trees  of  the  garden.  This  is  the  con- 
clusion to  which  my  friend  Mr.  Bell  (after- 
wards Sir  Charles  Bell,  F.  R.  S.)  has  arrived  in 
his  physiological  observations  in  'The  Natural 
Food  of  Man'  (1829,  p.  33)." 

Sir  Charles  Bell,  F.  R.  S.,  wrote,  "It  is,  I 
think,  not  going  too  far  to  say  that  every  fact 
connected  with  the  human  organization  goes  to 
prove  that  man  was  originally  formed  a  frugi- 
vorous  animal.  This  opinion  is  principally  de- 
rived from  the  formation  of  his  teeth  and 
digestive  organs,  as  well  as  from  the  character 
of  his  skin  and  the  general  structure  of  his 
limbs."— 'TA^  Natural  Food  of  Man,"  p.  33-" 

Gassendi,  who  was  born  in  1592  and  was  a 
professor  of  philosophy,  a  student  of  anatomy 
and  physiology,  insisted  that,  from  physiological 
reasons,  especially  the  structure  of  the  teeth, 
man  was  destined  for  a  food,  not  of  flesh,  but  of 
fruits. — Gassendi' s  letters  to  Van  Helmont. 

The  great  botanist  Ray  declared  that  what- 
soever food  is  necessary  to  sustain  us,  whatso- 
ever contributes  to  delight  and  refresh  us,  is 
supplied  and  brought  forth  by  plants.  "Cer- 
tainly man  was  never  made  to  be  a  carnivorous 
creature." — Evelyn's  Acetaria,  p.  ijo. 

According  to  Prof.  John  Smith,  an  English 
physiologist  and  comparative  anatomist,  "The 
present  constitution  of  man,  like  the  original, 
is  best  fitted  for  a  diet  derived  directly  from  the 
vegetable  kingdom.     Keen  scent,   strong  talons, 


THE  HEALTH  QUESTION  BOX  99 

a  simple  stomach,  a  short  alimentary  canal,  sharp 
angular  teeth,  and  a  cunning  disposition  gen- 
erally mark  the  carnivorous  animal.  The  canine 
teeth  are  long,  conical,  acute,  and  strong;  there 
is  not  the  slightest  resemblance  between  these 
cuspids  and  the  so-called  'canine'  teeth  of  man. 
In  the  horse,  camel,  and  stag  they  are  pointed 
and  large,  much  larger  than  in  man;  yet  it  is 
not  contended,  as  in  the  case  of  man,  that  these 
beasts  should  be  carnivorous  to  act  up  to  their 
dental  outfit.  The  cheek-teeth  in  the  lower  jaw 
of  man  are  like  those  of  herbivorous  and 
frugivorous  animals,  simply  raised  into  rounded 
elevations  and  directly  opposed  to  the  upper 
teeth.  In  the  carnivora  these  lower  teeth  are 
shut  within  the  upper,  so  as  to  tear  and  cut 
flesh.  The  lateral  motion  of  the  jaws  in  man 
is  like  that  of  the  frugivora,  and  quite  unlike 
the  motion  up  and  down  in  the  carnivora.  The 
secretion  from  the  salivary  glands,  especially  in 
vegetarian  races,  is  in  man  like  that  of  the 
herbivora,  though  the  glands  are  smaller.  The 
stomach  is  something  between  that  of  most  car- 
nivora and  most  herbivora.  Again,  in  the  im- 
mense number  of  perspiratory  glands  of  the 
skin,  man  differs  from  carnivora. 

"Vegetable  diet  is  as  little  connected  with 
weakness  and  cowardice  as  that  of  animal 
matter  is  with  physical  force  and  courage. 

"That  men  can  be  perfectly  nourished,  and 
their  bodily  and  mental  capabilities  be  fully  de- 
veloped in  any  climate  by  a  diet  purely  vegeta- 
ble, admits  of  abundant  proof  from  experience. 

"The  teeth  of  man  have  not  the  slightest  re- 


100  THE  HEALTH  QUESTION  BOX 

semblance  to  those  of  the  carnivorous  animals, 
except  that  their  enamel  is  confined  to  the  ex- 
ternal surface.  He  possesses,  indeed,  teeth 
called  canine,  but  they  do  not  exceed  the  level 
of  the  others,  and  are  obviously  unsuited  to  the 
purposes  which  the  corresponding  teeth  execute 
in  carnivorous  animals. 

"The  teeth  and  jaws  of  men  are  in  all  re- 
spects much  more  similar  to  those  of  monkeys 
than  of  any  other  animals. 

"A  skull  of  the  orang-utang  has  the  first  set 
of  teeth ;  the  number  is  the  same  as  in  man,  and 
the  form  so  closely  similar  that  they  might  easily 
be  mistaken  for  human. 

"Man  possesses  a  tolerably  large  caecum,  and  a 
cellular  colon,  which,  I  believe,  are  not  found 
in  any  carnivorous  animal." 

"At  present  (December,  1818)  his  diet  (the 
orang's)  is  vegetable,  both  from  his  own  choice 
and  because  it  agrees  much  best  with  him. — ■ 
Prof.  Wm.  Lawrence,  F.  R.  S.,  of  the  Royal 
College  of  Surgeons. 

Mr.  Thompson,  in  his  "Study  of  Animal  Life," 
quoting  Richard  Owen's  assertion  of  the  "all- 
pervading  similitude  of  structure"  between  man 
and  the  highest  apes,  says  that  subsequent  re- 
search has  continued  to  add  corroborating  de- 
tails. Man  and  gorilla  differ  less  than  gorilla 
and  marmoset.  The  bodily  life  of  man  is  like 
that  of  monkeys;  both  are  subject  to  the  same 
diseases ;  .  .  .  there  are  about  seventy  vestigal 
structures." 

Charles  Darwin  stated  that  in  ancient  times 
man    probably    subsisted    upon    fruit.     He    has 


THE  HEALTH  QUESTION   BOX  101 

also  given  an  account  of  his  conviction  of  the 
close  relation,  physiologically,  of  the  human 
body  to  that  of  the  higher  simiae.  "I  do  not 
put  my  trust  in  any  single  character,  even  that 
of-  dentition,  but  I  put  the  greatest  faith  in  re- 
semblances in  many  parts  of  the  whole  organi- 
zation."— "Descent  of  Man"  and  Darmin's 
Letters. 

Mr.  Grant  Allen  says:  "Primitive  pastoral 
races  keep  their  domestic  animals  mainly  for 
the  sake  of  milk,  or  as  beasts  of  burden,  or  for 
the  wool  and  hair;  they  seldom  .kill  one  except 
for  a  feast  at  which  the  gods  are  fellow-par- 
takers. It  is  probable,"  he  adds,  "that  the  habit 
of  flesh-eating  has  arisen  out  of  the  substitution 
of  a  divine  animal  victim  for  the  divine  human 
victim  of  earlier  usage.  Hence  our  butchers' 
shops." 

Sir  Henry  Thompson,  the  great  surgeon, 
wrote :  "Few  children  like  that  part  of  the  meal 
which  consists  of  (flesh)  meat.  .  .  .  Many 
children  manifest  great  repugnance  to  meat  at 
first.  ...  I  am  satisfied  that  if  the  children  fol- 
lov/ed  their  own  instinct  in  that  matter,  the  re- 
sult would  be  a  gain  in  more  ways  than  one." — ■ 
Diet  in  Relation  to  Age  and  Activity. 

Rousseau  said  that  one  proof  that  the  taste 
of  meat  is  not  natural  to  the  human  palate  is 
the  indifference  which  children  have  for  that 
kind  of  food,  and  the  preference  they  give  to 
vegetable  aliments.  "It  is  of  the  utmost  conse- 
quence not  to  vitiate  this  primitive  taste  in 
children." 

Almost  any  animal  can  be  made  to  eat  flesh. 


102  THE  HEALTH  QUESTION   BOX 

The  kangaroo  has  canine  teeth.  Horses,  oxen, 
and  sheep  may  be  taught  to  eat  flesh.  Nor- 
wegian cows  have  been  known  to  eat  flesh 
greedily.     Goldsmith  saw  a  sheep  eat  flesh. 

The  monkey  and  even  the  higher  apes  can  be 
easily  trained  to  eat  cooked  meat  but  will  not 
eat  raw  meat.  However,  the  experience  of 
keepers  of  wild  animals  have  convinced  them 
that  meat  is  not  a  wholesome  food  for  primates, 
that  is,  monkeys  and  apes.  The  keeper  of  the 
apes  and  monkeys  in  the  London  Zoo  told  the 
writer  that  he  never  gave  meat  in  any  form  to 
either  the  small  monkeys  or  the  large  ones. 

Dr.  R.  S.  Tracy  writes:  "Children  are  notor- 
iously fond  of  raw  things.  .  .  .  There  is  only  one 
article  of  daily  use  that  the  boy  will  not  volun- 
tarily eat  raw,  and  that  is  meat — the  flesh  of  a 
dead  animal 

Plutarch  wrote:  "That  it  is  not  natural  to 
mankind  to  feed  on  flesh,  we  first  of  all  demon- 
strate from  the'  very  shape  and  figure  of  the 
body;  for  a  human  body  in  no  way  resembles 
those  born  for  rapine,  .  .  .  but  if  you  will  contend 
that  you  yourself  were  born  to  an  inclination  to 
such  food  as  now  you  have  a  mind  to  eat,  do 
you  yourself  then  kill  what  you  would  eat,  but 
do  it  your  own  self,  without  the  help  of  cleaver, 
mallet,  or  axe,  as  wolves,  bears,  and  lions  do." 

It  is  a  curious  fact,  physiologically  considered, 
that  lions  and  tigers  seem  to  be  capable  of  living 
fairly  well  with  only  a  little  flesh  food,  and 
with  a  large  quota  of  vegetables.  Some  of  the 
fakirs  of  India  give  their  tame  tigers  no  raw 
animal  food,  and  only  supply  them  with  a  mix- 
ture  of   boiled  rice   and   vegetables,   their   own 


THE  HEALTH  QUESTION   BOX  103 

diet.     They    allow    these    tigers    sometimes    to 
roam  at  large. 

The  strongest,  most  muscular  animal  for  its 
size  is  probably  the  monkey,  in  such  tribes  as 
the  orang-utang,  the  gorilla,  and  the  macaque, 
one  of  which  is  said  to  have  been  always  the 
winner  against  dogs  twice  his  size.  They  are  prob- 
ably the  most  formidable  fighters  in  the  animal 
world.  The  orang-utang,  according  to  Dr.  Al- 
fred R.  Wallace,  is  a  harmless  creature,  feeding 
on  fruit,  and  never  attacking  any  other  animal 
except  in  self-defense.  It  is  very  large  and 
strong,  and  has  enormously  powerful  arms. 
As  to  the  gorilla,  Du  Chaillu,  the  great  traveler 
and  the  discoverer  of  this  huge  ape,  saw  one 
break  to  pieces  quite  easily  a  gun  accidentally 
dropped;  and  Dr.  Duncan  affirms  that  the 
gorilla  is  more  than  a  match  for  the  African 
lion.  It  is  said  that  ten  men  are  not  too  many 
for  holding  a  full-grown  specimen. 

All  these  monkeys  are  practically  vegetable 
feeders,  living  on  fruits,  nuts,  and  roots,  but 
some  kinds  occasionally  eat  insects,  birds,  and 
eggs.  For  purposes  of  comparison  with  men, 
the  orang-utang  and  gorilla  are  the  most  useful 
examples  on  account  of  the  close  resemblance 
of  the  teeth,  internal  organs,  and  constitution 
generally,  to  the  human.  Apes  have  been  often 
fed,  when  in  confinement,  on  animal  flesh,  but 
have  not  thriven  upon  it,  and  the  keepers  have 
been  compelled  to  restore  them  to  a  vegetable 
diet. 


104  THE  HEALTH  QUESTION   BOX 

The  Brook  Farm  Experiment 

Q.     What  was  the  Brook  Farm  Experiment? 

A.  The  early  part  of  the  last  century  was 
particularly  prolific  in  experiments  of  this  kind. 
A  notable,  though  unsuccessful,  example  was  the 
"Brook  Farm  Experiment."  Simple,  unsophis- 
ticated living  was  the  essential  aim  of  the  group 
of  intellectuals  who  gathered  at  Brook  Farm, 
Massachusetts,  in  1842,  under  the  leadership  of 
Reverend  George  Ripley.  Wendell  Phillips, 
Horace  Greeley,  Charles  Dana,  Hawthorne, 
Margaret  Fuller,  Bronson  Alcott,  Emerson, 
Thoreau.  And  more  than  a  hundred  others  of 
the  philosophers  of  New  England  sympathized 
deeply  with  this  movement,  and  many  became 
members  of  the  community,  and  sought  to  find 
a  practical  solution  of  the  problem  of  normal 
living  under  the  conditions  of  life  imposed  by 
civilization. 

A  similar  experiment  on  a  smaller  scale  was 
made  by  Thoreau,  who  sought  to  discover  the 
essentials  of  the  simple  life  by  living  for 
two  years  in  a  cottage  Duilt  by  himself  on  the 
bajnks  of  Walden  Pond,  near  Concord.  His 
house  cost  him  twenty-eight  dollars,  besides  his 
own  labor.  He  found  that  he  was  able  to  pro- 
vide himself  with  all  the  necessaries  of  life  by 
working  two  hours  a  day,  the  average  cost  for 
food  being  twenty  cents  a  day. 

As  regards  the  results  of  his  unique  experi- 
ment, Thoreau  says : 

"I  learned  from  my  two  years  experience  that 
it  would  cost  incredibly  little  trouble  to  obtain 
one's  necessary  food  even  in  this  latitude;  that  a 


THE  HEALTH  QUESTION  BOX  105 

man  may  use  as  simple  a  diet  as  the  animals, 
and  yet  retain  health  and  strength.  I  have  made 
a  very  satisfactory  dinner  simply  off  a  dish  of 
purslane,  which  I  gathered  in  my  corn-field, 
boiled  and  salted.  .  .  .  And  pray  what  more  can 
a  reasonable  man  desire,  in  peaceful  times,  in 
ordinary  noons,  than  a  sufficient  number  of  ears 
of  green  sweet-corn  boiled,  with  the  addition  of 
salt. 

"As  for  salt,  that  grossest  of  groceries,  to  ob- 
tain this  might  be  a  fit  occasion  for  a  visit  to 
the  seashore,  or,  if  I  did  without  it,  altogether, 
I  should  probably  drink  the  less  water.  I  do 
not  learn  that  the  Indians  ever  troubled  them- 
selves to  go  after  it." 

While  living  in  his  cottage,  Thoreau  adopted 
a  very  meager  bill  of  fare,  rejecting  not  only 
tea,  coffee,  and  flesh  meats,  but  also  butter  and 
milk.  By  his  active  out-of-door  life  he  de- 
veloped so  athletic  a  physical  state  that  he  could 
"outrun,  outrow,  and  outwalk  any  of  his  towns- 
men." He,  in  fact,  developed  such  unusual 
power  of  mind  and  body  that  he  attracted  to  his 
humble  abode  in  the  wilderness  such  eminent 
persons  as  Agassiz,  Channing,  and  Lowell,  as 
well  as  multitudes  of  less  distinguished  visitors. 
Indeed,  it  is  probable  that  his  experiment  was 
terminated  by  his  increasing  popularity,  which 
furnished  Hawthorne  a  text  for  a  homily  about 
"the  beauties  of  conspicuous  solitude." 

The  ideals  of  the  simple  life  are  certainly  not 
new.  In  every  age  there  have  been  at  least  a 
few  who  have  appreciated  the  value  of  plain 
living    and    high    thinking.     Such    a    man    was 


106  THE  HEALTH  QUESTION   BOX 

Cyrus,  the  Persian.  Confucius,  Zoroaster,  and 
all  the  Eastern  sages  were  advocates  of  the 
simple  life.  The  same  may  be  said  also  of  the 
founders  of  all  the  great  religions  that  have 
controlled  the  minds  of  great  masses  of  human 
beings  in  all  the  ages  from  Moses  down  to 
Mahomet. 

"The  Simple  Life" 

Q.     What  is  "the  simple  life"? 

A.  The  real  simple  life  is  practical  and 
comprehensible.  It  is  not  merely  a  psychologi- 
cal phantasy,  a  state  of  mind,  of  psychic  or 
physical  beatitude.  It  is  the  laying  hold  of  the 
great  fundamental  principles  of  life,  that  reach 
back  to  the  very  beginnings  of  the  race. 

The  simple  life  is  not  an  innovation,  a 
modern  discovery  or  invention.  It  is  the  old- 
fashioned  life,  the  real  life,  the  life  of  primitive 
times ;  a  return  to  the  "old  paths"  from  which 
the  perversions  of  our  modern  civilization  have 
gradually  diverted  the  millions  of  civilized  men 
and  women, — perversions  that  are  responsible 
for  ithe  multitudinous  maladies  and  degener- 
acies which  yearly  multiply  in  number  and 
gravity. 

Through  thousands  of  years  the  race  has 
been  getting  farther  and  farther  away  from  that 
beautiful,  normal  simple  life  that  our  remote 
ancestors  led  in  "the  Golden  Age"  of  which  the 
old  Greek  and  Roman  poets  sang.  The  great- 
est problem  before  the  world  at  the  present 
time  is  how  to  get  back  to  the  simple  life,  the 
"golden,"  the  normal  life. 


THE  HEALTH  QUESTION   BOX  107 

The  most  ancient  records  tell  us  that  the  first 
men  lived  not  in  a  house,  but  in  a  garden— the 
beautiful  out-of-doors.  Our  natural  instincts 
teach  us  that  the  house  is  not  our  natural 
habitat.  How  the  great  stirring  life  out  of 
doors  attracts  and  fascinates  us !  The  power  in 
the  grass  that  carpets  the  earth  in  early  spring; 
the  mysterious  energy  that  bursts  the  buds 
and  spreads  out  the  green  leaves  and  paints 
the  gaily  tinted  blossoms ;  the  forces  in  the  wind, 
the  waterfall,  the  waves,  the  miracle-working 
sunshine, — how  all  these  and  the  countless  ob- 
jects and  activities  of  the  natural  world  about 
us  inspire  and  animate  us  and  bring  us  face  to 
face  with  the  infinite  and  beneficent  power  that 
made  us  and  that  established  an  order  of  life  for 
every  creature,  and  that  is  always  calling  us 
through  deep-seated,  often  ignored  and  for- 
gotten but  still  unquenchable  instinct  voices, 
back  to  the  normal  life. 

Biologic  Living 

Q.     What  is  biologic  living? 

A.  The  great  biologic  laws,  under  the  control 
of  which  man  has  been  developed  during  count- 
less ages,  are  as  immutable  and  as  unescapable 
as  the  force  of  gravitation.  The  principles 
which  rule  our  physical  being  are  the  most 
fundamental  elements  of  human  life.  .  Most 
human  maladies  and  m.iseries  are  the  natural 
result  of  our  failure  to  recognize  this  profound 
truth.  Hunger,  thirst,  desire  for  air,  sunlight, 
and  other  bodily  appetites  are  primitive  in- 
stincts   which,    if    followed    implicitly    and    ra- 


108  THE  HEALTH  QUESTION   BOX 

tionally,  would  result  in  the  highest  degree  of 
physical  vigor  and  efficiency. 

But  we  pervert  every  instinct. 

We  affect  habits  that  are  wholly  foreign  to 
our  biologic  requirements  and  adaptions.  In- 
stinct calls  us  to  live  in  the  open.  We  imprison 
ourselves  in  offices,  factories,  and  air-tight  bed- 
rooms. The  result  is  the  great  white  plague, 
tuberculosis. 

Instinct  calls  for  water  to  cool  and  cleanse  the 
vital  machinery.  We  guzzle  beer,  wine,  whiskey, 
tea,  coffee  and  other  intoxicants,  and  suffer 
countless  miseries  in  consequence. 

Instinct  and  biologic  law  teach  us  to  select  a 
bill  of  fare  identical  with  that  of  our  cousins, 
.  the  anthropoids — the  chimpanzee,  the  orang  and 
the  gorilla,  who  with  man  form  the  family  of 
primates,  one  of  the  most  ancient  and  most  re- 
markable of  all  animal  races.  But  instead  of 
contenting  ourselves  with  the  natural  products 
of  the  earth — fruits,  nuts,  soft  grains  and  tender 
shoots — we  have  unlawfully  and  unbiologically 
invaded  the  food  stores  of  nearly  every  other 
species  of  animal.  We  eat  fish  with  the  cor- 
morant; wild  game  with  the  lion  and  the  eagle; 
we  gnaw  bones  with  the  dog  and  nibble  cheese 
with  the  larvae  of  flies  and  other  insects.  We 
gulp  down  oysters  and  clams  with  the  sea  gull 
and  the  pelican  and  we  eat  putrescent  meats 
(prime  beef)  with  the  carrion  crow  and  the  buz- 
zard, and  the  result  is  universal  dyspepsia.  The 
human  digestive  machine  cannot  deal  with  such 
a  miscellaneous  assortment  of  foodstuffs.  No 
single  stomach  can  properly  digest  the  bill  of  fare 
of  all  creation. 


THE  HEALTH  QUESTION  BOX  109 

Our  fundamental  adaptations  and  nutritive 
needs  we  cannot  change.  We  must  bow  to  the 
Omnipotent  Forces  which  made  us  as  we  are, 
and  conform  our  Hves  to  the  cosmic  order.  We 
must  keep  step  with  the  music  of  the  spheres  to 
which  the  old  Greek  philosophers  listened;  we 
must  keep  ourselves  "in  tune  with  the  infinite." 
This  is  the  key  to  the  normal,  healthy  life. 

Fletcherism 

Q.     What  is  fletcherism? 

A.  Fletcherism  is  practically  synonymous 
with  thorough  mastication.  Mr.  Horace  Fletcher 
by  experiments  upon  himself  and  others  demon- 
strated the  importance  of  thorough  mastication 
of  food.  Mr.Fletcher  proved  that  thorough  chew- 
ing secured  at  least  the  following  advantages: 

1.  A  better  appreciation  of  the  food,  that 
is,   increased   gustatory  pleasure. 

2.  More  thorough  digestion  of  the  food. 

3.  A  very  great  economy  in  the  amount  of 
food  required,  it  being  found  that  the  intake  of 
food  might  be  reduced  one-third  or  even  one- 
half  without  loss  of  weight  and  with  actual  gain 
in   physical   comfort,   efficiency   and   endurance. 

4.  It  was  especially  noted  by  Mr.  Fletcher 
that  a  great  reduction  might  be  made  in  the 
the  amount  of  protein  required  to  satisfy  the  de- 
mand of  the  appetite  and  the  needs  of  the  body. 

Mr.  Fletcher's  experience  and  that  of  many 
of  his  disciples  showed  that  thorough  mastica- 
tion reduced  the  need  for  protein  to  such  an  ex- 
tent that  flesh  meats  of  all  kinds  might  be  easily 
and  advantageously  eliminated. 

5.  Mr.  Fletcher  also  noted  that  the  applica- 


no     THE  HEALTH  QUESTION  BOX 

tion  of  his  principle  to  alcoholic  beverages  by 
slow  sipping  and  long  retention  of  the  liquid  in 
the  mouth  very  soon  eliminated  the  desire  for 
these  beverages.  The  appetite  for  tobacco  also 
in  time  disappeared. 

Of  course,  Mr.  Fletcher  did  not  discover  chew- 
ing. Many  old  writers,  especially  Brillat  Savarin, 
strongly  insisted  upon  the  importance  of  thor- 
ough mastication  of  the  food.  For  more  than 
forty  years,  the  author  has  preached  the  gospel  of 
thorough  mastication.  The  purpose  to  encourage 
the  eating  of  dry  foods  and  thorough  mastication 
of  the  foods,  led  to  the  invention  of  cereal  flakes 
now  the  most  popular  of  breakfast  foods  but 
usually  eaten  moist  instead  of  dry,  as  intended 
by  the  inventor. 

Q.     Is  Fletcherism  a  scientific  doctrine? 

A.  The  term  "fletcherism"  has  been  applied 
to  the  teaching  of  Mr.  Horace  Fletcher,  the 
most  important  features  of  which  were  (1), 
that  the  food  should  be  held  in  the  mouth  and 
chewed  until  all  the  flavor  had  been  extracted 
from  it,  and  (2)  that  only  that  portion  should 
be  swallowed  which  could  be  reduced  to  a  semi- 
liquid  condition  in  the  mouth,  the  coarse  por- 
tions remaining  being  rejected  as  unfit  to  enter 
the  stomach. 

Mr.  Fletcher,  having  been  broken  down  by 
high  living  and  neglect  of  hygiene,  conceived  the 
idea  of  improving  his  health  by  careful  atten- 
tion to  thorough  mastication  of  his  food.  He 
devoted  himself  assiduously  to  the  thorough 
chewing  of  his  food  and  with  such  remarkable 
results  that  he  set  forth  to  organize  a  chewing 


THE  HEALTH  QUESTION  BOX  III 

reform,  and  pushed  this  propaganda  with  so 
much  ability  and  enthusiasm  that  he  created 
wide-spread  interest  and  was  called  upon  to 
lecture  before  Chautauquas  and  other  assem- 
blies in  various  parts  of  the  United  States. 
His  pleasing  personality,  as  well  as  the  evidence 
of  physical  regeneration  which  he  presented  in 
himself,  won  friends  for  him  and  his  cause 
wherever  he  went.  Even  the  most  eminent  pro- 
fessors of  physiology  and  other  scientists  became 
interested  in  his  ideas  and  were  induced  to  un- 
dertake laboratory  experiments  to  test  some  of 
his  claims  and  the  inferences  which  he  drew 
from  his  observations,  especially  with  reference 
to  the  low-protein  ration. 

The  mere  mechanical  treatment  of  food  in  the 
mouth  was  a  small  part,  only,  of  Mr.  Fletcher's 
discovery.  He  found  that  when  he  chewed  each 
morsel  thoroughly,  he  ate  much  less  food  than 
formerly,  and  was,  notwithstanding,  much  better 
satisfied  in  a  gustatory  sense,  and  much  better 
nourished.  He  soon  found,  also,  that  when  the 
food  was  well  chewed,  a  faculty  of  discrimina- 
tion appeared  which  had  not  before  been  active. 
In  fact,  he  made  the  remarkable  and  important 
discovery  that  every  man  possesses  in  his  nerves 
of  taste  a  food  administrator  which  is  capable 
of  instructing  him  in  relation  to  the  quality  of 
his  food  as  well  as  in  regard  to  its  quantity. 
Indeed,  he  found  that  the  ability  of  this  dis- 
criminating sense  is  such  that  when  fully  active 
and  well  developed,  it  becomes  a  complete  regu- 
lator of  nutrition,  telling  one  not  only  how 
much  to  eat  and  when  to  eat,  but  how  much  of 


112  THE  HEALTH  QUESTION   BOX 

each  particular  element  of  the  food.  Mr. 
Fletcher  was  the  first,  so  far  as  the  writer 
knows,  to  note  this  interesting  function  of  the 
palate,  and  it  was  unquestionably  his  greatest 
discovery.  The  reality  of  the  existence  of  such 
a  discriminating  function  has  since  been  thor- 
oughly demonstrated  in  experiments  in  the 
feeding  of  rats  by  Osborne  and  Mendel  and  the 
feeding  of  pigs  and  other  animals  by  others. 

Mr.  Fletcher  was  right  in  his  estimate  of  the 
value  of  thorough  mastication  of  the  food, 
though  he  was  wrong  in  supposing  much 
chewing  to  be  a  rule  of  universal  application. 
In  case  of  hyperacidity,  in  which  the  stomach 
makes  an  excess  of  gastric  acid,  the  food  should 
be  chewed  as  little  as  possible,  since  more  chew- 
ing makes  more  acid.  But,  of  course,  the  food 
must  be  prepared  in  the  form  of  puree,  so  that 
chewing  is  not  needed  for  mechanical  prepara- 
tion. 

Mr.  Fletcher  somehow  hit  upon  the  idea  that 
it  was  essential  that  all  the  food  should  be  made 
liquid  in  the  mouth,  and  that  any  part  of  the 
food  which  could  not  be  reduced  to  liquid  form 
in  the  mouth  should  be  discarded.  This  idea 
was  not  included  in  his  discoveries  about  the 
discriminating  power  of  the  gustatory  nerves, 
and  was  not  a  legitimate  inference  from  the 
demonstrated  value  of  thorough  chewing;  it 
was  a  pure  supposition  or  hypothesis,  or  per- 
haps we  should  say  mere  conjecture.  But  Mr. 
Fletcher  attached  to  this  assumption  all  the  im- 
portance of  a  demonstrated  truth,  and  dwelt 
much    upon    it.     This    most   unfortunate    error 


THE  HEALTH  QUESTION  BOX  113 

was  his  undoing.  It  led  him  to  avoid  food- 
stuffs which  contained  much  cellulose  or  which 
required  much  chewing  and  to  restrict  his  dietary 
to  soft  foods,  soups,  purees,  and  liquid  foods. 

One  result  of  the  use  of  soft  foods  which  re- 
quired little  chewing  was  rapid  decay  of  his 
teeth.  On  his  various  visits  to  Battle  Creek, 
he  was  constantly  in  the  hands  of  the  dentist, 
who  told  the  writer  more  than  once  that  he 
was  astonished  at  the  bad  condition  in  which  he 
found  Mr.  Fletcher's  teeth,  and  at  the  rapidity 
with  which  they  were  undergoing  decay. 

But  another  and  still  more  serious  result  of 
the  soft  diet,  wholly  free  from  indigestible  ele- 
ments, was  a  most  obstinate  constipation.  Mr. 
Fletcher  told  me  on  several  occasions  that  his 
bowels  moved  only  once  or  twice  a  week. 

After  a  time  Mr.  Fletcher  came  to  look  upon 
this  chronic  constipation  as  a  great  advantage, 
and  as  a  proof  of  the  virtue  of  extra  mastica- 
tion. He  argued  that  thorough  chewing  se- 
cured such  perfect  digestion  and  such  complete 
absorption  and  utilization  of  the  food  that  there 
was  left  no  residue  for  germs  to  act  upon,  and  so 
was  a  sort  of  sterilizing  process.  As  proof  of 
his,  he  offered  the  fact  that  the  small  hard 
stools  which  he  dismissed  from  his  colon  at  in- 
tervals of  several  days  were  almost  odorless. 

Mr.  Fletcher  at  last  saw  his  error  and  en- 
deavored to  correct  it.  But,  unfortunately,  it 
was  too  late.  His  vital  stamina  and  resistance 
to  disease  had  been  exhausted  by  many  years' 
struggle  against  colon  poisons. 


114  THE  HEALTH  QUESTION   BOX 

The  Simple  Life  Not  an  Experiment 
Q.     Is  not  the  simple  life  more  or  less  an 
experiment? 

A.  No.  The  principles  of  the  simple  life 
are  well  grounded  in  human  experience.  Hun- 
dreds of  examples  might  be  cited  of  men  who 
have  prolonged  their  lives  and  useful  activity 
far  beyond  the  usual  age  at  which  men  become 
senile  and  incapable,  by  temperate  and  simple 
living. 

A  striking  example  of  the  influence  of  a  re- 
turn to  the  primitive  mode  of  life  which  must 
have  been  led  by  the  prehistoric  ancestors  of  the 
present  human  race,  is  afforded  by  the  example 
of  Alexander  Selkirk,  the  original  of  DeFoe's 
Robinson  Crusoe. 

Selkirk,  a  sailor,  was  put  ashore  on  the  un- 
inhabited island  of  Juan  Fernandez  by  his 
captain,  with  whom  he  had  quarreled,  and  for 
four  years  lived  in  solitude,  subsisting  upon  the 
natural  resources  of  the  island,  his  whole  stock 
of  food  when  put  ashort  having  consisted 
of  food  sufficient  for  two  meals.  At  first  he 
was  much  depressed  by  the  lack  of  human 
companionship;. but  after  a  year  or  two  he  came 
really  to  enjoy  his  simple  life.  The  genial  cli- 
mate, the  simple  out-of-door  activities  necessary 
to  supply  his  daily  needs  and  especially  an  ex- 
traordinary sense  of  well-being  and  the  "joy  of 
living,"  made  him  quite  content  with  his  lot,  so 
that  when  he  was  finally  accidentally  discovered 
by  a  ship  compelled  to  land  for  supplies,  he 
was  really  more  concerned  with  the  effort  to  as- 
sist in  relieving  the   sailors'  needs   than   elated 


THE  HEALTH  QUESTION   BOX  115 

at  the  prospect  of  leaving  his  island  home. 
During  the  four  years  of  natural,  simple  living, 
his  vigor,  agility,  and  endurance  had  increased 
to  such  a  degree  that  he  could  outrun  and  cap- 
ture the  swiftest  wild  goats  speeding  up  the 
steep  mountain  sides.  Says  his  biographer,  who 
interviewed  him  in  1711  soon  after  his  return 
to  England,  respecting  the  effects  of  the  simple 
life  he  was  compelled  to  lead: 

"This  manner  of  life  became  so  exquisitely 
pleasant  that  he  never  had  a  moment  heavy  upon 
his  hands;  his  Nights  were  untroubled,  and  his 
Days  joyous,  from  the  Practice  of  Temperance 
and  Exercise.  .  .  . 

.  .  .  "The  Man  frequently  bewailed  his  re- 
turn to  the  World,  which  could  not,  he  said  with 
all  its  enjoyments,  restore  to  him  the  tranquility 
of  his  Solitude.  This  plain  Man's  Story  is  a 
memorable  Example  that  he  is  happiest  who  con- 
fines his  wants  to  natural  necessities ;  and  he  that 
goes  further  in  his  Desires,  increases  his  Wants 
in  proportion  to  his  Acquisitions ;  or  to  use  his 
own  Expression,  T  am  now  worth  eight  hun- 
dred Pounds,  but  shall  never  be  so  happy  as 
when  I  was  not  worth  a  Farthing.'  " 

An  Indian's  Opinion  of  College  Training 
Q.     Does  civilization  make  men? 

A.  Benjamin  Franklin  once  told  the  follow- 
ing story  which  presents  the  red  man's  views 
of  college  training: 

"After  the  principal  business  was  settled,  the 
commissioners  from  Virginia  acquainted  the 
Indians  by  a  speech  that  there  was  at  Williams- 


116  THE  HEALTH  QUESTION  BOX 

burg  a  college  with  a  fund  for  educating  In- 
dian youth;  and  that,  if  the  Six  Nations  would 
send  down  half  a  dozen  of  their  young  lads  to 
that  college,  the  government  would  take  care 
that  they  should  be  well  provided  for,  and  in- 
structed in  all  the  learning  of  the  white  peo- 
ple. .  .  .  'We  are  convinced,'  the  Indians  re- 
plied, 'that  you  mean  to  do  us  good  by  your 
proposal,  and  we  thank  you  heartily.  But  you, 
who  are  wise,  must  know  that  different  nations 
have  different  conceptions  of  things;  and  you 
will  therefore  not  take  it  amiss,  if  our  ideas 
of  this  kind  of  education  happen  not  to  be  the 
same  with  yours.  We  have  had  some  exper- 
ience of  it;  several  of  our  young  pople  were 
formerly  brought  up  at  the  college  of  the 
northern  provinces;  they  were  instructed  in  all 
your  sciences;  but  when  they  came  back  to  us 
they  were  bad  runners,  ignorant  of  every  means 
of  living  in  the  woods,  unable  to  bear  cold  or 
hunger,  knew  neither  how  to  build  a  cabin,  take 
a  deer,  nor  kill  an  enemy,  spoke  our  language 
imperfectly;  were  therefore  neither  fit  for  hunt- 
ers, warriors  nor  councellors ; — they  were  totally 
good  for  nothing.  We  are,  however,  not  the  less 
obliged  by  your  kind  offer,  though  we  decline 
accepting  it;  and,  to  show  our  grateful  sense 
of  it,  if  the  gentlemen  of  Virginia  will  send  us 
a  dozen  of  their  sons,  we  will  take  great  care 
of  their  education,  instruct  them  in  all  we  know, 
and  make  men  of  them.'  " 


THE  HEALTH  QUESTION   BOX  117 

The  Chittenden  Standard 

0.  What  is  the  so=called  Chittenden  stand- 
ard? 

A.  Prof.  Chittenden  proved  by  experiment 
that  a  dietary  containing  ten  per  cent  protein  is 
capable  of  sustaining  the  body  in  health  and 
vigor.  A  dietary  so  arranged  that  the  protein 
constitutes  ten  per  cent  of  the  total  number  of 
calories  is  said  to  be  based  upon  Chittenden's 
.standard. 

Experience  has  shown  that  there  are,  indeed, 
many  advantages  in  the  elimination  of  an  ex- 
cess of  protein.  It  is  not,  however,  consistent 
to  call  a  standard  which  provides  protein  to  the 
extent  of  ten  per  cent  of  the  total  ration  a 
"low-protein  standard."  As  pointed  out  by 
Rubner  some  years  ago,  Nature  provides  the 
nursing  infant  with  a  ration  which  contains  but 
seven  per  cent  of  protein,  notwithstanding  the 
fact  that  forty  per  cent  of  the  ingested  pro- 
tein is  required  for  tissue  building,  leaving  less 
than  four  and  one-half  per  cent  for  tissue  re- 
pair, or  less  than  six-tenths  of  one  calory  per 
pound  of  body  weight. 

The  Chittenden  standard  provides  more  than 
double  this  amount,  and  so  should  be  called  a 
high-protein  rather  than  a  low-protein  stand- 
ard. In  these  days,  when  the  world's  supply  of 
protein  is  barely  sufficient  to  meet  actual  needs, 
the  question  of  essential  protein  requirement  is 
one  of  great  practical  importance  from  an 
economical  as  well  as  a  hygienic  standpoint. 

It  is  on  this  account  not  a  little  reassuring  to 
find    in    the    report    of    the    Inter-Allied    Food 


118  THE  HEALTH  QUESTION   BOX 

Commission  which  recently  met  in  London,  and 
estabhshed  the  minimal  ration  for  each  of  the 
essential  foodstuffs,  the  following  statement: 
"It  is  not  desirable  to  fix  a  minimal  meat  ration, 
in  view  of  the  fact  that  no  absolute  physiologic 
need  exists  for  meat,  since  the  proteins  of  meat 
can  be  replaced  by  proteins  of  animal  origin, 
such  as  those  contained  in  milk,  cheese  and 
eggs,  as  well  as  by  proteins  of  vegetable  origin." 

The  mischiefs  arising  from  indulgence  in 
foodstuffs  too  rich  in  protein,  an  increasingly 
prevalent  practice  in  English-speaking  coun- 
tries within  the  last  fifty  years,  have  received 
less  attention  than  they  deserve,  even  from 
writers  who  have  recognized  the  disadvantages 
of  high-protein  feeding. 

The  chief  injury  resulting  from  an  excess 
of  protein  is  not  in  the  extra  work  required  of 
the  kidneys  in  the  elimination  of  surplus  urea, 
a  task  which  the  renal  organs  can  accomplish 
with  comparative  ease,  but  the  general  poison- 
ing of  the  body  resulting  from  putrefaction  in 
the  colon  of  the  undigested  and  '<unabsorbed 
protein  remnants.  It  is  the  presence  of  these 
putrefaction  products,  consisting  of  ptomaines 
and  other  Ipoisonous  substajuces,  which  gives 
to  the  feces  of  a  carnivorous  animal  their 
characteristic  offensiveness  as  compared  with 
the  droppings  of  a  horse,  a  sheep  or  any  other 
non-flesh-eating  animal.  The  same  difference 
exists  between  the  stools  of  a  flesh-eating 
human  being  and  a  non-flesh-eating  man. 


THE  HEALTH  QUESTION   BOX  119 

Protein  Ration 

Q.  Why  is  the  so-called  high  protein  ra- 
tion injurious? 

A.  One  of  the  greatest  of  all  dietetic  errors 
is  the  excessive  use  of  protein.  In  this  class  are 
included  meats  of  all  sorts,  and  eggs.  The  experi- 
ments of  Chittenden  and  others  have  shown  that 
the  chief  and  only  necessary  function  of  protein 
in  the  body  is  the  repair  of  tissues,  and  for  this 
purpose  a  very  much  smaller  amount  is  required 
than  has  formerly  been  supposed.  Chittenden 
has,  in  fact,  by  his  experiments,  reduced  the  pro- 
tein standard  to  one-half  or  one-third  the  amount 
regarded  as  necessary  by  Voit,  Pettenkoffer  and 
other  older  authorities.  The  excessive  use  of  pro- 
tein is  regarded  by  Chittenden,  and  many  others 
who  have  given  this  subject  careful  study,  as 
chiefly  responsible  for  the  various  disorders  and 
degeneracies  which  have  heretofore  been  ascribed 
to  uric  acid. 

When  taken  in  quantities  beyond  the  needs  of 
the  body,  proteins  encourage,  to  an  enormous  ex- 
tent, the  intestinal  putrefactions  which  Combe, 
Mfetchnikoff  and  others  have  shown  to  lie  at  the 
foundation  of  a  large  proportion  of  the  chronic 
disorders,  both  functional  and  organic,  to  which 
human  beings  are  subject. 

Chittenden's  standard  reduces  the  requirement 
of  protein  to  so  low  a  point  that  the  use  of  flesh 
foods  becomes  practically  impossible  within 
physiologic  limits.  Even  the  potato  contains  a 
sufficient  amount  of  protein  to  meet  the  body 
needs.  Bread  contains  quite  an  excess,  while 
milk  supplies  a  very  much  larger  proportion  of 


120  THE  HEALTH  QUESTION   BOX 

protein  than  is  required  by  adult  human  beings. 
Nuts  and  legumes  are  so  rich  in  protein  that  care 
must  be  exercised  in  their  use  to  avoid  excess. 
Hence  it  is  practically  impossible  to  add  meat  to 
the  ordinary  bill  of  fare  without  getting  an  ex- 
cess of  protein  and  incurring  the  risk  of  resulting 
intestinal  autointoxica^^'on. 

Rubner  has  shown  that  a  nursing  infant  is 
supplied  with  about  one  calory  of  protein  per 
pound  of  body  weight.  This  fact  is  highly  im- 
portant since  it  is  a  criterion  by  which  we  may 
determine  the  actual  amount  of  protein  required 
by  the  body  of  an  adult  as  well  as  that  of  an 
infant.  Other  experiments  have  shown  that  an 
infant  stores  up  in  its  blood  and  muscles  about 
40  per  cent  of  its  total  intake  of  protein.  The 
retained  protein  is  used  to  support  the  growth 
of  the  body.  This  fact  shows  that  60  per  cent 
is  sufficient  to  supply  the  material  necessary 
for  repair.  In  other  words,  a  little  more  than 
one-half  of  one  calory  per  pound  of  body 
weight  is  all  that  the  tissues  actually  require. 

Consequently,  a  dietary  which  supplies  one 
calory  per  pound  of  complete  protein  is  really 
not  a  low  protein  diet,  but  is,  in  fact,  a  high 
protein  diet.  The  diet  of  a  person  weighing  150 
pounds  should  furnish  150  calories  of  protein, 
which  will  be  found  in  one  and  one-half  ounces 
of  dry  protein.  It  must  be  remembered,  how- 
ever, that  these  figures  are  based  upon  com- 
plete protein.  To  make  certain  of  getting  the 
necessary  supply  of  complete  proteins  the  ordin- 
ary vegetable  diet  of  an  adult  should  be  supple- 
mented  by    a   pint    of    milk   or   its    equivalent. 


THE  HEALTH  QUESTION   BOX  121 

For  this  purpose  skimmed  milk  answers  the 
purpose  as  well  as  full  milk.  Three  or  four 
ounces  of  cottage  cheese  would  furnish  the 
equivalent  of  a  pint  of  milk. 

Diet  and  Development 
Q,     Is  there  anything  positively  known  con- 
cerning the   influence   of   diet   upon  develop- 
ment? 

A.  Dr.  Harry  Campbell,  of  England,  has 
published  an  account  of  experiments  upon  wild 
rats,  in  which  he  found  that  animals  fed  on 
milk  and  bread  soaked  in  milk  approximate  most 
nearly  to  the  type  of  structure  found  in  wild 
rats.  From  his  observations,  Campbell  feels 
justified  in  stating  the  following: 

1.  The  use  of  non-physiological  diet — for 
example,  exclusive  flesh,  rice,  or  porridge — in- 
duces in  the  great  majority  of  cases  a  modifica- 
tion in  the  structure  of  the  uterine  mucous 
membrane.  This  modification  consists  in  a 
diminution  in  the  number  of  the  large  con- 
nective tissue  type  of  cells  which  appear  to  be 
important  constituents  in  a  physiologically  ac- 
tive mucous  membrane.. 

2.  The  structural  change  is  most  profound 
in  animals  fed  from  weaning  on  an  exclusive 
ox-flesh  diet.  In  such  animals  the  development 
of  the  uterus  is  also  most  interfered  with. 

3.  The  structural  change  in  2  is  associated 
with  sterility. 

"Chalmers  Watson,  to  whom  I  am  indebted 
for  much  of  the  material  used  in  this  investiga- 
tion, pointed  out  that  a  meat  diet,  if  begun  at 


122  THE  HEALTH  QUESTION  BOX 

weaning,  almost  invariably  led  to  sterility.  The 
present  investigation  shows  that  the  sterility  is 
probably  'due  to  the  structural  and  develop- 
mental abnormalities  in  the  uterus  induced  by 
the  normal  diet.  It  has  been  shown  that  the 
consumption  of  meat  per  head  in  England  is 
today  almost  seventeen  times  as  great  as  it  was 
in  1850.  During  the  same  period  the  fall  in 
the  birth  rate  has  been  most  marked." 

Hospital  Diet  Reform 

Q.  Is  there  not  need  of  a  reform  of  the 
ordinary  hospital  diet? 

A.  That  there  is,  indeed,  a  growing  need 
of  such  a  reform  the  writer  has  contended  for 
many  years,  and  quite  recently  Major  Hoskins, 
an  eminent  surgeon,  called  attention  to  the 
fact  that  hospital  dietaries  needed  to  be  more 
carefully  individualized;  that  is,  adapted  to  the 
needs  of  individual  cases,  instead  of  giving 
nearly  all  cases  the  regulation  "regular  diet"  or 
"light  diet,"  or  "convalescent  diet." 

The  major  lays  special  stress  upon  the  need 
of  reforming  the  general  character  of  the  diet 
with  special  reference  to  combating  the  almost 
universal  constipation  which  afflicts  hospital 
patients.  He  says :  "For  that  class  of  patients 
who  are  troubled  with  constipation  when  not 
actively  exercising,  a  diet  including  especially 
laxative  components  should  be  provided.  Rather 
than  establishing  a  special  laxative  diet  for  this 
type  of  patients,  however,  the  situation  could  be 
met  fairly  well  by  deliberately  making  the  diets 
of  all   'regular'  patients  laxative.     The   routine 


THE  HEALTH  QUESTION  BOX  123 

use  of  cathartics  in  a  hospital  is  a  reflection  on 
the  dietitian. 

"Military  patients  generally  want  to  eat  to 
repletion.  They  may  be  allowed  to  do  so  if  the 
menus  are  properly  designed.  But  appetite  can- 
not be  relied  on  for  adequate  regulation  of  con- 
sumption. Many  eat  merely  for  amusement. 
Feeding  a  man  3,600  calories,  however,  when  he 
needs  only  1,800  calories,  is  to  waste  food  in- 
excusably. The  menus  should  be  so  planned 
that  food  of  bulk  to  fill  an  ordinary  stomach  will 
furnish  only  the  proper  number  of  calories. 
Stewed  and  fresh  fruits  and  the  coarse  vegeta- 
bles should  be  utilized  freely.  The  statement 
that  'the  men  will  not  eat  turnips,  etc.,'  merely 
means  that  the  hospital  cooks  are  incompetent. 
The  coarse  vegetables  are  eaten  with  relish 
when  properly  prepared.  In  some  hospitals  the 
training  of  cooks  is  only  half  done.  They 
should  all  have  a  'post-graduate'  course  in 
'cookery  for  the  sick'  to  be  given  by  the  dietitian, 
such  as  the  'diet  cooks'  usually  have  had." 

Poisons  in  Animal  Tissues — Meat 

Q.  Do  animal  tissues  alw^ays  contain  poi- 
sons? 

A.  The  tissues  of  all  animals  contain  poison- 
ous wastes,  the  products  of  the  vital  activities 
which  are  constantly  taking  place  in  all  living 
beings.  The  activities  of  every  tissue  result  in 
the  formation  of  special  poisons,  fatigue  poisons 
and  toxic  residues  which  are  more  or  less  im- 
perfectly removed  from  the  tissues  by  the  blood 
during  life  and  carried  to  the  kidneys  and  other 
excretory  organs  to  be  discharged  from  the  body. 


124  THE  HEALTH  QUESTION  BOX 

The  formation  of  these  poisons  is  in  life  so  rapid 
that  it  is  only  necessary  that  their  elimination 
should  be  suspended  for  a  short  time  for  fatal 
results  to  develop.  At  the  death  of  an  animal, 
as  soon  as  the  heart  ceases  to  beat  the  removal 
of  these  toxins  from  the  tissues  ceases  but  the 
development  of  toxic  matters  continues  for  some- 
time after,  until  the  final  moment  of  actual  tissue 
death  when  rigor  mortis  occurs.  It  is  con- 
sequently evident  that  the  amount  of  these  toxins 
found  present  in  the  tissues  of  a  dead  animal  is 
much  greater  than  that  which  is  found  during 
life. 

The  character  of  these  poisons  is  to  a  con- 
siderable degree  well  known.  Many  of  them 
have  long  been  familiar  through  the  examination 
of  the  urine,  which  is  properly  termed  an  ex- 
tract of  the  tissues. 

Substitutes  for  Meat  and  Eggs 
Q.     When    eggs    and    meat    are    discarded 
what  vegetable  foods  should  be  taken  in  their 
place  ? 

A.  As  a  matter  of  fact  no  substitutes  for 
meat  and  eggs  are  needed.  When  freely  eaten 
eggs  and  meat  generally  introduce  into  the  diet  a 
surplus  of  protein  which  can  be  dispensed  with 
not  only  without  injury  but  with  very  great 
profit.  Ordinary  vegetable  foodstuffs  contain  all 
the  protein  which  the  body  requires.  A  diet  of 
peas  and  beans  contains  a  larger  proportion  of 
protein  than  is  required.  The  same  is  true  of 
most  cereals.  Nuts,  with  the  exception  of  the 
pecan,  are  very  rich  in  protein.  Pine  nuts  and 
almonds   contain   protein  in   larger   percentage 


THE  HEALTH  QUESTION   BOX  125 

than  does  meat  itself.  As  a  matter  of  fact,  a 
pound  of  pine  nuts  or  almonds  contains  as  much 
protein  as  a  pound  and  one-half  of  the  best  steak. 
It  is  very  evident  then,  that  one  need  have  no 
apprehension  of  suffering  from  the  lack  of  pro- 
tein because  meat  and  eggs  are  discarded  from 
the  dietary.  The  sense  of  loss  when  these  ar- 
ticles are  discarded  may  be  easily  overcome  by 
increasing  the  amount  of  butter  or  olive  oil  taken 
at  each  meal,  and  if  anything  more  is  needed  an 
ounce  or  two  of  almonds,  or  other  nuts  may  be 
eaten. 

Protose,  Nuttolene  and  other  vegetable  meats 
are  rich  in  protein. 

The  newly  introduced  soy  bean  is  more  than 
a  substitute  for  meat.  It  is  rich  in  lime  and 
vitamines  which  meat  lacks.  Its  protein  is 
"complete." 

Is  Man  Carnivorous 

Q.  Have  human  beings  a  natural  appetite 
for  flesh? 

A.  Man  is  a  flesh-eater  because  he  has  acquired 
the  taste  for  flesh.  Starting  out  a  fruit-and 
nut-eater,  the  vicissitudes  of  terrestrial  read- 
justments and  climatic  change  brought  him  to 
the  verge  of  starvation,  made  him  eat  flesh  and 
become  a  cannibal,  and  reduced  him  to  savagery. 
Civilization  has  lifted  him  up,  but  the  germs  of 
ancestral  appetites  still  linger  in  him  and  are 
easily  kindled  into  activity.  In  other  words,  al- 
though civilized  man  wears  a  garb  of  culture, 
if  we  probe  him  deep  enough  we  find  a  savage. 


126  THE  HEALTH  QUESTION  BOX 

Is  Animal  Flesh  Necessary 
Q.     Do  scientific  authorities  admit  that  ani- 
mal flesh  is  not  a  necessary  part  of  the  hu- 
man dietary? 

A.  All  modern  physiologists  admit  that  flesh 
food  is  not  an  essential  part  of  the  dietary  of 
human  beings.  Von  Noorden,  one  of  the  most 
eminent  of  living  physiologists  and  physicians, 
in  his  great  work  on  metabolism  says : — 

"The  old  question  as  to  whether  the  protein 
of  vegetable  origin  is  in  respect  of  value  as  a 
food-stuff  equal  to  that  of  animal  origin — 
whether  omnivorous  man,  like  the  herbivora, 
could  with  impunity  draw  his  entire  supply  of 
protein  from  the  vegetable  kingdom  alone,  is  in 
principle  one  which  is  already  decided  for  us 
through  the  practice  of  those  people  who  live 
exclusively  on  vegetable  foods.  Physiological 
investigation  can  therefore  only  supply  the  evi- 
dence that  it  is  indeed  true  that  the  vegetable- 
albuminous  substances  as  they  occur  in  nature 
are  equal  in  nutritive  value  to  an  equivalent 
quantity  of  protein  of  animal  origin." 

Meat  Diet  Not  Necessary 

Q.  Is  a  meatless  diet  capable  of  maintaining 
the  body  in  a  state  of  vigorous  health? 

A.  Says  Doctor  Carpenter,  an  eminent  Eng- 
lish physician  and  scientist,  "A  well-selected 
vegetable  diet  is  capable  of  producing  the  high- 
est physical  development." 

Doctor  Parkes,  probably  the  most  eminent  of 
modern  writers  on  hygiene,  says,  "The  well-fed 
vegetable  eater  will  show,  when  in  training,  no 
inferiority  to  the  meat  eater." 


THE  HEALTH  QUESTION  BOX  127 

The  well-known  experiments  of  Lehman  show 
beyond  doubt  that  the  use  of  flesh  food  requires 
more  work  of  the  kidneys  than  a  vegetable  diet. 
When  living  on  an  exclusively  animal  diet  he 
found  that  the  amount  of  urea  eliminated  by 
the  kidneys  was  two  and  one-half  times  as 
much  as  when  the  diet  was  exclusively  vegetable, 
and  one  and  a  half  times  as  much  when  he  par- 
took of  both  animal  and  vegetable  food.  This 
shows  beyond  question  that  when  the  diet  is  ex- 
clusively animal,  the  kidneys  have  more  than 
double  the  amount  of  work  to  do  than  when  it  is 
vegetable  in  character ;  and  that  when  partly  ani- 
mal and  partly  vegetable,  they  are  required  to  do 
one-half  additional  and  extra  work.  This  exces- 
sive work  must  inevitably  tend  to  the  production 
of  kidney  disease,  which  is  becoming  a  very  com- 
mon affection  among  the  English  and  Amer- 
icans, who,  as  is  well  known,  eat  more  animal 
food  than  any  other  civilized  nation. 

Observation  made  under  the  writer's  super- 
vision showed  that  the  work  required  of  the  kid- 
neys by  a  non-flesh  low  protein  diet  is  scarcely 
more  than  a  third  that  demanded  by  the  ordinary 
mixed  diet. 

Q.  Is  there  good  authority  for  the  elimina- 
tion of  flesh  foods  from  the  dietary? 

A.  The  sufficiency  of  a  non-flesh  diet  is  at- 
tested by  practically  all  leading  physiologists  at 
the  present  time. 

That  a  diet  from  which  animal  protein  is 
wholly  excluded  is  safe  and  competent  is  attested 
by  all  modern  physiologists.  Says  Prof.  D. 
Spence  in  Von  Noorden's  monumental  work  on 
metabolism :   "The   old   question  as   to   whether 


128  THE  HEALTH  QUESTION  BOX 

the  protein  of  vegetable  origin  is  in  respect  of 
value  as  a  foodstuff  equal  to  that  of  animal  origin 
— whether  onnivorous  man,  like  the  herbivora, 
could  with  impunity  draw  his  entire  supply  of 
protein  from  the  vegetable  kingdom  alone,  is  in 
principle  one  which  is  already  decided  for  us 
through  the  practice  of  those  people  who  live  ex- 
clusively on  vegetable  foods.  Physiological  in- 
vestigation can  therefore  only  supply  the  evidence 
that  it  is  indeed  true  that  the  vegetable-albumin- 
ous substances  as  they  occur  in  nature  are  equal 
in  nutritive  value  to  an  equivalent  quantity  of 
protein  of  animal  origin." 

Says  Dr.  A.  E.  Taylor,  professor  of  physiologic 
chemistry  in  the  University  of  Pennsylvania,  in 
his  "Chemistry  of  Digestion  and  MetaboHsm,"  "A 
proper  vegetarian  diet  is  in  every  way  a  normal 
and  competent  diet.  Plant  proteins  contain  the 
same  amino-acids  as  animal  protein  and  all  are 
there  present  in  abundance.  It  is  quite  imma- 
terial to  the  body  whether  it  forms  its  two  stock 
proteins  from  amino-acids  derived  from  plant 
protein  or  from  animal  protein." 

Professor  Milroy  (Von  Noorden's  "Metabol- 
ism") thus  incidentally  at  once  endorses  and  com- 
mends the  low  protein  diet  as  a  means  of  pro- 
longing life  and  increasing  efficiency  : 

"To  arrive  at  a  diet  rich  in  energizing  material 
and  poor  in  protein,  one  that  may  also  offer 
variety  and  be  sufficient  for  the  bodily  require- 
ments, is  the  endeavour  of  the  scientist, 

"However,  such  a  doctrine  will  not  attract  too 
many  admirers,  or  at  least  will  not  bring  them  in 
as  adherents,  for  the  majority  of  men,  even  with 
the  tempting  prospect  of  prolongation  of  life,  or 


THE  HEALTH  QUESTION  BOX  129 

at  least  rejuvenation,  prefer  to  enjo)'  the  comforts 
of  life."     What  is  comfort  ? 

Effect  of  Meat  Diet  on  the  Kidneys 
Q.     Does  flesh  diet  injure  the  kidneys? 

A.  The  use  of  a  flesh  diet  imposes  upon  the 
kidneys  a  large  amount  of  extra  work  which  must 
lessen  their  efficiency  and  gradually  lead  to  de- 
generative processes  which  make  their  presence 
known  by  albumin  and  other  evidences  of  kidney 
disease. 

More  than  two-thirds  of  the  meat  eaten  by 
the  mixed  feeder  is  at  once  eliminated  by  the 
kidneys  as  waste  matter,  and  serves  no  useful 
purpose  in  the  body.  Meat  contains  much 
uric  acid  which  the  liver  of  man  is  unable  to 
convert  into  urea  as  does  the  liver  of  a  dog  or 
other  carnivorous  animal,  a  strong  argument  in 
favor  of  the  biologic  diet. 

The  decomposition  of  the  undigested  rem- 
nants of  flesh  in  the  colon,  floods  the  tissues 
with  putrefaction  poisons  which  give  rise  to  the 
multitudinous  ills  of  autointoxication. 

Laborers  Do  Not  Require  Meat 

Q.  Is  it  not  true  that  laborers  universally 
require  a  large  amount  of  meat? 

A.  The  Arabs  who  built  the  Suez  Canal  lived 
upon  wheat  and  dates  and  De  Lesseps,  the  great 
engineer,  who  projected  and  successfully  com- 
pleted this  remarkable  work  was  so  impressed 
by  observing  the  great  superiority  of  the  wheat 
fed  Arabs  over  the  beef  fed  Englishmen  en- 
gaged in  the  same  work  that  he  became  a 
flesh  abstainer  and  an  earnest  advocate  of  the 


530  THE  HEALTH  QUESTION   BOX 

low  protein  regimen  and  continued  so  until  his 
death  many  years  later.  Italian  laborers,  Irish 
laborers,  and  in  fact,  the  peasantry  of  all  countries 
including  those  of  the  populous  region  of  In- 
dia, Japan,  Siam  and  Central  Africa,  are  prac- 
tically vegetarians.  The  reason  why  American 
working  men  when  engaged  in  hard  labor  use  a 
considerable  amount  of  meat  is  that  meat  is  a 
part  of  the  ordinary  diet.  When  the  laboring 
man  has  hard  work  to  do  his  appetite  increases 
and  he  naturally  increases  the  quantity  he  eats, 
not  simply  as  regards  the  meat  but  with  refer- 
ence to  all  the  foodstuffs  which  make  up  his  bill 
of  fare.  He  simply  eats  more  of  everything 
which  he  ordinarily  eats  not  knowing  that  his 
increased  energy  output  calls  for  an  increase  of 
carbohydrates  and  fats  rather  than  an  increase  of 
protein.  When  the  scientific  facts  relating  to 
human  nutrition  are  made  as  familiar  to  the 
average  school  boy  as  are  the  rules  of  arithmetic, 
then  the  workman  will  be  better  advised  and 
when  hard  work  is  required  of  him,  will  increase 
his  consumption  of  bread,  potatoes  and  fats,  in- 
stead of  increasing  his  protein  intake.  Science 
has  clearly  shown  that  protein  is  a  far  less 
economical  source  of  energy  than  fat  and  car- 
bohydrates. 

Waste  of  Food  in  the  Fattening  of  Animals 
Q.     Is  it  true  that  there  is  an  actual  waste  in 
the  feeding  of  animals  to  fatten  them  for  food 
purposes? 

A.  According  to  careful  experiments  by  Pro- 
fessor Henry,  Dean  of  the  Agricultural  Depart- 
ment of  the  University  of  Wisconsin,  an  enor- 


THE  HEALTH  QUESTION   BOX  131 

mous  amount  of  food  is  wasted  in  the  feeding 
of  steers,  sheep  and  hogs.  For  example,  Pro- 
fessor Henry  has  shown  that  for  one  hundred 
pounds  of  food  fed  to  a  milch  cow,  eighteen 
pounds  of  solids  are  reproduced  in  the  milk. 
For  a  hundred  pounds  of  food  fed  to  fowls, 
only  five  or  six  pounds  can  be  recovered  in  the 
form  of  poultry  and  eggs.  In  the  fattening  of 
steers  the  loss  is  still  greater;  for  each  hundred 
pounds  of  food  fed  to  the  animal,  only  2.8 
pounds  are  recovered  in  the  form  of  edible  flesh. 
In  other  words,  the  fattening  of  cattle  and  sheep 
requires  thirty-five  to  forty  pounds  of  vegetable 
food  to  produce  one  pound  of  actual  food  in  the 
form  of  beef  and  mutton.  More  than  half  of  all 
the  corn  raised  in  the  United  States  is  fed  to 
domestic  animals,  involving  a  loss  of  food  suf- 
ficient to  feed  all  the  people  of  the  United  States. 
According  to  Dr.  Lusk,  the  English  authorities 
on  feeding  have  found  that  the  finest,  well  fat- 
tened, stall  fed  cattle  furnish  only  one  pound 
of  digestible  foodstuff  in  return  for  100  pounds 
of  digestible  food  material. 

Poultry 

Q.  Is  the  flesh  of  fowls  preferable  to  beef 
and  mutton? 

A.  It  was  formerly  thought  the  flesh  of 
fowls,  particularly  the  white  meat,  contained 
less  uric  acid  and  on  this  account  was  preferable 
but  according  to  Taylor,  and  other  physiologists, 
the  flesh  of  fowls  contains  more  uric  acid  than 
beef  or  mutton.     The  same  is  true  of  veal. 


132  THE  HEALTH  QUESTION  BOX 

Is  Meat  Fattening 

Q.     Is  a  meat  diet  fattening? 

A.  Lean  meat  is  not  only  a  poor  fuel  but  is 
also  the  worst  diet  that  could  be  chosen,  when 
it  is  desired  to  secure  a  gain  in  flesh. 

Says  Taylor:  "It  would  be  difficult  to  select 
another  diet  that  would  lay  on  as  little  flesh  and 
fat  as  a  pure  meat  diet.  Entirely  apart  from 
the  consideration  of  the  dynamogenetic  aspect 
of  the  diet,  the  enormous  labor  imposed  on  the 
catabolism  of  protein  and  the  elimination  of  the 
end  products  renders  the  diet  highly  undesirable. 
Even  in  the  pure  carnivora,  the  experience  of 
breeders  and  trainers  of  dogs  is  unanimous  to 
the  effect  that  a  pure  meat  diet  is  unadapted  to 
the  best  functionation  of  these  animals,  as  well 
as  to  their  best  growth  and  work.  A  dog  will 
work  on  a  pure  meat  diet  and  labor  hard  if 
forced.  But  coursing  trainers  have  long  had 
the  experience  that  "meat  gives  no  wind;"  in 
.other  words,  the  maintenance  of  work  is  accom- 
plished even  in  carnivora  in  the  most  effective 
manner  on  a  diet  composed  of  a  moderate  ratiop 
of  protein  and  a  large  input  of  carbohydrate. 

"A  rich  protein  diet  is  not  a  ration  that  makes 
flesh.    A  pure  meat  diet  forms  very  little  flesh." 

Meat  Diet  in  Gold  Climates 
Q.     Is  a  meat  diet  necessary  in  cold   cli- 
mates? 

A.  The  prevalent  notion  that  meat  diet  is 
essential  in  cold  climate  seems  to  be  contraindi- 
cated  by  well  known  scientific  facts. 

Gautier,  in  his  authoritative  work  on  "Alimen- 


THE  HEALTH  QUESTION   BOX  133 

tation,"  presents  the  results  of  exhaustive  study 
of  the  question  whether  or  not  an  increase  of 
proteid  or  albuminous  foodstuffs  is  required  dur- 
ing cold  weather.  With  the  temperature  de- 
creased nearly  to  the  freezing  point,  the  amount 
of  nitrogen  found  in  the  urine  was  only  4.2,  or 
practically  the  usual  amount.  The  author  states 
that  there  is  no  sensible  increase  in  the  loss  of 
proteid  substances  as  a  result  of  the  exposure  of 
the  body  to  cold.  The  demand  for  increased  heat 
is  met  by  the  addition  to  the  daily  ration  of  car- 
bonaceous foodstuffs,  such  as  fats  or  carbo- 
hydrates. 

Entirely  in  harmony  with  these  ideas  is  the 
fact  noted  by  Lieutenant  Shackleton  and  other 
travelers  in  the  Arctic  regions  that  exposure  to 
extreme  cold  develops  a  very  great  craving  for 
farinaceous  foodstuffs. 

Stephansson  reports  that  one  of  his  lieuten- 
ants became  very  ill  on  an  exclusive  flesh  diet 
and  was  obliged  to  eat  frozen  seal  liver  to  save 
his  life.  It  is  impossible  to  live  exclusively  on 
flesh  food  unless  one  eats  the  entire  animal  for 
the  necessary  lime  is  all  in  the  bones  of  the 
animal  and  the  essential  vitamines  are  in  its  liver 
and  kidneys. 

Animals  Injured  by  Meat  Diet 
Q.     Is  a  meat  diet  injurious  to  carnivorous 
animals? 

A.  Dr.  Watson  of  Edinburgh  in  experiments 
upon  rats  made  under  the  supervision  of  Prof. 
Schaefer  showed  that  when  fed  upon  an  ex- 
clusive meat  diet  there  were  very  marked  evi- 
dences of  degeneracy,  affecting  especially  the  re- 


134  THE  HEALTH  QUESTION   BOX 

productive  system.  The  number  of  young  was 
greatly  diminished  and  there  was  atrophy  of 
the  mammary  glands. 

According  to  Distaso,  an  eminent  Italian  bac- 
teriologist, all  carnivorous  animals  suffer  from 
autointoxication,  and  it  is  for  this  reason  that 
they  become  senile  prematurely  and  are  short- 
lived. The  only  exceptions  are  the  eagle  and 
other  animals  with  very  short  colons  and  which 
eat  their  prey  while  the  flesh  is  still  warm  and 
quivering. 

The  flesh  of  hogs  fed  upon  a  meat  diet  is  un- 
wholesome and  has  a  repulsive  flavor. 

Japanese  Diet 

Q.     What   is   the   Japanese   diet    standard? 

A.  Some  years  ago,  when  the  question  of  the 
deficiency  of  protein  in  the  Japanese  dietary  was 
raised  by  Mori,  a  special  investigation  was  un- 
dertaken by  a  Japanese  physiologist,  Kumagawa, 
for  the  purpose  of  settling  this  question.  He 
found  that  v\^ith  the  ordinary  diet  of  Japanese 
foods  only  54  grams  of  protein  were  taken  in, 
less  than  half  the  amount  required  by  Voit,  and 
still  less  than  Atwater's  standard.  He  found 
that  this  diet  furnishes  the  body  a  larger  amount 
of  protein  than  it  actually  required  and  reached 
the  conclusion  that  a  larger  amount  of  protein 
than  this  is  quite  unnecessary ;  that  only  a  very 
small  amount  of  protein  is  needed,  the  only  im- 
portant point  being  that  the  body  shall  be  fur- 
nished with  a  sufficient  amount  of  fat  and  carbo- 
hydrates to  maintain  the  supply  of  energy  re- 
quired by  the  tissues.  He  found  also  that  an  in- 
crease in  the  protein  intake  did  not  increase  the 


THE  HEALTH  QUESTION  BOX  135 

amount  of  protein  in  the  blood  but  only  increased 
the  amount  of  protein  found  in  the  excretions. 

The  Endurance  of  the  Japanese 

Q.  Are  the  Japanese  short  of  stature  be- 
cause they  do  not  eat  meat? 

A.  According  to  the  London  Lancet  (1904), 
the  Japanese  attribute  their  remarkable  endur- 
ance for  which  they  have  become  world  famous 
to  their  simple  non-flesh  dietary.  The  fact  that 
they  are  smaller  than  some  of  the  other  nations 
in  stature  having  been  attributed  to  their  non- 
flesh  diet,  the  Japanese  government  determined 
to  make  an  investigation  of  the  matter.  Ac- 
cording to  the  Lancet: — 

"In  1899  a  commission  was  appointed  to  con- 
sider whether  by  a  meat  diet  or  by  other  means 
the  stature  of  the  race  could  be  raised;  but 
the  conclusion  arrived  at  was  that  seeing  that 
their  feats  of  strength  and  enduring  powers  were 
superior  to  races  much  taller  than  themselves, 
the  lowness  of  their  stature  did  not  matter.  Al- 
though during  the  period  of  their  ascendency 
the  Samurai  kept  the  secret  that  their  great 
physical  superiority  was  due  in  a  large  measure 
to  the  internal  and  external  use  of  water,  the 
belief  that  if  used  liberally  and  intelligently, 
water  is  an  infallible  weapon  against  disease,  is 
now  generally  held.  By  those  who  go  in  for 
jiu-jitsu,  an  average  of  one  gallon  a  day  is 
drunk.  .  .  .  All  that  is  really  required  by  the 
people  is  that  the  water  shall  be  pure.  By  the 
copious  ingestion  of  water  the  action  of  the 
bowels  and  kidneys  is  stimulated,  and  it  is  note- 


136  THE  HEALTH  QUESTION  BOX 

worthy  that  rheumatism  is  almost  unknown  in 
Japan;  it  is  probable  that  the  absence  of  meat 
from  the  diet,  combined  with  the  use  of  plenty 
of  water,  accounts  for  this  immunity.  Bathing 
is  indulged  in  frequently  even  by  the  poorest. 
The  water  in  the  bath  is  heated  to  a  temper- 
ature which  would  be  impossible  for  an  Eng- 
lishman to  endure, — generally  by  a  stove  under- 
neath the  bath.  These  hot  baths  are  taken  to 
cleanse  and  stimulate  the  skin,  but  cold  baths 
also  are  taken  to  invigorate  and  harden. 

"Vegetables  and  fruits  are  grown  in  abun- 
dance, and  their  value  as  a  regular  part  of  the 
diet  is  realized  far  more  than  in  this  country. 
Indeed,  a  laborer  is  content  to  work  a  whole  day 
on  a  dinner  of  tomatoes,  cucumbers,  and  salad. 
Salad  is  eaten  cooked,  as  a  cure  for  sleepless- 
ness. 

"Milk  is  scarce  because  it  does  not  pay  to 
keep  cattle  to  produce  milk  alone,  and  the  meat 
is  not  eaten." 

The  fact  that  within  a  single  generation  the 
Japanese  have  made  more  progress  in  civili- 
zation than  any  other  nation  has  made  in  two 
hundjred  years,  very  clearly  shows  that  not- 
withstanding their  diet  practically  excludes 
flesh  foods,  they  are  in  no  way  inferior  in  in- 
trinsic intellectual  power  to  the  people  of  other 
countries  in  which  flesh  food  is  largely  used. 

The  intellectual  activity,  the  progressiveness 
and  the  remarkable  strength  and  endurance  of 
the  Japanese  on  a  non-flesh  dietary  is  a  com- 
plete answer  to  the  argument  based  upon  the 
fact  that  the  many  millions  of  flesh-abstaining 


THE  HEALTH  QUESTION   BOX  137 

East  Indians  are  ruled  by  a  handful  of  flesh-eat- 
ing Englishmen.  The  absurdity  of  this  argument 
is  further  shown  by  the  fact  that  there  are  in 
India,  besides  the  200,000,000  flesh  abstainers, 
not  fewer  than  100,000,000  Mahometans,  who 
are  flesh-eaters. 

Does  Protein  Develop  Muscular  Strength 
Q.     Will   not   the   free   use   of   protein   en- 
courage the  development  of  the  muscles? 

A.  This  question  has  been  much  studied  by 
trainers  and  physiologists  and  it  has  been 
scientihcally  proven  that  even  though  the  size 
of  the  muscles  may  be  somewhat  increased  by 
flesh  eating,  the  muscular  strength  is  not  at  all 
increased  in  this  way.  It  is  only  by  exercise  that 
real  muscular  development  and  increase  of 
strength  can  be  secured. 

Safety  of  the  Low  Protein  Diet 
Q.     Is  a  low  protein  diet  safe  for  all  per- 
sons?   If  not  what  are  the  exceptions? 

A.  Protein  is  required  only  for  tissue  repair. 
The  condition  under  which  the  most  protein  is 
needed  is  when  the  body  is  growing.  If  any  per- 
son needed  a  high  protein  diet,  it  would  be  the 
human  infant,  but  Nature  supplies  the  infant 
with  a  low-protein  diet.  An  infant  fed  on  moth- 
er's milk  gets  a  very  small  amount  of  protein. 
The  amount  is  less  than  one  calorie  a  day  per 
pound,  which  is  less  tlian  one-third  the  amount 
usually  eaten  by  adults.  In  other  words,  the  in- 
fant is  supplied  by  Nature  with  a  very  low-pro- 
tein dietary.  This  fact  clearly  shows  that  human 
beings  are  not  adapted  to  a  high-protein  diet,  but 


138  THE  HEALTH  QUESTION  BOX 

the  reverse.  Physiologists  tell  us  that  a  high- 
protein  diet  does  not  increase  the  formation  of 
flesh  but  has  the  opposite  effect,  that  the  carbo- 
hydrates are  the  real  flesh  formers.  They  pro- 
mote the  formation  of  flesh  by  preventing  the 
destruction  of  protein  and  so  encourage  tissue 
increase. 

Beef  Tea 
Q.     Is  beef  tea  of  any  value  as  a  food? 

A.  Beef  tea  is  made  up  of  excretory  products 
such  as  go  to  form  the  urine.  The  urine  is  not 
formed  by  the  kidneys  but  consists  of  waste  sub- 
stances resulting  from  tissue  work  and  is  washed 
out  of  the  tissues  by  the  blood,  then  later  filtered 
out  of  the  blood  by  the  kidneys;  so  urine  is 
simply  an  extract  of  the  tissues.  Beef  tea,  is 
also  an  extract  of  the  tissues.  One  extract  of 
the  tissues  is  made  by  the  kidneys,  the  other  by 
the  cook.  Examination  by  chemists  show  that 
the  two  extracts  are  practically  identical ;  in 
other  words  the  composition  of  beef  tea  and 
of  the  urine  are  essentially  the  same. 

Bouillon — Beef    Extract — Animal    Broths 

Q.  What  is  the  value  of  bouillon  or  extract 
of  beef  as  food? 

A.  Bouillon  and  meat  extracts  of  all  sorts 
are  valueless  as  foods;  in  fact  they  are  worse 
than  nothing  at  all.  A  dog  fed  on  extract  of  beef 
dies  sooner  than  if  fed  nothing  at  all.  The 
popular  idea  that  these  meat  extracts  represent 
concentrated  food  value  is  the  very  opposite  of 
the  truth.  The  amount  of  nutriment  contained 
in  a  pint  of  beef  tea  is  less  than  that  found  in  a 


THE  HEALTH  QUESTION   BOX  139 

thimbleful  of  wheat  flour  or  corn  meal.  The 
chief  constituents  of  bouillon  and  meat  extracts 
are  waste  substances  of  the  same  character  as 
those  which  are  found  in  the  urine.  Practically 
the  only  way  that  a  chemist  can  tell  the  difference 
is  by  the  sense  of  smell,  as  the  chemical  analysis 
is  essentially  the  same.  The  late  Dr.  Austin 
Flint,  the  great  New  York  physician,  called  at- 
tention to  this  fact  more  than  forty  years  ago 
and  insisted  that  thousands  of  people  had  been 
starved  to  death  on  a  diet  of  meat  broths. 

Modern  science  has  produced  from  yeast  a 
vegetable  extract  which  possesses  all  the  de- 
sirable qualities  of  beef  extracts  without  the 
uric  acid  and  other  objectionable  features.  It 
is  sold  under  various  names,  among  which  are 
Savora  and  Marmite. 

Meat  Flavors 

Q.  Are  meat  flavors  exclusively  found  in 
meats? 

A.  No.  Mushrooms  and  other  fungi  pos- 
sess almost  identical  flavors.  Dr.  Lusk,  an 
eminent  New  York  physiologist  and  one  of  the 
leading  physiologists  of  the  world,  thinks  that 
flesh  foods  are  attractive  chiefly  because  of  their 
very  pronounced  flavors,  and  suggests  that  these 
flavors  might  be  utilized  without  a  large  con- 
sumption of  meat,  thus  avoiding  the  evils  which 
arise  from  a  high  protein  diet.  This  is  an 
excellent  idea,  and  it  may  be  improved  upon 
by  the  suggestion  that  it  is  possible  to  get  the 
fl^avors  which  render  meat  agreeable  without 
eating  any  meat  at  all.  The  seeming  paradox 
of   this  statement   disappears  when   it  becomes 


140  THE  HEALTH  QUESTION  BOX 

known  that  the  flavors  of  meat  are  associated 
with  the  protoplasm  of  the  Hving  cells  of 
which  the  meat  is,  in  part,  composed,  and  that 
the  same  flavors  are  also  possessed  by  the  pro- 
toplasm of  vegetable  cells. 

It  has  long  been  known  that  common  yeast 
is  very  rich  in  this  meat-like  protoplasm,  and 
in  recent  years  methods  have  been  devised  by 
which  meat  flavors  may  be  separated  from 
yeast  and  used  for  the  flavoring  of  soups, 
and  in  the  preparation  of  bouillons,  the  same  as 
meat  extracts.  Yeast  extracts,  in  fact,  so 
closely  resemble  meat  extracts  in  flavor,  as  well 
as  in  appearance,  that  even  experts  might 
easily  be  deceived.  The  essential  differences 
are  that  the  yeast  extract  is  superior  in  flavor, 
lacking  the  glue  taste  which  is  so  often  a  special 
feature  of  meat  extracts ;  besides  the  yeast  ex- 
tract contains  no  uric  acid,  and  is  wholly  free 
from  the  putrefactive  products  which  are  very 
likely  to  be  found  in  meat  extracts. 

These  yeast  extracts  can  be  used  for  every 
purpose  for  v/hich  meat  extracts  are  used,  and 
are  in  every  way  superior.  Many  different 
brands  are  now  prepared  and  supplied  under 
various  names,  as  "savora,"  "millennium"  ex- 
tract, etc. 

Soups 

Q.  Are  soups,  especially  those  containing 
meat,  good  for  one  whose  digestion  is  weak? 

A.  Soups  properly  made  are  wholesome,  but 
soups  made  from  meats  are  unwholesome  under 
all  circumstances.  Such  preparations  contain  a 
large  proportion  of  uric  acid  which,  as  shown  by 


THE  HEALTH  QUESTION   BOX  141 

Dr.  Haig  and  others,  is  very  damaging.  In  tak- 
ing soups,  one  should  remember  that  liquids, 
as  well  as  solids,  require  mastication.  Each 
spoonful  should  be  held  in  the  mouth  while 
movements  of  the  tongue  and  the  jaws  are  made 
as  in  mastication,  until  it  is  so  far  diluted  by  the 
addition  of  saUva  that  the  taste  has  largely  dis- 
appeared. 

When  they  are  taken  in  this  way,  soups  are 
among  the  most  digestible  of  all  food  prepar- 
ations. 

Fish 

Q.  Are  fish  preferable  to  other  forms  of 
flesh? 

A.  The  popular  idea  that  fish  are  more  easily 
digested  and  more  wholesome  than  red  meats  is 
entirely  an  error. 

According  to  Professor  J.  Roger,  fish  are  more 
liable  to  disease  than  other  animals. 

Roger  gives  a  long  list  of  poisonous  fish. 

Brieger,  as  well  as  others,  who  have  made  a 
careful  study  of  this  subject,  have  isolated  nu- 
merous ptomaines  which  are  found  in  the  flesh 
of  fish. 

Meat  Poisoning 

Q.     What  is  so-called  meat  poisoning? 

A.  Dr.  H.  E.  Durham,  F.  R.  C.  S.,  stated  in 
the  British  Medical  Journal:  "It  is  clear  that  the 
flesh  of  cows  and  calves  has  been  accountable  for 
many  deaths."  The  disease  has  been  traced  to 
the  use  of  pork  and  other  flesh  and  in  some  in- 
stances to  the  use  of  milk.  Dr.  Durham  re- 
ported 256  cases  of  illness  from  this  cause,  of 
whom  nine  died. 

It  is  important  that  these  facts  should  be  made 


142  THE  HEALTH  QUESTION   BOX 

widely  known,  as  the  symptoms  of  meat  poison- 
ing, headache,  nausea,  diarrhea  and  abdominal 
pain  are  likely  to  be  attributed  to  the  use  of 
fruit  rather  than  to  the  real  cause.  It  is  more 
than  likely  that  by  far  the  majority  of  cases 
of  meat  poisoning  are  overlooked.  It  is  not  sur- 
prising that  meat  so  often  gives  rise  to  intestinal 
disturbances  when  the  fact  is  known  that  flesh 
foods  of  all  sorts,  including  salted  and  dried 
fish,  are  swarming  with  bacteria,  and  to  an  ex- 
tent far  greater  than  in  any  other  food  which  is 
eaten.  Even  milk  in  its  worst  stage  does  not 
compare  with  fresh  butcher's  meat  in  the  num- 
ber of  bacteria  contained  in  a  given  weight.  It 
is  true  that  these  bacteria  are  generally  the  or- 
dinary bacteria  of  putrefaction,  that  is,  such 
bacteria  as  are  found  in  a  dead  rat  or  in  a  de- 
cayed carcass  anywhere.  But  these,  even  though 
in  general  capable  of  producing  in  a  healthy  adult 
the  symptoms  which  follow  the  use  of  meat  in- 
fected with  the  bacillus  enteritidis,  in  feeble  per- 
sons and  especially  in  children  may  produce  a 
serious  attack  of  acute  intestinal  infection,  and 
when  habitually  used  will  certainly  in  time  give 
rise  to  intestinal  catarrh  and  autointoxication 
with  its  variety  of  far-reaching  consequences. 

Meat  Bacteria 

Q.  Do  meats  and  fish  as  purchased  always 
contain  bacteria? 

A.  Professor  Tissier  of  the  Pasteur  Institute 
found  it  impossible  even  when  using  the  great- 
est care,  to  obtain  flesh  from  a  slaughtered  ani- 
mal which  was  not  contaminated  with  putrefac- 
tive bacteria. 


THE  HEALTH  QUESTION   BOX  143 

The  following  table  shows  the  number  of 
bacteria  found  in  different  samples  of  meat 
freshly  obtained  and  examined  in  the  clinical 
laboratory  of  the  Battle  Creek  Sanitarium: 

Putrefactive  Bacteria  per  Ounce 

Specimen  When  After  20  Hours 

Purchased  at  Room  Temp. 

1.  Large   sa-usage 12,600,000,000  14,700,000,000 

2.  Small   sausage 19,800,000,000  19,200,000,000 

3.  Round    steak 16,800,000,000  25,200,000,000 

4.  Roast  beef 16,800,000,000  22,500,000,000 

5.  Smoked    ham 1,293,600,000  22,500,000,000 

6.  Hamburger    steak....  3,870,000,000  21,000,000,000 

7.  Pork  3,781,000,000  31,080,000,000 

8.  Porterhouse  steak....      900,000,000  21,000,000,000 

9.  Sirloin   steak. 11,340,000,000      

10.  Tenderloin  (well  done)     756,000,000      

11.  Tenderloin    (rare)....  5,040,000,000      

Gold  Storage  Meats 
Q.  Are  Cold  storage  meats  safe? 
A.  Modern  research  has  shown  that  cold  stor- 
age does  not  prevent  the  growth  of  bacteria.  The 
putrefactive  organisms  with  which  all  slaughtered 
animals  become  infected  continue  to  grow  not- 
withstanding the  low  temperature  to  which  the 
dressed  carcasses  may  be  subjected  in  cold  stor- 
age. It  has  been  found  that  a  special  class  of 
these  putrefactive  organisms  are  able  to  thrive 
at  a  low  temperature.  These  organisms  differ 
from  those  which  grow  in  higher  temperature  in 
the  fact  that  they  do  not  produce  aromatic  sub- 
stances and  hence  do  not  reveal  their  presence 
by  any  taint  or  change  of  odor.  The  flesh  smells 
as  sweet  as  though  perfectly  fresh,  notwith- 
standing the  fact  that  myriads  of  bacteria  are 
swarming  all  through  it.  It  is  well  known  that 
flesh  of  any  sort  which  has  been  kept  in  cold 


144  THE  HEALTH  QUESTION  BOX 

storage  for  some  time  undergoes  decomposition 
very  rapidly  when  removed  to  a  higher  temper- 
ature. The  reason  for  this  is  now  plain.  The 
development  of  putrefactive  organisms  has  been 
going  on  in  the  flesh,  notwithstanding  the  low 
temperature  at  which  it  has  been  kept,  so  when 
exposed  to  a  higher  temperature  a  prodigous  de- 
velopment occurs  within  a  very  short  time.  If 
flesh  is  eaten  at  all  it  should  be  eaten  as  soon  as 
the  animal  is  killed,  if  possible  even  before  rigor 
mortis  or  death  takes  place.  But  the  use  of 
flesh  food  is  wholly  unnecessary. 

Oyster  Juice 

Q.  Is  oyster  juice  a  wholesome  food  for 
sick  people? 

A.  Oyster  juice  has  essentially  the  same  prop- 
erties as  urine.  Oyster  juice  appears  in  fact  to 
be  the  result  of  action  of  the  kidneys  and  in- 
testine of  the  oyster.  An  analysis  made  of  oys- 
ter juice  in  the  laboratory  of  the  Battle  Creek 
Sanitarium  showed  its  composition  to  be  essen- 
tially the  same  as  that  of  urine.  It  contains  a 
large  amount  of  urea  and  other  substances  which 
are  found  in  urine. 

As  is  well  known,  these  mollusks  are  the 
scavengers  of  the  sea.  They  subsist  upon  the 
decomposing  organic  matters  which  they  find  in 
solution  in  the  water  in  which  they  live.  For 
greater  convenience  in  marketing,  extensive  beds 
of  oysters  and  clams  are  planted  near  large 
cities;  and  it  not  infrequently  happens  that  they 
feed  and  fatten  on  the  filth  from  sewers  which 
empty  into  the  sea  in  the  vicinity  of  the  beds, 
or  which  is  brought  to  them  by  the  tide. 


THE  HEALTH  QUESTION  BOX  145 

Numerous  observations  made  in  different  parts 
of  the  world  have  shown  that  epidemics  of  ty- 
phoid fever  may  not  infrequently  be  traced  to 
the  use  of  oysters.  Typhoid  fever  germs  are  fre- 
quently found  in  the  stomachs  of  these  bivalves. 

In  France  and  Belgium,  oysters  are  made,  if 
possible  still  more  unwholesome  by  keeping  them 
for  several  months  in  stagnant  water  until  they 
become  bloated  and  green  when  they  are  served 
up  to  tickle  the  depraved  palates  of  French 
gourmands. 

"Ripening  Beef" 

_  Q.  Does  "ripening"  beef,  commonly  prac- 
tised by  butchers,  improve  its  qualities  from 
a  health  standpoint? 

A.  No.  A  writer  in  a  popular  magazine  tells 
us  that  "the  flavor  of  red  meats,  like  beef  and 
English  mutton,  depends  upon  a  purely  chemical 
change  that  takes  place  during  the  process  of 
'ripening.'  When  the  animal  is  killed,  stiffening 
of  the  muscles  immediately  follows.  In  this  stage 
the  content  of  each  muscle  fiber  is  a  hardened 
jelly,  and  if  the  meat  were  cooked  in  this  con- 
dition, it  would  be  tough  and  lacking  in  flavor. 
It  is  because  of  this  that  fresh-killed  beef  is 
never  well-flavored  beef,  however  fine  the  quality. 
It  is  because  of  this  that  often  a  steak  cut  from 
an  expensive  loin  is  tough.  Your  butcher  has 
sold  you  too  'fresh'  beef. 

"If  this  fresh-killed  meat  is  allowed  to  hang 
in  a  proper  temperature  for  ten  days,  a  wonder- 
ful change  takes  place  within  the  muscle  fiber. 
The  jelly  becomes  liquid.  In  composition  it 
changes  into  sugars  and  flavoring  extracts.     All 


146  THE  HEALTH  QUESTION  BOX 

of  this  makes  the  meat  not  only  tender  but  sweet 
in  flavor,  and  of  a  dehcious  aroma." 

The  process  of  ripening  is  nothing  less  than 
a  process  of  decay.  The  changes  which  take 
place  in  a  piece  of  beef  hung  in  a  butcher's  stock 
room  are  precisely  the  same  as  those  which  take 
place  in  a  dead  cow  or  pig  in  a  fence  corner  of 
a  pasture  lot.  A  dead  animal  decays,  whether 
buried  in  the  ground  or  displayed  in  a  butcher 
shop.  The  idea  that  "ripening"  is  rotting,  as 
apphed  to  meat,  is  not  appetizing,  but  it  is 
nevertheless  the  truth. 

Flesh  Eating  and  Ferocity 
Q.     Does  flesh-eating  tend  to  develop  feroc- 
ity of  disposition? 

A.  It  has  long  been  known  that  tame  bears, 
while  not  of  a  ferocious  disposition,  are  some- 
times made  unmanageable  when  fed  raw  meat. 
Dr.  Harry  Campbell,  a  prominent  London  phy- 
sician, believes  that  man  has  become  ferocious 
through  his  carnivorous  habits.       He  says : 

"The  fact  that  carnivorism  makes  for  ferocity 
and  develops  the  fighting  instinct  has  this  in- 
terest— that  man  is  himself  carnivorous.  In- 
deed, in  the  matter  of  slaughter  he  leaves  all 
other  animals  far  behind.  He  is  the  arch 
slaughterer — facile  princeps.  Since  the  time  the 
pre-human  ape  took  to  hunting  he  and  his  hu- 
man descendants  have  wrought  ruthless  havoc 
among  the  lower  animals,  and  at  the  present 
day  man  not  only  hunts  them,  but  breeds  them 
for  the  express  purpose  pf  destroying  them, 
chiefly  for  food,  partly  for  amusement.  Many 
a  person  of  gentle  nature  would  be  amazed  and 


THE  HEALTH  QUESTION   BOX  147 

horrified  were  he  at  the  end  of  a  long  life  to 
see  en  masse  the  hecatombs  of  living  things 
done  to  death  on  his  behalf." 

Dr.  Campbell's  frank  admission  that  flesh- 
eating,  with  the  slaughter-house  and  other 
cruelties  which  it  involves  as  a  part  of  the  civil- 
ized man's  environments,  tends  to  foster  and 
maintain  in  him  the  brutal  qualities  which  are 
manifested  in  the  barbarities  and  cruelties  of 
war,  is  a  recognition  at  last  of  a  contention 
made  by  flesh  abstainers  of  all  ages,  from 
Pythagoras  and  Seneca  to  Shelly,  Lord  Byron, 
Tolstoi  and  Bernard  Shaw. 

The  Typhoid  Oyster 

Q.  Is  it  true  that  the  oyster  is  a  carrier 
of  typhoid  fever  germs? 

A.  Yes.  Many  accounts  have  appeared  in 
sanitary  journals  of  extensive  outbreaks  of  ty- 
phoid fever  which  were  traced  to  the  eating  of 
raw  oysters.  In  an  epidemic  which  developed 
in  the  city  of  Binghampton,  New  York,  and 
surrounding  cities,  fifty  cases  of  the  disease  were 
traced  to  oysters  supplied  by  two  wholesale 
dealers.  It  is  probable  that  the  oyster  is  much 
more  frequently  the  cause  of  typhoid  outbreaks 
than  is  known  since  the  source  of  infection  is 
in  many  cases  not  discovered  and,  of  course, 
every  outbreak  begins  with  a  first  case  which 
may  be  the  cause  of  the  others.  When  it  is  found 
that  a  man  or  woman  harbors  typhoid  fever 
germs  the  person  is  immediately  labeled  a  ty- 
phoid carrier  and  is  placed  under  quarantine. 
Typhoid  Mary  was  for  years  held  a  prisoner  on 
Ward's  Island,  although  not  guilty  of  any  crime 


148  THE  HEALTH  QUESTION  BOX 

or  misdemeanor.  It  has  been  shown  repeatedly 
that  the  oyster  is  a  typhoid  carrier  and  it  is 
high  time  that  the  sHmy  creature  was  put  in 
quarantine  and  kept  there  until  the  appetite  of 
the  public  for  the  "scavenger  of  the  sea"  has 
abated.  As  it  is  not  practical  to  quarantine  the 
special  oysters  that  are  carriers  of  typhoid 
germs,  the  only  alternative  is  for  people  to 
cease  to  expose  themselves  by  swallowing  the 
scavengers. 

Ptomaines 

Q.     What  are  ptomaines? 

A.  These  are  poisonous  substances  which  are 
formed  whenever  animal  flesh  undergoes  putre- 
faction. 

That  ptomaines  are  not  only  present  in 
the  intestinal  contents,  but  that  they  are  ab- 
sorbed and  circulated  through  the  body  and 
thus  brought  in  contact  with  all  the  tissues  is 
clearly  shown  by  the  fact  that  they  have  been 
recovered  from  the  urine.  Numerous  observers 
have  found  cadaverin,  putrescin  and  other  pto- 
maines in  the  urine  of  various  subjects  in  differ- 
ent forms  of  disease. 

Mould 

Q.  Is  bread  or  other  food  unfit  to  eat  when 
mould  appears  upon  the  surface? 

A.  When  mould  is  present  on  the  outside  of  a 
loaf  of  bread,  the  spores  are  certain  to  be  pres- 
ent in  great  numbers  in  the  loaf  itself,  such  food 
is  unfit  to  be  eaten,  at  least  without  sterilizing. 
Such  bread,  if  the  mold  is  slight,  may  be  made 
wholesome  by  cutting  into  slices  and  toasting  till 
hard  and  crisp. 


THE  HEALTH  QUESTION  BOX  149 

Mould  is  produced  by  spores  which  are  con- 
stantly present  in  the  air  and  which  mingle 
more  or  less  with  all  the  foods  we  eat.  The 
spores  of  moulds  are  present  in  great  quantity  in 
such  foodstuffs  as  bread,  crackers,  and  other 
bakery  products. 

M.  Pietro,  an  Italian  investigator,  in  the 
study  of  pellagra  made  the  discovery  that  the 
common  green  mould,  known  as  penicillium 
glaueum  produces  a  highly  toxic  substance  in 
its  spores.  This  toxin  is  active  when  introduced 
into  the  stomach  or  into  the  skin.  Dogs,  rab- 
bits and  guinea-pigs  are  sensitive  to  its  effects 
as  well  as  human  beings.  The  poison  of  green 
mould  produces  muscular  trembling,  paralysis, 
spasms,  and  other  symptoms  which  in  many  re- 
spects resemble  the  symptoms  of  pellagra. 

Old  cheese  always  contains  mold.  Certain 
varieties  of  cheese,  such  as  brie  and  cammem- 
bert  cheese,  contain  much  mold.  Fresh  cream 
cheese  and  cottage  cheese  do  not  contain  moulds. 
In  the  light  of  the  above  facts,  mouldy  food  is 
unlit  to  be  eaten.  Persons  whose  stomachs  make 
no  gastric  acid  must  especially  avoid  mouldy 
foods  for  the  reason  that  the  moulds  may  attach 
themselves  to  the  stomach  walls  and  become  a 
permanent  source  of  infection  of  the  food. 


150  THE  HEALTH  QUESTION   BOX 

Eggs  Sometimes  Poisonous 

Q.  Why  do  eggs  sometimes  produce  poison- 
ous effects? 

A.  Recent  studies  which  have  been  made  of 
eggs,  especially  by  a  French  physiologist,  have 
shown  that  all  eggs  contain  small  quantities  of 
albuminous  compounds  which  behave  like  toxal- 
bumins.  Some  people  are  very  susceptible 
to  these  toxins,  and  on  this  account  are  unable 
to  eat  eggs  of  any  sort  without  suffering  decided 
symptoms  of  poison  such  as  urticaria,  frequently 
nausea  and  vomiting  and  diarrhea  with  great 
prostration. 

Certain  persons  are  sensitized  to  egg  albumen. 
By  the  application  of  a  newly  devised  test,  it  may 
be  determined  in  a  few  hours  whether  or  not  a 
person  is  sensitized  to  milk  or  any  other  food. 

Eggs  Rarely  Needed 

Q.  How  many  eggs  per  day  should  one 
eat  to  secure  the  proper  amount  of  protein? 

A.  The  daily  ration  of  the  average  individual 
should  contain  a  calorie  of  protein  for  every 
pound  of  his  weight.  That  is,  the  average  man 
weighing  140  pounds  net,  requires  140  calories 
of  protein  daily.  This  amount  of  food  is  fur- 
nished by  five  eggs.  A  pound  loaf  of  bread,  how- 
ever, will  furnish  more  than  this  amount  of  pro- 
tein. In  fact,  one  needs  to  take  pains  to  avoid 
protein,  for  the  universal  dietetic  error  is  the  use 
of  too  much  of  this  food  element.  Two  or  three 
glasses  of  milk  with  a  variety  of  vegetables, 
fruits  and  cereals  will  insure  a  full  supply  of 
protein. 


THE  HEALTH  QUESTION   BOX  151 

Eggs  and  Toxemia 

Q.  Do  eggs  encourage  intestinal  putre- 
faction? 

A.  Van  Noorden  ,and  several  other  European 
investigators  have  been  studying  the  effects  of 
eggs  upon  intestinal  putrefaction.  Their  verdict 
is  that  eggs,  particularly  the  white  of  ^^g,  when 
eaten  in  excess,  is  capable  of  increasing  intes- 
tinal putrefaction  to  a  very  marked  degree.  This 
is  true  even  when  the  eggs  are  taken  very  fresh, 
and  especially  when  hard  cooked.  When  eggs 
are  slightly  stale  the  ill  effects  are  greatly  in- 
creased because  of  the  germs  which  are  already 
contained  in  the  eggs,  and  which  rapidly  develop 
putrefaction  if  the  eggs  are  taken  into  the  stom- 
arch. 

The  free  use  of  eggs,  especially  of  the  white 
of  &gg,  is  found  to  be  injurious  in  many  cases 
of  Bright's  disease.  Eggs  encourage  the  growth 
in  the  colon  of  the  germs  of  putrefaction,  which 
have  been  proved  to  be  the  cause  of  membranous 
colitis  and  of  appendicitis. 

Bad  Eggs 

Q.     When  is  an  egg  bad? 

A.  An  agent  of  the  U.  S.  Agricultural  De- 
partment, who  has  for  many  years  made  a  study 
of  eggs  gives  us  the  following  information 
about  good  and  bad  eggs : 

"The  fresh,  sound,  shell  t.gg  is  for  practical 
purposes  free  from  bacteria,  though  it  is  not 
always  sterile.  It  is  free  from  organisms  of  the 
colon  group  so  far  as  we  know.  'Stuck  spots,' 
'mold   spots,'   definite  blood  rings,   'white   rots,' 


152  THE  HEALTH  QUESTION   BOX 

eggs  with  a  pronounced  odor,  'grass  eggs,' 
(those  having  a  greenish  color  in  the  egg 
white),  'musty  eggs,'  and  'sour  eggs,'  that  is 
eggs  having  a  pungent  quaHty  which  is  difficult 
to  describe  but  which  is  recognized  by  the 
trained  sense  of  smell,  are  ordinarily  possessed 
of  a  high  bacterial  content.  'Grass  eggs,' 
'musty  eggs,'  'sour  eggs,'  and  eggs  having  a 
pronounced  odor  cannot  always  be  excluded  by 
the  candler.  The  others  can  and  should  be. 
The  great  majority  of  'seconds,'  'heated  eggs,' 
dirty  shell  eggs,  and  cracked  eggs  (not  those 
from  which  the  contents  are  escaping)  show 
but  few  bacteria  present  when  studied  in  the 
producing  section.  When  cracked-shell  eggs 
are  kept,  even  for  a  few  days,  they  frequently 
become  infected  with  molds  and  bacteria. 

"Cracked  eggs,  or  'checks,'  as  they  are  called 
in  the  trade,  dirty  shell  eggs,  and  'secontds,' 
which  signifies  a  grade  including  undersized, 
soiled,  'checked,'  and  stale  eggs,  are  commonly 
used  by  egg  breakers.  No  'spot'  eggs  of  any 
sort  are  used  by  reputable  breakers. 

"Eggs  in  which  the  pungency  of  sourness  is 
just  beginning,  eggs  in  which  the  faintest  green 
of  the  'grass  egg'  can  just  be  detected,  and 
eggs  that  show  a  tendency  for  white  and  yolk  to 
mix  together  but  which  are  not,  strictly  speaking, 
'rots,'  must  be  further  investigated  in  order  to 
fix  the  dividing  lines  between  good  and  bad 
eggs  more  sharply  and  definitely.  This  study  is 
now  under  way,  and  the  investigation  of  all 
the  kinds  of  individual  eggs  will  be  continued, 
since  we  cannot  have  too  much  information  on 
the  subject. 


THE  HEALTH  QUESTION  BOX  153 

"Examination  of  eggs  which  had  been  com- 
mercially candled  for  breaking  were  made  at 
different  times  during  the  summer  of  1911  in 
six  different  factories  scattered  over  a  fairly 
large  area  of  the  producing  section,  and  per- 
fectly uniform  results  were  obtained  with 
the  exception  of  the  eggs  having  green-colored 
whites,  viusty  eggs,  sour  eggs,  and  eggs  with 
pronounced  odor,  already  mentioned,  and  which 
the  candler  cannot  distinguish,  the  eggs  going 
to  the  breakers  after  a  competent,  careful  can- 
dling are,  bacteriologically  speaking,  a  clean, 
wholesome  food." 

Infected  Eggs 
Q.     Do  eggs  which  are  perfectly  fresh  con- 
tain germs? 

A.  Yes.  Rettger  has  discovered  that  a  germ 
found  in  eggs,  the  Bacterium  pullorum,  is  a  very 
active  disease-producing  organism.  When  it 
was  added  to  the  food  of  rabbits,  kittens, 
guinea-pigs  and  white  rats  they  soon  sickend 
and  died. 

The  symptoms  produced  were  similar  to  those 
produced  by  the  typhoid  germ.  Experiments 
made  by  inoculating  through  a  minute  puncture 
in  the  shell,  showed  that  the  germs  grow  rapidly 
in  eggs  at  ordinary  temperature. 

The  experiments  showed  that  the  Bacterium 
pullorum  is  an  organism  of  such  virulence  that 
it  is  without  doubt  highly  dangerous  to  human 
beings,  especially  to  young  children  and  invalids. 
In  a  report  of  the  most  recent  investigations 
we  are  given  this  warning,  which  ought  to  be 
brought  to  the  attention  of  the  public  as  speedily 
as  possible. 


154  THE  HEALTH  QUESTION  BOX 

"Ovarian  infection  of  fowls  is  very  common 
throughout  the  country.  Hence  a  large  pro- 
portion of  the  marketed  eggs  are  infected  with 
Bacterium  pullorum.  When  such  eggs  are  al- 
lowed to  remain  in  nests  under  broody  hens  or 
in  warm  storage  places  for  comparatively  few 
hours  they  contain  large  numbers  of  the  or- 
ganism. 

"Soft  boiling,  coddling  and  frying  on  one  side 
only  do  not  necessarily  render  the  yolks  free 
from  viable  bacteria ;  therefore  eggs  which  have 
gone  through  these  processes  may,  like  raw  eggs, 
be  the  cause  of  serious  disturbances  in  persons 
who  are  particularly  susceptible  to  such  influ- 
ences, and  especially  infants." 

It  is  evident,  then,  that  eggs  must  be  classed 
with  foods  which  cannot  be  recommended  with- 
out qualification.  Their  us6  by  young  children 
should  be  prohibited  altogether  and  when  given 
to  invalids  great  care  should  be  taken  to  prepare 
them  in  such  a  way  as  to  render  them  sterile. 

BoiHng  for  fifteen  minutes  will  probably  de- 
stroy the  Bacterium  pullorum.  The  white  of 
eggs  cooked  in  this  way  is  difficult  of  digestion 
but  the  yolks  are  mealy  and  readily  digestible. 

Egg  White  Indigestible 

Q.  Is  raw  egg  albumin  a  wholesome  food 
for  infants  mixed  with  milk,  or  in  the  form  of 
egg-nog  for  adults? 

A.  No.  Observation  made  by  Vernon,  Hetin 
and  numerous  other  investigators  shows  that 
the  raw  white  of  egg  not  only  is  not  acted  upon 
by  the  digestive  fluids  but  that  it  hinders  the  di- 
gestion of  other  food  substances. 


THE  HEALTH  QUESTION   BOX  155 

It  appears  then  that  instead  of  being  easily 
digested  the  raw  egg  white  passes  through  the 
stomach  like  a  neutral  substance  such  as  to  water. 
Cooked  white  of  egg,  however,  is  free  from  an> 
of  the  objections.  It  is  acted  upon  by  the  diges- 
tive fluids  and  undergoes  ready  digestion. 

Steinitz  noted  that  raw  egg  white  caused 
vomiting  and  diarrhea  in  dogs.  Further  inves- 
tigation has  shown  that  diarrhea  is  always  pro- 
duced and  vomiting  is  frequent.  Five  egg 
whites  given  to  a  fifteen  pound  dog  caused 
very  severe  diarrhea.  The  stools  were  not  only 
loose  but  had  an  extremely  offensive  odor  and 
contained  a  great  deal  of  mucous,  indicative  of 
very  active  putrefaction  and  marked  infection. 
Even  when  small  amounts  of  raw  white  of  egg 
are  fed  the  egg  albumen  can  be  recovered  from 
the  stools  unchanged.  Careful  studies  show 
that  even  when  given  carefully  and  for  some  time 
only  about  half  of  the  quantity  given  was  util- 
ized, the  remainder  appearing  in  the  stools  un- 
dergoing active  putrefaction.  Dogs  fed  on 
cooked  egg  white  did  not  suffer  from  diarrhea 
and  the  material  was  well  digested  and  utilized. 

These  peculiarities  of  raw  egg  white  disappear 
when  it  is  cooked  at  a  temperature  of  160°  F. 
At  this  temperature  the  egg  white  is  thoroughly 
coagulated  but  remains  soft  and  jelly  like.  Egg 
yolk  on  the  other  hand  was  found  to  be  very 
easily  digestible  when  eaten  either  raw  or 
cooked.  Careful  experiments  have  shown  that 
raw  egg  white  has  no  food  value  when  intro- 
duced into  the  colon  and  hence  it  should  not 
be  used  in  rectal  feeding.  Another  objection  to 
the  use  of  raw  egg  white  is  the  readiness  with 


156  THE  HEALTH  QUESTION  BOX 

which  this  substance  is  absorbed  into  the  blood, 
producing  anaphylaxis.  This  objection  applies, 
however,  to  cooked  egg  white  as  well  as  raw. 
The  peculiar  effect  seen  in  persons  who  are 
sensitized  against  egg  is  said  to  be  due  to  ovo 
mucoid  which  the  egg  contains.  Egg  white 
contains  also  three  other  substances,  ovo  globu- 
lin, ovo  albumin  and  con  albumin.  Albumin  is 
shown  to  be  the  cause  of  diarrhea.  The  amount 
of  white  of  egg  required  to  give  rise  to  anaphy- 
laxis is  extraordinarily  small.  This  effect  has 
been  produced  in  guinea  pigs  by  less  than  one 
millionth  of  a  grain  of  egg  white. 

From  the  above  facts — for  which  we  are  in- 
debted to  an  interesting  article  by  Bateman,  in 
a  recent  number  of  the  American  Journal  of  the 
Medical  Sciences — it  is  evident  that  the  practice 
of  giving  raw  eggs  to  invalids  with  or  without 
milk  feeding  and  the  use  of  white  of  egg  in  the 
feeding  of  babies  are  not  only  valueless  but  are 
really  more  or  less  dangerous.  Eggs  should  al- 
ways be  cooked.  They  need  not  necessarily  be 
boiled  but  should  be  exposed  to  a  temperature 
of  not  less  than  160°.  A  higher  temperature 
than  this  is  necessary  to  destroy  the  bacteria 
which  are  frequently  present  in  eggs.  On  the 
whole,  eggs  must  be  regarded  as  rather  a 
questionable  article  of  food  and  should  be 
eaten  sparingly  if  at  all. 

According  to  Bayliss,  the  eminent  professor 
of  physiology  in  the  University  of  London  (The 
Physiology  of  Food  and  Economy  in  Diet),  raw 
white  of  egg  contains  some  substance  which, 
even  in  very  small  amount  interferes  with  the 


THE  HEALTH  QUESTION  BOX  157 

action  of  the  digestive  fluids.     Cooking  destroys 
this  substance. 

Egg  Yolk 

Q.     What  is  the  food  value  of  egg  yolks? 

A.  Egg  yolk  is  a  very  remarkable  substance, 
containing  all  the  elements  necessary  for  com- 
plete nutrition,  including  a  rich  store  of  lime 
and  iron  and  other  salts,  with  an  abundant  sup- 
ply of  vitamines.  Nothing  is  forgotten.  The 
yolk  is  the  sole  substance  of  the  young  chick 
while  it  is  undergoing  development  in  the  shell, 
and  when  it  leaps  out  of  its  prison  house  it  is 
fully  equipped  to  enter  upon  its  life  career,  and 
to  thrive  upon  the  foodstuffs  which  it  finds 
ready  at  hand.  It  does  not  have  to  be  nursed 
or  brought  up  on  a  bottle.  It  needs  only  to 
eat,  exercise  and  grow.  The  yolk  of  the  egg 
supplies  it  with  everything  needful  for  its  com- 
plete life  equipment. 

It  is  evident,  then,  that  the  egg  yolk  is  a  very 
exceptional  food,  and  naturally  one  would  ex- 
pect it  to  be,  for  the  reason  that  nature  has 
prepared  it  to  serve  as  a  whole  bill  of  fare, 
capable  of  supplying  everything  needful  for  the 
development  of  the  animal  from  embryo  to  self- 
support.  Nature  is  no  bungler.  She  is  an 
expert  workman. 


158  THE  HEALTH  QUESTION  BOX 

Cow's'  Milk  and  Human  Milk 

Q.  What  is  the  composition  of  cow's  milk 
and  does  it  differ  from  human  milk? 

A.  The  difference  between  cow's  milk  and 
human  milk  is  clearly  shown  in  the  accompany- 
ing table : 

cow's    MILK. 


Water 
Per  Cent 

87.17 

Protein                 Fat 
Per  Cent           Per  Cent 

3.55            3.64 

HUMAN    MILK. 

Carbohydrate 
-  Per  Cent 

4.88 

Ash 
Per  Cent 

.71 

Water 
Per  Cent 

87.41 

Protein                 Fat 
Per  Cent           Per  Cent 

2.99            3.78 

Carbohydrate 
Per  Cent 

6.21 

Ash 
Per  Cent 

.31 

From  the  above,  it  will  be  seen  that  mother's 
milk  contains  about  one-half  more  sugar  than 
does  cow's  milk  and  only  two-fifths  as  much 
lime  salts.  It  also  contains  less  protein.  The 
protein  also  differs  in  character.  The  casein 
of  cow's  milk  forms  hard,  tough  curds,  that  of 
mother's  milk  soft  curds.  The  digestibility  of 
cow's  milk  is  increased  by  adding  water.  For 
a  young  child,  an  equal  quantity  of  water  is 
added,  and  an  ounce  of  malt  sugar  to  each  quart. 

Milk  With  Fruit 

Q.  Is  it  unwholesome  to  combine  cream 
or  buttermilk  with  stewed  or  fresh  fruits? 

A.  The  popular,  notion  that  milk  and  acid 
fruits  are  an  unwholesome  combination  is  an 
error.  The  first  step  in  the  digestion  of  milk  is 
its  conversion  into  curds.  It  is  evident  that  if 
milk  is  curded  before  it  is  eaten  no  harm  is  done. 
The  milk  has  simply  advanced  one  step  along  the 
process  of  digestion.    The  addition  of  cream  to 


THE  HEALTH  QUESTION  BOX  159 

fruit  is  advantageous.  With  persons  who  have  a 
tendency  to  formation  of  an  excessive  amount  of 
gastric  acid,  the  tendency  of  acid  fruit  to  in- 
crease the  secretion  of  acid  by  the  stomach  may 
be  checked  by  the  addition  of  -cream  since  it  has 
been  shown  by  Pawlow  that  fats  tend  to  diminish 
acid  secretion. 

Sour  Milk 

Q.  "Would  milk  soured  be  a  wholesome  and 
beneficial  drink? 

A.  Sour  milk  is  more  digestible,  and  prob- 
ably on  the  whole  more  wholesome,  than  ordi- 
nary fresh  milk. 

Skimmed  Milk 

Q.     Is  skimmed  milk  a  valuable  food? 

A.  Yes.  The  food  value  of  skimmed  milk 
is  only  about  half  that  of  full  milk  because  of 
the  removal  of  the  fat,  but  it  nevertheless  con- 
tains elements  of  the  highest  value,  and  not  a 
drop  should  be  wasted. 

Under  the  direction  of  the  Department  of 
Agriculture,  forty-seven  women,  who  have  re- 
ceived several  months'  intensive  training,  started 
out  on  April  1st  to  teach  the  making  of  cottage 
cheese,  which  the  department  wishes  to  bring 
to  the  attention  of  housekeepers  as  a  valuable 
and  economical  meat  substitute. 

The  Department  of  Agriculture  says  that 
30,000,OCX),000  pounds  of  skimmed  milk  is  wasted 
annually  or  fed  to  animals.  By  converting 
this  partial  waste  to  use  as  human  food  many 
millions  of  pounds  of  meat  may  be  saved.  "Eat 
one  pound  of  cottage  cheese,  which  has  a  food 


160  THE  HEALTH  QUESTION   BOX 

value  of  one  pound  of  meat,  and  cut  your  meat 
bill  in  half,"  says  the  Department. 

Milk  Sterilized  by  Light 

Q.     Can  milk  be  sterilized  by  light? 

A.  Yes ;  that  the  actinic,  or  chemical  rays 
of  light  destroy  disease  germs  has  been  deter- 
mined by  numerous  experiments.  This  disin- 
fecting property  is  possessed  by  the  rays  of 
the  arc  light  as  well  as  by  sunlight.  Recent  ex- 
periments by  Henri  and  Stodel,  reported  to  the 
French  Academy  of  Sciences,  have  shown  that 
milk  may  be  sterilized  by  chemical  light  rays. 
The  sterilization  was  complete,  even  when  the 
milk  has  been  contaminated  to  a  very  high  de- 
gree by  the  addition  of  artificial  cultures. 

Other  investigators  have  sterilized  water  by 
immersing  the  lamp  in  the  water.  An  arc 
lamp  of  four  amperes  and  135  volts  sterilized 
a  keg  of  water  twenty-four  inches  in  diameter 
in  two  minutes.  This  is  an  important  discov- 
ery and  may,  in  the  future,  be  utilized  as  a 
means  of  purifying  water  supplies. 

Buttermilk 
Q.     Is  fresh  creamery  buttermilk  injurious? 

A.  Buttermilk  is  preferable  to  milk  in  the 
ordinary  form.  There  are  some  persons  with 
whom  milk  in  any  form  disagrees,  producing  gas 
in  the  stomach,  headache,  coated  tongue,  and 
other  unpleasant  symptoms. 

The  fact  must  be  borne  in  mind  that  some  per- 
sons are  sensitized  to  milk. 


THE  HEALTH  QUESTION   BOX  161 

Buttermilk  With  Fruits 
Q.     Should  buttermilk  be  used  with  sweet 
fruits  ? 

A.  There  is  no  objection  to  the  use  of  butter- 
milk with  sweet  fruits  or  fruits  of  any  sort,  pro- 
vided careful  attention  is  given  to  mastication 
of  the  fruit. 

Milk  Germs 

Q.     Are  milk  germs  dangerous? 

A.  Few  people  are  aware  of  the  amount  of 
dirt  and  dirt  of  the  filthiest  kind,  which  is  con- 
sumed in  the  use  of  ordinary  milk.  It  was  re- 
cently estimated  that  more  than  twenty  tons  of 
cow  manure  are  consumed  as  food  disguised  in 
milk  by  the  inhabitants  of  the  city  of  Berlin  every 
year.  If  this  is  true  of  Berlin,  the  amount  con- 
sumed by  an  equal  population  in  the  United 
States  must  be  much  greater;  for  far  less  atten- 
tion is  given  to  sanitary  supervision  of  such  mat- 
ters in  this  country  than  in  Germany.  We  are, 
in  fact,  just  beginning  to  wake  up  to  the  im- 
portance of  keeping  the  drugstore  and  the  ham- 
yard  out  of  our  victuals. 

In  a  few  states  laws  are  now  in  force  estab- 
lished a  standard  of  purity  of  milk,  or  rather, 
we  should  say,  a  standard  of  impurity,  for  the 
standard  is  so  low  that  milk  which  wholly  con- 
forms to  it  can  not  be  considered  as  in  any  wise 
clean. 

For  example,  in  Michigan,  where  the 
standard  is  higher  than  in  some  States,  the  law 
demands  that  commercial  milk  shall  not  contain 
more  than  200,000  microbes  per  cubic  centimeter. 
A  cubic  centimeter  is  about  one-fifth  of  a  tea- 


162  THE  HEALTH  QUESTION  BOX 

spoonful,  so  the  actual  meaning  of  the  law  is 
that  a  teaspoonful  of  commercial  milk  shall  not 
contain  more  than  one  million  germs,  but  of 
course  it  is  impossible  for  inspectors  to  examine 
every  specimen  of  milk  offered  for  sale;  con- 
sequently it  is  not  an  uncommon  thing  to  find 
milk  being  distributed  from  door  to  door  to  be 
consumed  by  delicate  invalids  and  feeble  infants 
as  well  as  by  robust  persons  that  contains  as 
many  as  ten  and  twenty  millions  or  even  fifty 
millions,  of  germs  to  the  teaspoonful. 

Goat's  Milk 

Q.  Is  it  true  that  goat's  milk  is  more  di- 
gestible than  cow's  milk? 

A.  The  milk  of  the  goat  contains  more  casein 
than  does  that  of  the  cow.  It  is  also  richer  in 
fat.  It  forms  a  harder  curd  and  is  on  this  ac- 
count less  digestible  than  cow's  milk.  The  idea 
advanced  a  few  years  ago  that  goat's  milk  is 
possessed  of  special  curative  virtues  for  persons 
suffering  from  tuberculosis  of  the  lungs  has  been 
proven  to  be  erroneous.  The  goat  is  less  subject 
to  tuberculosis  than  the  cow  only  so  long  as  it 
lives  out  of  doors.  When  confined  in  a  stable 
as  cows  are  usually  kept  the  goat  becomes  tu- 
berculous. 

Raw  Milk 

Q.     Is  raw  milk  laxative? 

A.  Raw  milk  when  eaten  freely  is  somewhat 
laxative.  The  milk  sugar  which  it  contains  is 
slowly  absorbed  and  on  this  account  is  generally 
in  some  part  changed  by  fermentation  to  lactic 
acids  which  like  all  other  acids  act  as  a  stimu- 
lant to   the   intestine  and   so   encourage  bowel 


THE  HEALTH  QUESTION  BOX  163 

action.  This  is  especially  true  when  the  quantity 
of  milk  taken  is  large  enough  to  prevent  com- 
plete absorption  of  the  milk  sugar  in  the  small 
intestine.  When  some  portion  of  the  sugar  finds 
its  way  into  the  colon  and  there  undergoes 
fermentation  a  decided  laxative  effect  is  often 
produced.  An  exclusive  diet  of  milk  if  sufficient 
in  quantity  is  often  accompanied  by  decided 
looseness  of  the  bowels. 

Milk  Poisoning 
Q.     What  are  the  symptoms  of  milk  poison- 
ing or  how  may  one  know  that  milk  disagrees 
with  him? 

A.  Many  persons  are  sensitized  to  the  protein 
of  milk  and  cannot  take  milk  even  in  moderate 
quantities  without  suffering  various  unpleasant 
symptoms.  The  most  common  symptoms  of  milk 
poisoning  are  coated  tongue,  headache,  consti- 
pation, lack  of  appetite  and  bad  breath.  It  is 
probable  that  an  explanation  of  the  symptoms  is 
to  be  found  in  the  fact  that  undigested  curds 
find  their  way  into  the  colon  and  undergoing 
putrefaction  there  give  rise  to  intestinal  toxemia. 
Person  who  suffer  from  colitis  are  very  likely  to 
show  symptoms  of  milk  poisoning  because  of  the 
more  rapid  absorption  through  a  diseased  mucous 
membrane.  Some  persons  observe  that  they  suf- 
fer less  when  using  milk  very  freely  than  when 
taking  it  in  small  quantities.  This  seeming 
paradox  is  easily  explained.  When  milk  is  taken 
in  small  quantity  all  the  sugar  is  absorbed  in 
the  small  intestine  so  there  is  none  left  to  feed 
the  acid  forming  germs  which  may  be  present 
in  the  colon  and  so  putrefaction  occurs  instead 


164  THE  HEALTH  QUESTION  BOX 

of  fermentation.  When  a  large  amount  of  milk 
is  taken  a  considerable  amount  of  sugar  escapes 
absorption  in  the  small  intestine  and  passing  on 
into  the  colon  feeds  the  acid  forming  germs,  which 
by  fermentation  produce  lactic  acid  and  other 
acids  and  so  prevent  putrefaction  and  encourage 
bowel  action.  The  writer  has  demonstrated  in 
many  cases  that  persons  who  could  not  take  milk 
in  very  small  quantities  without  suffering  un- 
pleasant symptoms  when  given  five  or  six  quarts 
of  milk  a  day  in  submitting  to  the  milk  regimen 
suffered  no  inconvenience  whatever  and  were 
greatly  benefited  by  the  change  of  "flora"  thus 
secured. 

Viscid  Milk 

Q.  What  is  the  cause  of  thready  or  viscid 
milk? 

A.  More  than  a  dozen  different  germs  have 
been  described  which  produce  a  thready  or  viscid 
condition  of  the  milk.  It  is  a  singular  fact  that 
this  condition  of  the  milk  is  promoted  as  the 
basis  of  the  process  employed  in  the  manufacture 
of  Edam  cheese.  Conserves  of  thready  milk  are 
also  made  in  Norway,  where  pains  are  taken 
to  produce  a  viscid  condition  of  the  milk  in  the 
manufacture  of  a  peculiar  kind  of  preserved 
milk. 

The  Milk  Diet 
Q.     Is  an  exclusive  milk  diet  to  be  recom- 
mended? 

A.  Cow's  milk  is  rarely  indicated  as  an  ex- 
clusive diet  for  adult  persons.  Cow's  milk  is  ex- 
actly adapted  to  the  nourishment  of  calves  but  is 


THE  HEALTH  QUESTION   BOX  165 

by  no  means  adapted  to  human  requirements. 
Many  persons  have  been  sensitized  to  the  protein 
of  milk.  Many  persons  who  cannot  take  milk 
without  injury  are  able  to  take  the  milk  regimen 
with  benefit.  In  the  milk  regimen  fruit  is  taken 
twice  daily  and  considerable  quantities  of  agar- 
agar  and  other  laxative  substances  are  taken  to 
insure  free  bowel  action.  If  the  bowels  do  not 
act  freely  the  patient  is  likely  to  be  injured  rather 
than  benefited.  The  bowels  should  move  four 
or  more  times  daily.  If  the  bowels  do  not  move 
freely  the  half  digested  curds  accumulate  in  the 
colon  in  large  quantities  and  undergoing  putre- 
faction produce  a  highly  toxic  condition. 

Buddized  Milk 

Q.     May  milk  be  sterilized  without  boiling? 

A.  Yes.  By  a  process  known  as  Buddizing, 
commercial  milk  may  be  rendered  practically 
free  from  germs  and  apparently  without  in  any 
way  injuring  the  milk.  The  sterilizing  agent  is 
peroxide  of  hydrogen,  which  is  added  to  the 
milk  in  the  proportion  of  about  a  teaspoonful 
to  the  pint  of  milk.  The  milk  must  be  kept  for 
half  an  hour  at  a  temperature  of  about  130°  F. 
which  permits  the  peroxide  to  act  efficiently. 

Buddized  milk  will  keep  several  days  with  or- 
dinary care.  This  method  has  long  been  in  use 
in  Denmark.  It  is  also  in  use  in  one  of  the  large 
hospitals  of  Chicago  and  by  ice  cream  makers 
throughout  the  country. 

Milk  an  important  Foodstuff 

Q.  Is  milk  essential  to  a  complete  human 
dietary  ? 


166  THE  HEALTH  QUESTION   BOX 

A.  Milk  is  certainly  not  absolutely  essen- 
tial to  a  human  dietary,  but  it  is  a  very  con- 
venient and  highly  useful  article  of  food.  It 
furnishes  three  essential  food  elements  which  are 
likely  to  be  deficient  in  the  ordinary  diet.  These 
are  (a)  an  easily  digestible  and  "complete" 
protein;  (b)  an  abundant  supply  of  lime.  An 
ounce  of  milk  contains  three-quarters  of  a  grain 
of  lime,  (c)  The  special  vitamin  which  en- 
courages growth  and  which  is  also  important 
for  maintenance.  The  protein  of  vegetables  are 
for  the  most  part,  incomplete,  and  when  taken 
alone  do  not  supply  all  the  elements  necessary 
for  repair  of  the  tissues.  When  these  proteins  are 
supplemented  by  the  protein  of  milk,  however, 
they  become  utilizable.  It  is  for  this  reason 
that  bread  and  milk,  corn  meal  and  milk,  potatoes 
and  buttermilk,  and  similar  dishes  in  which  milk 
and  cereals  or  farinaceous  vegetables  are  asso- 
ciated are  complementary  combinations  which 
are  doubtless  the  result  of  an  instinctive  recog- 
nition of  the  biologic  requirements  of  the 
body. 

Growing  children  should  receive  at  least  one 
quart  of  milk  a  day  to  supply  the  lime,  pro- 
tein and  vitamines  necessary  to  promote  vigor- 
ous growth.  The  average  adult  may  use  ad- 
vantageously one  pint  of  milk  a  day.  Full 
milk  is  best,  but  skimmed  milk  is  better  than 
none.  The  enormous  waste  of  skimmed  milk 
in  this  country  entails  a  great  economic  loss. 
Not  a  drop  of  milk  should  be  wasted.  All  the 
milk  produced  in  this  country  is  needed  by  its 
human  population.  Hundreds  of  thousands  of 
infants   and   young   children   are    suffering   be- 


THE  HEALTH  QUESTION   BOX  167 

cause  of  the  waste  of  milk  through  the  feeding 
of  animals  and  otherwise. 

Cottage  Cheese 

Q.  Is  cottage  cheese,  or  cheese  made  from 
sour  milk,  constipating? 

A.  There  are  some  people  who  appear  to  be- 
come constipated  whenever  milk  is  used  in  any 
form. 

Constipation  is  often  due  to  the  fact  that 
the  casein  is  not  well  digested,  hence  is  not  ab- 
sorbed, but  finds  its  way  into  the  colon  and  there 
undergoes  putrefaction,  producing  an  alkaline 
state  of  the  bowel  contents  which  tends  to  consti- 
pation. 

Yogurt  Cheese 
Q.     What  is  the  difference  between  yogurt 
cheese  and  ordinary  cottage  cheese? 

A.  Yogurt  cheese  is  prepared  by  a  process 
similar  to  that  employed  in  making  Camem- 
bert  cheese  without  the  green  mould  as  is' done 
in  making  Camembert  cheese.  The  milk  is 
sterilized  so  as  to  destroy  moulds  and  germs 
which  are  found  n  ordnary  cheese,  then  a 
protective  ferment,  Bacillus  Bulgaricus,  is  added 
and  finally  the  rennet  extract.  The  curds  are 
eaten  fresh  like  cottage  cheese.  The  flavor  is 
improved  by  the  addition  of  sterilized  cream. 

Cheese  Poisoning 
Q.     To  what  is  cheese  poisoning  due? 

A.  More  than  twenty  years  ago  Dr.  V.  C. 
Vaughn  of  Ann  Arbor,  discovered  in  cheese 
which    had    caused    symptoms   of   poisoning,    a 


168  THE  HEALTH  QUESTION   BOX 

special  poison  to  which  he  gave  the  name  "tyro- 
toxicon."  It  is  probable  that  all  cheese  contains 
at  least  a  small  amount  of  this  poison  along  with 
other  poisons  which  are  produced  by  the  growth 
of  germs.  In  some  cases  however,  the  amount 
of  poison  present  is  so  great  that  within  a  few 
hours  after  eating  cheese  vomiting  and  violent 
pains  in  the  stomach,  purging  with  great  prostra- 
tion and  other  symptoms  make  their  appearance, 
the  result  of  the  action  of  the  cheese  poison.  The 
process  of  cheese  making  is  due  to  the  action  of 
moulds  or  various  germs  which  produce  flavors 
characteristic  of  cheese  by  decomposing  the 
casein,  fat  and  sugar  found  in  milk.  If  the  milk 
is  sterilized,  cheese  cannot  be  made  from  it  since 
the  whole  cheese-making  process  depends  upon 
the  growth  of  germs. 

Every  eater  of  cheese  ought  to  be  informed  of 
the  fact  that  ripe  cheese  always  contains  poison- 
ous substances,  produced  by  the  action  of  germs. 
These  are  not  ordinarily  present  in  sufficient 
quantity  to  render  their  presence  apparent  by 
seriously  toxic  symptoms ;  but  the  fact  that  the 
cheese-eater  may  at  any  time  swallow  unawares 
a  fatal  dose  of  cheese  poison,  or  a  dose  of  suf- 
ficient size  to  imperil  his  life  and  entail  great 
suffering,  is  evidenced  by  the  frequency  with 
which  cases  of  cheese  poisoning  are  reported. 
The  symptoms  are  vomiting  and  great  pain  in 
the  stomach,  violent  purging,  lasting  from  twelve 
to  forty-eight  hours,  great  prostration,  and  in 
some  cases  syncope. 

Drs.  Schaeffer  and  Bondzynski  showed  many 
years  ago  that  cheese  made  from  cooked  milk 
does  not  mature.  Adametz  has  shown  that  the  ad- 


THE  HEALTH  QUESTION  BOX  169 

dition  of  thymol  and  other  germicides  to  milk  i.i 
making  cheese  prevents  the  maturing  of  the 
cheese. 

Teeth  Decay 

Q.    What  is  the  significance  of  dental  decay? 

A.  The  significance  of  dental  caries,  which 
is  coming  to  be  well-nigh  universal  among  the 
people  of  the  United  States,  is  little  appreciated. 
Premature  decay  of  the  teeth  indicates  feeble- 
ness of  constitution  in  the  individual,  and  when 
this  condition  becomes  so  general  as  to  be  a  race 
characteristic,  it  is  a  handwriting  on  the  wall, 
pointing  unmistakably  to  race  extinction. 

Dentists  may  repair  the  teeth  mechanically, 
but  they  cannot  mend  the  weak  constitution  to 
v^hich  the  decay  is  due.  Strong  bodies  (and 
teeth)  are  made  by  excluding  flesh  meats,  condi- 
ments, sloppy  foods,  cane  sugar  and  indigestibles, 
by  daily  outdoor  exercise,  the  daily  cold  bath, 
and  other  methods  of  health  culture. 

Early  decay  of  the  teeth  means  a  short  life 
and  an  increasing  low  vital  resistance.  There 
must  be  a  rigid  self-examination,  the  result  of 
which  should  be  a  putting  away  of  every  practice 
which  tends  to  weaken  the  vitality,  and  the  cul- 
tivation of  health  by  every  known  means. 

Care  of  the  Teeth 
Q.    Is  the  tooth  brush  essential  to  the  care  of 
the  teeth? 

A.  It  is  important  to  keep  the  mouth  clean, 
but  whether  the  toothbrush  is  essential  or  even 
beneficial  for  this  purpose  is  still  a  question. 
There  are  eminent  authorities  who  condemn  the 


170  THE  HEALTH  QUESTION  BOX 

toothbrush,  first,  because  the  bristles  tear  the 
gums  and  drive  the  particles  of  decomposing  food 
into  the  narrow  spaces  between  the  teeth.  Sec- 
ond, the  toothbrush  itself  after  being  used  a 
few  times,  becomes  thoroughly  infected  and 
there  seems '  to  be  no  very  simple  and  efficient 
method  of  disinfecting  it.  Certainly  ordinary 
rinsing  is  not  sufficient.  The  average  tooth- 
brush is  in  a  very  filthy  state.  Dr.  Head,  an 
eminent  dental  authority  has  called  the  attention 
of  the  profession  to  the  filthy  condition  of  the 
toothbrush  as  it  is  ordinarily  used.  Prof.  Miller, 
another  dental  authority,  has  shown  that  the 
brushing  action  of  the  bristles  upon  the  sur- 
faces of  the  teeth,  produces  an  injurious  effect 
and  causes  wasting  about  the  necks  of  the  teeth. 
Prof.  Hutchinson  reports  the  results  of  research 
workers  who  have  investigated  the  question  of 
the  toothbrush  and  their  conclusion  is  that  it  is 
a  dangerous  instrument.  The  truth  seems  to  be 
that  the  eating  of  fruit,  especially  at  the  close 
of  a  meal,  is  the  best  method  of  cleaning  the 
teeth.  Chewing  a  stalk  of  celery,  an  apple,  or 
fresh  pineapple  are  very  efficient  methods  of 
cleansing  the  teeth.  For  polishing  the  teeth,  the 
best  means  that  can  be  employed  is  the  Hygos 
polishing  paper  (see  The  New  Dental  Plygiene, 
page  175)  .  The  spaces  between  the  teeth 
should  be  cleaned  by  floss  silk.  The  toothbrush 
is,  of  course,  convenient  and  it  will  probably 
continue  in  use  notwithstanding  the  recently 
disclosed  facts  concerning  its  disadvantages. 


ANTERIOR 
"   MOLARS   - 


POSTERIOR 
'■  MOLARS" 


The    Temporary     (Milk)    Teeth 


The   Permanent  Teeth 


X-Ray    of    Teeth,    Showing    Permanent    Teeth    Crowding 
Out  the  Milk  Teeth 


The    Heidelberg    Jaw 
(See  page  96) 


THE  HEALTH  QUESTION   BOX  171 

Wisdom  Teeth 

Q.  I  am  twenty-four  years  of  age,  but  have 
no  wisdom  teeth. 

A.  The  third  molars  are  disappearing.  This 
is  one  of  the  evidences  of  general  race  decay. 
There  is  probably  no  room  in  your  jaw  for  the 
teeth  to  develop.  However,  it  is  possible  that  the 
wisdom  teeth  may  appear  quite  late  in  life. 

Do   Sweets   Injure   Teeth? 

Q.  Are  sweet  substances  injurious  to  the 
teeth,  even  though  the  teeth  are  cleansed  im- 
mediately afterward? 

A.  No.  The  injurious  effects  of  sugar  upon 
the  teeth  are  the  result  of  indigestion.  When 
sugar  is  largely  used,  the  system  is  deprived  of 
lime,  and  so  all  the  bony  structures  of  the  body 
are  damaged. 

Pyorrhea 

Q.  What  is  the  cause  and  the  proper  treat- 
ment of  pyorrhea? 

A.  Modern  bacteriological  and  clinical  studies 
have  shown  that  pyorrhea,  or  ulceration  of  the 
gums,  is  a  diseased  condition  of  much  greater 
significance  than  was  formerly  supposed.  This 
disease,  if  not  checked,  not  only  leads  to  loss  of 
the  teeth,  but  still  worse  effects  are  produced  in 
other  parts  of  the  body  than  the  mouth.  The 
germs  and  germ  poisons  developed  are  likely  to 
find  their  way  into  remote  parts  of  the  body  and 
give  rise  to  such  grave  conditions  as  disease  of 
the  joints,  which  may  lead  even  to  serious  de- 
formities manifested  in  various  forms  of  rheu- 


172  THE  HEALTH  QUESTION   BOX 

matic  disease,  neuritis,  and  possibly  even  diseases 
of  the  heart  and  blood  vessels. 

The  disease  starts  with  a  mechanical  injury  of 
the  gums,  due  sometimes  perhaps  to  improper 
use  of  the  tooth  brush.  It  is  kept  up  by  pus- 
forming  bacteria,  whch  grow  luxuriantly  in  the 
mouth  at  the  edges  of  the  gums,  which  they 
gradually  eat  away,  working  steadily  deeper 
into  the  jaw,  laying  bare  the  root  of  the  tooth 
more  and  more,  until  finally  the  tooth  becomes 
loosened  and  falls  out  for  lack  of  support.  In 
the  meantime,  the  injury  resulting  from  the 
growth  of  these  pus-forming  germs  is  not  con- 
fined to  the  mouth,  but  may  extend  to  other 
parts.  Being  swallowed  with  the  foo(d,  they 
cause  gastritis  and  ulcer  of  the  stomach  and 
duodenum,  and,  working  further  down  into  the 
intestines,  produce  chronic  enteritis  and  especially 
colitis.  They  get  into  the  circulation  and  find 
their  way  into  the  joints,  where  they  set  up  in- 
flammations. They  work  their  way  into  the 
ears  and  cause  deafness.  Wandering  out  from 
the  alimentary  tract,  they  invade  the  liver  and 
pancreas,  and  cause  disease  of  the  gall  bladder, 
gall  stones,  inflammation  of  the  bile  passages, 
pancreatitis,  and  the  diabetes  which  results  from 
this  disease,  to  say  nothing  of  the  headaches, 
neuralgias,  neuritis,  neurasthenias,  and  multitud- 
inous other  functional  nerve  troubles  which  re- 
sult from  the  absorption  of  the  virulent  poisons 
produced  by  the  streptococci  and  other  pus- 
forming  organisms  always  found  in  the  mouth 
of  a  person  suffering  from  pyorrhea. 

The  freshly  secreted  saliva  formed  from 
healthy  blood  is  the  best  of  all  mouth  antiseptics, 


THE  HEALTH  QUESTluN   BOX  173 

but  the  saliva  keeps  the  mouth  in  a  healthy  con- 
dition only  when  it  is  produced  in  abundance 
and  formed  from  pure  blood.  Healthy  blood  is 
rich  in  substances  which  combat  germs  and 
germ  poisons.  Saliva  formed  from  such  blood 
is  also  rich  in  these  substances,  and  when  the 
teeth  are  bathed  in  a  constant  flow  of  this  nat- 
ural antiseptic,  germs  cannot  form  colonies  upon 
the  teeth  nor  pyorrhea  develop. 

When  meats  are  freely  used,  the  fragments 
of  undigested  meat  find  their  way  into  the  colon 
and  there  undergo  putrefaction.  The  products 
of  these  germ  poisons  are  absorbed  into  the 
blood  in  large  quantities.  The  result  is  a  great 
exhaustion  and  depression  of  the  germ-resisting 
powers  of  the  blood.  When  the  blood  is  thus 
changed,  the  saliva  formed  by  the  blood  under- 
goes the  same  change.  It  is  no  longer  a  good 
m/outh  antiseptic,  and  ceases  to  protect  the  teeth 
against  the  encroachments  of  pus-forming  and 
other  germs  which  are  constantly  finding  their 
way  into  it  from  the  air,  the  food,  and  by  other 
means.  The  resistance  of  the  gums  is  likewise 
lessened,  and  so  the  defense  of  the  mouth  against 
the  growth  of  pernicious  bacteria  is  broken 
down. 

A  meat  diet  deprives  the  body  of  lime.  The 
daily  lime  requirement  of  the  body  is  about  fif; 
teen  grains,  or  a  quarter  of  a  dram.  The  food 
must  contain  this  amount  of  lime  to  replace  the 
loss.  Flesh  meats  are  almost  wholly  lacking  in 
lime. 

When  meat  is  eaten,  fragments  of  undigested 
meat  undergo  the  same  putrefactive  changes  in 
the  colon  which  take  place  in  meat     when  left 


174  THE  HEALTH  QUESTION   BOX 

in  a  warm,  moist  place.  The  same  thing  happens 
in  the  mouth.  Small  fibers  of  the  flesh  are  caught 
between  the  teeth  and  furnish  the  very  best  sort 
of  food  for  the  pus-forming  germs  which  prey 
upon  the  teeth  and  the  gums,  causing  pyorrhea 
and  teeth  decay. 

As  furnished  by  the  butcher,  meat  is  always 
in  a  state  of  more  or  less  advanced  decomposi- 
tion, as  the  process  of  decay  begins  in  the  body 
of  an  animal  within  a  few  hours  after  its  death. 

It  is  difficult,  indeed,  to  imagine  any  more  ef- 
fective method  of  producing  a  condition  of 
pyorrhea  than  that  which  is  constantly  in  opera- 
tion in  the  mouth  of  a  person  who  is  an  habitual 
meat-eater. 

Teeth  of  East  Indians 

Q.  Is  it  true  that  the  Hindu  people  have  re- 
markably sound  teeth? 

A.  Dr.  Egbert,  who  has  made  a  careful  study 
of  the  teeth  of  the  natives  of  India,  in  an  article 
in  the  British  Journal  of  Dental  Science,  states 
that  although  he  has  examined  the  teeth  of  hun- 
dreds of  Hindu  natives,  he  has  never  found  a 
single  case  of  mialformation,  and  that  th-:  teeth 
of  the  Hindu  people  are  remarkably  free  from 
decay.  They  rarely  lose  their  teeth  from 
caries.  He  attributed  this  remarkable,  immunity 
from  a  disease  which  is  coming  to  be  almost 
universal  among  Americans  and  English  people, 
in  part  to  the  cleanly  habits  of  the  Hindus,  who 
carefully  cleanse  their  teeth  with  a  primitive  but 
efficient  brush  every  day,  in  obedience  to  the  lav/s 
of  their  religion. 

He   also   calls  attention  to   another   and   still 


THE  HEALTH  QUESTION   BOX  175 

more  important  factor,  the  absence  of  flesh  food 
from  the  dietary  of  the  Hindu. 

Dr.  Benjamin  Rush  noted  more  than  a  century 
ago  that  the  Indians  rarely  suffered  from  the 
teeth  or  from  dental  decay. 

Organic  Lime  and  Dental  Decay   . 

Q.  Why  is  organic  lime  essential  for  pre- 
venting decay  of  the  teeth? 

A.  The  enamel  of  the  teeth,  which  protects 
these  bony  structures,  is  composed  of  lime.  When 
the  enamel  is  broken  the  less  resistant  structures 
beneath  are  exposed  to  toxic  bacteria.  The  nor- 
mal saliva  contains  a  sufficient  amount  of  lime 
to  protect  the  teeth  from  the  attacks  of  acids. 
Professor  Rickert,  of  the  Dental  Department  of 
the  University  of  Michigan,  has  shown  by  labor- 
atory experiments  that  decay  of  the  teeth  is  ac- 
companied by  a  diminution  in  the  lime  content  of 
the  saliva.  It  has  also  been  observed  in  England 
that  decay  of  the  teeth  has  increased  just  in  pro- 
portion to  the  increased  use  of  fine  flour  bread 
which  is  lacking  in  lime. 

The  New  Dental   Hygiene 

Q.  What  is  the  best  method  of  caring  for 
the  teeth? 

A.  Eat  dry  hard  food  and  chew  long  and 
well. 

Eat  freely  of  greens  and  other  foods  rich 
in  lime. 

Make  the  bowels  move  three  or  four  times 
daily  by  means  of  bran  or  agar  and  laxative 
foods,  with  mineral  oil. 

Keep  the  mouth  and  teeth  clean  but  do  not 


176  THE  HEALTH  QUESTION   BOX 

depend  upon  the  tooth  brush.  Here  is  a  better 
way: 

Rub  the  teeth  with  a  bit  of  dry  cotton  held 
by  a  proper  holder.  Scrub  all  the  surfaces 
inside  as  well  as  outside.  Don't  neglect  a  single 
tooth.  After  going  over  all  the  teeth  several 
times  with  the  dry  cotton,  throw  it  away  and 
with  a  new  bit  of  cotton  dipped  in  water, 
wash  the  teeth,  and  rinse  the  mouth  thoroughly. 

Now  you  are  ready  for  the  real  thing,  which 
is  polishing  the  teeth,  something  which  cannot 
be  done  either  with  cotton  or  with  the  brush. 
Wood  fiber  is  the  one  suitable  substance  for  this 
purpose.      It    should    be    used    in    two    forms : 

(1)  a    paper   prepared    from   wood   pulp;    and 

(2)  a  polishing  stick  of  orange  wood. 

A  piece  of  soft  wood  pulp  paper,  ten  inches 
by  three  inches  in  size,  is  folded  many  times 
until  it  forms  a  compact  mass  a  quarter  of  an 
inch  thick,  an  inch  long  and  half  an  inch  wide. 
This  is  firmly  fixed  in  the  porte-polisher  and 
vigorously  applied  with  vertical  and  horizontal 
movements  to  both  the  outer  and  inner  dental 
surfaces  until  every  tooth  has  been  gone  over 
several  times.  The  corners  of  the  paper  are 
useful  for  working  into  the  spaces  between  the 
teeth.  Considerable  pressure  should  be  used. 
As  the  polishing  continues,  the  paper  is  grad- 
ually moistened  into  a  pulpy  mass  which,  by 
firm  pressure  against  the  teeth,  molds  itself  to 
the  shape  of  the  teeth  and  works  into  the  nar- 
row spaces  between  them,  as  shown  by  the  im- 
pression of  the  teeth  left  upon  the  moist  paper 
mass  after  it  has  been  pressed  firmly  against 
them. 


Hygos  Tooth   Polisher  with  Paper 


Hygos   Polisher  with   Wood   Point 


Using  Hygos  Tooth  Polisher 


THE  HEALTH  QUESTION  BOX  177 

In  a  surprisingly  short  time,  the  surface  of 
the  teeth  will  be  found  to  be  so  finely  polished 
that  when  rubbed  with  the  finger,  a  high- 
pitched  sound  is  heard  identical  with  that  made 
when  the  moist  finger  is  rubbed  against  the 
window  pane. 

The  efficiency  of  this  paper  pulp  as  a  polish- 
ing substance  is  shown  by  the  fact  that  the 
stain  left  by  a  disclosing  solution  is  very  quickly 
and  completely  removed  by  its  use.  The  dis- 
closing solution  is  very  useful  as  a  means  of 
rendering  conspicuous  "films"  and  particles  of 
food  which  may  have  accumulated  upon  and 
about  the  teeth. 

When  the  teeth  have  been  much  neglected, 
the  polishing  stick  must  be  used.  After  every 
use,  the  stick  must  be  boiled.  Most  persons 
may  employ  the  polishing  stick  with  advantage 
once  a  week,  at  least.  By  means  of  the  polish- 
ing stick,  the  narrow  spaces  between  the  teeth 
and  just  below  the  edge  of  the  gum  and  the 
inner  surfaces  may  be  kept  free  from  tartar  and 
other  accumulations,  thus  insuring  against  decay. 
The  ordinary  straight  polishing  stick  may  be 
used  for  the  front  teeth  and  the  small  molars, 
but  for  the  back  teeth  and  the  inner  surfaces, 
a  small  "point"  of  orange  wood  especially  pre- 
pared for  the  purpose  and  applied  by  means  of 
the  porte-polisher,  are  necessary. 

The  accompanying  cut  shows  the  Hygos 
holder  which  is  so  made  that  it  may  be  used 
for  both  the  paper  pad  and  wood  "points." 

Any  suitable  polishing  powder  may  be  used 
with  both  the  paper  and  the  polishing  stick,  and 
are  useful  in  removing  stains  and  "films." 


178  THE  HEALTH  QUESTION   BOX 

Wood  pulp  paper  is  especially  valuable  for 
polishing  the  teeth  because  it  stimulates  the  cir- 
culation in  the  gums.  Polishing  with  the  wood 
pulp  paper  is,  in  fact,  a  most  efficient  method 
of  applying  massage  to  the  gums,  and  not  only 
stimulates  the  circulation  but  cleanses  in  a 
thorough  manner  the  suppurating  surfaces 
when  pyorrhea  is  present. 

The  above  simple  methods  when  thoroughly 
and  perseveringly  applied,  will  not  only  arrest 
and  prevent  decay  of  the  teeth  but  will  in  a  few 
weeks  cure  pyorrhea  when  not  too  far  ad- 
vanced. Indeed,  cases  are  reported  in  which 
methods  essentially  the  same  as  those  above 
described  have  been  used  for  the  cure  of  pyorrhea 
so  far  advanced  that  the  teeth  were  much 
loosened  and  the  condition  regarded  by  able 
dentists  as  wholly  incurable. 

Crowned  and  Bridged  Teeth 

Q.  Is  there  any  connection  between 
crowned  or  bridged  teeth  and  such  disorders 
as  rheumatism  and  neuritis? 

A.  In  recent  years  it  has  been  tound  that 
bridge-work  is  often  the  cause  of  injury  through 
the  development  of  focal  infection  from  abscess 
formation  at  the  roots  of  the  teeth.  Many  den- 
tal authorities  hesitate  to  recommend  bridge- 
work  on  this  account.  The  extra  strain  brought 
upon  the  teeth  to  which  the  bridge  is  attached 
in  time  injures  the  teeth  and  gives  rise  to  in- 
fection. When  the  bridge  is  attached  to  dead 
teeth  this  is  especially  likely  to  occur. 

An  eminent  Eastern  professor  asserts  that 
"there  is  no  greater  menace  to  health  today  than 


THE  HEALTH  QUESTION   BOX  179 

crowned  and  bridged  teeth,  to  say  nothing  of  im- 
perfectly filled  and  dead  teeth,  and  of  pyorrhea 
alveolaris.  Furthermore,  infection  of  the  ton- 
sils and  the  sinuses  adjacent  to  the  nose  must 
never  be  overlooked.  If  such  infection  has  not 
caused  symptoms,  it  will  to  so,  and  its  eradica- 
tion is  the  only  safety. 

No  dentist  should  devitalize,  or  attempt  to 
fill  the  roots  of  a  devitalized  tooth,  which  is  to 
be  preserved,  without  the  aid  of  Roentgeno- 
grams :  every  case  of  pyorrhea  alveolaris,  every 
suspicious  root,  and  occassionally  all  crowned  and 
bridged  teeth  should  be  subjected  to  the  scrutiny 
offered  by  the  Roentgen-ray." 

Mouth  Infection 

Q.  Are  infections  of  the  teeth,  gums,  tonsils 
and  other  structures  in  the  mouth  a  common 
cause  of  disease? 

A.  Yes,  without  doubt.  An  eminent  profes- 
sor in  the  Yale  University  medical  school  sums 
up  the  known  facts  on  this  subject  as  follows : 

1.  Most  unexpected  tolerance  to  pyorrhea 
alveolaris  and  to  teeth  infection  is   found. 

2.  Chronic  invalidism  may  be  caused  by 
mouth  infections. 

3.  The  blood  pressure  may  be  raised  or  low- 
ered by  mouth  infections. 

4.  The  thyroid  gland  is  frequently  enlarged, 
and  may  hypersecrete  or  hyposecrete,  in  these 
infections. 

5.  Serious  disturbances  of  the  blood,  heart, 
kidneys,  intestines  and  joints  are  frequent 
from  mouth  infections. 


180  THE  HEALTH  QUESTION   BOX 

6.  Glycosuria  can  be,  and  perhaps  true 
diabetes  mellitus  may  be  caused  by  mouth  in- 
fections. 

7.  Serious  distant  focal  infections  may  occur 
from  mouth  infection. 

8.  Serious  brain  and  nerve  disturbances,  as 
well  as  neuritis,  may  occur  from  mouth  in- 
fection. 

9.  Ulcer  of  the  stomach,  pyelitis,  appendicitis 
and  chronic  colitis  may  be  caused  by  pyorrhea 
alveolaris   and   mouth  infection. 

10.  Pneumonia,  especially  that  which  follows 
influenza,  may  frequently  be  caused  by  pneu- 
mococcio  long  carried  in  the  patient's  mouth. 

TT!     No  treatment  of  these  conditions  will  be 
of  any  avail  until  the  mouth  is  made  clean. 

12.  Stock  or  autogenous  vaccines  are  not 
very  promising  as  to  their  therapeutic  value, 
but  in  obstinate  cases  they  should  be  tried. 
Therefore,  it  is  generally  well  to  grow  a  culture 
from  the  infection  in  the  mouths  of  these  pa- 
tients, that  autogenous  vaccines  may  be  made 
and  used,  if  desired. 

"IlT.  One  should  be  very  careful  not  to  prom- 
ise a  cure  of  a  distant  condition,  although  that 
condition  was  caused  by  the  mouth  infection. 
However,  many  brilliant  cures  are  caused  by 
surgical  eradication  of  infected  areas.  The  pa- 
tient should  always  be  told  that  the  surgical  re- 
moval of  the  infected  area  in  the  mouth  does 
not  remove  the  germ  localized  in  distant  parts 
of  the  body,  nor  does  it  immediately  cure  an 
inflammation  caused  by  these  germs  in  a  dis- 
tant  part,   neither    will   it    restore    degenerated 


THE  HEALTH  QUESTION   BOX  181 

tissue;  but  it  will  remove  the  primary  source  of 
infection. 

14.  It  should  be  urged  that  any  fresh  lesion 
of  the  mucous  membranes  of  the  mouth  is  a 
source  of  danger,  much  as  is  a  lesion  of  the 
skin.  The  efficiency  of  the  integument  in  ward- 
ing off  disease  germs  has  long  been  recognized. 
It  should  be  admitted  that  fresh  cuts,  abrasions, 
and  blistering  of  the  mucous  membrane  of  the 
mouth  with  iodin,  or  other  strong  escharotics, 
offer  the  opportunity  for  the  absorption  of 
germs  that  may  be  freshly  received  into  the 
mouth,  and  more  especially  of  germs  already 
in  the  mouth. 

Lessons  in  other  parts  of  the  body,  as  the 
appendix  or  the  gall-bladder  may  produce 
similar  effects. 

Brain  Work  and  Dyspepsia 

Q.  Is  it  true  that  literary  men  and  other 
brain  workers  are  especially  subject  to  indi- 
gestion? 

A.  The  habits  of  the  average  literary  man 
are  such  as  naturally  lead  to  indigestion,  in- 
somnia, neurasthenia,  and  general  physical  de- 
terioration. Few  of  those  who  cultivate  liter- 
ature escape  the  evil  effects  of  an  unnatural 
sedentary  life. 

Dr.  Gould,  some  years  ago,  gathered  together 
a  mass  of  interesting  facts  which  present  a 
graphic  picture  of  the  excruciating  suffering  of 
men  whose  literary  labors  have  contributed 
greatly  to  human  progress.  According  to  this 
indefatigable  litterateur — 

"DeQuincey  was  utterly  prostrated  with  'nerv- 


182  THE  HEALTH  QUESTION   BOX 

ous'  horror/  'deranged  liver,'  'incapacity  for 
food,'  and  lost  'all  power  of  thinkng  at  all.' 

Carlyle  had  'nameless  struggles  and  miseries,' 
dyspepsia  like  a  rat  gnawing,'  moods  'tragical, 
gloomy,  weary,  dispirited,  sick';  he  was  'all  pal- 
pitating, fluttered  with  sleeplessness' ;  these  at- 
tacks were  long-continued,  and  terribly  spoilt  a 
great  part  of  his  life. 

"Darwin  spoke  of  'not  one  whole  day  without 
my  stomach  greatly  disordered,  and  most  days 
great  prostration  of  health,'  wretched  digestive 
organs,'  life  a  burden,'  and  for  the  greatest  part 
of  his  life  he  was  obliged  to  remain  much  in 
retirement  owing  to  such  troubles. 

"Huxley  endured  great  depression  and  want 
of  energy,  and  described  himself  as  'in  for  life- 
long dyspepsia.'  After  being  'worried  almost 
to  death,'  at  last,  by  greatly  reducing  his  diet, 
and  cutting  off  alcohol  and  tobacco,  freeing  him- 
self, as  he  expresses  it,  from  'gross  intemper- 
ance,' he  became  as  vigorous  as  ever  he  was  in 
his  life. 

"Robert  Browning  suffered  at  one  time  from 
'a  state  of  nervous  prostration  and  physical 
apathy.' 

"Herbert  Spencer  was  perforce  an  invalid 
during  a  large  part  of  his  life,  painfully  sensi- 
tive and  subject  to  disorders  of  the  digestion 
and  nerves." 

Diet  of  Brain  Workers 

Q.  Do  persons  engaged  in  hard  brain  labor 
require  an  extra  amount  of  food? 

A.  The  interesting  and  exhaustive  researches 
that  have  been  carried  on  by  Benedict  and  others, 


THE  HEALTH  QUESilON   BOX  183 

have  shov/n  that  the  amount  of  food  required  by 
a  person  doing  the  very  hardest  kind  of  brain 
work  is  scarcely  more  than  that  required  by  the 
person  who  simply  loafs,  doing  nothing  at  all.  It 
appears  from  these  experiments,  and  those  of 
Rubner  and  other  European  investigators  that  the 
amount  of  food  required  depends  first  upon  the 
amount  of  heat  lost,  since  two-thirds  to  three- 
fourths  of  all  the  food  eaten  is  consumed  in  main- 
taining bodily  heat,  and  second  upon  the  amount 
of  muscular  work  performed.  The  actual  amount 
of  food  required  by  a  sedentary  person  engaged 
in  mental  work,  during  ten  hours  a  day  is  not 
more  than  two-thirds  the  amount  needed  by  a 
person  engaged  for  the  same  length  of  time  in 
vigorous  muscular  work, 

The  Bismuth  Meal 

Q.  What  is  the  bismuth  meal  and  what  in- 
formation is  obtained  by  it? 

A.  The  bismuth  meal  consists  of  a  small 
quantity  of  food  to  which  bismuth  or  some 
similar  substance  has  been  added.  After  the 
food  is  swallowed,  observations  are  made  by 
the  x-ray  and  the  time  is  noted  when  the  stom- 
ach is  emptied,  also  when  the  bismuth  meal  ap- 
pears at  different  points  along  the  alimentary 
canal.  By  the  careful  study  of  normal  persons, 
the  time  required  for  the  movement  of  the  food 
mass  from  one  part  of  the  alimentary  canal  to 
another  has  been  definitely  determined;  also  the 
length  of  time  which  it  is  normally  retained  in 
the  stomach,  the  cecum  and  other  parts  of  the 
intestine.  In  certain  forms  of  disease,  the  move- 
ment of  the  food  along  the  canal  is  accelerated, 


184  THE  HEALTH  QUESTION  BOX 

but  more  often  it  is  delayed  in  some  parts,  espe- 
cially in  the  stomach  and  the  colon. 

By  means  of  x-ray  examinations  of  the  stom- 
ach, it  is  now  possible  to  determine  the  exact 
shape,  size  and  location  of  this  organ  and  to 
actually  follow  its  activities  with  the  eye,  thus 
making  clear  many  conditions  which  were  form- 
erly highly  problematical.  It  is  also  possible  to 
determine  the  location  of  ulcers,  cancers  or  other 
growths,  "kinks,"  adhesions,  and  various  mal- 
formations. 

Meat  Diet  Injurious   in   Tuberculosis 
Q.     Is  meat  diet  beneficial  in  tuberculosis? 

A.  Richet  proposed  and  strongly  advocated 
a  diet  of  raw  meat  for  tuberculosis  patients.  A 
few  years  ago  a  sanatorium  was  opened  in  Bel- 
gium for  the  special  purpose  of  treating  pa- 
tients by  this  method.  At  the  end  of  three 
months  the  enterprise  was  abandoned,  the  pro- 
moters declaring  that  "there  was  no  efficacy 
whatever  in  the  method."  The  writer  has  had  fre- 
quent occasion  to  note  the  pernicious  effects  of  a 
long-continued  flesh  dietary.  In  one  case  of  renal 
disease  the  arterial  degeneration  associated  with 
the  malady  was  evidently  encouraged,  and  the  pa- 
tient died  of  apoplexy  after  pursuing  the  diet  for 
three  years,  although  still  under  fifty  years  of 
age. 

Meat  Broths  and  Typhoid  Fever 

Q.  Why  are  meat  broths  objectionable  in 
typhoid  fever? 

A.  In  relation  to  the  diet  of  typhoid  fever 
patients,  it  is  interesting  to  note  that  the  discov- 
ery   that    flesh    foods    of    all    sorts    are    objec- 


THE  HEALTH  QUESTION   BOX  185 

tionable  in  this  disease  is  not  by  any  means  a 
modern  discovery.  Doctor  J.  B.  Nichols  con- 
tributed to  the  Medical  Record  some  years  ago 
an  article  in  which  extremely  interesting  histor- 
ical facts  were  compiled.  It  seems  that  in  the 
eighteenth  century  flesh  foods  of  all  sorts  were 
excluded  from  the  dietary  of  fever  patients, 
the  belief  being  that  the  use  of  animal  foods 
increased  the  fever  and  encouraged  intestinal 
putrefaction.  Eggs,  broths,  beef  tea,  meat  ex- 
tracts, as  well  as  meats,  were  rigidly  excluded, 
the  diet  being  exclusively  vegetable  in  char- 
acter. 

Broussais  regarded  broths  as  especially  harm- 
ful, and  allowed  only  mucilaginous  or  acidulated 
drinks. 

Milk  is  especially  objectionable  in  typhoid 
fever  on  account  of  the  danger  of  the  forma- 
tion and  accumulation  in  indigestible  curds.  The 
great  deficiency  of  digestive  secretions  in  this 
disease,  and  especially  the  lack  of  ability  to  digest 
proteins,  favors  the  accumulation  of  undigested 
curds  in  the  bowel  and  an  increase  of  intestinal 
putrefaction  in  consequence. 

Vegetable  Diet  and  Uric  Acid 

Q.  What  foods  other  than  flesh  and  tea  are 
most  likely  to  produce  uric  acid  in  the  system? 

A.  Asparagus,  peas,  beans,  and  lentils  con- 
tain small  amounts  of  uric  acid,  but  the  amount 
contained  in  these  vegetable  foods  is  very  small 
compared  with  that  found  in  meats,  and  it  is 
very  doubtful  whether  the  moderate  use  of  these 
articles  can  do  any  harm. 


186  THE  HEALTH  QUESTION   BOX 

Diet  in  Gases  of  Kidney  or  Bladder  Stone 
Q.     What  is  the  proper  diet  for  a  person 
suffering  from  a  stone  in  the  kidney  or  blad- 
der? 

A.  Kidney  stones  as  well  as  bladder  stones 
are  mostly  due  to  excess  of  uric  acid  in  the 
system. 

Hindhede  of  Copenhagen  has  shown  that  the 
urine  of  a  person  living  upon  a  diet  largely 
composed  of  potatoes  is  capable  of  dissolving 
forty  or  fifty  times  as  much  uric  acid  as 
that  of  a  person  living  on  a  mixed  diet,  while 
the  urine  of  persons  using  meat  frequently  will 
dissolve  no  uric  acid  at  all.  This  observation 
suggests  that  a  person  suffering  from  stone  in 
the  kidney  or  bladder  should  adopt  a  dietary 
consisting  chiefly  of  fruits  and  vegetables,  sub- 
stituting potatoes  for  bread  and  other  cereals. 
Care  should  be  taken  to  keep  the  bowels  open. 
They  should  move  at  least  three  times  a  day. 
Water  should  be  taken  freely;  two  or  three 
quarts  daily.  For  radical  relief  a  surgical  op- 
eration is  necessary.  After  such  an  operation 
the  dietary  suggested  should  be  carefully  fol- 
lowed to  prevent  a  return  of  the  calculi. 

Grape  Gure 

Q.     Is  the  grape  cure  beneficial? 

A.  The  so-called  "grape  cure''  is  much  prac- 
tised in  Switzerland  where  it  has  been  in  use 
for  many  centuries.  It  was  recommended  by 
Dujardin-Beaumetz  and  others  for  cases  of 
dyspepsia,  especially  when  accompanied  by  con- 
stipation, and  in  gout  it  is  very  useful. 

It  is  also  valuable  in  chronic  diarrhea  of  dys- 


THE  HEALTH  QUESTION  BOX  187 

enteric  origin.  Chronic  cystitis  is  benefited  by  the 
alkaline  carbonates  developed  by  the  v^egetable 
acids  of  the  fruit,  but  in  such  cases,  care  must  be 
taken  that  the  grapes  are  ripe.  Cardiac  af- 
fections are  relieved  by  the  laxative  and  diuretic 
action,  while  almost  all  patients  are  benefited  by 
the  fresh  air,  exercise,  and  early  rising  which  the 
rules  of  the  "cure"  involve.  Grapes  grown  on 
volcanic  soil  are  said  to  have  a  more  markedly 
stimulant  and  diuretic  action  than  others.  As  to 
the  amount,  Dujardin-Beaumetz  recommends  pa- 
tients to  take  as  much  as  they  possibly  can  with- 
out exciting  disgust.  The  duration  of  the  cure 
is  from  one  to  three  months. 

Fruit  Diet 

Q.     Why  is  a  fruit  diet  said  to  be  antitoxic? 

A.  More  than  ten  years  ago  Kitasato  and 
Van  Ermengen  demonstrated  experimentally 
that  citric  acid  and  other  fruit  acids  are  pos- 
sessed of  very  active  germicidal  properties.  The 
typhoid  bacillus  and  also  the  bacillus  of  cholera 
were  destroyed  by  a  one-half  per  cent  solution 
of  citric  acid.  Malic  acid,  the  acid  of  the  ap- 
ple, was  found  equally  efficient. 

The  idea  of  using  fruit  juices  in  cases  of 
gastrointestinal  autointoxication  is  by  no  means 
new.  A  Doctor  Dwight  more  than  a  century  ago 
reported  cases  of  sick  headache  successfully 
treated  by  giving  the  patient  a  glassful  of 
apple  cider  before  each  meal.  The  character 
of  the  food  certainly  makes  a  very  marked  dif- 
ference in  cases  of  this  sort.  For  example,  in 
the  case  of  a  meal  consisting  of  scraped  beef 
prepared  and  cooked  in  the  usual  way  bacter- 


188  THE  HEALTH  QUESTION  BOX 

iological  examinations  made  of  the  stomach  fluid 
showed  twenty-five  thousand  bacteria  per  drop, 
although  after  a  sterile  meal  no  bacteria  at  all 
were  found.  In  the  same  case  a  test  meal  of 
cheese  gave  seventy  million  colonies  to  the  ounce 
of  stomach  fluid.  These  observations  led  the 
writer  to  adopt  more  than  a  dozen  years 
ago  in  the  treatment  of  all  cases  of  gastrointes- 
tinal affection  an  antiseptic  (Dujardin-Beau- 
metz),  or  rather  an  antitoxic  or  atoxic  dietary, 
from  which  meat,  eggs,  and  in  some  cases  even 
milk,  are  wholly  excluded. 

Diet  During  Pregnancy 
Q.     What  is  the  best  diet  to  be  followed 
during  pregnancy? 

A.  The  diet  of  an  expectant  mother  should 
not  differ  essentially  from  that  of  any  other 
person  in  ordinary  health  except  that  special 
pains  should  be  taken  to  keep  the  bowels  mov- 
ing at  least  three  times  a  day  and  so  regulate 
the  diet  that  the  stools  will  not  have  a  putrid 
odor.  Neglect  of  this  precaution  has  caused  seri- 
ous and  even  fatal  complications. 

Meat  should  be  avoided.  Milk  should  be  used 
freely,  also  fruits  and  fresh  vegetables.  Greens 
should  be  used  freely  and  daily,  together  with 
wheat  bran  at  each  meal  or  agar.  Paraffin  oil 
should  be  taken  in  sufficient  quantity  to  secure 
three  bowel  movements  daily. 

Diet  in  Bright's  Disease 

Q.  Why  is  a  low  protein  diet  advisable  in 
Bright's  disease? 

A.  Von  Noorden,  one  of  the  most  emin- 
ent medical  authorities,  has  called  attention  to 


THE  HEALTH  QUESTION   BOX  189 

the  fact,  also  pointed  out  by  Senator  and  other 
physiologists,  that  in  cases  of  Bright's  disease 
the  protein  in  the  diet  should  be  very  greatly  re- 
duced. The  reason  for  this  is  that  in  all  cases 
of  Bright's  disease  the  ability  of  the  kid- 
neys to  remove  the  protein  wastes  from 
the  body  is  greatly  diminished.  A  diet 
low  in  protein,  as  von  Noorden  says,  "puts  less 
strain  on  the  diseased  organs."  This  eminent 
authority  adds :  "I  must  not  conclude  without  re- 
minding my  readers  that  it  is  the  theory  of  many 
physicians  that  neuphritic  patients  should  be  given 
a  diet  poor  in  proteins  (Senator,  F.  Hirschfield, 
Albu,  and  others).  No  doubt  this  is  true  for 
acute  neuphritis  and  for  the  acute  relapses  of 
chronic  neuphritis,  as  I  have  emphasized  else- 
where. For  two  years  I  have  been  of  the  opin- 
ion that  in  acute  and  dangerous  cases  none 
should  be  given  in  the  food.  I  have  given 
nothing  but  sugar-water  and  fruit-juice  for 
from  three  to  eight  days  at  a  stretch.  It  was  my 
impression  that  this  form  of  treatment  was  very 
useful,  and  that  uremic  symptoms  were  obviated, 
or  if  already  present,  were  removed." 

Von  Noorden  adds  further,  "I  am  of  the 
opinion  that  the  protein  intake  should  be  re- 
duced to  the  lowest  possible  limit  in  acute  neph- 
ritis." 

Such  a  diet  requires  the  elimination  of  meats 
of  all  sorts  and  in  most  cases  eggs  must  also  be 
forbidden. 

We  might  also  add  that  even  a  milk  diet  is 
often  too  rich  in  protein.  It  is  highly  important 
that  when  the  inflammation  is  at  the  worst  in  the 
acute  stages  of  the  disease,  nothing  should  be 


190  THE  HEALTH  QUESTION  BOX 

given  but  sugar- water  (preferably  malt  sugar) 
to  the  amount  of  five  or  six  ounces  of  sugar  daily 
together  with  strained  rice  gruel  to  v/hicli  a  little 
cream  or  butter  is  added. 

Fever  Diet 

Q.  What  is  the  best  diet  for  a  fever  pa- 
tient? 

A.  This  is  a  most  important  question.  The 
diet  generally  recommended  is  milk.  In  many 
fevers,  especially  typhoid  fever,  it  would  hardly 
be  possible  to  make  a  worse  selection.  Meat 
broths,  beef  juice,  etc.,  are  still  less  wholesome, 
but  a  milk  diet  is  without  doubt  in  large  degree 
responsible  for  the  diarrhea,  the  coated  tongue, 
and  many  of  the  worst  symptoms  characteristic 
of  this  disease. 

If  milk  is  taken  at  all  in  fever,  it  should  be 
in  the  form  of  buttermilk  or  kumyss;  but  it  is 
better  to  discard  milk  and  to  administer  anti- 
toxic foods.  For  the  first  three  or  five  days  a 
diet  of  fruit  juices  will  be  amply  sufficient.  The 
patient  may  be  allowed  to  take  all  he  wants  of 
natural  fruit  juices,  such  as  apple  juice,  grape 
juice,  orange  juice,  etc.  The  addition  of  cane 
sugar  is  objectionable.  Honey  and  the  sweet 
syrup  obtained  by  stewing  raisins  in  a  small 
amount  of  water  are  far  better  and  more  whole- 
some than  cane  sugar  for  sweetening  purposes. 

After  the  first  day  or  two  a  rather  liberal  diet 
may  be  adopted,  but  it  must  consist  chiefly  of 
fruits  and  vegetables.  Cereals  may  be  used  in 
moderation. 

The  best  cereals  are  oatmeal  and  cornmeal 
cooked  not  more  than  ten  minutes.    The  addition 


THE  HEALTH  QUESTION  BOX  191 

of  bran  does  no  harm  and  aids  bowel  action.  Fats 
must  be  used  very  sparingly  on  account  of  their 
effect  upon  gastric  secretion. 

The  vegetables  must  be  given  in  the  form  of 
purees,  and  if  nuts,  either  in  the  form  of  purees 
or  fruit  pieces.  The  addition  of  malt  sugar  to 
acid  fruits,  as  also  to  fruit  juices,  is  highly  ad- 
vantageous. 

The  Antitoxic  Diet 

Q.  Please  give  the  Antitoxic  Diet  List 
used  at  the  Battle  Creek  Sanitarium. 

A.  The  following  is  a  copy  of  diet  lists  in 
use  at  the  Sanitarium: 

Antitoxic  Dietary  No.  1 

Gruels 
Cereals  Taro 

Cereal  Foods 

Oatmeal  Granola 

Cornmeal  Browned  rice 

Cream  of  Wheat  Brose 

Toasted  wheat  flakes  Rusk 

Toasted  corn  flakes  Breakfast  toast 

Granose  biscuit  Dry  toast 

Toasted  rice  flakes  Gluten  Gruel 

Rice  biscuit  Infant  food 

Shredded  wheat  biscuit  Popped  corn 

Malted  Foods 

Malted  Milk  Malted  Nuts 

Meltose 

Salads 
Vegetable  Fruit 


192  THE  HEALTH  QUESTION  BOX 

Broths  and  Soups  without  Cream 

Vegetables  without  Cream  or  Milk 

Fresh  Fruits  and  Fruit  Juices 

Apples  (should  be  mellow)  Raspberry  juice 
Bananas  (should  be  Blackberry  juice 

very  ripe)  Apple  juice 

Melons  Fruit  sauces 

Grape  juice 

Sterilised  butter  in  small  amount 

Antitoxic  Dietary  No.  2 

The  Same  as  No.  1  with  the  Addition  of 

Buttermilk  Sterilized  butter 

Yogurt  Buttermilk  Soy  curd 

Cottage  cheese  Corn  pulp 

Whey  Lettuce 

Yolks  of  eggs  Celery 

Articles  Which  Must  Always  Be  Avoided 

Meats  of  all  sorts  Tea 

Fish,  oysters,  shellfish  Coffee 

Lobsters  and  crabs  Cocoa 

Eggs,  except  the  yolks        Chocolate 
Condiments,  excepting  salt  in  very  small  amount ; 
never  mustard,  pepper,  or  vinegar. 

In  very  severe  cases  No.  1  is  used,  and  as  the 
patient  recovers,  No.  2  is  added.  The  bacteria 
which  produce  intestinal  autointoxication  thrive 
best  in  the  medium  in  which  animal  protein 
is  abundant.  They  do  not  thrive  well  in  vege- 
table protein. 


THE  HEALTH  QUESTION   BOX  193 

Effects  of  Excessive  Meat  Diet 
Q.     What  are   the   effects   of   an   excessive 
meat  diet? 

A.  Bouchard's  investigations  long  ago  demon- 
strated that  flesh  foods  contain  tissue-toxins  in 
large  quantities.  Bouchard,  Roger,  Brieger,  and 
a  host  of  others  have  carefully  studied  these 
poisons,  and  demonstrated  their  toxic  character. 
Both  Boix  and  Metchnikoff  are  authority  for  the 
statement  that  these  flesh  poisons  are  capable  of 
producing  changes  in  the  visceral  walls,  the  liver, 
spleen,  and  other  structures. 

Numerous  other  facts  which  have  come  to 
light  within  the  past  few  years  point  in  the 
same  direction,  and  lead  to  the  conclusion  that 
the  free  use  of  flesh  food  in  the  dietary  of 
human  beings  may  be,  in  part  at  least,  respon- 
sible for  subtle  changes  in  the  human  organism 
which  lay  the  foundation  for  many  chronic  sys- 
temic disorders,  the  origin  of  which  has  been 
recognized  as  more  or  less  obscure.  The  eti- 
ology of  such  maladies  as  chronic  nephritis,  he- 
patic sclerosis,  pernicious  anemia,  chronic  intes- 
tinal catarrh,  various  skin  disorders,  and  a 
multitude  of  so-called  nervous  diseases  has  been 
by  no  means  clear.  For  some  time  back  the 
opinion  has  been  gaining  ground  among  investi- 
gators that  tliese  maladies  are  due  to  the  influence 
of  poisons  circulating  in  the  blood  and  exercis- 
ing a  pernicious  influence  upon  special  organs 
because  of  unusual  contact  or  special  suscepti- 
bility. In  Watson's  experiments  a  rat  fed  for 
three  weeks  upon  an  exclusive  diet  of  meat  and 
water  died  from  autointoxication  with  atrophy 
of  the  thyroid  gland.     It  must  be  admitted  that 


194  THE  HEALTH  QUESTION   BOX 

human  beings  who  habitually  subject  themselves 
to  the  influence  of  the  same  subtle  poisons  by 
the  free  use  of  flesh  foods  must  suffer  deleter- 
ious effects  therefrom. 

More  than  this,  Chittenden  has  clearly  shown 
that  the  average  civilized  human  being  habitually 
eats  at  least  two  or  three  times  as  much  pro- 
tein as  his  bodily  requirements  demand.  The 
excess  of  protein  thus  absorbed  is  all  converted 
into  toxic  substances,  which  must  enormously 
overtax  the  liver,  kidneys,  and  other  poison- 
eliminating  structures,  besides  exposing  all  the 
tissues  of  the  body  to  the  deteriorating  influ- 
ence of  an  excess  of  toxic  substances  in  the 
blood.  Persons  who  make  free  use  of  meat — ■ 
a  very  large  class,  including  most  of  those  who 
live  habitually  at  hotels  and  restaurants — in- 
dulge in  a  still  greater  excess  of  protein,  the 
amount  often  rising  to  five  or  six  times  the 
normal  quantity,  or  even  more.  The  deterior- 
ating influence  of  such  a  diet  is  seen  in  nervous 
headaches,  mental  depression,  insomnia,  ner- 
vous irritability,  various  forms  of  rheumatism 
and  gout,  neuralgia,  neurasthenia,  and  a  multi- 
tude of  complex  forms  of  ill  health  difficult  to 
classify  because  of  the  interminable  mixture  of 
symptoms  pointing  toward  a  general  vital  de- 
pression. 

When  the  amount  of  protein  is  reduced  to 
normal  limits,  flesh  food  is  almost  of  necessity 
eliminated  from  the  dietary,  for  the  reason  that 
most  cereal  foods  contain  an  ample  proportion 
of  the  protein  element,  while  the  legumes, — 
peas,  beans,  and  lentils, — supplemented  if  neces- 
sary by  milk  and  eggs,  furnish  excess  of  pro- 


THE  HEALTH  QUESTION   BOX  195 

tein  with  which  to  balance  up  such  foods  as 
potatoes,  rice,  fruits,  and  other  foodstuffs  which 
are  poor  in  protein. 

Diet  for  the  Sedentary 

Q.  What  foods  are  especially  useful  for 
sedentary  persons? 

A.  No  one  should  lead  a  wholly  sedentary 
life.  It  is  unnatural  and  disease-producing  in 
spite  of  any  special  dietary  precautions  which 
may  be  taken.  It  may  be  easily  shown,  however, 
tliat  a  flesh  diet  or  a  high  protein  diet,  that 
is,  a  diet  consisting  largely  of  meat  or  eggs,  is 
particularly  injurious  in  persons  of  sedentary 
habits.  When  the  body  is  inactive  the  amount  of 
oxygen  received  is  less  than  one-fifth  that  which 
is  absorbed  and.  circulated  by  the  blood  during 
active  exercise.  A  person  who  is  largely  confined 
indoors  and  has  little  opportunity  for  exercise 
should  not  only  avoid  meats,  but  should  use 
cereals  very  sparingly.  The  diet  should  consist 
chiefly  of  fruits  of  all  sorts,  potatoes  and  other 
fresh  vegetables,  including  uncooked  vegetables 
such  as  celery,  lettuce,  cabbage,  cucumbers  and 
tomatoes.  Bran  should  also  be  freely  used  to 
stimulate  intestinal  activity. 

Diet  in  Cancer 

Q.  Is  there  any  diet  which  predisposes  to 
cancer? 

A.  Recent  researches  have  shown  beyond 
room  for  doubt  that  a  hearty  meat  diet  pro- 
duces a  predisposition  to  cancer. 

Murphy  and  Morton  showed  that  when  the 
body  is  invaded  by  parasitic  organisms,  certain 


196  THE  HEALTH  QUESTION  BOX 

blood  cells  known  as  lymphocytes  rapidly  increase 
in  number  and  when  this  occurs  the  attack  is 
aborted,  that  is,  the  enemy  is  driven  off.  After 
an  x-ray  application  every  rat  inoculated  became 
infected  because  of  the  injurious  effects  of  the 
x-ray  upon  the  white  cells  of  the  blood. 

Dr.  Leuden  conducted  studies  for  the  purpose 
of  finding  the  influence  of  diet  upon  the  body 
defense.  She  found  that  a  meat  diet  greatly  in- 
creases the  amount  of  cholesterol  (a  tissue  waste) 
and  diminished  notably  the  "lymphoid  defense." 
A  vegetable  diet,  on  the  other  hand,  had  just  the 
opposite  effect,  decreasing  the  cholesterol  and  in- 
creasing the  defense. 

The  results  of  this  highly  interesting  and  la- 
borious research  are  in  perfect  accord  with  the 
observations  of  Williams  of  England  and  Bulkley 
of  New  York.  Williams  has  shown  that  cancer 
is  a  disease  of  meat-eating  animals  and  meat- 
eating  men,  and  that  meat-abstainers,  animals  and 
men,  are  practically  free  from  cancer. 

Keith,  the  famous  English  anatomist,  calls  at- 
tention to  the  fact  that  meat-eating  has  increased 
enormously  in  England  within  the  last  fifty  years, 
and  that  cancer  has  increased  at  almost  the  same 
rate. 

Those  who  wish  to  fortify  themselves  against 
cancer  should  therefore  discard  meats  of  all 
sorts.  The  fleshless  diet  promotes  purity  of 
blood  by  suppressing  autointoxication.  An  anti- 
toxic diet,  that  is,  a  diet  which  discourages 
the  development  of  putrefactive  poisons  in  the 
intestine,  is  specially  to  be  commended  as  a 
means  of  combating  cancer.  Such  a  dietary 
should  be  adopted  by  all  persons  suffering  from 


THE  HEALTH  QUESTION   BOX  197 

cancer,  and  also  by  those  who  are  so  unfort- 
unate as  to  have  a  cancer  heredity. 

An  antitoxic  dietary  excludes  not  only  flesh 
foods,  but  tea,  coffee,  alcohol,  tobacco,  vinegar, 
mustard,  pepper,  peppersauce  and  other  condi- 
ments, as  well  as  all  other  toxic  and  irritating 
substances. 

A  liberal  use  should  be  made  of  fresh  fruits 
and  vegetables  because  of  the  large  amount  of 
potash  which  they  contain.  Potatoes,  carrots, 
raw  cabbage,  lettuce  and  cucumbers  are  espe- 
cially to  be  commended.  Buttermilk,  sourmilk, 
yogurt  milk  and  such  special  ferments  as  yogurt 
should  be  used  freely. 

A  Farinaceous  Diet 
Q.     In  v\^hat  way  does  an  excess  of  starchy 
food  injure  the  health? 

A.  It  is  almost  impossible  for  a  person  to 
suffer  injury  from  the  use  of  an  excess  of 
starchy  food. 

The  evils  that  are  attributed  to  an  excess 
of  starch  are  not  really  due  to  this  cause,  but  to 
the  lack  of  other  needed  elements.  Starch  itself 
is  harmless  and  does  no  injury.  When  the  diet 
consists  exclusively  of  polished  rice  or  fine  flour 
bread,  vitamines  are  lacking.  The  evil  effects 
often  attributed  to  a  farinaceous  diet,  such  as 
rheumatism,  neuralgia,  anemia,  etc.,  are  due  to 
other  causes,  especially  to  lack  of  vitamines  and 
constipation. 

Roughage  in  Foods 

Q.  Why  is  roughage  or  bulky  indigestible 
material  necessary  for  health? 

A.     Magnus-Levy  states  that  herbivorous  ani- 


198  THE  HEALTH  QUESTION  BOX 

mals,  like  the  rabbit,  die  when  fed  on  food  which 
leaves  no  residue.  Adult  human  beings  are  not 
so  constructed  that  they  can  exist  on  a  diet 
which  leaves  no  residue,  or  even  so  little  residue 
as  pure  milk  does;  it  is  only  during  their  child- 
hood that  they  can  live  on  nothing  but  milk  for 
long  periods.  On  residue-free  diets  the  peri- 
stalsis is  sluggish,  and  this  causes  disturbances 
that  are  only  subjective  at  first  but  later  cause 
objective  upset  of  the  digestion.  The  importance 
of  these  food  residues  is  emphasized  in  the  term 
"intestinal  scourers"  that  has  been  given  them. 
The  carnivora,  too,  do  not  dispense  with  them 
willingly;  just  as  they  devour  bones,  so  do  the 
graminivorous  birds  swallow  sand,  feathers,  and 
the  like. 

Bran 

Q.  Is  bran  taken  with  flakes  irritating  to 
the  bowels? 

A.  No.  Wet  bran  is  emollient.  Bran  acts 
upon  the  bowels  by  titillation.  Bran  is  a  "scour- 
ing" food,  but  does  not  cause  irritation.  It  is 
most  efiicient  when  used  with  paraffin  oil  in 
some  form.  It  should  be  used  freely,  a  table- 
spoonful  or  more  at  each  meal. 

Corn  Bread 

Q.  Is  corn  bread  good  for  one  who  suffers 
with  constipation? 

A.  Corn  bread  is  wholesome  food  when  taken 
in  connection  with  other  foods,  but  it  does  not 
encourage  intestinal  activity. 


THE  HEALTH  QUESTION  BOX  199 

Constipating  Foods 

Q.  What  foods  have  a  tendency  to  produce 
inactivity  of  the  bowels? 

A.  Liquid  foods  which  contain  little  indiges- 
tible residue  are  anti-laxative,  or  constipating. 
Rice,  fine  wheat  flour  in  bread  and  similar  prepa- 
rations, cornstarch,  Iceland  moss,  gelatin,  white 
of  egg,  boiled  milk,  are  constipating.  The  same 
is  also  true  of  oatmeal  mush  when  long  cooked. 
Gruels  and  similar  preparations  are  highly  con- 
stipating in  character. 

Diabetic  Foods 
Q.     What  foods   are  best  for  persons  suf- 
fering from  diabetes? 

A.  The  popular  idea  that  persons  suffering 
from  diabetes  should  live  chiefly  upon  meats  is 
a  serious  error.  Almost  all  the  eminent  auth- 
orities are  agreed  tliat  meat,  especially  under- 
done meat,  is  detrimental  in  diabetes,  and  that 
patients  do  much  better  on  a  diet  in  which  ani- 
mal proteins  are  replaced  by  vegetable  proteins, 
such  as  gluten  bread  and  other  gluten  prepara- 
tions and  nuts  of  various  sorts.  Von  Noorden 
arranges  the  various  proteins  in  the  following 
order  as  regards  their  suitability  for  use  by  dia- 
betics:  (1)  Vegetable  proteins,  (2)  eggs,  (3) 
milk,  (4)  meats. 

The  following  varieties  of  nuts  are  especially 
wholesome. 

Butternuts  Filberts 

Pignolias  Almonds 

Brazilnuts  Walnuts 

Black  walnuts  Beechnuts 

Hickory  nuts  Pistachios 

Pecans  Cocoanuts 


200 


THE  HEALTH  QUESTION  BOX 


The  diabetic  should  make  his  bill  of  fare  con- 
sist chiefly  of  fresh  vegetables  of  which  the  best 
are  the  following:  k>^^... 


Lettuce 
Spinach 
Sauerkraut 
String  beans 
Celery 
Asparagus 
Cucumbers 
Brussels  sprouts 
Endive 

Dandelion  greens 
Swiss  chard 
Sea  kale 


Turnip  tops 

Cauliflower 

Tomatoes 

Egg  plant 

Beet  greens 

Water  cress 

Cabbage 

Radishes 

Kohl-rabi 

Broccoli 

Vegetable  marrow 


The  following  vegetables  may  be  used  spar- 
ingly under  the  supervision  of  a  physician : 
Potatoes  Shell  beans 

Baked  beans  Green  corn 


Of  fruits  the  following 
Ripe  olives 
Grape  fruit 
Lemons 
Oranges 
Cranberries 
Apples 
Pears 
Apricots 
Cherries 
Raspberries 


may  be  used : 
Strawberries 
Blackberries 
Gooseberries 
Peaches 
Pineapple 
Plums 
Bananas 
Blueberries 
Currants 
Huckleberries 


The  best  substitutes  for  meats,  which  should 
be  avoided,  are  protose,  nuttolene,  gluten  biscuit, 
soy  bean  biscuit,  almond  cream,  soy  bean  curd. 


THE  HEALTH  QUESTION  BOX  201 

Other  foods  which  may  be  used  under  the  sup- 
ervision of  a  physician  are,  oat  meal,  eggs,  milk, 
buttermilk  and  rice. 

Diet  in  Anemia 

Q.  What  should  be  the  proper  diet  of  an 
anemic  person? 

A.  An  anemic  person  should  eat  a  great  deal 
of  fresh  vegetables,  especially  green  things  like 
lettuce  and  cucumbers  or  those  things  containing 
a  great  deal  of  iron.  He  does  not  need  to  eat 
meat.  Indeed,  meat  is  the  very  last  thing  such 
a  person  should  eat.  This  condition  in  many 
cases  is  due  to  poisoning  by  colon  germs,  which 
are  derived  from  meat.  According  to  Sherman 
and  other  authorities,  the  iron  of  vegetables  is 
much  more  easily  assimilated  tlian  the  iron  of 
blood  and  meat. 

Diet  in  Catarrh 

Q.  What  is  the  proper  diet  for  a  person 
afflicted  with  long-standing  catarrh? 

A.  Nasal  catarrh  and  catarrh  in  general  are 
the  result  of  low  resistance.  The  blood  and  tis- 
sues have  lost  to  some  degree  their  natural  power 
of  resistance  against  the  infection  of  bacteria. 
Intestinal  autointoxication  is  the  most  common 
cause,  and  no  method  of  cure  can  be  successful 
without  the  adoption  of  an  antitoxic,  laxative 
diet,  and  a  thorough  building  up  of  the  general 
health  by  the  outdoor  life,  and  all  other  hygienic 
means.  It  is  especially  important  that  the  bowels 
should  be  made  to  move  three  or  four  times  a 
day,  thoroughly,  so  that  undigested  food  rem- 


202  THE  HEALTH  QUESTION  BOX 

nants  shall  not  have  time  for  putrefaction.  Cop- 
ious water  drinking  is  important.  Take  three 
to  six  pints  of  water  daily.  Out  of  door  life 
and  open  air  sleeping  are  important  as  well  as 
regulation  of  diet.  A  person  suffering  with 
catarrh  should  live  the  "simple  life." 

Balanced  Diet 

Q.     What  is  a  balanced  ration? 

A.  That  diet  which  is  carefully  adapted  to 
the  individual's  work,  both  in  its  proportion  of 
the  various  food  elements  (proteins,  fats  and 
carbohydrates)  and  in  quantity.  The  normal 
diet  for  a  man  of  medium  size  doing  sedentary 
work  is  two  thousand  calories,  the  proteins,  fats 
and  carbohydrates  being  in  the  ratio  of  1 :3 :6. 
That  is,  one-tenth  of  the  day's  intake  should  be 
protein,  one-third  the  remainder  should  be  fats, 
and  the  rest  carbohydrates.  The  following  table 
shows  approximately  the  total  number  of  cal- 
ories, with  the  proportion  of  the  various  food 
elements  for  men  and  women  of  different 
heights : 

MEN 


Height 

Calories    or 

Food  Units 

in   In. 

Proteins 

Fats 

Carbohydrates 

Total 

61 

197 

591 

1,182 

1,970 

62 

200 

600 

1,200 

2,000 

63 

204 

612 

1,224 

2,040 

64 

210 

630 

1,260 

2,100 

65 

215 

645 

1,290 

2,150 

66 

221 

663 

1,326 

2,210 

67 

228 

684 

1,368 

2,280 

68 

236 

708 

1,416 

2,360 

69 

243 

729 

1,458 

2,430 

70 

251 

753 

1,506 

2,510 

71 

260 

780 

1,560 

2,600 

72 

269 

807 

1,614 

2.690 

THE  HEALTH  QUESTION  BOX  203 


Height 

c 

ralories  or  Food 

Units 

in   In. 

Proteins 

Fats 

Carbohydrates 

Total 

73 

278 

834 

1,668 

2,780 

74 

288 

864 

1,728 

2,880 

75 

300 

900 
WOMEN 

1,800 

3,000 

59 

179 

537 

1,074 

1,790 

60 

183 

549 

1,098 

1,830 

61 

186 

558 

1,116 

1,860 

62 

191 

573 

1,146 

1,910 

63 

197 

591 

1,182 

1,970 

64 

201 

603 

1,206 

2,010 

65 

209 

627 

1,254 

2,090 

66 

215 

645 

1,290 

2,150 

67 

221 

663 

1,326 

2,210 

68 

227 

581 

1,362 

2,270 

69 

232 

696 

1,392 

2,320 

70 

239 

717 

1,434 

2,390 

One  engaged  in  hard  muscular  labor  should 
increase  the  above  amount  by  one-half,  increas- 
ing at  the  same  time  the  proportion  of  fats  and 
carbohydrates,   particularly   the   latter.     Where 
the   individual's   work   is    extremely   sedentary, 
calling  for  constant  sitting  at  a  desk,  the  total 
ration  will  in  most  cases  be  cut  down  to  a  point 
indicated    by    the    individual's    appetite.      The 
amount  which  this  calls  for  varies  with  the  sea- 
sons, more  food  being  consumed  during  the  win- 
ter months  than  in  the  summer.     The  amount 
of    food   required   depends   primarily   upon   the 
amount  of  skin  surface,  as  food  is  principally 
needed  to  maintain  animal  heat,  which  is  chiefly 
lost   through    the    skin.      A    child   has    a   much 
larger  skin  surface  in  proportion  to  its  weight 
than  has  a  larger  person.     For  example,  a  child 
weighing  ten  pounds  has  a  skin  surface  of  three 
square  feet,  while  a  man  weighing  180  pounds, 
or  eighteen  times  as  much,  has  a  skin  area  of 


204  THE  HEALTH  QUESTION   BOX 

about  21  square  feet,  only  seven  times  greater. 
The  child  of  ten  pounds  requires,  then,  about 
one-seventh  as  much  food  as  a  man  weighing 
180  pounds,  instead  of  only  one-eighteenth  as 
much. 

Persons  who  are  thin  in  flesh  and  who  have 
good  digestion  may  be  able  to  appropriate  ten 
to  twenty  per  cent  more  of  fats  or  of  carbohy- 
drates than  a  person  in  ordinary  health. 

The  total  amount  of  food  should  rarely  exceed 
2,400  food  units  or  calories,  and  the  amount  ma}^ 
often  be  diminished  with  profit,  under  medical 
direction,  to  1,500  or  1,200,  or  even  less  for  a 
time. 

In  cases  of  obesity  the  food  intake  is  usually 
reduced  about  one-third.  A  two-thirds  ration  may 
be  safely  followed  for  some  time. 

The  amount  of  energy  required  for  the  body 
varies,  of  course,  with  the  season,  with  the 
weather,  and  with  the  amount  and  kind  of  work 
done.  Hard,  physical  work  and  exposure  to  low 
temperature  demand  the  largest  food  supply. 

It  should  be  stated,  however,  that  a  person 
whose  occupation  is  indoors  in  an  atmosphere  the 
temperature  of  which  is  practically  the  sam.e  :\s 
that  of  average  summer  temperature,  does  not 
require  more  food  in  the  winter  than  in  the  sum- 
mer season,  since  his  loss  of  heat  is  no  greater. 
A  person  who  perspires  very  freely,  however, 
either  when  at  work  during  the  hot  season  out  of 
doors  or  in  a  heated  room  at  any  season,  re- 
quires practically  as  much  food  as  one  doing  the 
same  amount  of  work  in  a  cold  atmosphere,  be- 
cause of  the  large  amount  of  heat  carried  off 
from  the  body  by  the  evaporation  of  perspira- 
tion from  the  skin. 


THE  HEALTH  QUESTION   BOX  205 

In  estimating  the  number  of  calories  required 
by  persons  of  different  weights  and  skin  sur- 
faces, the  weight  in  pounds  was  multiphed  by 
the  factor  4.25,  and  the  surface,  or  skin  area, 
by  80,  the  sum  of  these  tw^o  products  repre- 
senting the  number  of  calories  required  to  make 
good  the  losses  of  energy  expended  in  vital 
work  through  the  dissipation  of  heat  from  the 
body  by  radiation,  conduction,  and  evaporation 
of  moisture  from  the  skin  and  from  the  cutan- 
eous and  respiratory  surfaces. 

The  Daily  Ration 

Q.  How  may  one  estimate  the  amount  of 
food  that  he  is  taking  at  each  meal? 

A.  This  can  be  done  only  by  carefully  weigh- 
ing or  measuring  the  foods  and  consulting  a 
reliable  table. 

A  Saltless  Diet  in  Epilepsy 

Q.  Is  it  true  that  salt  is  injurious  to  epi- 
leptics? 

A.  Yes,  an  excess  of  salt  is  without  doubt 
among  the  causes  of  several  serious  conditions. 
It  is  particularly  harmful  in  pleurisy,  in  fevers,  in 
Bright's  disease,  and  has  been  shown  to  greatly 
aggravate  the  symptoms  of  epilepsy. 

The  late  Dr.  Combe,  of  Switzerland,  was  one 
of  the  first  to  call  attention  to  the  above  men- 
tioned fact  regarding  salt. 

He  reported  very  remarkable  results  in  the 
treatment  of  epilepsy  by  discontinuing  the  use 
of  salt.  In  actual  practice  the  method  has 
since  been  found  of  great  value. 

Another  French  physician.  Dr.   Mirallie,  has 


206  THE  HEALTH  QUESTION   BOX 

more  recently  made  a  study  of  the  value  of  this 
method,  and  claims  it  to  be  highly  valuable. 

"Mirallie  insists  that  salt  should  be  discarded 
absolutely,  as  also  tea,  coffee  and  alcohol.  Then 
the  doses  of  bromids  can  be  materially  reduced, 
and  such  improvement  may  then  be  realized  that 
it  amounts  to  an  actual  cure.  He  gives  a  moder- 
ate dose  of  bromid  every  day,  without  interrup- 
tion. When  his  patients  go  thus  two  or  three 
years  without  a  seizure,  he  reduces  the  dose  of 
the  bromid,  but  emphasizes  that  absolute  absten- 
tion from  salt  is  the  main  thing.  In  his  first 
series  of  181  cases,  only  83  followed  his  instruc- 
tions. At  that  time  he  ordered  merely  restriction 
of  salt.  In  12  cases  the  results  were  negative ; 
in  18  there  was  improvement  and  53  had  no 
further  seizures.  Since  1912,  52  of  a  later  series 
of  133  cases  followed  instructions,  and  31  have 
had  no  further  seizures  and  18  have  been  much 
improved ;  more  or  less  benefit  has  been  realized 
in  all  but  3  cases.  Of  10  men  in  one  institution,' 
all  were  improved  and  5  apparently  cured,  as 
also  9  of  the  12  women,  all  showing  marked  im- 
provement. The  youngest  of  the  clinically  cured 
was  7,  the  oldest  63  years  of  age.  The  seizures 
in  one  case  had  been  frequent  from  the  age  of 
7  to  37,  but  there  have  been  none  since  this 
treatment  was  instituted.  The  best  results  were 
realized  in  families  in  which  the  mother  did  the 
cooking,  and  she  was  able  thus  to  keep  all  salt 
out  of  the  bread,  the  butter,  etc.  When  this  was 
left  to  servants,  the  salt  was  not  banished  so 
rigorously.  Full  success  was  realized  only  in  the 
cases  with  absolute  abstention  from  salt,  tea, 
coffee  and  alcohol.     Sugar,  pepper,  vinegar  and 


THE  HEALTH  QUESTION   BOX  207 

lemon  juice  were  allowed  freely.  The  benefit  was 
prompter  and  more  pronounced  in  persons  who 
had  previously  used  much  salt.  The  other  symp- 
toms of  epilepsy  were  not  modified  so  early  as 
the  actual  seizures.  The  diet,  except  for  salt  and 
stimulants,  can  be  varied  and  liberal,  but  must 
be  served  entirely  without  salt.  The  failures  were 
always  in  the  wealthy  homes." 

Cooking  Dried  Fruit 

Q.  How  should  dried  fruit  be  prepared  to 
make  it  resemble  fresh  fruit  as  closely  as  pos- 
sible ? 

A.  A  bulletin  sent  out  by  the  French  Ministry 
of  Agriculture  suggests  the  following  recipe  for 
preparing  for  table  use  dried  apples,  peaches  and 
pears :  "Wash  the  fruit,  then  place  in  a  large  ves- 
sel. Pour  over  the  fruit  boiling  water — three  parts 
of  boiling  water  to  one  part  of  fruit — and  set  the 
pot  aside,  leaving  the  fruit  steeping  for  a  whole 
day  or  a  day  and  a  night  if  necessary.  The  fruit 
will  swell  and  become  fresh  and  scented.  If  any 
of  the  water  remains  over,  it  may  be  reboiled  with 
a  little  sugar,  thereby  making  a  rich  syrup,  which 
can  be  poured  over  the  fruit  when  the  latter  is 
served.  Do  not  cook  dried  fruit  in  any  other 
way  than  this.  If  you  boil  it  too  much  the  fruit 
will  become  hard  and  lose  all  its  original  taste 
and  freshness." 

The  Jerusalem  Artichoke 
Q.     Is  the  Jerusalem  artichoke  a  v\^holesome 
food? 

A.     Yes.     It  is  a  native  American  plant  and 
has  a  very  considerable  food  value  and  ought  to 


208  THE  HEALTH  QUESTION  BOX 

be  more  largely  used  than  it  is  at  present.     It  is 
especially  valuable  as  a  food  for  diabetics. 

According  to  the  Bulletin  of  the  Torrey  Botan- 
ical Club  of  1895,  it  produces  many  edible  tubers, 
sometimes  two  inches  in  diameter,  in  our  day 
mostly  used  for  the  feeding  of  cattle,  horses  and 
pigs,  but  which  were  precious  to  the  Indians  on 
account  of  their  hardiness  and  prolificacy,  retain- 
ing possession  of  the  soil  for  many  years.  These 
tubers  were  mentioned  by  Champlain  in  1603  and 
brought  to  France  by  Lescarbot  who,  in  1612,  de- 
scribes them  as  being  ''as  big  as  small  turnips, 
excellent  to  eat,  with  the  taste  of  artichoke  but 
more  agreeable,  and  multipljdng  in  a  wonderful 
way."  As  the  plant  is  native  of  the  valleys  of 
the  Ohio  and  Mississippi  and  does  not  reach  any 
part  of  Canada,  it  is  evident  that  the  Canadian 
and  New  England  Indians  who  planted  it  must 
have  obtained  it  from  the  tribes  further  south 
and  west,  so  that  we  may  infer  a  rather  large 
area  of  cultivation.  The  Jerusalem  artichoke  is, 
so  far,  the  only  contribution  of  North  America, 
exclusive  of  Mexico,  to  the  vegetable  garden  of 
the  world,  and  it  can  be  said  to  be  an  aboriginal 
contribution.  Strange  to  note,  it  is  now  much 
more  cultivated  in  the  Old  World  than  on  this 
continent." 

Vitamines 

Q.     What  are  vitamines? 

A.  Vitamines,  the  most  recently  discovered 
of  food  elements,  are  subtle  substances  which 
are  absolutely  essential  to  natural  development 
and  good  nutrition.  Vitamines  do  not  actually 
enter  into  the  composition  of  the  body,  but  do 
in  some  way  not  yet  fully  understood  keep  in 


THE  HEALTH  QUESTION  BOX  209 

efficient  operation  the  life  processes  in  ways 
which  are  absolutely  essential  to  our  physical  well 
being. 

Recent  studies  of  vitamines  by  the  experts 
of  the  U.  S.  Public  Health  Service  indicate  that 
there  are  several  different  sorts  of  vitamines, 
which  are  found  in  different  proportions  in  dif- 
ferent substances.  The  absence  of  certain  vita- 
mines gives  rise  to  beri-beri,  a  disease  which  de- 
stroys the  lives  of  many  thousands  annually  in 
oriental  countries  where  polished  rice  is  the 
staple  food,  and  is  not  unknown  in  this  coun- 
try. 

Beri-beri  is  very  common  among  the  fisher- 
men of  Labrador  and  Newfoundland  who  live 
largely  on  fine  flour  bread  and  tea.  A  diet  of 
tea  and  toast  is  an  open  invitation  to  beri-beri. 

Scurvy  is  another  disease  due  to  absence  of 
certain  special  vitamines  which  probably  are  dif- 
ferent from  those  which  cause  beri-beri.  Rick- 
ets in  children  and  pellagra  in  adults  also  prob- 
ably belong  to  this  same  class  of  deficiency  dis- 
eases. 


Foods  Which  Prevent 
Beri-Beri 

Foods  Which  Cause  Beri-Beri 

Beans 

Polished  rice 

Peas 

Fine  wheat  flour 

Egg  yolk 

Hominy 

Fresh  milk 

Corn  flour 

Whole  grains 

Corn  and  rice  flakes 

Rice 

All  cereals  deprived  of  bran 

Barley 

Corn   and  wheat  starch 

Wheat 

Pork 

Rye 

Lard 

Rice  bran 

Sterilized   (boiled)   milk 

Fresh  meat 

Sterilized  meat  (canned  meat  and 

Wheat  bran 

fish) 

yeast 

Canned  vegetables 

210  THE  HEALTH  QUESTION  BOX 

Cabbage,  turnips,  carrots,  cucumbers,  lettuce, 
greens  and  similar  vegetables  are  poor  in  beri- 
beri preventing  vitamines.  It  is  a  remarkable 
fact,  however,  that  these  same  foods,  together 
with  fresh  fruits  are  very  rich  in  the  vitamines 
which  prevent  scurvy. 

Foods  Which  Are  Poor  In 
Foods  Which  Prevent  Scurvy  Scurvy  Preventing  Vita_ 

mines 

Fresh  milk  Sterilized  milk 

(Not  boiled  or  pasteurized)  Canned  meats 

Fresh  vegetables  Canned  vegetables 

Fresh  fruits  Dried  vegetables 

Fruit  juices  Dried  fruits 

(Unboiled)  Dried  cereals 

Lard 

Infants  and  young  children  often  suffer  from 
deficiency  diseases  and  hence  the  above  facts 
are  of  utmost  value  and  importance  in  relation 
to  the  feeding  of  children  as  well  as  adults. 

Later  observations  have  shown  that  certain 
vitamines  are  fat  soluble  and  others  water  soluble. 
Both  are  needed  for  growth  and  healthy  develop- 
ment. Children  fed  on  pasteurized  or  sterilized 
milk  should  be  fed  daily  one  or  two  ounces  of 
orange  juice  or  potato  soup  seasoned  with  a  little 
butter. 

It  is  believed  that  lack  of  vitamines  may  be 
the  cause  of  many  chronic  ailments  such  as  neu- 
ralgia, neuritis,  rheumatism  and  general  decline. 

Antiscorbutic  Vitamin 

Q.  What  foods  contain  the  vitamin  which 
prevents  scurvy? 

A.  According  to  the  report  of  the  War  Food 
Committee  of  the  Royal  Society  of  Great  Britain, 
"the  vitamin  which  will  prevent  scurvy  is  con- 


THE  HEALTH  QUESTION   BOX  211 

tained  in  a  number  of  fresh  foods :  in  largest 
amount  in  oranges,  lemons,  and  fresh  green  vege- 
tables ;  in  considerable  amount  in  roots  and  tubers, 
such  as  swedes,  potatoes,  etc. ;  and  in  small  quan- 
tities in  fresh  meat  and  milk.  It  is  deficient  in 
all  dried  and  preserved  foods.  It  is  destroyed 
by  prolonged  heating,  such  as  takes  place  during 
stewing.  Thus,  potatoes  in  stews  would  be  de- 
void of  vitamin,  but  if  boiled  rapidly  will  still 
contain  some  quantity.  Alkalies  rapidly  destroy 
antiscorbutic  properties.  Soda  should  therefore 
not  be  added  to  the  water  in  which  vegetables  are 
soaked  or  boiled." 

Q.  Since  vitamines  have  not  been  isolated 
and  their  composition  determined,  how  is  their 
effect  upon  animals  known? 

A.  Mendel  sums  up  the  experiments  which 
demonstrate  the  influence  of  vitamines  as  fol- 
lows : 

"An  animal  is  placed  upon  a  diet  consisting 
of  isolated  proteins,  carbohydrates,  fats  and  in- 
organic salts  the  traditional  mixture  of  nutrients 
which  the  physiology  of  our  teachers  has  led  us 
to  expect  to  be  adequate  for  the  body's  needs. 
Nutritive  failure  and  decline  will  inevitably  en- 
sue, attended  by  a  variety  of  symptoms,  perhaps 
those  seen  in  beri-beri.  An  exceedingly  small 
dose  of  brewers'  yeast  or  a  chemical  fraction 
prepared  therefrom,  or  a  small  allowance  of  a 
vegetable  like  the  tomato,  spinach  of  carrot,  or 
an  addition  of  milk  or  of  any  of  a  large  variety 
of  naturally  occurring  foods  to  the  dietary,  will 
bring  a  restitution  of  health  with  a  speed  and 
completeness  that  is  little  short  of  marvelous. 
We  are  face  to  face  in  such  instances  with  the 


212  THE  HEALTH  QUESTION  BOX 

nutrition-promoting  potency  of  something-  which 
cannot  be  expressed  in  terms  of  the  hitherto  rec- 
ognized nutrients.  A  ration  compounded  of 
washed  skeletal  muscle  (beefsteak),  carbohy- 
drate, fat  and  salts  leads  to  analogous  nutritive 
failure;  whereas,  the  substitution  of  liver  or  kid- 
ney tissue  for  the  meat,  in  an  otherwise  unaltered 
diet,  ensures  uninterrupted  well-being.  In  terms 
of  the  current  hypothesis  we  have  become  accus- 
tomed, to  say  that  the  yeast,  the  vegetables,  the 
milk,  liver  and  kidney  contain  an  essential  food 
factor  or  vitamine. 

"Again,  if  in  an  otherwise  adequate  dietary  the 
sole  source  of  fat  is  represented  by  lard  or  one 
of  the  familiar  vegetable  oils,  nutritive  disaster 
will  ensue  sooner  or  later.  During  the  period  of 
pronounced  malnutrition  serious  eye  disease  may 
arise  as  one  of  the  intercurrent  symptoms.  The 
introduction  of  a  small  amount  of  milk  fat,  liver 
fat  (as  in  cod-liver  oil)  or  the  oil  of  some  of  the 
vegetables,  as  Osborne  and  I  have  lately  demon- 
strated, brings  about  an  almost  magical  restitu- 
tion of  health.  Here  evidently  we  are  concerned 
with  tlie  presence  in  certain  of  the  fats  or  fat- 
like mixtures  of  another  potent  property  distinct 
from  the  vitamine  already  described.  To  these 
illustrations,  so  striking  that  they  are  not  easily 
forgotten  by  one  who  has  witnessed  the  surpris- 
ing remedial  transformations  induced  by  seem- 
ingly insignificant  quantities  of  certain  food 
products,  may  be  added  the  presumably  distinct 
antiscorbutic  properties  of  certain  natural  foods." 


THE  HEALTH  QUESTION  BOX  213 

Effect  of  Vitamines  on  Appetite 

Q.     Do  vitamines  influence  appetite? 

A.  Without  doubt.  Carlson  has  shown  that 
"one  of  the  conspicuous  manifestations  of  a  die- 
tary regimen  deficient  in  certain  types  of  vita- 
mines is  a  diminished  food  intake.  The  feeding 
of  vitamine-containing  products  almost  always 
results  in  an  improved  appetite,  if  one  may  judge 
this  by  the  resulting  ingestion  of  increased 
amounts  of  the  same  ration  which  was  refused  on 
the  vitamine-free  regimen.  Precisely  what  the 
decisive  relationships  here  are — whether  im- 
proved appetite  induced  by  the  vitamine  leads 
to  better  food  intake  and  hence  better  nutrition 
or  whether  nutrition  improved  by  the  potent 
food  factor  results  in  better  appetite — can  scarce- 
ly be  decided  at  the  present  time.  At  any  rate 
the  possible  bearing  of  vitamines  on  the  problem 
of  appetite  and  alimentary  well-being  should  not 
be  over-looked  by  those  who  are  interested  in 
the  physiology  and  pathology  of  the  gastro- 
enteric tract." 

The  Sunflower 

Q.     Is  the  sunflower  a  wholesome  food? 

A.  Yes.  It  is  curious  that  one  of  our  native 
American  plants,  the  sunflower,  should  receive 
so  little  attention  as  a  source  of  food.  Its  seeds 
are  wholesome  and  very  palatable.  They  contain 
nearly  fifty  per  cent  of  a  fine  oil  equal  to  olive 
oil  for  table  purposes.  Now  that  this  interest- 
ing plant  has  come  back  to  us  from  Manchuria 
and  Russia  so  much  improved  by  foreign  travel, 
we  ought  to  give  it  more  attention.  The  follow- 
ing excerpts  from  an  interesting  article  in  the 


214  THE  HEALTH  QUESTION  BOX 

Scientific  American,  by  Mr.  C.  D.  Mell,  give  us 
much  useful  information  regarding  this  Httle 
known   food  plant : 

"The  sunflower  originally  came  from  Central 
America,  and  it  is  believed  that  it  was  cultivated 
by  the  Indians  in  Yucatan,  Mexico,  and  Peru 
long  before  the  discovery  of  America.  It  was 
brought  from  Mexico  to  Spain  in  the  Sixteenth 
Century  and  from  rthere  it  soon  spread  over  all 
the  countries  of  Europe  and  the  greater  part  of 
Asia.  It  appears  that  its  best  development  is 
attained  in  Western  and  Southern  Russia. 
While  this  plant  was  introduced  from  Mexico 
into  the  United  States  and  now  grows  spontan- 
eously almost  everywhere  in  this  country,  it  was 
not  until  recent  years  that  a  cultivated  variety 
was  introduced.  There  are  a  number  of  good 
varieties  now  under  cultivation,  but  the  black- 
seeded  variety  is  doubtless  the  most  productive 
kind.  There  is  a  well-defined  Manchurian  vari- 
ety; another  kind  is  now  grown  successfully  in 
Spain.  There  is  als'o  a  small-seeded  variety 
growing  in  America.  The  Russian  black-seeded 
variety  is  highly  prized  on  account  of  its  high 
yield  of  seed  per  acre.  It  is  said  that  these  seeds 
yield  between  50  and  60  per  cent  of  the  high 
grade  oil. 

"The  best  results  in  sunflower  cultivation  in 
America  are  obtained  from  a  well-tilled  soil 
with  not  too  much  clay  in  its  composition ;  it 
should  be  well  plowed  in  the  autumn  and  har- 
rowed in  the  spring.  The  seed  should  be  planted 
in  April  or  May.  Various  methods  of  planting 
and  spacing  are  being  recommended  in  different 
countries.     It  is  best  to  plant  in  rows  running 


THE  HEALTH  QUESTION  BOX  215 

north  'and  south,  the  seeds  to  be  placed  nine  mches 
apart  in  rows  thirty  inches  apart.  If  the  seeds 
are  planted  by  means  of  a  carefully  regulated 
drill  such  as  Is  used  in  planting  corn,  not  over 
five  pounds  of  seed  are  rec[uired  to  plant  an 
acre.  It  is  of  interest  to  note  here  that  the 
plant  assimilates  a  large  quantity  of  potash  and, 
therefore,  it  must  not  be  planted  in  the  same  soil 
the  second  year  or  a  failure  crop  v^ill  result." 

Cheese 

Q.     Is  cheese  a  wholesome  article  of  food? 

A.  There  are  various  kinds  of  cheese,  some 
of  which  are  entirely  wholesome  while  others  are 
unfit  to  enter  the  human  stomach. 

Cottage  cheese  is  free  from  injurious  bacteria. 
Other  kinds  of  cheese  when  first  made  are  equally 
wholesome,  but  in  the  process  of  ripening  cheese, 
properties  are  required  which  are  not  desirable. 
It  is  impossible  to  make  cheese  from  sterilized 
milk.  That  is,  if  the  milk  is  treated  in  such  a 
way  as  to  destroy  the  bacterial  moulds  land  germs 
which  it  contains  it  would  not  undergo  the 
changes  which  take  place  in  the  process  of  ripen- 
ing, and  would  not  become  cheese. 

When  first  made,  the  curd  is  very  tough.  The 
toughness  of  the  curd  only  disappears  under  the 
action  of  moulds,  yeasts,  and  various  putrefactive 
and  other  germs  which  are  ordinarily  found  in 
milk.  In  other  words,  the  process  of  ripening 
cheese  is  a  process  of  decay. 

In  the  making  of  cheese,  various  moulds  and 
germs  are  often  added.  For  example,  the  fa- 
mous Camembert  cheese  is  made  by  adding  to 
the  curd  powdered  crackers  on  which  a  thick 


216  THE  HEALTH  QUESTION   BOX 

layer  of  green  mould  has  been  permitted  to  grow. 
It  is  this  green  mould  scattered  throughout  the 
cheese  which  gives  it  its  peculiar  color  and  flavor. 

It  is  true  that  healthy  gasitric  juice  is  able  to 
disinfect  cheese  as  well  as  putrescent  meat. 
The  disinfecting  properties  in  human  gastric 
juice  are,  however,  nothing  like  so  great  as  has 
been  observed  in  some  other  animals.  For  ex- 
ample, the  gastric  juice  of  the  dog  and  of  the 
turkey  buzzard  possesses  disinfectant  properties 
of  the  most  extraordinary  sort. 

Very  putrid  meat  fed  to  a  dog  has  been  found 
an  hour  later  when  the  dog  was  killed  and  his 
stomach  opened,  absolutely  free  from  putre- 
factive change,  but  there  are  many  persons  whose 
stomachs  have  ceased  to  produce  gastric  juice 
possessing  these  properties.  This  is  true  of  all 
persons  who  have  hypo-acidity  (hypo-pepsia 
or  achylia.) 

Cheese  eaten  by  such  persons  inoculates  the 
stomach  with  moulds  and  various  bacteria  and 
encourages  the  growth  of  these  putrefactive  and 
other  organisms  in  the  intestine. 

We  get  enough  of  these  undesirable  elements 
from  the  filthy  gleanings  from  the  cow  barn, 
the  pig  pen,  the  chicken  coop  and  other  sources 
of  filth  which  are  served  to  us  in  dairy  milk, 
without  supplementing  this  undesirable  intake  of 
scavenger  germs  by  a  concentrated  culture  of 
the  same  unfriendly  organisms  in  the  form  of 
cheese. 

Miany  of  the  objections  v^^hich  apply  to  the 
use  of  flesh  mea(t  do  not  apply  to  the  use  of 
cheese,  but  it  must  be  admitted  for  the  reasons 


THE  HEALTH  QUESTION  BOX  217 

above  given,  that  cheese  cannot  be  regarded  as 
a  superior  food  product.  In  the  absence  of  bet- 
ter food,  cheese  is  not  to  be  despised,  and  as  a 
substitute  for  meat,  it  might  even  be  recom- 
mended, at  least  the  decent  forms  of  cheese. 

Of  course,  Limberger,  Brie,  Roquefort  and 
similar  rotten  milk  products  are  fit  only  to  be 
served  to  a  turkey  buzzard.  But  it  must  be  evi- 
dent to  the  intelligent  reader  that  in  the  face  of 
the  above  facts,  cottage  cheese  or  fresh  cream 
cheese  must  be  in  every  way  preferable  to  the 
ordinary  forms  of  cheese. 

Epidemics  of  cheese  poisoning  occur,  due  to 
the  fact  that  favorable  conditions  have  happened 
to  lead  to  a  development  of  an  unusual  number 
of  certain  putrefactive  bacteria,  and  the  con- 
sequent production  of  such  a  quantity  of  bacterial 
poison  produces  toxic  and  even  dangerous  symp- 
toms. 

Experiments  made  many  years  ago  seem  tp 
indicate  very  clearly  that  the  bacteria  that  pro- 
duces cheese  poisoning  are  practically  always 
present  in  cheese.  An  eminent  chemist  many 
years  ago  discovered  a  method  by  which  the 
presence  of  poison  in  cheese  could  be  detected. 
When  he  made  an  application  of  this  test,  how- 
ever, he  found  to  his  consternation  that  the  poison 
was  present  in  practically  all  cheese  offered  for 
sale.  The  chemist  accordingly  suppressed  his 
test,  it  being  evident  that  its  general  introduction 
would  lead  to  the  destruction  of  the  entire  cheese 
business. 

If  the  bacterial  and  toxic  properties  found  in 
cheese  were  discovered  in  canned  beans,  peas, 


218  THE  HEALTH  QUESTION  BOX 

or  any  other  canned  fruit  or  vegetables  by  any 
pure  food  department  in  the  country,  the  con- 
taminated products  would  be  at  once  ordered 
destroyed.  Can  anybody  show  any  reason  why 
moulds,  putrefactive  germs  and  yeasts  of  various 
kinds  are  more  wholesome  when  introduced  into 
the  body  in  the  form  of  cheese  than  when  intro- 
duced with  peas,  beans  or  any  other  foodstuff? 

Brown  Rice 
Q.     What  is  brown  rice? 

A.  Brown  rice  is  whole  rice,  that  is,  rice 
from  which  the  bran  or  outer  covering  has  not 
been  removed.  It  is  what  is  generally,  though 
incorrectly,  designated  as  unpolished  rice.  Un- 
polished rice  is  rice  from  which  the  bran  has 
been  removed,  but  which  has  not  been  pol- 
ished by  treatment  with  glucose  and  talc.  An 
exclusive  diet  of  polished  rice  will  in  time  pro- 
duce a  disease  known  as  beri-beri.  This  may  be 
prevented  by  tlie  use  of  brown  rice,  which  con- 
tains the  newly  discovered  vitamines,  the  ab- 
sence of  which  is  a  cause  of  beri-beri. 

Food  Value  of  Rice 
Q.     What  is  the  value  of  rice  as  a  food? 

A.  Rice  is  one  of  the  most  digestible  of  all 
foods. 

Boiled  rice  digests  in  one  hour,  whereas 
white  bread  requires  three  and  one-half  hours 
for  digestion.  Rice  is  highly  nutritious.  It  is 
however,  lacking  in  cellulose  and  in  vitamines. 
When  employed  in  connection  with  milk  and 
other  foods,  however,  especially  beans  or  peas  or 
other  legumes,  it  is  a  very  valuable  food. 


THE  HEALTH  QUESTION  BOX  219 

Half  of  the  world's  population,  among  them 
its  most  hardy  toilers,  subsist  mainly  on  rice. 
The  Chinese  coolie,  living  by  the  most  arduous 
manual  labor,  is  fed  on  rice.  The  burly  porters 
of  Smyrna  and  Constantinople,  men  who  carry 
incredible  loads,  work  on  a  diet  of  figs,  sour  milk, 
and  rice.  Those  picturesque  jinrikisha  boys 
trotting  along  the  streets  and  roads  of  Japan, 
pulling  their  queer  vehicles  at  the  rate  of  six 
miles  per  hour,  get  their  energy  from  this  same 
grain. 

Rice  Diet 

Q.  Can  one  thrive  on  an  exclusive  rice  diet 
after  being  accustomed  to  an  ordinary  Ameri- 
can diet? 

A.  A  person  cannot  maintain  health  for  any 
considerable  length  of  time  on  a  diet  consisting 
exclusively  of  ordinary  rice.  The  natives  of 
India  have  fresh  vegetables  as  well  as  rice  and 
some  fats  along  with  it.  They  make  large  use  of 
a  kind  of  legume  which  is  equivalent  to  our  peas 
or  beans.  Peas,  beans,  fresh  vegetables  and  rice 
go  well  with  fruit.  One  can  live  well  on  a  diet 
of  fruit  and  rice,  with  the  addition  of  a  little  fat. 

Polished  Rice 

Q.  How  can  one  determine  whether  or  not 
rice  is  polished  or  not? 

A.  By  its  appearance.  It  is  not  the  pohsh- 
ing  that  does  the  harm,  however,  The  injury 
results  from  the  removal  of  the  bran.  Rice 
with  the  bran  unremoved  is  known  as  "brown 
rice ;"  it  is  darker  in  color  than  polished  rice  and 
lacks  its  polished  appearance. 


220  THE  HEALTH  QUESTION  BOX 

Browned  Rice 

Q.  Is  browned  rice  preferable  for  a  weak 
stomach? 

A.  The  browning  of  rice  unquestionably  in- 
creases its  digestibiHty  and  v/holesomeness.  The 
custom  of  browning  or  parching  rice  as  well 
as  other  cereals  is  common  among  the  Mexican 
Indians,  the  natives  of  India,  and  other  rice- 
eating   people. 

Is  Rice  Constipating 
Q.     Is  rice  a  constipating  food? 

A.  An  exclusive  diet  of  rice  will  likely  pro- 
duce an  inactive  state  of  the  bowels,  as  rice  is 
so  entirely  digestible  that  practically  no  residue 
will  be  left  to  act  as  a  mechanical  stimulus  to 
intestinal  activity.  When  rice  is  used  largely, 
lettuce  or  some  other  bulky  food  should  be  used 
in  connection  with  it. 

Wild  Rice 

Q.     What  is  wild  rice? 

A.  Wild  rice  is  a  variety  of  rice  which  grows 
in  the  shallow  lakes  of  Minnesota  and  Wisconsin 
and  Southern  Canada.  It  is  a  species  of  the 
zizania  aquatica,  and  is  one  of  the  most  nour- 
ishing cereals  which  this  country  produces.  Un- 
fortunately it  is  exceedingly  difficult  to  propa- 
gate and  all  attempts  thus  far  to  enlarge  its  pro- 
duction have  failed.  The  small  supply  obtain- 
able is  gathered  by  the  Indians,  certain  tribes  of 
which  formerly  depended  very  largely  upon  the 
wild  rice  for  their  sustenance. 


THE  HEALTH  QUESTION  BOX  221 

Wheat  Albumen 

Q.  After  cooking  wheat  for  some  time  there 
appears  a  gluey  substance  in  the  water.  Should 
this  substance  be  poured  off  and  new  water 
poured  on? 

A.  No,  indeed.  The  soluble  matters  of  the 
wheat  kernel  consist  of  albumen,  sugar  and  dex- 
trine, and  are  highly  nourishing. 

Rye  Bread 

Q.     Is  rye  bread  wholesome? 

A.  Rye  bread  is  most  certainly  a  wholesome 
article  of  food.  It  is  to  most  people  less  palatable 
than  wheat  bread,  but  it  contains  essentially  the 
same  elements  as  wheat  bread  and  because  of 
the  large  amount  of  cellulose  which  it  contains 
produces  a  useful  laxative  effect. 

Bread  Without  Yeast 

Q.  By  what  process  can  bread  be  raised 
without  the  use  of  yeast? 

A.  Most  primitive  people  make  bread  with- 
out yeast.  The  introduction  of  the  use  of  yeast 
in  bread  making  has  doubtless  been  a  great  in- 
jury to  the  human  family.  There  are  several 
methods  of  making  excellent  bread  without  yeast. 
Briefly  stated,  the  following  are  a  few. 

(1)  The  Mexican  Indians  make  a  very 
toothsome  bread  which  they  call  tortillas,  by  first 
hulling  corn  by  soaking  it  in  hot  limewater,  and 
then  grinding  the  moist  corn  into  a  paste,  finally 
making  the  paste  into  cakes  resembling  griddle 
cakes  by  compression  between  the  hands.  The 
cakes  are  baked  on  tins  placed  over  hot  coals. 
When  well  baked,  tortillas  are  crisp,  sweet  and 


222  THE  HEALTH  QUESTION  BOX 

wholesome.  (2)  The  Arabs  make  bread  of  flour 
by  a  simple  process  of  grinding  the  whole  wheat 
after  washing  and  drying  in  the  sun,  then  mak- 
ing into  a  stiff  dough  with  water  and  baking 
in  thin  cakes  on  a  hot  tin  or  flat  stone.  (3) 
The  people  of  the  South  make  beaten  biscuit 
by  making  a  stiff  dough  with  flour  and  water 
and  a  little  salt,  then  beating  for  a  long  time 
with  hammer  or  mallet  and  baking  in  small  thick 
cakes.  (4)  A  very  toothsome  bread  can  be  made 
by  beating  flour  and  water  together  to  a  batter 
a  little  thicker  than  pancake  batter  and  baking 
in  cast-iron  gem  pans.  The  pans  should  be  very 
hot  before  the  batter  is  put  in.  A  quick 
oven  and  some  practice  are  required  for  good 
results.  A  variation  of  this  method  which  gives 
most  excellent  results  is  to  add  white  of  egg  to 
the  batter,  stirring  it  in  quickly  just  before  put- 
ting in  the  pans. 

Inferiority  of  White  Bread 

Q.  Authorities  state  that  the  protein  in 
whole  wheat  bread  is  only  .2  per  cent  more 
than  in  white  bread,  and  that  it  contains  3.4 
per  cent  less  carbohydrates  than  white  bread. 
Is  not  fine  flour  bread  then  preferable? 

A.  Neither  the  amount  of  protein  nor  the 
amount  of  carbohydrates  in  a  flour  is  a  true 
measure  of  its  value  as  a  food.  One  of  the 
m^ost  important  elements  of  cereal  foods  are  the 
salts  that  this  class  of  foods  contain,  which  are 
of  great  value  to  the  body  in  maintaining  the 
strength  and  vitality  of  the  bones  .  These  salts, 
of  which  lime  constitutes  the  largest  share,  are 
for    the   most    part    combined    with   phosphoric 


THE  HEALTH  QUESTION  BUX  223 

acid.  They  are  also  highly  necessary  for  the 
nutrition  of  the  body.  The  whole  wheat  con- 
tains four  grains  of  lime,  besides  the  accompany- 
ing phosphoric  acid,  to  the  pound,  whereas 
white  bread  contains  only  one  grain  to  the 
pound.  In  addition,  it  should  be  remembered 
that  the  cellulose  contained  in  the  whole  wheat 
(or  rather  the  whole  meal,  for  "whole  wheat" 
flour  does  not  really  represent  the  whole  wheat) 
is  also  of  great  value  as  an  aid  to  normal  in- 
testinal activity.  It  should  be  remembered  that 
whole  wheat  bread  does  not  represent  the  entire 
grain.  The  term  whole  wheat  as  commercially 
used  designates  a  flour  from  which  the  coarse 
bran  has  been  removed,  or  rather  a  mixiture  of 
flours  which  contain  a  certain  proportion  of 
middlings.  The  above  remarks  apply  to  graham 
flour  as  well  as  whole  wheat. 

Whole  Wheat 

Q.  Does  whole  wheat,  the  whole  grain, 
soaked  and  boiled  until  perfectly  tender,  con- 
tain everything  the  human  system  requires? 

A.  No.  The  wheat  grain  does  not  supply 
the  needed  elements  in  proper  proportion,  as  it 
contains  a  smaller  proportion  of  fat  than  is  re- 
quired by  an  ideal  ration. 

Mushes 

Q.  Why  are  mushes  prepared  from  cereals 
injurious  ? 

A.  Cooked  cereals  and  mushes  are  not  to  be 
altogether  condemned.  The  chief  objection  is 
that  being  soft  they  are  likely  to  be  swallowed 
without  proper  mastication.    This  objection  may 


224  THE  HEALTH  QUESTION  BOX 

be  removed,  however,  by  taking  care  to  chew  the 
food  thoroughly  or  at  least  to  retain  it  in  the 
mouth  long  enough  to  secure  proper  mixture  of 
sahva. 

In  the  case  of  persons  who  suffer  from 
hyperacidity  chewing  may  be  omitted  with  ad- 
vantage. Another  objection  to  the  use  of  mushes 
as  ordinarily  prepared  is  that  long  cooking  ren- 
ders the  starch  so  easily  digestible  that  it  is  all 
completely  digested  and  absorbed  in  the  small 
intestine  so  that  only  a  portion  reaches  the  colon. 
This  encourages  putrefaction  in  the  colon  and 
leads  to  constipation.  The  old  Scotch  method 
of  preparing  oat  meal  is  interesting.  Hot  water 
was  poured  upon  the  meal,  which  was  stirred 
until  thickened  and  then  served  at  once.  An 
excellent  plan  is  to  stir  meal,  either  oat  meal 
or  corn  meal  into  boiling  water  until  the  mix- 
ture "sets." 

The  mush  is  then  ready  to  serve  immediately. 
Cereals  are  made  more  wholesome  by  the  ad- 
dition of  one-third  or  one-fourth  their  bulk  of 
bran. 

Barley 

Q.  Is  coarse  barley  inferior  to  pearl  bar- 
ley? 

A.  No.  The  whole  barley  grain,  like  the 
whole  wheat  grain,  is  much  more  nutritious  than 
any  preparation  which  removes  a  part  of  the 
kernel. 


THE  HEALTH  QUESTION  BOX  225 

Toasted  Bread — Zwieback 
Q.     Is  toasted  bread  more  wholesome  than 
untoasted? 

A.  Toasted  bread  contains  no  more  nutrient 
material  than  untoasted  bread,  but  the  toasting 
completes  the  cooking,  which  in  case  of  ordinary 
baker's  bread  is  far  from  complete,  and  so 
facilitates  the  digestive  process. 

Dry  toast  or  zwieback  is  preferable  to  ordi- 
nary bread  because  it  is  hard  and  dry  so  it  re- 
quires more  thorough  mastication,  which  not 
only  aids  digestion  of  the  bread,  but  encourages 
the  secretion  of  gastric  juice  and  so  aids  in  di- 
gestion of  other  foodstuffs. 

Home  Prepared  Bran 
Q.     Can  bran  suitable  for  use  be  prepared 
at  home? 

A.  Bran  may  be  as  easily  prepared  at  home  as 
any  other  part  of  the  grain.  It  may  be  cooked 
by  itself  as  a  mush  or  combined  with  cereals 
or  with  sweet  fruits.  Equal  parts  of  bran,  corn 
meal  and  oat  meal  make  a  good  combination.  Bran 
may  be  advantageously  added  to  any  breakfast 
cereal  in  proportion  of  one  or  two  tablespoons- 
ful  for  each  serving. 

Laxative  Quality  of  Bran 

Q.     Why  is  bran  laxative? 

A.  Bran  is  unquestionably  the  best  of  all  lax- 
atives which  can  be  used  for  an  indefinite  time 
without  injury.  Bran  is  laxative  for  the  fol- 
lowing reasons : 

1.  It  contains  a  suitable  proportion  of  cellu- 
lose, a  substance  which  the  human  stomach  and 


226  THE  HEALTH  QUESTION  BOX 

intestines  cannot  digest.  The  result  of  this  fact 
is  that  when  bran  is  freely  used  it  very  greatly 
increases  the  residue  left  after  digestion  and  the 
absorption  of  the  digested  products.  Such  food- 
stuffs as  white  bread,  milk,  meat,  sugar,  syrup, 
lard,  butter,  soups  and  broths  are  practically  all 
digested  and  absorbed,  leaving  behind  no  residue. 

But  the  bowel  requires  a  considerable  amount 
of  residue  to  stimulate  it  to  activity.  There  must 
be  sufficient  bulk  to  stretch  the  intestine,  other- 
wise it  will  not  be  stimulated  to  a  normal  degree 
of  activity.  The  intestine  is  not  highly  endowed 
with  sensibility  like  the  skin.  Its  walls  are 
chiefly  made  up  of  muscle  fibers.  It  possesses 
the  muscle  sense  in  a  high  degree  and  this  is 
stimulated  only  by  the  stretching  of  the  muscle, 
hence  the  bulk  of  the  intestinal  contents  must 
be  sufficient  to  actually  distend  the  gut  to  such 
a  degree  that  the  muscle  is  slightly  stretched, 
and  this  will  stimulate  the  muscle  to  contract. 

It  is  for  this  reason  that  gas  accumulations 
in  the  intestine  produce  colic.  It  is  not  the  dis- 
tention of  the  intestine  that  causes  the  pain,  but 
the  strong  contraction  of  the  bowel  which  the 
distention  provokes.  This  is  the  reason  for  the 
griping  pains  which  accompany  colic.  The  gripe 
is  simply  a  strong  contraction  wave  passing  along 
the  intestine.  The  amount  of  bran  required  to 
cause  the  bowel  to  act  will  depend  upon  the  de- 
gree to  which  the  intestine  has  become  diseased 
by  abuse. 

The  amount  of  cellulose  found  in  ordinary 
natural  foodstuffs  from  which  nothing  has  been 
removed  by  the  mechanical  processes  of  the  mill 
or  the  kitchen,  is  sufficient  to  furnish  the  neces- 


THE  HEALTH  QUESTION   BOX  227 

sary  amount  of  bulk  for  producing  normal  in- 
testinal activity. 

When  the  bowel  has  been  long  abused,  how- 
ever^  it  is  more  difficult  to  stimulate  it  to  activity 
and  a  larger  amount  of  bulk  is  required.  It  is 
necessary  in  most  cases  of  chronic  constipation 
to  add  to  the  ordinary  bill  of  fare  a  considerable 
amount  of  bran,  as  much  in  some  cases  as  two 
well-rounded  dessert  spoonfuls,  and  this  must  be 
taken  at  every  meal  to  insure  good  results. 

2.  The  mere  contact  of  flakes  of  bran  with  the 
mucous  membrane  of  the  intestine  has  a  stimu- 
lating effect.  The  bran  does  not  irritate,  it 
merely  titilates  or  tickles.  When  bran  is  taken 
into  the  mouth,  even  dry  bran,  it  does  not  give 
rise  to  irritation,  that  is,  it  does  not  wound  the 
tongue  or  the  gums  or  cause  them  to  bleed,  but 
involuntarily  the  tongue  and  cheek  muscles  keep 
up  a  constant  activity  until  every  particle  of 
bran  has  been  removed.  These  movements  are 
quite  involuntary.  They  go  on  automatically 
without  the  exercise  of  volition. 

The  same  thing  occurs  in  the  stomach  and  in- 
testines. The  mucous  membrane  will  not  toler- 
ate the  presence  even  of  minute  foreign  bodies. 
Everything  must  be  moved  along.  The  intestinal 
tract  must  be  clear.  Nothing  must  be  left  lying 
about  by  the  wayside.  The  intestine  acts  inces- 
santly until  every  minute  particle  of  its  contents 
has  been  passed  on  into  the  colon.  The  same 
thing  happens  in  the  colon.  Contact  of  solid 
material  or  semi-solid  material  keeps  the  intes- 
tine busy  in  an  effort  to  move  it  along. 

When  the  bulk  is  sufficient  to  distend  the 
bowel,    vigorous    peristaltic    waves    are    set   up 


228  THE  HEALTH  QUESTION  BOX 

which  sweep  the  bowel  contents  along  so  swiftly 
that  the  movement  cannot  be  followed  by  the  eye 
in  observations  made  with  the  x-ray.  But  no 
irritation  is  produced;  that  is,  the  mucous  sur- 
face is  not  lacerated  or  abraided  by  contact  with 
the  particles  of  bran.  The  idea  that  bran  is  irri- 
tating originated  with  the  millers.  This  theory 
was  hatched  and  has  been  vigorously  promul- 
gated in  the  interest  of  the  manufacturers  of 
fine  bolted  flour.  Bran  in  its  ordinary  dried  con- 
dition might  well  be  imagined  capable  of  pro- 
ducing irritation  but  bran  in  this  condition  is 
never  found  in  the  alimentary  canal.  Before  it 
enters  the  stomach,  even  before  it  enters  the 
mouth,  bran  is  moistened  and  is  usually  mixed 
with  other  moist  foodstuffs.  Wet  bran  is  no 
more  capable  of  producing  irritation  than  wet 
paper,  in  fact  there  is  no  better  emollient  than 
a  bran  poultice. 

3.  Pawlow  showed  in  his  wonderful  experi- 
ments upon  dogs  that  bulk,  that  is,  distention 
of  the  intestine,  is  necessary  to  excite  the  intes- 
tine to  produce  secretion.  This  important  fact 
has  generally  been  overlooked  in  connection  with 
the  recommendation  of  bran.  The  distention  of 
the  intestine  by  the  bulky  cellulose  causes  it  to 
pour  the  mucus  and  other  fluids  necessary  to 
keep  it  moist  and  to  lubricate  it  in  its  passage 
along  the  bowel. 

4.  Some  experimental  evidence  has  been  of- 
fered which  seems  to  show  that  bran  contains  a 
substance,  probably  a  hormone,  which  stimulates 
the  intestine  to  activity.  It  is  probable  that  no 
other  substance  known  possesses  so  many  and 
so  valuable  laxative  properties  as  does  bran.    If 


THE  HEALTH  QUESTION  BOX  229 

every  citizen  in  the  United  States  could  be  in- 
duced to  take  at  each  meal  one  large  tablespoon- 
ful  of  bran  it  is  probable  that  half  the  doctors 
and  most  of  the  patent  medicine  vendors  would 
in  less  than  three  months'  time  be  looking  for 
some  other  more  profitable  occupation. 

Continued  Use  of  Bran 

Q.  Can  one  use  sterilized  bran  indefinitely 
without  any  harm? 

A.  Sterilized  or  cooked  bran  may  be  used 
for  an  indefinite  time  without  injury;  in  fact 
most  people  could  with  great  benefit  add  one  or 
tv/o  tablespoonfuls  of  bran  to  each  daily  meal 
with  great  profit.  Bran  supplies  elements  which 
are  needed  to  complete  the  ordinary  bill-of-fare 
and  should  be  found  on  every  table  at  every 
meal. 

Bran  Bread  Not  Injurious 
Q.     Is  it  true,  as  stated  by  Mr.  Hoover,  that 
graham  bread  was  the  cause  of  sickness  and 
death  in  Belgium? 

A.  No.  Mr.  Hoover  was  misinformed.  It 
appears  that  sickness  followed  the  use  of  graham 
bread  made  from  American  wheat,  but  it  was 
not  shown  thait  the  bran  which  the  bread  con- 
tained was  the  cause  of  the  sickness.  On  the 
contrary,  it  appears  that  the  wheat  from  which 
the  graham  bread  was  made  was  unfit  for  food. 
This  was  shown  by  the  testimony  of  Mr.  Moench, 
which  appeared  in  a  New  York  newspaper  bear- 
ing date  of  March  8,  1918.     Said  Mr.  Moench: 

"I  personally  sold  17,000  bushels  of  frozen, 
musty,  immature  wheat  unfit  for  chicken  feed 


230  THE  HEALTH  QUESTION   BOX 

which  found  its  way  into  Belgium."     This  wheat 
was  shipped  to  Belgium. 

Mr.  Moench  also  mentioned  other  and  larger 
lots  of  spoiled  wheat  which  was  manufactured 
into  flour  and  sent  to  Belgium.  There  is  no 
evidence  that  anyone  was  ever  made  ill  by  the 
use  of  graham  or  bran  bread. 

Popcorn 

Q.  What  is  the  food  value  and  digestibility 
of  popcorn? 

A.  Popcorn  is  readily  digestible  if  not  sat- 
urated with  fat  of  some  sort,  especially  if  thor- 
oughly masticated.  Its  nutritive  value  is  about 
one  hundred  calories  to  the  ounce. 

Cereal  Diet 
Q.     I  have  read  that  cereals  may  be  injuri- 
ous.    Would  you   advise   one  to   discontinue 
the  use  of  graham  gems,  bran,  and  zwieback? 

A.  The  use  of  breads  and  other  cereals  can- 
not be  regarded  as  an  unwholesome  practice  un- 
less these  articles  are  made  the  principal  part  of 
the  bill-of-fare.  When  one  uses  cereals  a  lib- 
eral supply  of  fruits  and  of  fresh  vegetables 
should  also  be  used  to  neutralize  the  ex- 
cess of  acids  in  the  cereals.  Cereals  may  con- 
stitute part  of  the  dietary  to  advantage,  but 
should  not  be  the  principal  part.  A  complete 
and  safe  diet  must  include  beside  seeds,  both 
roots  and  green  leaves  to  supply  lime,  iron,  vari- 
ous salts  and  vitamines.  To  make  sure  of  good 
nutrition  add  a  pint  of  milk. 


THE  HEALTH  QUESTION   BOX  231 

Forest  Foods 

Q.  Could  life  be  sustained  by  the  natural 
food  products  obtainable  in  an  American 
forest? 

A.  In  the  summer  and  fall  it  would  certainly 
be  possible  to  obtain  an  abundance  of  food  fit 
for  human  consumption  in  a  wide  range  of 
American  forests.  It  might  even  be  possible  to 
dispense  with  fire  if  not  needed  for  protection 
against  cold,  since  with  few  exceptions,  nuts 
and  fruits  contain  litttle  or  no  starch,  which  is 
the  only  element  of  vegetable  food  which  requires 
or  is  improved  by  cooking. 

We  quote  as  follows  from  an  article  sent  out 
by  the  U.  S.  Department  of  Agriculture: 

"Aside  from  the  numerous  edible  mushrooms, 
roots,  fruits  of  shrubs  and  smaller  plants,  the 
trees  of  our  forests  afford  a  large  variety  of 
edibles  which  are  highly  prized  by  woods  con- 
noisseurs. First  in  importance,  of  course,  are 
our  native  nuts — beech  nuts,  butternuts,  walnuts, 
chestnuts  and  chinquapins,  hazel  nuts  and  several 
kinds  of  hickory  nuts,  including  pecans.  The 
kernels  of  all  of  these  are  not  only  toothsome 
but  highly  nutritious  and  are  used  by  vegetarians 
to  replace  meat.  The  oil  of  the  beech  nut  is  said 
to  be  little  inferior  to  olive  oil,  while  that  of 
butternuts  and  walnuts  was  used  by  some  of  the 
Indians  for  various  purposes.  The  Indians,  it 
is  said,  also  formerly  mixed  chestnuts  with  corn 
meal  and  made  a  bread  which  was  baked  in  corn 
husks,  like  tamales.  In  parts  of  Europe  bread 
is  made  from  chestnuts  alone.  The  chestnut 
crop  in  this  country  is  being  reduced  each  year 


232  THE  HEALTH  QUESTION  BOX 

by   the    chestnut-blight    disease    which    in    some 
sections  is  gradually  killing  out  the  trees. 

Pines   Furnish  Edible   Seeds 

"Several  Western  pines  have  seeds  which  play 
an  important  part  in  the  diet  of  the  local  Indians. 
Perhaps  the  best  known  of  these  is  the  fruit  of 
the  nut  pine  or  pinion,  which  forms  the  basis  for 
a  local  industry  of  some  size.  Not  only  is  it 
extensively  eaten  by  local  settlers  and  Indians, 
but  large  quantities  are  shipped  to  the  cities  in 
regions  where  they  grow  and  the  roasted  seed  is 
sold  on  the  street.  The  similar  seed  of  the 
Parry  pine  and  the  larger  Digger  pine  are  eagerly 
sought  by  the  Indians.  The  latter  tree  is  said  to 
have  gained  its  name  from  its  use  as  a  food  by 
the  Digger  Indians.  The  seeds  of  the  longleaf 
pine  are  edible  and  are  improved  by  roasting. 
Indeed,  it  may  be  said  that  most  nuts  are  more 
palatable  when  roasted  than  if  eaten  raw. 

Bread  from  Acorns 

"Acorns  are  commonly  thought  to  be  fit  only 
for  feeding  hogs,,  but  many  kinds  of  them  are 
either  sweet  enough  to  eat  or  can  be  made  edible 
from  an  Indian  standpoint  and  have  been  used 
as  food,  particularly  when  other  foods  are  scarce. 
The  Indian  custom  was  to  pound  or  grind  the 
acorns  up  and  by  treating  the  pulp  with  water 
leach  out  the  tannin,  which  makes  most  kinds 
unfit  for  eating  in  their  natural  state.  The 
resulting  flour,  which  contained  considerable 
starch,  was  made  either  into  a  porridge  or  baked 
in  small  cakes.  Indian  acorn  bread  is  dark  in 
color  and  to  most  of  us  would  not  seem  palatable. 


THE  HEALTH  QUESTION  BOX  233 

As  a  rule  the  acorns  of  the  various  white  oaks 
having  less  tannin  are  the  ones  best  suited  for 
food,  but  Indians  also  used  those  of  the  black 
oaks,  even  though  they  contain  much  tannin. 
The  acorns  of  the  basket  or  cow  oak,  the  chin- 
quapin oak,  shin  or  Rock-y  Mountain  oak,  live 
oak,  and  of  several  other  species,  are  sweet 
enough  to  be  eaten  like  nuts. 

"Another  nut  which  is  not  suited  for  eating 
as  it  grows,  but  from  which  a  food  is  said  to 
have  been  prepared  by  the  Indians,  is  the  buck- 
eye.  The  kernels  of  these  nuts  were  dried,  pow- 
dered, and  water  was  filtered  through  them  to 
leach  out  the  poison  which  they  contain.  The 
resulting  paste  was  either  eaten  cold  or  baked. 
Attempts  have  been  made  in  Europe  to  utilize 
the  horsechestnut  as  food,  but  it  has  not  come 
into  use. 

Useful  Wild  Fruits 

"One  of  the  best  known  fruits,  the  foresters 
say,  is  the  persimmon,  which  is  edible  only  after' 
it  is  thoroughly  ripe.  As  this  is  usually  not  until 
late  in  the  fall,  it  is  commonly  thought  that  the 
fruit  must  be  frost-bitten.  If  the  persimmon 
is  eaten  before  it  is  well  ripened,  the  tannic  acid 
which  the  fruit  contains  has  a  strongly  astringent 
effect,  which  justifies  the  story  of  the  soldier  in 
the  Civil  War  who  said  he  had  eaten  green  per- 
simmons so  as  to  shrink  his  stomach  up  to  fit 
his  rations.  The  paw  paw,  a  fruit  akin  to  the 
custard  apple,  is  also  best  when  thoroughly  ripe. 
Studies  of  this  fruit  and  its  uses  have  been  made 
by  food  experts  of  the  United  States  Department 
of  Agriculture.     The  fruit  of   some  species  of 


234  THE  HEALTH  QUESTION  BOX 

haws  is  eaten  or  preserved  in  different  parts 
of  the  country,  while  those  of  several  kinds  of 
wild  cherries  and  wild  currants  have  a  food 
value  and  are  used  for  various  purposes.  Wild 
plums  are  abundant  in  certain  sections  and  occur 
in  particularly  plentiful  quantities  along  the 
streams  in  the  Eastern  and  Middle  Western 
States.  Beach  plums  are  also  used  for  food 
-purposes. 

"Several  varieties  of  wild  crab  apples  make  de- 
licious jellies.  Some  of  the  largest,  which  attain 
the  size  of  small  apples,  are  more  or  less  abundant 
throughout  eastern  North  Carolina.  Elderber- 
ries are  frequently  used  for  pies  and  for  sauce. 
Those  found  in  the  West  are  sweeter  and  have 
a  better  flavor  than  the  Eastern  varieties. 

"The  berries  of  the  hackberry,  or  sugar  berry, 
as  it  is  called  in  the  South,  are  dry,  but  have  an 
agreeable  taste.  Those  of  the  mulberry  are  sweet 
and  juicy  when  ripe.  The  mulberry  is  valued  in 
some  sections  for  feeding  hogs  and  poultry  and 
some  species  are  occasionally  cultivated. 

"Many  people  like  the  fruit  of  the  shad  bush, 
'sarvice'  berry,  or  June  berry,  as  it  is  variously 
called.  In  parts  of  the  country  this  fruit  is 
used  to  make  jelly. 

Edible  Buds,  Flowers  and  Seed  Pods 

"The  French  Canadians  are  said  to  use  the 
acid  flowers  of  the  redbud,  or  Judas  tree,  in 
salads,  while  the  buds  and  tender  pods  are  pickled 
in  vinegar.  Honey  locust  pods,  often  called 
'honey  shucks,'  contain  a  sweetish,  thick,  cheese- 
like pulp  which  is  often  eaten.     The  blossoms 


THE  HEALTH  QUESTION   BOX  235 

of  the  common  white  locust  also  are  sometimes 
used  for  making  fritters  in  parts  of  the  United 
States.  Those  of  the  mesquite  furnish  the  Mexi- 
cans and  Indians  with  a  nutritious  food.  The 
Creoles  of  Louisiana,  famous  for  their  cookery, 
use  the  young  buds  of  the  sassafras  as  a  substitute 
for  okra  in  thickening  soups." 

Flowers  as  Food 

Q.     Are  flowers  ever  used  as  food? 

A.  While  fruits  unquestionably  occupy  the 
first  place  in  the  natural  bill  of  fare  for  human 
beings,  other  parts  of  plants,  including  even 
flowers  are  also  to  be  found  in  the  great  list  of 
vegetable  substances  which  may  be  made  to  con- 
tribute to  human  nutrition.  A  recent  consular 
report  from  India  tells  of  the  use  of  the  flowers 
of  the  mahua  tree  which  are  regularly  used 
by  more  than  a  million  people  in  the  central 
provinces  of  India. 

"The  cream-colored  flowers  appear  from 
February  to  April  and  arrive  at  maturity  about 
the  end  of  March.  Each  morning  about  sunrise 
the  succulent  corrolla-tubes  fall  in  great  showers 
to  the  ground,  which  has  been  cleared  to  re- 
ceive them.  The  fall  from  a  single  tree  con- 
tinues for  from  seven  to  ten  days.  The  flowers 
are  spread  out  in  the  sun  to  dry,  their  color 
changing  to  reddish  brown,  and  their  peculiar 
sweet  odor  becoming  more  apparent.  Though 
eaten  fresh  to  a  considerable  extent,  the  majority 
of  the  crop  is  dried  and  cooked  with  rice  or 
other  grains.  Mahua  is  extremely  sweet,  and  not 
easily  digested  by  persons  unaccustomed  to  eat- 
ing it.     Sugar  and  molasses  are  made  from  it." 


236  THE  HEALTH  QUESTION   BOX 

Extraordinary  Foods 
Q.     How  did  unnatural  eating  habits  origin- 
ate? 

A.  Dr.  David  Fairchild,  of  the  U.  S.  Agri- 
cultural Department,  in  answering  this  question, 
says: 

"How  did  seaweeds  and  candied  grasshoppers 
come  into  use  in  Japan,  and  fried  rhinoceros 
hide  in  Africa,  and  powdered  deer  horns  in 
China,  and  pickled  pigs'  feet  in  Germany,  and 
mouldy  cheese  with  skippers  in  it  in  England, 
and  snails  and  frogs'  legs  in  France,  and  grass- 
hoppers, fried  and  reduced  to  a  meal,  in  Aragia, 
and  snakes  and  lizards  among  the  North  Ameri- 
can Indians,  and  the  octupus  among  the  Nea- 
politians,  and  the  wood  grubs  among  the  New 
Zealand  Maoris,  and  larks'  tongues  and  eels  fed 
on  the  flesh  of  slaves  in  Rome,  and  caviar,  the 
eggs  of  the  Volga  sturgeon,  among  the  Russians, 
and  rats  and  mice  and  dogs  and  cats  by  the 
Chinese,  and  human  flesh  by  the  Fiji  Islanders? 
Is  it  reasonable  to  suppose  that  these  customs 
were  acquired  in  some  mysterious  evolutionary 
way?  Is  it  not  highly  probable  that  these  foods 
came  into  vogue  just  as  we  know  coffee  and  tea 
and  the  potato  and  tobacco  and  chocolate  have 
come  to  be  fashionable  today  in  European  and 
American  countries,  through  the  encouragement 
given  those  who  set  the  fashion  of  the  day?" 


THE  HEALTH  QUESTION  BOX  237 

The  Carrot 
Q.     Does  the  carrot  possess  any  medicinal 
virtue  ? 

A.  The  carrot  possesses  some  remarkable 
properties  which  are  not  generally  understood 
and  hence  cannot  be  appreciated  and  utilized. 
Some  years  ago,  the  late  Professor  Metchnikoff 
made  the  interesting  discovery  that  the  stool  of 
rabbits  fed  on  carrots  soon  lost  their  fetor  and 
became  free  from  putrefactive  germs.  Very 
curiously,  this  property  of  carrots,  new  to  the 
learned  professor,  had  been  long  recognized  by 
observing  layman.  An  old  English  writer  speaks 
very  definitely  of  these  properties: 

"The  chief  virtues  of  carrots  lie  in  the  strong 
antiseptic  qualities  they  possess,  which  prevent 
all  putrescent  changes  within  the  body. 

"Carrots  boiled  sufficiently,  and  mashed  into 
a  pulp,  when  applied  directly  to  a  putrid,  indolent 
sore,  will  sweeten  and  heal  it.  The  carrot  poul- 
tice was  first  used  by  Salzer  for  mitigating  the 
pain  and  correcting  the  stench  of  foul  ulcers. 
Raw  scraped  carrot  is  an  excellent  plaster  for 
chapped  nipples.  At  Vichy,  where  derangments 
of  the  liver  and  of  the  biliary  digestion  are  par- 
ticularly treated,  carrots  in  one  or  another  form 
are  served  at  every  meal,  whether  in  soup,  or  as 
a  vegetable,  and  considerable  efficacy  of  cure  is 
attached  to  them." 


238  THE  HEALTH  QUESTION   BOX 

The  Dandelion 
Q.     Has  the  dandelion  any  real  food  value? 

A.  Yes.  The  dandelion  is  highly  valuable 
as  a  source  of  iron,  lime  and  vitamins.  It  is 
important  that  this  fact  should  be  made  widely 
known ;  for  few  people  are  aware  of  the  fact 
that  the  humble  dandelion  which  grows  only  too 
luxuriantly  in  our  lawns  and  uncultivated  fields 
is  a  valuable  food,  though  one  which  is  usually 
allowed  to  go  to  waste.  Instead  of  regarding 
the  dandelion  as  a  pest  and  seeking  to  exterminate 
it,  we  should  cultivate  it  in  our  gardens  and  give 
it  a  conspicuous  place  on  our  bills  of  fare. 

The  dandelion  affords  an  unusually  rich  store 
of  three  food  essentials  in  which  most  of  our 
ordinary  foodstuffs  are  deficient.  These  are 
food  lime  and  iron,  and  that  remarkable  growth- 
promoting  hormone,  the  so-called  fat-soluble  A, 
a  subtle  vitamin  without  which  normal  growth 
is  impossible  and  which  is  notably  deficient  in 
meat,  cereals,  most  vegetables,  in  all  foods,  iii 
fact,  except  milk  and  other  dairy  products,  yolk 
of  egg,  and  greens.  These  properties  of  the 
dandelion  are  shared  by  greenstuffs,  but  few  are 
so  rich  in  these  elements  as  is  this  humble  door- 
3'ard  v/eed.  Of  food  iron,  the  dandelion  contains 
as  much  as  spinach,  while  affording  fifty  per  cent 
more  lime.  Compared  with  lettuce  it  contains 
four  times  as  much  iron  and  two  and  a  half 
times   as   much   lime. 

Besides  the  dandelion  is  a  very  excellent  form 
of  roughage.  Its  free  use  is  an  excellent  means 
of  combating  constipation. 


THE  HEALTH  QUESTION   BOX  239 

Turnip  Juice 

Q.  Is  there  any  substitute  for  orange  juice 
which  may  be  used  when  oranges  are  not 
obtainable  ? 

A.  A  research  conducted  at  the  Leister  In- 
stitute of  London  has  shown  that  the  juice  of 
the  Swede  turnip  is  practically  equal  in  value 
to  lemon  or  orange  juice  in  preventing  scurvy. 
Lime  juice  has  only  one-fourth  the  value  of 
lemon  juice.  The  juice  of  carrots  or  beets  has 
only  one-tenth  the  value  of  orange  juice.  To- 
mato juice  or  puree  has  also  recently  been  found 
to  possess  nearly  the  same  value  as  orange  juice. 

These  facts  are  highly  important  since  or- 
anges are  not  always  obtainable  and  are  gen- 
erally high  in  price.  Everybody  can  aiford  tur- 
nips. Infants  fed  on  sterilized  cow's  milk  (and 
no  other  is  safe)  should  receive  daily  two  to 
four  ounces  of  orange  juice  or  swede  juice. 
One- fourth  dram-  of  dried  'tomato  pullp  was 
found  sufficient  to  iprotect  guinea  pigs  ^from 
scurvy  by  Givens  and   McCollum. 

Medical  Uses  of  the  Apple 

Q.     Is  the  apple  of  any  value  as  a  remedy? 

A.  In  a  volume  of  curious  lore  written  by  a 
retired  English  doctor  as  an  entertaining  occu- 
pation for  his  declining  years,  "Herbal  Simples," 
we  learn  that  the  apple  is  much  used  among  the 
peasantry  of  Lincolnshire  "for  the  cure  of  weak 
or  rheumatic  eyes.  Likewise  in  the  Hotel  des 
Invalides,  at  Paris,  an  apple  poultice  is  employed 
for  inflamed  eyes,  the  apple  being  roasted,  and  its 
pulp  applied  over  the  eyes  without  any  interven- 


240  THE  HEALTH  QUESTION  BOX 

ing  substance.  To  obviate  constipation  two  or 
three  apples  taken  at  night,  whether  baked  or 
raw,  are  admirably  efficient.  It  was  said  long 
ago :  'They  do  easily  and  speedily  pass  through 
the  belly,  therefore  they  do  mollify  the  belly,' 
and  for  that  reason  a  modern  maxim  teaches 
that: 

'To  eat  an  apple  going  to  bed 
Will  make  the  Doctor  beg  his  bread.' 
"About  the  year  1562  a  certain  rector  of 
St.  Ives,  in  Cornwall,  the  Rev.  Mr.  Attwell, 
practiced  physic  with  milk  and  apples  so  success- 
fully in  many  diseases,  and  so  spread  his  rep- 
utation, that  numerous  sufferers  came  to  him 
from  all  the  neighboring  counties." 

Brose 
Q.     What  is  "brose,"  and  how  should  it  be 
cooked? 

A.  Brose  is  the  Scotch  name  for  oatmeal 
porridge.  In  this  country,  the  term  is  sometimes 
used  for  a  mixture  of  oats,  corn  and  wheat. 
Brose,  (as  eaten  by  the  Scotch,  differs  from 
American  oatmeal  porridge  in  the  ways  in  which 
it  is  cooked. 

Oatmeal  is  usually  spoiled  by  over-cooking. 
When  long  cooked,  this  cereal  becomes  mucil- 
aginous and  sticky,  and  this  is  likely  to  form 
hard  masses  in  the  colon.  On  this  account  it 
encourages  constipation,  and  for  many  years  has 
been  forbidden  by  leading  European  physicians, 
especially  on  the  continent. 

This  difficulty  is  wholly  due  to  over- cooking. 
When  prepared  in  the  ancient  Scotch  fashion, 
oatmeal  is  not  only  laxitive,  but  aids  in  getting 


THE  HEALTH  QUESTION  BOX  241 

rid  of  the  putrefactive  bacteria  (bad  flora)  which 
are  always  present  in  autointoxication.  The 
Scotch  method  of  preparing  oatmeal  porridge, 
or  "porritch,"  as  the  Scotch  call  it,  is  to  stir 
up  the  oatmeal  in  a  pan  with  a  little  cold  water, 
then  to  place  the  pan  upon  the  stove  and  pour  in 
boiling  water,  stirring  until  it  thickens.  Pre- 
pared in  this  way  oatmeal  is  not  fully  cooked. 
In  consequence,  some  undigested  starch  is  left 
to  find  its  way  into  the  colon,  where  it  serves 
as  a  laxative  and  a  corrective  of  putrefaction. 

"Kale  brose"  is  prepared  by  the  Scotch  by 
using  water  in  which  cabbage  has  been  boiled  in 
preparing  the  oatmeal. 

In  their  military  forays  over  their  border  in  the 
twelfth  and  thirteenth  centuries,  the  only  food 
carried  by  the  sturdy  Scots  was  a  bag  of  oatmeal. 

At  the  present  time,  the  staple  foods  of  the 
Scotch  peasant  are  "brose,"  "bannocks"  (oat 
cakes),  and  pota,toes  served  ,with  buttermilk, 
a   iJhoroughly    sufficient  jand   scientific    dietary. 

Says  a  popular  Scotch  writer  in  defense  of 
the  simple  regimen  of  his  countrymen,  "We  defy 
your  wheaten  bread,  your  home-made  ,bread, 
your  bakers'  bread,  your  baps,  rolls,  scones, 
muffins,  crumpets,  and  cookies,  your  Bath  buns, 
and  your  Sally  Lunns,  your  tea  cakes,  and  slim 
cakes,  your  saffron  cakes,  and  griddle  cakes, 
your  shortbread,  and  singing  hinnies;  we  swear 
by  the  oat  cake,  and  the  parrich,  the  bannock, 
and  the  brose." 

The  term  brose  is  also  applied  in  America  to 
a  mixture  of  oatmeal,  cornmeal  and  bran. 


242  THE  HEALTH  QUESTION   BOX 

The  Colon  Needs  Starch 
Q.     Since  it  is  difficult  to  get  sugar  or  starch 
into  the  colon  before  it  is  absorbed,  would  it 
not  be  of  benefit  to  eat  vegetables  such  as  fresh 
corn  slightly  underdone? 

A.  Yes.  Green  corn  is  much  more  digestible 
uncooked  than  cooked,  and  is  also  more  palat- 
able. Grains  in  the  milk  stage  are  more  nearly 
adapted  to  the  human  digestive  apparatus  than 
either  dried  or  cooked  grains.  Besides,  the  green 
corn  contains  vitamines,  which  are  beneficial. 
The  general  practice  of  cooking  oatmeal  for  a 
long  time  is  productive  of  constipation.  Oatmeal, 
cracked  wheat  and  some*  other  cereals  should  be 
cooked  not  more  than  five  to  ten  minutes. 
Many  persons  relish  tliese  preparations  when 
cooked  four  to  six  minutes,  or  even  less  time. 
When  eaten  in  this  form,  some  of  the  starch  finds 
its  way  into  the  colon  and  there  feeds  the  acid 
forming  bacteria.  The  greatest  benefit  is  derived 
from  the  use  of  these  partially  cooked  foods 
when  eaten  in  connection  with  the  bacillus  Bul-^ 
garicus  and  glycobacteria,  the  friendly  germs 
which  assist  in  the  preservation  of  a  normal  con- 
dition in  the  intestine  and  combat  putrefaction. 

The  Germ  of  Grains 
Q.     Is  there  any  special  value  in  the  germ 
of  grains?    If  so,  why  is  it  removed  in  the  mill- 
ing process? 

A.  The  germ  of  the  grain  contains  oil  and 
other  substances  which  it  is  believed  impair  the 
quality  of  flour.  Scientific  investigation  has 
shown,  according  to  the  American  Journal  of 
Physiology,  that  the  removal  of  the  germ  from 


o. 


ALBUMIN     GRAINS 


YEAST    CELLS 


STARCH  GRANULES. 


A    Piece    of    Meat  In 

FECTED  WITH    Pork* 

Measles. 


Pork  Tapeworm,  Head  Highly  Magnified. 


Head    of    Beef-Measlb 
Tapeworm. 


Several  Portions  of  an  Adult  Beef- 
Measle  Tapeworm. 


Pork-Mbaslb  Bladder 
Worm. 


Mature  Segment  of  Beef-Measles 
Tapeworm. 


(See  page  748) 


THE  HEALTH  QUESTION   BOX  243 

corn  and  wheat  deprives  these  grains  of  essen- 
tial properties. 

Pigeons  fed  on  the  degerminated  wheat  or 
corn  developed  polyneuritis — some  of  them  died 
in  twenty-eight  days ;  the  others  were  fed  the 
whole  grain  and  recovered  quickly.  The  onset 
of  the  disease  came  as  quickly,  even  when  the 
corn  diet  was  made  more  efficient  by  adding 
casein,  butter  fat  and  a  salt  mixture. 

When  the  germ  is  excluded  from  flour  and 
cornmeal,  these  foods  are  deprived  of  some  of 
their  most  valuable  properties.  This  is  one  of 
the  reasons  why  graham  flour  and  old-fashioned 
cornmeal  are  superior  to  fine  flour  and  the  new 
process  cornmeal. 

Summer  Diet 

Q.  Does  one  require  less  food  in  summer 
than  in  winter  and  is  less  protein  needed? 

A.  The  amount  of  food  required  for  any  sea- 
son of  the  year  depends  more  upon  the  amount  of 
work  done  than  upon  the  season.  One  engaged  in 
very  hard  work  in  a  hot  field  in  mid-summer  may 
require  much  more  food,  twice  as  much  perhaps 
as  a  person  living  a  sedentary  life  in  the  coldest 
winter  weather.  The  largest  amount  of  food  is 
required  by  a  person  engaged  in  very  active  work 
while  exposed  to  a  low  temperature.  Arctic 
travelers  consume  enormous  quantities  of  food, 
mostly  fat. 


244  THE  HEALTH  QUESTION  BOX 

Brain  Food 

Q.  What  foods  are  best  for  promoting  brain 
development  and  supporting  brain  work? 

A.  There  is  no  such  thing  as  brain  food; 
that  is,  there  is  no  sort  of  food  which  especially 
nourishes  the  brain.  The  foods  which  promote 
brain  action  are  those  which  encourage  free  ac- 
tion of  the  bowels  and  maintain  the  highest  de- 
gree of  blood  purity.  The  proper  diet  is  one 
which  will  diminish  putrefaction  in  the  intestines 
and  secure  three  bowel  movements  daily. 

Flesh  Building  Diet 

Q.     What  should  one  eat  to  build  flesh? 

A.  Avoid  meats,  eat  an  abundance  of  fruits, 
rice  and  other  cereals,  fresh  vegetables,  ripe 
olives  or  olive  oil,  and  take  care  that  the  bowels 
move  two  or  three  times  a  day.  Nuts,  sweet 
butter,  cream,  rice  and  other  cereals,  potatoes, 
malt  sugar,  malted  nuts,  vegetable  oils,  are  ex- 
cellent fattening  foods.  Drink  an  abund- 
ance of  pure  water  between  meals,  morning  and 
night.  Live  in  the  open  air.  Sleep  outdoors. 
Take  a  cold  rub  or  "salt  glow"  every  morning. 

When  it  is  desirable  to  make  a  decided  gain  in 
weight  there  is  no  better  means  than  the  milk 
regimen.  Five  or  six  quarts  must  be  taken  daily 
to  insure  an  actual  gain.  Four  quarts  are  needed 
to  maintain  the  weight.  More  must  be  taken  to 
insure  a  gain. 


THE  HEALTH  QUESTION   BOX  245 

Relation  of  Food  to  Gain  in  Weight 

Q.  At  what  rate  may  the  body  safely  gain 
in  weight? 

A.  A  very  rapid  gain  in  weight  is  not  always 
desirable.  The  gain  observed  may  be  due  to  in- 
crease of  water,  fat,  or  muscle.  Fat  is  increased 
by  an  excess  of  food  of  any  sort,  but  especially 
by  excess  of  carbohydrates  and  fats.  Fats  are 
deposited  directly,  substantially  as  eaten.  For 
every  ounce  of  carbohydrate  retained  in  the  body, 
three  ounces  of  water  are  also  retained.  For 
every  ounce  of  salt,  one  hundred  to  one  hundred 
and  twenty  ounces  of  water  will  be  retained. 
Evidently  the  disuse  of  salt  is  important  for  per- 
sons who  desire  to  lose  in  weight. 

How  to  Gain  Weight 

Q.  What  measures  must  one  adopt  to  gain 
weight? 

A.  A  good  method  for  putting  on  flesh  which 
is  quite  generally  applicable  is  this :  For  two  or 
three  days  make  the  diet  consist  wholly  of  fruits 
and  bran.  Bran  may  be  taken  in  various  ways, 
in  combination  with  fruits,  as  mixed  with  the 
fruit  juices  or  in  purees.  After  two  or  three 
days'  this  regimen,  which  will  have  the  effect  to 
increase  the  activity  of  the  bowels  and  to  change 
the  intestinal  flora,  a  liberal  diet  may  be  eaten 
and  will  probably  be  well  digested  for  the  reason 
that  the  digestive  organs  improve  rapidy  under 
the  regimen  suggested.  The  improved  appetite 
renders  the  taking  of  an  increased  quantity  of 
food  possible.  This  increase  should  amount  to 
twenty-five  to  fifty  per  cent.     A  person  who  can 


246  THE  HEALTH  QUESTION  BOX 

take  fifty  per  cent  more  food  daily  than  he  actu- 
ally requires  should  gain  in  weight  several 
pounds  a  week.  In  many  cases  only  a  small 
extra  amount  of  food  can  be  digested  and  as- 
similated. In  such  cases  the  gain  in  'vveight  will 
be  slower. 

Starch,  sugar  and  fats  are  the  best  foodstufifs 
for  increasing  weight,  because  the  most  easily 
digestible  and  assimilable,  and  also  because  for 
a  given  amount  of  material,  starch  causes  a 
greater  gain  than  does  fat.  Fats  increase  weight 
ounce  for  ounce,  that  is,  for  each  ounce  of  fat 
in  addition  to  the  full  diet,  the  weight  will  in- 
crease one  ounce.  In  case  of  starch  and  sugar, 
however  the  weight  is  increased  four  times  the 
weight  of  the  food  intake,  that  is,  an  ounce  of 
starch  or  sugar  should  increase  the  weight  four 
ounces.  It  is  understood  in  both  instances,  how- 
ever, that  the  fat  or  carbohydrate  taken  is  in 
addition  to  the  full  dietary,  that  is,  a  supply  of 
food  suffitient  to  maintain  weight  under  exist- 
ing conditions. 

Water  drinking  is  also  necessary  to  produce 
a  rapid  gain  in  weight.  The  process  of  tissue 
building  involves  the  fixing  of  a  considerable 
amount  of  water  of  which  the  body  contains  a 
very  large  percentage.  The  actual  specific  grav- 
ity of  the  body  is  only  slightly  less  than  that  of 
water. 

Fat  Containing  Foods 

Q.     What  foods  contain  the  most  fat? 

A.  Butter  is  nearly  all  fat.  Nuts  contain  a 
very  large  amount  of  fat,  40%  to  60%.  Cream 
is  about  25%  fat. 


THE  HEALTH  QUESTION  BOX  247 

The  avocado  or  alligator  pear  contains  twenty 
per  cent  fat,  about  the  same  as  the  ripe  olive, 
which  is  also  rich  in  fat.  The  soy  bean  contains 
15%  to  20%  fat. 

Laxative  Properties  of  Foodstuffs 
Q.     Why  are  some  foods  more  laxative  than 
others? 

A.  The  properties  of  foodstuffs  which  have 
a  laxative  influence  may  be  briefly  enumerated 
as  follows: 

1.  Qualities  to  which  flavor  or  taste  are  due. 

2.  Bulk,  due  to  the  presence  of  cellulose, 
which  forms  an  indigestible  residue. 

3.  Moisture;  that  is,  a  necessary  amount  of 
Hquid  taken  at  meals  or  between  meals,  and  espe- 
cially in  connection  with  the  indigestible  cellu- 
lose capable  of  absorbing  and  holding  moisture 
in  the  intestine. 

4.  Chemical  properties  that  result  from  the 
presence  of  sugars  and  organic  acids  in  the  food, 
including  tlie  sugars  formed  by  the  digestion  of 
starch,  and  the  lactic  acids  formed  by  the  fer- 
mentation of  sugar  in  the  intestine.  Fats  are 
also  somewhat  laxative. 

5.  Uncooked  vegetable  foods  are  laxative  be- 
cause they  furnish  to  the  colon  some  undigested 
starch  which  feeds  the  friendly  germs  which  in 
turn  produce  acids  by  which  the  colon  is  stimu- 
lated to  action. 


248  THE  HEALTH  QUESTION  BOX 

Laxative  Effects  of  Meals 
Q.     Why   do   the   bowels   move   more   fre- 
quently after  meals? 

A.  Food  is  the  natural  laxative ;  for  a  healthy 
colon,  a  healthy  alimentary  canal,  it  is  all  the  lax- 
ative that  is  required.  Whenever  food  is  taken 
into  the  stomach,  peristaltic  activity  is  immedi- 
ately set  up,  a  peristaltic  wave  traveling  from 
one  end  of  the  alimentary  canal  to  the  other. 

This  explains  why  there  is  a  natural  desire 
for  bowel  movement  directly  after  each  meal — 
some  of  the  movements  that  are  set  up  are  trans- 
mitted to  the  intestine  and  travel  its  entire 
length. 

Observations  made  by  the  x-ray  show, 
for  example,  that  during  the  hour  of  the  eating 
of  a  meal,  and  immediately  afterward,  the  ma- 
terial in  the  intestine  moves  forward  more  than 
it  does  in  the  four  or  five  hours  previous. 

Motility  Period  of  Alimentary  Canal 
Q.     How  long  time  is  required  for  food  to 
make  the  transit  of  the  digestive  tube? 

A.  The  normal  time  is  probably  8  to  10 
hours. 

Normally,  the  food  leaves  the  stomach  in  four 
hours. 

Most  of  the  breakfast  is  still  in  the  small 
intestine  when  dinner  is  eaten.  The  vigorous 
peristaltic  waves  set  up  by  the  dinner  carry  the 
breakfast  over  into  the  colon  where  it  is  slowly 
worked  along  toward  the  lower  end.  Normally, 
digestion  and  absorption  are  complete  in  eight 
and  one-half  hours  and  the  food  residue  has 
then  reached  the  transverse  colon. 


THE  HEALTH  QUESTION  BOX  249 

Slipper  gives  the  food  procession  another  push 
which  carries  the  dinner  into  the  first  part  of 
the  colon  and  ought  to  push  the  breakfast  residue 
out  by  means  of  a  bowel  movement  occurring 
after  supper  or  before  bedtime. 

The  next  morning  the  dinner  residue  should 
be  dismissed  before  breakfast  and  the  supper 
residue  after  breakfast  or  soon  after  dinner. 

This  is  the  writer's  opinion  of  the  normal  ali- 
mentary cycle,  but  it  is  by  no  means  always  real- 
ized in  actual  experience.  The  colon  of  the 
average  man  is  in  the  condition  of  a  congested 
railway  system.  The  right  of  way  is  choked 
and  if  bowel  movements  occur  they  are  belated, 
two  or  three  days  in  arrears.  The  residues  of 
half  a  dozen  or  more  meals  are  packed  away  in 
the  colon  undergoing  putrefaction  and  poisoning 
the  body.  The  normal  period  is  less  than  24 
hours. 

Length  of  Time  for  Digestion 
Q.     What  length  of  time  is  required  for  the 
digestion  of  food? 

A.  During  the  first  four  hours  the  process 
of  gastric  digestion  is  completed,  and  the  food 
slowly  passed  out  of  the  pylorus  into  the  small 
intestine.  At  the  end  of  four  hours  more,  or 
eight  hours  from  the  time  food  is  eaten,  the 
intestine  is  empty  and  the  unusable  residues  are 
found  accupying  the  right  half  of  the  colon. 
It  thus  appears  that  the  complete  process  of 
digestion  occupies  about  eight  hours.  It  is 
now  known  that  the  most  important  part  of 
the  digestive  process  takes  place  in  the  small 
intestine.     The  stomach  does  not  digest  the  food 


250  THE  HEALTH  QUESTION  BOX 

completely  but  only  prepares  it  for  the  work  to 
be  done  in  the  small  intestine. 

Oxalic  Acid  in  Foods 

Q.  Do  the  tomato  and  other  common  foods 
contain  oxalic  acids  in  injurious  amounts? 

A.  Tomatoes  do  not  contain  any  considerable 
amount  of  oxalic  acid, — less  than  one  two-hun- 
dredth of  one  per  cent;  rhubarb  contains  one- 
fourth  of  one  per  cent  or  fifty  times  as  much. 
That  is,  one  pound  of  tomatoes  contains  one- 
third  of  one  gram  of  oxalic  acid  while  a  pound 
of  rhubarb  contains  seventeen  grains  of  this 
poison.  The  acid  of  tomatoes  is  citric  acid. 
Most  vegetables  contain  a  minute  amount  of  ox- 
alic acid.  The  following  list  comprises  those 
vegetables  which  contain  this  acid  in  any  consid- 
erable quantity. 

Sorrel 0.274  to  0.363  per  cent 

Spinach    0.191  to  0.317     "       " 

Rhubarb    0.247  "      " 

It  should  be  remembered  that  by  parboiling, 
the  oxalic  acid  may  be  practically  all  removed 
as  it  is  a  very  soluble  substance.  For  this  rea- 
son spinach  and  other  foods  which  contain  oxalic 
acid  in  considerable  amount  should  always 
be  parboiled  in  preparation  for  the  table.  Rhu- 
barb should  be  wholly  excluded  from  the  human 
bill  of  fare. 

Canned  Foods 

Q.  May  the  use  of  canned  goods,  such  as 
corn,  peas,  fruit,  etc.,  be  harmful  in  any  way? 
Should  the  water  be  poured  oif  the  peas  and 
beans  before  they  are  used? 


THE  HEALTH  QUESTION   BOX  251 

A.  Canned  goods  may  contain  a  sufficient 
amount  of  tin  to  produce  harmful  effects.  If  the 
Hquid  portion  of  canned  vegetables  is  thrown 
away  considerable  valuable  nutrient  material  is 
lost,  especially  highly  valuable  salts.  Only  reli- 
able brands  of  canned  goods  should  be  used. 

Canned  foodstuffs  are  also  lacking  in  vitamines 
and  on  this  account  should  never  be  made  a  staple 
article  of  diet.  Vitamines  are  now  known  to  be 
highly  essential  for  good  nutrition.  Though 
present  in  foodstuffs  in  very  small  amounts, 
when  destroyed  by  cooking  or  removed  by  mill- 
ing processes  the  result  is  development  of  such 
grave  diseases  as  beri-beri,  scurvy  and  possibly 
also  pellagra.  Ordinary  cooking  does  not  al- 
together destroy  vitamines  in  vegetables,  but  the 
high  temperature  employed  in  the  canning  in- 
dustry easily  destroys  vitamines  present  in  the 
foods. 

feptogenic  Foods 
Q.     What  foods  encourage  the  flow  of  gas- 
tric juice? 

A.  Agreeable  foods  and  those  which  stimulate 
the  appetite  cause  the  formation  of  highly  active 
appetite  juice.  This  is  not,  of  course,  a  recom- 
mendation for  condiments,  such  as  mustard,  pep- 
per, and  other  irritating  substances;  for  while 
these  possibly  stimulate  the  flow  of  juice  into 
the  stomach,  they  at  the  same  time  create  an  ir- 
ritation which  leads  to  gastric  catarrh,  and  finally 
to  destruction  of  the  secreting  glands.  The  for- 
mation of  gastric  acid  is  encouraged  by  concen- 
trated sweets,  such  as  malt  honey,  raisins,  prunes, 
and  concentrated  fruit  juices. 


252  THE  HEALTH  QUESTION  BOX 

Acids  and  Starches 
Q.     Do  acids  and  starches  disagree? 

A.  Many  people  labor  under  the  impression 
that  acid  fruits  should  not  be  eaten  in  connection 
with  starchy  foodstuffs.  It  is  true  that  in  cases 
of  extreme  hyperacidity  fruit  acids  sometimes 
increase  the  amount  of  acid  formed  and  in  such 
cases  the  great  excess  of  acid  in  the  stomach 
may  interfere  with  the  digestion  of  starch  in  the 
stomach.  In  such  cases,  however,  it  is  only 
necessary  to  take  care  to  take  starchy  foods  in 
the  form  of  puree  and  to  swallow  with  little  or 
no  mastication,  adding  at  each  meal  one  or  two 
dessert  spoonfuls  of  olive  oil.  By  this  means  an 
excessive  formation  of  gastric  acid  may  be 
checked. 

Predigested  Foods 

Q.  Do  predigested  foods  weaken  the  stom- 
ach? 

A.  No.  It  should  be  added,  however,  that 
a  certain  proportion  of  the  food  each  day  at  each 
meal  should  consist  of  foods  in  a  natural  state 
which  have  not  been  subjected  to  any  artificial 
process. 

Foods  of  this  kind  contain  vitamines  and  per- 
haps other  important  elements  which  are  lacking 
in  foods  which  have  been  processed. 

Vegetable    Proteins    Less    Putrescible    Than 
Flesh  Proteins 

Q.  Are  vegetable  proteins  less  likely  to  en- 
courage putrefaction  in  the  colon  than  flesh 
proteins? 


THE  HEALTH  QUESTION  BOX  253 

A.  Yes,  According  to  Torrey,  "In  feeding  ex- 
periments with  dogs  it  has  been  shown  that  two 
carbohydrates,  lactose  or  dextrin,  when  added 
to  a  meat  and  rice  diet  caused  such  a  marked 
development  of  aciduric  bacteria  of  the  B. 
acidophilus  type  that  they  completely  dominated 
the  fecal  flora  and  effected  the  almost  complete 
suppression  of  proteolytic  types  commonly 
found  in  the  canine  intestinal  tract,  even  in- 
cluding B.  coH. 

"This  purely  fermentative  flora  would,  fur- 
thermore, persist  as  long  as  the  diet  was  con- 
tinued, there  being  no  tendency  to  reversion  to 
the  so-called  normal  flora.  B.  bifidus  sometimes 
increases  greatly  under  these  dietary  conditions, 
butj  ,gienerally  was  soon  overgrown  and  sup- 
pressed by  B.  acidophilus,  and,  in  fact,  very 
rarely  became  the  dominant  type.  A  diet  of 
bread  and  milk,  which  naturally  contains  both 
lactose  and  dextrin,  was  also  followed  by  the 
establishment  of  a  fecal  flora  consisting  almost 
entirely  of  B.  acidophilus." 

"Starchy  foods  all  tended  to  effect  a  simplifi- 
cation of  thp  intestinal  flora  and  an  elimination 
of  obligate  putrefactive  bacteria.  These  foods 
with  a  large  starch  content  differed  in  some  de- 
gree in  their  efficiency  as  transforming  agencies. 
White  bread,  potatoes  and  beans  all  tended  to 
bring  about  a  predominance  of  B.  acidophilus, 
whereas  rice  proved  rather  less  effective  as  an 
antiputrefactive  agent. 

"Various  proteins  were  found  to  differ  rad- 
ically in  their  effect  upon  the  intestinal  flora, 
depending  upon  their  source.     Of  the  varieties 


254  THE  HEALTH  QUESTION   BOX 

tested  the  proteins  of  mammalian  tissues  were 
the  only  ones  which  markedly  encouraged  the 
growth  and  activity  of  the  obligate  putief active 
bacteria  within  the  intestinal  tract.  A  diet  of 
fish  brought  to  development  a  flora  which  was 
entirely  different  from  that  appearing  in  associa- 
tion with  the  feeding  of  beef  hearts.  Spore 
bearing  bacteria  did  not  appear  in  the  fecal 
specimens  in  more  than  insignificant  numbers. 
There  was  a  notable  absence  of  the  B.  welchii 
types  which  constitute  so  large  a  part  of  the 
flora  in  connection  with  a  meat  diet.  On  the 
other  hand,  bacteria  of  the  B.  coli  and  B.  proteus 
types  were  strongly  predominant.  Milk  casein 
as  an  article  of  diet  exhibited  far  less  tendency 
to  give  rise  to  intestinal  putrefaction  than  did 
meat  protein."  .  .  .  "Vegetable  proteins 
stand  in  strong  contrast  to  animal  proteins,  es- 
pecially meat,  in  that  they  do  not  offer  the 
slightest  encouragement  to  the  growth  of  in- 
testinal putrefactive  types  of  bacteria. 

"In  fact,  with  a  bread  containing  a  very  high 
protein  content  with  a  minimum  of  carbohy- 
drate as  marked  an  overgrowth  of  aciduric  in- 
testinal bacteria  occurred  as  was  observed  in 
connection  with  diets  to  which  considerable 
amounts  of  lactose  or  dextrin  had  been  added.' 

The  Anti-toxic  Effect  of  Milk  Sugar 

Q.  What  form  of  carbohydrate  most  en- 
courages the  growth  of  friendly,  or  acid-form- 
ing bacteria? 

A.  All  carbohydrates  tend  to  encourage  the 
growth  of  acid-forming  bacteria,  but  milk  sugar 


THE  HEALTH  QUESTION   BOX  255 

and  malt  sugar  are  the  best  adapted  to  encourage 
the  development  of  those  protective  organisms 
which  thrive  in  the  alimentary  canal.  Mendel, 
of  Yale  University,  tells  us  that  "Herter  and  his 
associates  were  the  first  to  demonstrate  clearl) 
the  dependence  of  the  types  of  bacteria  develop- 
ing in  the  alimentary  canal  upon  the  chemical 
character  of  the  diet.  In  general  it  may  be  said 
that  abundance  of  carbohydrates  tends  to  faver 
the  preponderance  of  the  acid- forming  types, 
whereas  proteins  permit  the  appearance  of  putre- 
fying bacteria.  Thus  one  may  recall  Torrey's 
observations  on  the  effect  of  various  high- 
calory  diets  upon  the  fecal  flora  of  typhoid 
fever  patients.  It  was  shown  by  him  that  with 
some  cases  if  lactose  were  added  in  amounts  of 
250  to  300  grams  a  day  to  the  other  ingredients 
of  the  Cole-Shaffer  diet  there  resulted  a  trans- 
formation of  the  fecal  flora  from  the  ordinary 
type  to  one  strongly  dominated  by  B.  acido- 
philus." 

Length  of  Life  without  Food 

Q.  How  long  can  a  person  live  without 
food? 

A.  Physiologists  tell  us  that  fifty  days  is  the 
longest  fast  scientifically  recorded  and  it  is  not 
regarded  as  probable  that  any  human  being  can 
live  more  than  fifty  days  without  food.  The 
length  of  time  a  person  can  fast  depends  pri- 
marily on  the  amount  of  fat  and  flesh  possessed 
at  the  beginning. 

The  Green  Leaf 

Q.  Why  are  greens  essential  for  complete 
nutrition? 


256  THE  HEALTH  QUESTION  BOX 

A.  Greens  contain  in  abundance  both  iron 
and  lime  food  substances,  which  are  Hkely  to  be 
deficient  in  some  other  foods,  but  the  green  leaf 
also  possesses  other  very  remarkable  properties 
which  make  it  an  essential  element  of  a  com- 
plete dietary. 

The  most  marvelous  chemistry  knovv^n  to  man 
is  that  which  is  wrought  out  in  the  secret  labor- 
atory of  the  green  leaf.  The  sun  is  the  alchem- 
ist, the  chlorophyl  grain  the  reagent.  Here,  in 
this  simplest  of  laboratories,  are  wrought  out 
all  the  marvelous  products  of  the  vegetable  king- 
dom. Here  are  produced  the  subtle  elements 
from  which  come  all  the  curious  gums  and 
resnis,  oils  and  essences,  all  the  delicate  aromas, 
the  attar  of  the  rose,  the  fragrance  of  the  lily, 
the  delicate  scent  of  the  violet,'  the  penetrating 
odors  of  the  leek  and  the  garlic,  the  sporous 
smell  of  the  poppy,  all  the  deadly  poisons  of 
the  nightshade  and  hemp,  upas  tree  and  bitter- 
nut,  all  the  rainbow  tints  of  leaf  and  flower,  all 
the  proteins  and  starches  and  fats  of  foods,  and 
the  grain  and  fibre  of  all  woods,  and  the  bark  of 
tree  and  bush  and  twig  in  all  the  forests  of  the 
wilderness. 

Chlorophyl  was  once  supposed  to  be  a  single 
color,  but  now  we  know  there  are  four,  two 
greens  and  two  yellows ;  and  from  these  are 
compounded  all  the  rest  of  the  numberless  tints 
that  beautify  the  world  of  flowers  in  field  and 
glen. 

But  the  end  is  not  yet.  In  the  wonderful 
green  leaf,  itself  the  scene  of  marvelous  activity 
in  growth  and  development,  is  produced  a  sub- 


THE  HEALTH  QUESTION   BOX  257 

stance  that  imparts  to  the  young  of  animals  the 
power  to  grow.  Here  is  the  explanation  of  the 
marvelous  growth  of  calves,  colts,  rabbits,  guinea- 
pigs  and  antelopes.  They  seem  almost  to  grow 
and  expand  before  one's  very  eyes  while  he 
stands  gazing  in  wonder  and  surprise. 

Without  this  subtle  vitamin  which  promotes 
growth  and  development,  no  animal  could  grow 
to  maturity.  Without  it  the  reproduction  of 
animal  life  would  soon  cease,  and  the  world  be- 
come waste  and  void. 

It  is  for  this  reason  that  green  vegetables, 
and  especially  ''greens,"  are  so  important  an 
element  of  the  dietary.  Cabbage,  lettuce, 
spinach,  cucumbers,  greens  of  all  kinds — some 
of  these  should  be  a  part  of  every  meal. 

Here,  too,  is  found  the  explanation  of  the  im- 
portance of  milk  and  dairy  products  in  Nature's 
scheme  of  animal  nutrition.  In  her  peregrina- 
tions about  the  pasture,  the  cow  gleans  from  grass 
and  tender  buds  and  twigs  the  precious  vitamins, 
and  gives  them  back  in  her  generous  lacteal 
flood  at  milking  time. 

It  is  for  this  reason  that  butter  is  superior  to 
other  fats,  and  milk,  even  skimmed  milk,  be- 
comes a  precious  food  resource  for  man,  whose 
stomach  lacks  capacity  to  handle  the  amount 
of  green  stuffs  necessary  to  supply  the  full  re- 
quirements of  growth-promoting  vitamins. 

And  thus  the  green  leaf  becomes  one  of  the 
most  important  of  food  products.  This  is  the 
reason  that  the  Russian  clings  so  tenaciously  to 
his  sauerkraut,  the  Turk  to  his  yogourth,  the 
P'renchman  to  his  salad. 


258  THE   HEALTH  QUESTION   BOX 

Why  Dogs  Are  Short-Lived 

Q.     Why  are  dogs  short-Hved  animals? 

A.  According  to  Professor  Metchnikoff,  the 
dog  is  short-Hved  because  he  is  a  meat-eater. 
Says  Metchnikoff: 

"The  dog  is  a  carnivorous  animal  and  it  is 
proved  beyond  doubt  that  animal  food  produces 
tjhe  largest  quantity  of  these  poisonous  sub- 
stances which  it  is  our  aim  to  destroy. 

"Should  it  be  possible  to  give  the  dog  a  large 
quantity  of  vegetables,  he  would  undoubtedly 
be  immune  from  a  great  many  diseases  which  are 
now  caused  by  the  presence  in  his  intestines  of 
poisonous  indols  and  phenols." 

Satisfying   Foods 
Q.     What  foods  produce  satiety? 

A.  The  sense  of  satiety,  or  satisfaction,  ex- 
perienced after  eating  depends  more  upon  the 
bulk  taken  than  upon  the  quality  of  the  food. 
However,  it  is  noticeable  that  fats  have  a  very 
decided  influence  in  producing  a  sense  of  satiety. 

Blood  Making  Foods 
Q.  What  are  blood  making  foods? 
A.  For  the  making  of  pure  blood  the  first 
essential  is  pure  food,  and  not  blood  or  blood- 
containing  food.  If  the  blood  has  been  greatly 
reduced  in  quantity,  it  is  important  to  take  food 
rich  in  proteins.  These  are  furnished  in  abun- 
dance by  many  of  the  natural  foods.  Among  the 
choicest  of  these  are  nuts,  especially  almonds, 
peanuts,  Turkish  hazelnuts,  or  filberts,  pecans, 
and  all  nuts  from  which  the  outer  shells  and  skins 
can  be  readily  removed.    A  pound  of  nuts  con- 


THE   HEALTH  QUESTION   BOX  259 

tains  more  blood-forming  material  than  a  pound 
and  a  half  of  beefsteak.  Peas,  beans,  and  len- 
tils are  also  splendid  blood-formers,  containing 
more  than  one-fourth  their  weight  of  blood-mak- 
ing material,  and  each  pound  equal  in  food  value 
to  three  pounds  of  beef. 

Whole-wheat  bread  and  gluten  preparations  of 
all  sorts  are  also  good  blood-making  foods.  All 
foods  which  hinder  digestion,  and  which  give 
rise  to  fermentation  or  other  disturbances,  must 
be  carefully  avoided,  as  the  acids  formed  by 
the  souring  of  the  food  serve  to  lessen  the  al- 
kalinity of  the  blood,  and  thus  to  deteriorate  its 
quality.  This  is  not  true  of  the  acids  found  in 
fruits. 

These  are  food  substances,  and  unless 
taken  in  very  great  excess  are  highly  beneficial. 
Acid  fruits  encourage  the  action  of  the  kidneys, 
and  thus  aid  in  the  removal  of  the  poisons,  while 
they  at  the  same  time  disinfect  the  stomach  and 
intestines,  and  thus  prevent  the  formation  of 
poisons  by  fermentative  and  putrefactive  pro- 
cesses. 

Fresh  vegetables  must  not  be  overlooked.  The 
valuable  vitamines  which  they  contain  render  the 
body  the  greatest  service.  Lettuce,  celery,  to- 
matoes, cucumbers,  all  fresh  foods  are  most  ex- 
cellent blood  purifiers. 

Last,  but  not  least,  must  be  mentioned  foods 
rich  in  iron,  such  as  bran,  egg  yolks,  and  es- 
pecially greens.  Contrary  to  popular  belief,  red 
meats  are  not  the  best  blood  building  foods. 
Greens  contain  three  times  as  much  iron  as 
does  beefsteak,  and  even  such  fruits  as  the 
strawberry  are  equal  to  beefsteak  in  iron  con- 


260  THE  HEALTH  QUESTION   BOX 

tent.     See  accompanying  tables  for  further  in- 
formation. 

The  Iron  Ration 

Q.  How  much  food  iron  is  needed  daily, 
and  what  are  its  uses  in  the  body? 

A.  The  body,  requires  more  than  one-fifth 
■of  a  grain  of  iron  daily  to  make  good  its  losses. 
Nearly  all  the  iron  of  the  body  (grains)  is  found 
in  the  blood;  but  a  trace  of  iron  enters  into  the 
composition  of  nearly  all  the  tisues.  The  iron 
of  the  blood  carries  oxygen  from  the  lungs  to 
the  tisues  in  the  form  of  hemoglobin,  which  is 
spread  out  in  the  red  cells  to  an  extent  equaling 
one  acre  in  area. 

Foods  Rich  in  Iron 

Q.     What  foods  are  richest  in  iron? 

A.     In  general,  greens  or  foods  rich  in  chloro- 

phyl  have  the  largest  content  of  iron,  of  which 

25  hundredths  of  a  grain  are  necessary  to  make 

good  the  losses  of  iron  which  occur  each  day. 

The  following  table  shows  the  fraction  of  a  grain 

of  iron  contained  in  one  ounce  of  each  of  the 

greenstuff s  named  (1)  and  the  number  of  ounces 

needed  for  one  day's  iron  ration   (2)  : 

(1)  (2) 

Celery 0022  105.0 

Chard    0100  23.0 

Dandelion   greens    0118  19.0 

Endive    0106  21.0 

Lettuce 0031  77.0 

Mustard  greens   0213  11.0 

Paprika 4.0 

Romaine    0525  4.0 

Spinach    0158  13.0 

Turnip  tops   0152  14.0 

Watercress   0083  26.0 


THE  HEALTH  QUESTION   BOX  261 

(1)  (2) 

Mountain  Spinach 008  27.0 

Lambs  quarter   009  23.7 

Red   Root    028  7.6 

Purslane    008  27.0 

Rainbow  Chard   009  23.7 

New  Zealand  Spinach 009  23.7 

Zeninoa     005  42.6 

Turnip    Tops    010  21.3 

Narrow   Leaf   Dock 028  7.6 

(See   also   Health   Foods,   page   264.) 

Iron  in  Animal  Foods 

Q.     Are  animal  foods  rich  in  iron? 

A.  The  yolk  of  eggs  is  very  rich  in  iron, 
but  with  this  exception  flesh  foods  are  not  es- 
pecially rich  in  this  important  food  element; 
in  fact,  ordinary  beans  contain  nearly  double 
the  amount  of  iron  contained  in  the  best  beef- 
steak. Almonds  contain,  ounce  per  ounce,  a  little 
more  iron  than  does  beef.  Egg  yolk  contains 
more  than  twice  the  amount  of  iron  found  in 
the  best  beefsteak.  Spinach  contains  the  same 
amount  of  iron  as  does  beefsteak,  and  romaine 
contains  three  times  as  much. 

The  following  table  shows  the  amount  of  iron 
(grains)  contained  in  one  ounce  each  of  various 
animal  foods  (1)  and  the  number  of  ounces 
needed  to  furnish  one  day's  iron  ration  (2)  : 

(1)  (2) 

Milk,  whole    0011  200.0 

Milk,    skimmed 0011  200.0 

Milk,    condensed    0036  60.0 

Milk,    sweetened    

Buttermilk 0011  200.0 

Cheese    0057  40.5 

Cheese,   cottage    0042  55.0 

Cheese,  yogurt   0043  51.0 

Cream   0010  231.0 

Butter    0009  256.0 


262  THE  HEALTH  QUESTION   BOX 

(1)  (2) 

Whey     

Milk,  human  0023 

Eggs    0111  17.5 

Egg  one    (1.86  oz.) 0244  (9  eggs) 

Egg  yolk .0376  6.0 

Egg,  yolk  of  one  egg  (.6  oz.) 0226  (9.5  yolks) 

Egg,  white 0004  580.0 

Egg  white,  one  egg 0005  (426  eggs) 

.  (1.26  oz.) 

Mutton    0000  00.0 

Beef,  all  lean 0170  13.6 

Beefsteak,  med.   fat 0097  24.0 

Chicken    (same   as   beef) 13.6 

Fish    0029  80.0 

Blood 2301  1.0 

Foods  Richest  in  Food  Lime 
Q.     What  foods  contain  the  largest  amount 
of  food  lime? 

A.  In  general,  milk  products,  yolks  of  eggs, 
greens,  legumes,  and  nuts  contain  the  largest 
proportions  of  food  lime.  The  amount  of  food 
lime  required  for  one  day's  ration  is  fifteen 
grains.  The  following  table  shows  the  amount 
of  lime  in  grains  contained  in  one  ounce  of  each 
of  the  several  foodstuffs  mentioned  (1)  and  the 
number  of  ounces  which  supply  a  day's  ration 
of  food  lime  (2)  : 

(1)  (2) 

Almonds   1.464  10.5 

Beans,  dry 980  15.7 

Beans,  soya 2.000  7.7 

Bread,   Boston   brown 790  19.5 

Brose   485  32.0 

Buttermilk   645  24.0 

Cabbage  greens 649  23.7 

Cauliflower    753  20.4 

Celery     478  32.2 

Chard    919  16.7 

Cheese  5.702  2.7 

Cheese,  cottage    4.180  3.7 


THE  HEALTH  QUESTION   BOX  263 

(1)  (2) 

Cheese,  yogurt   4.285  3.0 

Cow  peas   612  25.1 

Cottonseed    meal     1.623  9.5 

Currants,  dry,  Zante    502  30.7 

Dandelion  greens 643  24.0 

Dates    400  38.6 

Eggs    450  34.2 

Egg  yolk    839  18.3 

Endive     637  24.0 

Figs,    dry 992  15.5 

Gluten,  pure    1.025  15.0 

Gluten,  40% 400  38.0 

Hazelnuts   (filberts)    1.758  8.8 

Kohl-rabi    472  32.6 

Lentils,  dry- 655  23.5 

Linseed  meal    2.530  6.1 

Maple  syrup    655  23.5 

Milk  skimmed 747  20.6 

Milk,  whole 735  21.0 

Milk,   condensed,    sweetened 1.837  8.4 

Molasses    1.292  12.0 

Mustard  greens 3.013  5.1 

Oatmeal   423  36.4 

Okra 435  35.4 

Olives    747  20.6 

Paprika   1.401  11.0 

Peas,  dry   514  30.0 

Peanuts   435  35.4 

Pecan   nuts    545  28.2 

Protose 416  37.0 

Raisins    392  39.3 

Rutabagas 435  34.0 

Spinach     410  33.6 

Turnips 392  39.3 

Turnip    tops    2.125  7.2 

Walnuts    545  28.3 

Watercress     1.153  13.4 

Wheat,  bran    735  21.0 

Wheat,    germ 435  35.4 

Whey    269  57.2 


264  THE  HEALTH  QUESTION   BOX 

Lime  Content  of  Animal  Foods 

Q.     What  animal  foods  contain  most  lime? 

A.  In  animals  the  lime  is  deposited  in  the 
bones,  which  contain  99  per  cent  of  all  the 
lime  in  an  animal's  body.  The  following  table 
shows  the  amount  of  lime  (CaO)  in  grains  con- 
tained in  one  ounce  of  the  several  foodstuffs 
named  (1)  and  the  number  of  ounces  required 
for  one  day's  lime  ration  (2)  : 

(1)  (2) 

Milk,  whole    735  21.0 

Milk,    skimmed    747  20.6 

Milk,  condensed,   sweetened   1.837  8.4 

Buttermilk    ; 643  24.0 

Cheese    5.702  2.7 

Cheese,   cottage    4.180  3.7 

Cheese,  yogurt   4.285        '  3.0 

Cream   527  29.2 

Butter    092  167.4 

Whey    269  57.2 

Milk,  human  208  70.0 

Eggs    450  34.2 

Egg  yolk   839  18.3 

Egg  white   092  167.4 

Beef,  tenderloin 057  270.0 

Chicken,  broilers   066  235.0 

Fish    134  114.6 

Blood    049 

The  Lime  and  Iron  Content  of  Health  Foods 

(1)  (2) 

Lime  (CaO)  Iron  (Fe) 

Grains  Grains 

Protose    416  .025 

Nuttolene    263  .017 

Gluten,  pure   498  .149 

Gluten,  40% 191  .060 

Gluten,  20%    095  .030 

Meltose  (Malt  Honey)   122  .015 

Savora    1.207  .626 

Brose   (Oatmeal  and  Bran) 485  .020 

Malt  Sugar   262  .021 

Malted  Nuts   433  .019 


THE  HEALTH  QUESTION   BOX  265 

Uric  Acid  in  Foods 
Q.     Is  the  amount  of  uric  acid  found  in  dif- 
ferent foods  known? 

A.  Doctor  Hall  of  Manchester,  England,  de- 
voted a  year  to  the  study  of  this  question.  The 
following  table  shows  the  results  of  his  care- 
fully  conducted  studies: 

Grains  per  Pound 

Fish    8.15 

Mutton    6.75 

Veal  8.14 

Pork  8.48 

Sweetbread    (thymus) 70.53 

Beefsteak   14.45 

Liver    19.26 

Oatmeal    3.46 

Peas  2.54 

Beans  4.17 

Potatoes   0.14 

Asparagus    1.50 

Tea  3.22 

Cofifee    4.53 

Milk  0.00 

Eggs  0.00 

Cabbage,  lettuce : 0.00 

Cauliflower 0.00 

Rice    0.00 

Wheat  Bread  (white) 0.00 

Peas  and  beans  are  the  only  common  vegetable 
foods  which  contain  more  than  traces  of  uric  acid. 
The  amount  is  very  small.  If  comparison  is  made 
of  the  actual  dry  substance,  beefsteak  contains 
twenty-two  times  as  much  uric  acid  as  peas  and 
fourteen  times  as  much  as  beans.  By  par-boil- 
ing, the  uric  acid  of  peas  and  beans  may  be  re- 
moved. 


266  THE  HEALTH  QUESTION   BOX 

Laughing  an  Aid  to  Digestion 
Q.     How  does  laughing  aid  digestion? 

A.  The  moving  of  the  food  from  place  tcf 
place  along  the  alimentary  canal  is  done  chiefly 
by  the  intestine  itself,  but  in  part  the  work  is  done 
by  the  diaphragm.  The  stomach  lies  just  under- 
neath the  diaphragm,  which  is  simply  a  thin  mus- 
cular partition,  with  the  heart  on  one  side  and  the 
stomach  on  the  other.  In  action  the  diaphragm 
moves  up  and  down  upon  the  stomach.  As  we 
breathe  out  and  in  the  diaphragm  moves  the 
stomach  up  and  down,  so  that  the  contents  of  the 
stomach  are  churned  by  the  process.  If  one 
breathes  deeply,  this  churning  movement  is  quite 
vigorous.  If  one  breathes  very  slowly  and  super- 
ficially, then  the  action  of  the  diaphragm  upon 
the  stomach  will  be  very  little.  This  is  the  rea- 
son why,  when  people  go  to  sleep  directly  after 
eating,  food  remains  a  long  time  in  the  stomach. 
The  breathing  is  repressed  to  such  a  degree  when 
we  are  asleep  that  the  food  remains  in  the  stom- 
ach nearly  twice  as  long  as  v/hen  we  are  av^^ake. 
The  effect  of  laughing  is  to  increase  the  action 
of  the  diaphragm.  A  hearty  laugh  thus  renders 
valuable  assistance  to  digestion,  not  simply  be- 
cause there  is  a  pleasant  state  of  mind,  which 
makes  the  condition  favorable  for  all  the  func- 
tions of  the  body,  but  because  of  actual  mechan- 
ical assistance. 

Amino  Acids 
Q.     What  are  amino  acids? 

A.     Modern  chemical  researches  have  shown 
that  all  proteins  are  made  up  of  a  considerable 


THE  HEALTH  QUESTION   BOX  267 

number  of  substances  to  which  the  term  amino 
acids  has  been  applied.  These  substances,  some- 
times spoken  of  by  writers  on  dietetics  as  "build- 
ing stones,"  differ  in  number  and  in  kind  in  the 
different  proteins ;  indeed  the  difference  that  is 
recognizable  between  proteins  from  different 
sources,  animal  and  vegetable  are  due  to  the  dif- 
ference in  the  kind,  number  and  proportions  of 
the  amino  acids  of  which  they  are  composed. 
Every  plant  produces  proteins  peculiar  to  itself. 
The  proteins  of  the  different  tissues  of  the  body 
also  differ.  In  the  process  of  digestion  protein  is 
reduced  to  these  amino  acids,  which  after  ab- 
sorption are  circulated  in  the  blood  to  the  several 
tissues  and  are  by  the  individual  cells  of  tlie 
body  reassembled,  each  class  of  cells  or  tissues 
making  from  the  building  stones  the  kind  of  pro- 
tein which  is  required  for  its  growth  and  repair. 

EflFect  of  Starvation  Upon  Body  Cells 

Q.  What  is  the  effect  of  starvation  upon 
the  body  cells? 

A.  Although  there  is  a  constant  loss  of  pro- 
tein during  starvation  it  is  now  known  that  this 
does  not  result  from  the  actual  death  or  de- 
struction of  any  considerable  number  of  cells, 
but  rather  a  diminution  in  the  size  of  the  indi- 
vidual cells.  The  cells  become  thinner  as  their 
stores  of  energy  are  exhausted,  but  do  not  actually 
perish. 

Fasting 

Q.     Is  fasting  beneficial? 

A.  There  are  certain  conditions  in  which 
fasting  is  necessary  and  to  the  highest  degree 
beneficial,  as  for  example  in  cases  of  gastric  or 


268  THE  HEALTH  QUESTION   BOX 

duodenal  ulcer,  especially  if  accompanied  by 
hemorrhage,  after  operations  upon  the  stomach 
and  sometimes  in  fever  cases.  The  idea  that 
fasting  is  highly  beneficial  as  a  means  of  free- 
ing the  body  of  poisons  has  little  scientific  foun- 
dation. The  worst  poisons  from  which  the  body 
suffers  are  those  which  result  from  putrefaction 
in  the  intestine.  If  the  intestine  can  be  thor- 
oughly freed  from  putrefying  substances  and  kept 
free  the  body  quickly  clears  itself  from  other 
poisons  through  the  cleansing  power  of  the  blood 
which  washes  every  tissue  and  is  itself  puri- 
fied though  the  action  of  the  kidneys,  lungs  and 
depurating  organs.  The  chief  advantage  ordin- 
arily gained  by  a  fast  is  restriction  of  the 
amount  of  protein  taken  into  the  body.  Essen- 
tially the  same  advantages  may  be  obtained  by 
adopting  a  dietary  which  contains  little  or  no 
protein  for  some  days.  The  elimination  of  fats 
is  also  sometimes  beneficial.  There  is  rarely  any 
advantage  in  withholding  carbohydrates,  that  is, 
starch  and  sugar. 

Carbohydrates  are  anti-toxic  and  render  val- 
uable service  in  destroying  the  poison-forming 
bacteria.  It  is  important  that  the  intestinal  secre- 
tions and  excretions  should  be  regularly  dis- 
charged from  the  body  during  fasting  as  well 
as  at  other  times.  Daily  movements  of  the 
bowels  may  be  secured  by  the  taking  of  sub- 
stances which  supply  bulk  without  protein. 

The  damage  done  to  the  body  by  long  fasting 
is  simply  appalling.  Experiments  and  observa- 
tions made  upon  animals  and  upon  human  be- 
ings who  have  been  subjected  to  prolonged  fasts 
have  afforded  abundant  evidence  of  the  terrible 


THE  HEALTH  QUESTION   BOX  269 

consequences  to  the  various  bodily  organs,  as  a 
result  of  the  determined  effort  of  the  body  to 
maintain  animal  heat  and  the  various  bodily 
activities  in  the  absence  of  a  proper  food  supply. 
The  situation  of  the  body  may  be  aptly  com- 
pared to  that  which  exists  in  a  home  during  a 
fuel  famine.  In  the  absence  of  coal  or  other 
fuel,  rather  than  freeze  to  death  the  occupants 
of  the  house  burn  up  the  furniture,  and  even 
tear  up  floors  and  break  down  the  partitions  to 
keep  the  fire  going.  Of  course  if  there  had 
been  a  considerable  amount  of  fuel  on  hand,  the 
destruction  of  the  house  would  naturally  be  post- 
poned until  the  store  of  fuel  was  exhausted. 

This  is  perfectly  analogous  to  what  occurs 
in  the  body.  An  extra  accumulation  of  fat  may 
be  reduced  by  a  fast  without  particular  injury, 
as  an  excess  of  fat  represents  a  surplus  of  food 
which  has  been  taken  in  and  deposited  as  resid- 
ual tissue.  The  hunger  cure,  administered  with 
caution  and  under  medical  supervision,  is,  in- 
deed, an  excellent  remedy  in  obesity;  but  in  per- 
sons who  have  no  surplus  fat  to  protect  the  ac- 
tive tissues,  the  destruction  of  the  various  or- 
gans begins  at  once  with  the  commencement  of 
a  fast. 

Abnormal  Appetite 

Q.  What  is  the  best  means  of  controlling 
an  abnormal  appetite? 

A.  Thorough  mastication  of  the  food.  In 
such  cases  it  is  well  to  take  a  little  food  half  an 
hour  before  the  meal.  This  has  a  tendency  to 
lessen  the  appetite. 

It  is  also  highly  important  to  eat  much  bulky 
food  and  especially  at  the  beginning  of  a  meal. 


270  THE   HEALTH  QUESTION   BOX 

such  foods  as  lettuce,  spinach,  turnips  and  bran 
or  agar-agar. 

Appetite  and  Instinct 

Q.     May  the  diet  be  regulated  by  instinct? 

A.  Modern  investigation  seems  to  show  that 
the  nutrition  of  the  body  is  protected  by  in- 
stinctive functions  which,  if  followed,  will  serve 
as  accurate  guides,  not  only  to  the  amount  of 
food,  but  also  as  to  the  kind  of  foods  which 
should   be   eaten. 

Laboratory  dogs  instinctively  regulate  and  se- 
lect their  own  diet. 

A  dog  taking  no  exercise  eats  less  than  a 
dog  taking  exercise. 

On  warm  days  dogs  refuse  food  which  will 
be  eaten  on  cold  days.  This  v/as  probably  true 
of  man  before  the  advent  of  cookery. 

Pigs  and  rats  when  permitted  to  choose  their 
own  foodstuffs,  make  a  better  selection  of  the 
several  nutritive  elements  than  the  wisest  ex- 
pert in  diet  can  make  for  them. 

Lower  animals  still  possess  these  instincts, 
but  human  beings  have  so  long  disregarded  the 
real  needs  of  the  body  that  even  intelligent 
people  are  often  unable  to  interpret  properly  the 
meaning  of  appetite  or  hunger.  The  average  man, 
in  other  words,  does  not  stop  to  consider 
whether  the  inclination  to  take  food  may  be 
prompted  by  an  actual  bodily  need  or  whether 
it  is  simply  a  desire  to  gratify  his  sense  of  taste. 
Many  people  make  a  practise  of  taking  food  in 
as  large  quantities  and  as  frequently  as  they  find 
it  possible  to  eat  with  a  relish. 

Horace  Fletcher  made  the  interesting  discov- 


THE  HEALTH  QUESTION   BOX  271 

ery  that  by  thorough  mastication  of  the  food 
the  gustatory  nerve  is  afforded  an  opportunity 
to  appreciate  the  nutritive  quaUties  of  the  food 
and  becomes  able  to  make  a  selection  of  nutri- 
tive principles  suited  to  the  body's  needs. 

An  excellent  illustration  of  this  is  found  by 
Taylor  in  the  fact  that  most  people  eat  four  or 
five  times  as  much  common  salt  as  the  body  can 
find  any  use  for. 

Sitophobia 

Q.     What  is  sitophobia? 

A.  Sitophobia  is  morbid  fear  in  relation  to 
food,  or  an  aversion  to  foods  resulting  from 
strong  mental  impression.  Nearly  every  per- 
son has  experienced  the  loss  of  relish  for  some 
well  liked  dish  after  having  encountered  a  dis- 
appointment due  to  the  blunder  of  a  cook 
or  an  attack  of  indigestion  following  indulgence 
in  a  favorite  dish.  The  success  of  the 
Keeley  cure  was  based  upon  this  princi- 
ple. The  patient  was  informed  that  he 
could  drink  whiskey  as  often,  and  as  much  as 
he  pleased,  but  care  was  taken  just  before  the 
whiskey  was  swallowed  to  administer  an  injec- 
tion of  apomorphia,  a  substance  which  produced 
after  a  few  minutes,  great  nausea.  The  pa- 
tient attributed  the  nausea  to  the  whiskey  and 
protected  him  against  the  alcohol  so  long  as  the 
impression  lasted.  A  recent  writer  on  sitophobia 
gives  an  account  of  a  man  who  lost  his  appetite 
for  cat  fish  after  having  discovered  the  putrid 
carcass  of  a  cow  entangled  in  the  river  weeds 
of  his  favorite  fishing  place  and  surrounded  by 
a  school  of  catfish.     A  boy  who  was  very  fond 


272  THE  HEALTH  QUESTION   BOX 

of  apple  dumpling  lost  his  appetite  entirely  for 
this  toothsome  dish  after  having  suffered  a  fit  of 
indigestion  from  eating  more  dumpling  than  his 
stomach  was  able  to  dispose  of. 

The  World's  Future  Food  Supply 
Q.     Is   there   danger   of   a   nation  wide   or 
ViTorld  wide  shortage  of  food? 

A.  We  have  six  million  farms,  a  billion  acres, 
half  under  cultivation.  That  is,  Uncle  Sam  every 
year  plants  500,000,000  acres,  almost  1,000,000 
square  miles,  and  gathers  the  crop. 

And  here  is  the  crop : 

Corn 184,000,000,000  lbs. 

Wheat 41,700,000,000  " 

Oats    37,500,000,000  " 

Rye   1,320.000,000  " 

Barley  5,400,000,000  " 

Rice 680,000,000  " 

Sweet  Potatoes 3,426,000,000  lbs. 

Potatoes    20,280,000,000  " 

Sugar   Beets 1,586,706,000  " 

Apples  and  other  fruits 13,000,000,000  " 

Beans    619,000,000  " 

Total   309,511,000,000  lbs. 

An  annual  crop  of  more  than  three  billion 
pounds  of  substantial  food,  3,000  pounds,  a  ton 
and  a  half,  for  each  inhabitant.  And  yet  we  talk- 
about  hunger  and  famine ! 

Allowing  one  million  calories  a  year  (more 
than  a  full  ration  for  an  average  adult)  for 
every  one  of  the  100,000,000  children  of  Uncle 
Sam  we  find  that  the  annual  crop  is  ample  to 


THE  HEALTH  QUESTION   BOX  273 

feed  them  all  and  there  will  be  enough  left  over 
to  feed  more  than  three  times  as  many  more.  In 
other  words,  the  staple  vegetable  foods  pro- 
duced annually  in  the  United  States  will  suffice 
to  feed  amply  more  than  400,000,000. 

What  becomes  of  this  enormous  crop  of  good 
foods? 

There  are  others.  Besides  the  100,000,000  hu- 
man inhabitants  of  the  United  States  there  are 
200,000,000  others  with  big  hungry  mouths, 
Horses,  oxen,  cows,  mules,  sheep,  pigs,  all  busy 
eating  up  our  farm  crops,  besides  occupying  an 
enormous  area  of  land  that  might  otherwise  be 
utilized  in  rearing  food  crops. 

Our  22,000,000  milch  cows  we  need  of  course, 
and  the  25,000,000  horses  and  mules  we  shall 
have  to  keep  until  the  time  when  tractors  have 
taken  their  places ;  but  the  47,000,000  steers  and 
48,000,000  hogs  we  can  easily  get  along  with- 
out. 

As  the  population  of  the  world  increases,  man 
will  be  compelled  to  return  to  his  natural,  biologic 
diet  by  economic  forces  which  he  cannot  possibly 
ignore  nor  set  aside.  China,  Japan,  India,  other 
old  civilizations  have  proven  this.  So,  as  the 
great  Virchow  once  said,  "The  future  is  with 
the  vegetarians."  Why  not  begin  now?  Thi? 
is  an  easy,  sure,  safe  and  scientific  solution  of 
the  food  problem  which  now  confronts  the  coun- 
try and  the  world. 

Fish  Diet  and  Beri  Beri 

Q.  Is  beri  beri  caused  by  other  food  sub- 
stances than  polished  rice  and  other  incomplete 
cereals? 


274  THE  HEALTH  QUESTION  BOX 

A.  Recent  observations  have  shown  that  a 
fish  diet  is  no  protection  against  beri  beric 
Phihppino  laborers,  who  subsist  upon  a  ration 
of  a  pound  and  a  half  of  rice  and  a  half  a  pound 
of  fish,  suffer  greatly  from  beri  beri.  The  di- 
sease is  also  very  frequent  among  the  fisher* 
men  of  New  Foundland.  The  Philippinos  eat 
no  dairy  products  and  very  few  fresh  fruits  or 
vegetables. 

The  idea  that  animal  flesh  is  the  essential 
food  remedy  for  beri  beri  is  thus  again  dis- 
credited, as  many  times  before.  It  is  nov>? 
perfectly  well  known  that  the  thing  lacking  is  a 
subtle  vitamin  found  in  the  bran  of  rice  but 
not  in  polished  rice.  This  vitamin  is  also  pre- 
sent in  great  quantity  in  yeast,  in  orange  juice, 
in  the  potato,  and  in  fact,  in  most  entire  vege- 
table  products  which  have  been  in  no  way 
changed  by  human  manipulation. 

Chilli 
Q.     What  is  chilli;  and  is  its  use  injurious? 

A.  Chilli  is  a  term  sometimes  used  for  a 
variety  of  red  pepper.  Its  use  produces  the 
same  injurious  effects  as  pepper  in  other  forms. 
The  essential  oil  of  pepper  is  a  highly  irritant 
substance.  According  to  Williams,  an  eminent 
English  authority  on  foods,  the  oil  of  cayenne 
is  nearly  as  poisonous  as  prussic  acid.  The  effect 
of  the  contact  of  this  highly  irritating  oil  with 
the  skin  and  the  mucous  membrane  of  the  eye  is 
well  known.  Intense  congestion  and  irritation 
often  followed  by  severe  inflammation  are  the 
result  of  an  external    application    of    cayenne, 


THE  HEALTH  QUESTION   BOX  275 

capsicum,  or  chilli.  The  actual  effect  of  an  in- 
ternal application  of  this  poisonous  substance  is 
essentially  the  same  as  that  of  an  external  ap- 
plication, though  not  so  immediate  or  severe,  for 
the  reason  that  the  irritant  is  diluted,  and  its  ef- 
fects thus  attenuated  by  the  admixture  of  mucus 
and  other  secretions.  The  effect  of  the  repeated 
irritations  of  the  stomach  produced  by  the  use 
of  chillis,  pepper,  capsicum  and  allied  sub- 
stances is  tO'  induce  a  chronic  inflamma- 
tion which  finally  results  in  gastric  catarrh  and 
destruction  of  the  glands  of  the  stomach  and 
apepsia.  Boix  of  Paris  showed  that  pepper  pro- 
duces hardening  of  the  arteries  and  gin  liver,  and 
that  it  is  six  times  as  active  a  poison  as  gin. 

Condiments 

Q.  Are  such  spices  as  cinnamon,  nutmeg, 
pepper,  cloves,  and  ginger  proper  foods? 

A.  Spices  and  condiments  of  all  sorts  are  not 
foodstuffs  in  the  ordinary  sense.  While  it  is 
probably  true  that  these  substances  may  be  used 
in  extremely  minute  quantities  for  a  long  time 
without  apparent  injury  their  free  use  is  highly 
objectionable.  They  finally  irritate  the  stomach, 
damage  the  liver  and  kidneys  and  when  freely 
used  produce  hardening  of  the  arteries  and  high 
blood  pressure.  Persons  who  suffer  from  kid- 
ney disease,  arteriosclerosis,  hyperacidity,  gall- 
stones or  urinary  disorders  of  any  sort  should 
especially  avoid  the  use  of  condiments.  The 
minute  quantities  of  cinnamon  or  nutmeg  some- 
times used  in  flavoring  beverages  cannot  cause 
serious  injury;  but  fatal  poisoning  from  nutmeg 
has  been  reported. 


276  THE  HEALTH  QUESTION   BOX 

Phosphates 

Q.  What  are  the  best  sources  of  phos- 
phates? 

A.  Phosphates  are  found  in  abundance  in 
whole  grains,  especially  in  oat  meal,  cracked 
wheat,  wheat  flakes,  graham  bread  and  other 
whole  grail  preparations.  Wheat  bran  is  of 
course  very  rich  in  phosphates.  Milk  also  con- 
tains phosphates  in  abundance. 

Pickles 

Q.  Why  are  pickles  considered  unwhole- 
some? 

A.  Pickles,  being  hardened  by  the  action  of 
acetic  acid  and  salt,  perhaps  with  the  addition  of 
alcohol,  become  almost  absolutely  indigestible. 
When  taken  into  the  stomach  they  resist  the  ac- 
tion of  gastric  juice  much  as  would  sawdust  or 
pebbles,  and  become  a  source  of  great  irritation 
and  even  of  inflammation  and  chronic  disease. 
Green  olives,  brandied  peaches,  and  other  pre- 
serves must  be  put  in  the  same  category.  Fresh, 
crisp  cucumbers  are  very  wholesome  for  per- 
sons whose  digestive  organs  are  in  a  fair  condi- 
tion. Lemon  juice  should  be  substituted  for 
vinegar.  The  acid  of  vinegar  has  been  shown 
by  Boix  to  be  twice  as  active  as  alcohol  in  pro- 
ducing "gin  liver."  It  is  quite  unwholesome  for 
well  persons,  and  must  be  rigorously  excluded 
from  the  bill  of  fare  of  the  invalid. 


THE  HEALTH  QUESTION   BOX  277 

3enjamin  Franklin  a  Diet  Reformer 

Q.     Was  Benjamin  Franklin  a  vegetarian? 

A.  In  his  autobiography  Franklin  describes 
his  diet  as,  at  least  at  certain  periods,  strictly  ex- 
cluding flesh  meats  of  all  sorts.  He  declares 
that  on  this  simple  fare  he  found  himself  able 
to  do  more  work  than  his  companions  on  their 
ordinary  meat  fare  and  that  the  expense  of  the 
food  was  scarcely  as  great. 

Franklin  became  so  much  engaged  in  politics 
and  in  the  struggle  of  the  colonies  for  inde- 
pendence that  he  seems  to  have  made  no  serious 
effort  to  propagate  his  heretical  dietetic  views, 
but  in  his  autobiography  he  not  only  mentions 
his  experiments  with  a  non-flesh  dietary,  but 
clearly  declares  his  belief  in  its  efficiency  and  su- 
periority. 

Sulphuric  Acid  in  Fruit 

Q.  Is  there  any  test  to  determine  whether 
the  dried  fruits  in  the  market  contain  sul- 
phuric acid? 

A.  Yes.  To  a  decoction  of  the  fruit  to  be 
tested  add  a  few  drops  of  a  ten-per-cent  solu- 
tion of  barium  chloride.  A  white  precipitate 
may  result.  If  this  still  remains  after  the  addi- 
tion of  two  or  three  drops  of  strong  hydro- 
chloric acid,  it  is  evidence  of  the  presence  of 
excess   of   sulphates. 

Alum  in  Baking  Powder 

Q.  Is  alum  injurious  when  used  v/ith  foods 
in  the  form  of  baking  powder? 


278  THE   HEALTH  QUESTION   BOX 

A.  Alum  is  an  astringent,  an  emitic,  and  a 
mild  escharotic.  In  solution,  alum  condenses 
the  tissues  by  coagulating  their  albumin.  It  is 
a  poison,  and  produces  gastrointestinal  irri- 
tation. 

Baking  Powder 

Q.     Are  baking  powders  harmful? 

A.  The  free  use  of  baking  powders,  as  well  as 
the  free  use  of  common  salt,  is  unquestionably 
responsible  to  a  degree  at  least  for  the  dyspepsia 
which  has  come  to  be  almost  universal  at  the 
present  time.  Simplicity  is  the  first  essential  to 
safety.  The  addition  of  chemical  substances 
of  any  sort  to  our  natural  foodstuffs  is  un- 
wise and  dangerous.  Funk  states  that  the  alkalis 
of  baking  powders  may  destroy  vitamines. 

The  No-Breakfast  Plan 
Q.     When  a  person  eats  no  breakfast,  is  it 
best  to  take  a  little  fruit  or  to  eat  nothing? 

A.  If  one  has  little  appetite  in  the  morning 
it  is  better  to  make  the  breakfast  consist  of 
fruit,  or  fruit  and  bran  with  lettuce  and  celery. 
A  breakfast  of  this  sort  will  furnish  bulk, 
whereby  the  bowels  will  be  stimulated  to  action 
without  imposing  any  heavy  burden  upon  the 
digestive  glands  since  the  amount  of  nutriment 
afiforded  by  such  a  breakfast  is  so  small  that 
very  little  digestive  fluid  will  be  required. 

Persons  who  eat  a  hearty  dinner  in  the  even- 
ing naturally  have  little  appetite  for  breakfast. 
The  stomach  is  not  prepared  for  food.  A  bet- 
ter plan,  however,  is  to  take  a  light  supper  con- 
sisting of  a  little  fruit,  boiled  rice,  or  some  sim- 
ilar  easily    digestible    foodstuffs,    and   then   the 


THE  HEALTH  QUESTION   BOX  279 

stomach  will  be  prepared  to  receive  and  digest 
a  heartier  meal  in  the  morning.  The  breakfast 
should  never  be  hurried.  Time  should  be 
taken  for  the  thorough  mastication  of  the  food. 
It  should  be  remembered  also,  that  while  eat- 
ing a  meal  the  food  residues  move  along  in  the 
colon  four  times  as  rapidly  as  during  the  in- 
tervals between  meals ;  hence,  adequate  time 
devoted  to  breakfast  is  conducive  to  a  thor- 
ough  evacuation   of   the   colon   after  breakfast. 

Diet  in  Gold  Countries 

Q.  Will  a  fleshless  diet  support  life  in  a 
cold  country  like  the  Arctic  region? 

A.  That  flesh  food  is  not  absolutely  essential 
to  sustain  life  in  the  Arctic  regions  is  proven  by 
the  fact  that  the  musk-ox,  the  reindeer,  and 
other  vegetable  eating  animals  flourish  in  those 
regions,  although  their  food  is  of  the  most  scanty 
kind.  Again,  it  should  be  remembered  that  the 
albuminous  elements,  which  are  most  abundant 
in  flesh  food,  are  not  those  which  supply  the 
largest  amount  of  heat  to  the  body.  The  heat- 
producing  elements  are  the  carbonaceous,  of 
which  vegetables  contains  a  large  proportion  in 
the  form  of  starch,  sugar,  and  fat. 

Faintness  Before  Eating 

Q.  When  one  feels  faint  before  eating  what 
is  the  cause? 

A.  There  is  an  irritated  condition  of  the 
stomach  and  it  means  one  should  avoid  eating 
large  meals  or  bulky  food  and  especially  should 
avoid  acids,  mustard,  pepper  and  condiments. 


280  THE   HEALTH  QUESTION   BOX 

Hunger  Pain 

Q.  What  is  the  cause  o£  hunger  and  hunger 
pain? 

A.  Hunger  is  due  to  contraction  of  the 
stomach.  This  is  why  we  speak  of  hunger 
pangs.  This  has  been  demonstrated  by  Can- 
non, Carlston  and  others.  When  food  is  in  the 
stomach,  the  movements  in  the  stomach  are 
comparatively  slow,  but  when  the  stomach  be- 
comes empty  the  movements  are  more  vigor- 
ous and  after  some  time  become  so  violent  that 
one  becomes  conscious  of  them.  The  first  sen- 
sation produced  is  hunger.  Later,  if  the  con- 
tractions become  still  more  violent,  a  painful 
sensation  is  produced  which  is  believed  to  be 
the  result  of  spasm  or  violent  contractions  of 
the  pylorus.  These  pains  usually  disappear 
quickly  when  food  is  taken.  This  hunger  pain 
is  usually  felt  three  or  four  hours  after  eating. 
It  sometimes  occurs  early  in  the  morning  before 
food  has  been  taken,  but  is  more  likely  to  occur 
in  the  evening,  especially  if  supper  has  been 
omitted. 

Proper  Reclining  Position  after  Eating 

Q.  On  which  side  should  one  lie  after  eat- 
ing? 

A.  Observations  made  with  x-ray  after  a  bis- 
muth meal  have  demonstrated  that  lying  upon 
the  right  side  immediately  after  eating  aids  the 
passage  of  food  from  the  stomach.  Persons  who 
have  dilatation  of  the  stomach  or  who  experi- 
ence a  sense  of  weight  and  heaviness  or  pro- 
longed delay  of  food  in  the  stomach  after  eat- 
ing often  find  relief  in  lying  upon  the  right  side. 


THE  HEALTH  QUESTION   BOX  281 

Benzoate  of  Soda 
Q.     Is    food    containing    benzoate    of    soda 
harmful? 

A.  Some  years  ago,  Doctor  Wiley,  then  at 
the  head  of  the  United  States  Pure  Food  De- 
partment, condemned  benzoate  of  soda  as  a  food 
preservative.  A  European  government  having 
become  interested  in  the  controversy  in  this 
country  appointed  a  board  of  experts  which 
criticised  the  findings  of  the  Referee  board 
which  had  reversed  Doctor  Wiley's  decision  and 
confirmed  the  position  taken  by  Doctor  Wiley. 
The  foreign  commission  maintained  that  the 
experiments  with  large  doses  of  benzoates  made 
by  the  Referee  Board  were  of  too  short  dura- 
tion, and  held  that  ill  results  might  easily  fol- 
low the  long-continued  administration  of  the 
preservative  in  very  large  doses.  It  also  ad- 
vised against  the  use  of  benzoates  in  food  on 
the  theoretical  ground  that,  though  they  were 
evidently  innocuous  in  small  doses,  one  might 
eat  and  drink  in  the  course  of  the  day  so  many 
things  containing  them  that  a  sufficient  quantity 
might  be  taken  to  be  injurious. 

Benzoic  Acid 

Q.     In  what  foods  is  benzoic  acid  found? 

A.  Benzoic  acid  is  reported  to  be  present 
in  cranberries,  prunes  and  plums,  but  the  amount 
is  insufficient  to  require  consideration  except 
in  cases  in  which  it  is  necessary  to  suppress 
entirely  all  acids  which  are  not  readily  oxi- 
dized in  the  body,  since  benzoic  as  well  as  oxalic 
acid  is  not  oxidized  in  the  tissues,  and  is  ex- 
creted through  the  kidneys. 


282  THE   HEALTH  QUESTION   BOX 

Vinegar  Is  Harmful 
Q.     Is  acetic  acid  or  vinegar  harmful? 

A.  Boix  of  Paris  and  other  experimenters 
have  made  investigations  with  acetic  acid  which 
demonstrate  that  this  acid  is  a  poison  and  pro- 
duces in  the  liver  changes  identical  with  those 
produced  by  gin.  Sir  William  Roberts,  many 
years  ago,  showed  that  acetic  acid  interferes  with 
digestion  preventing  the  action  of  the  saliva  upon 
starch.  A  teaspoonful  or  two  of  vinegar  was 
shown  to  be  sufficient  to  entirely  stop  the  action  of 
the  saliva.  Oxalic  acid,  the  acid  of  pieplant,  acts 
in  a  similar  manner,  hut  is  still  more  poisonous. 
These  acids  cannot  be  used  in  the  body,  but 
are  excreted,  unchanged,  the  same  as  hydro- 
chloric acid  and  other  mineral  acids.  Citric 
acid  and  malic  acid  are  utilized  the  same  as  starch 
and  sugar  but  have  only  one-half  the  nutritive 
value  of  these  substances.  Vinegar  is  also 
highly  injurious  to  the  liver,  sometimes  produ- 
cing cirrhosis. 

The  "wrigglers,"  or  vinegar  eels,  which  good 
cider  vinegar  nearly  always  contains,  it  has 
been  recently  claimed  by  eminent  scientific  au- 
thorities, often  take  up  their  abode  in  the  in- 
testine, becoming  parasites,  like  the  tape  worm 
and  other  parasitic  organisms. 

Flax  Seed 

Q.     Is  flax  seed  a  good  laxative? 

A.  Flax  seed  used  in  its  ordinary  form  is 
highly  indigestible,  and  hence  may  act  as  a  stim- 
ulant to  the  intestine.  It  has  no  specific  laxative 
properties. 


THE  HEALTH  QUESTION   BOX  283 

Time  for  Meals 

Q.     What  are  the  best  hours  for  meals,  espe- 
cially for  the  dinner  hour? 

A.  Food  is  fuel.  It  supplies  energy  to  the 
body  just  as  coal  supplies  energy  to  a  locomo- 
tive. The  body  begins  to  receive  energy  from 
the  food  almost  immediately  after  it  is  taken* 
into  the  stomach.  The  intake  of  energy  from 
food  increases  steadily  for  the  first  three  hours, 
then  it  begins  to  diminish.  It  is  evident  then, 
that  a  hearty  meal  should  be  taken  early  in  the 
day  instead  of  late  at  night.  A  portion  of  the 
food  taken  is  stored  up  in  the  liver  for  use  when 
needed.  When  a  hearty  meal  is  taken  at  night 
the  liver  has  to  carry  a  heavy  load  for  some 
hours  before  it  can  be  unburdened,  and  much  to 
its  disadvantage. 

One  Meal  a  Day  Plan 

Q.  Some  persons  have  advocated  the  plan 
of  eating  once  a  day.    Is  this  plan  a  good  one? 

The  number  and  order  of  meals  is  us- 
ually determined  by  the  nature  of  one's  work. 
The  ide,"  arrangement  is,  breakfast  at  nine  or 
ten,  and  dinner  at  three  or  four,  with  no  hard 
work  to  be  performed  after  dinner,  for  experi- 
ments have  shown  that  digestion  proceeds  with 
difficulty  during  the  performance  of  work. 
The  more  common  two-meal  plan,  luncheon  at 
noon  and  dinner  at  six,  is  good,  provided  special 
attention  is  paid  the  quick  digestibility  of  the 
dinner,  in  order  that  digestion  may  be  completed 
before  one  retires  at  night,  digestion  being 
more  difficult  during  sleep  than  during  work.  The 


0 


284  THE  HEALTH  QUESTION   BOX 

three-meal  a  day  plan  is  not  necessarily  disadvant- 
ageous if  care  be  taken  that  no  more  food  is  taken 
with  the  three  meals  than  the  system  really  needs. 
Where,  hov/ever,  an  early  breakfast  is  eaten, 
with  a  light  luncheon,  a  sufficient  number  of 
calories  have  been  taken  to  make  unnecessary 
a  heavy,  several-course  dinner. 

When  an  individual's  work  is  extremely  se- 
dentary, calling  for  constant  sitting  at  a  desk,  the 
total  ration  will  in  most  cases  be  cut  down  to  a 
point  indicated  by  the  individual's  appetite.  The 
amount  called  for  will  vary  with  the  seasons, 
more  food  being  needed  during  the  winter  months 
than  in  the  summer. 

The  number  of  meals  depends  also  upon  the 
sort  of  food  taken  and  the  amount.  Liquid  food 
containing  little  fat,  such  as  buttermilk,  fruits 
and  fruit  juices  readily  passes  out  of  the  stomach. 
When  a  considerable  amount  of  fat  is  taken,  or 
after  a  meal  consisting  largely  of  vegetables, 
quite  an  interval  must  elapse  before  the  taking 
of  food  again  for  the  reason  that  fat  and  vege- 
table substances  remain  a  long  time  in  the  stom- 
ach. In  a  case  of  gastric  dilatation  the  ability 
of  the  stomach  to  empty  itself  is  grtatly  im- 
paired. It  is  better  to  take  foods  which  quickly 
become  liquid  in  the  stomach  and  hence  are 
easily  passed  from  the  stomach  into  the  intes- 
tines. Among  the  articles  especially  to  be 
avoided  by  a  person  suffering  from  gastric  dila- 
tation are  pastries  of  all  sorts,  cheese,  fer- 
mented breads  except  in  the  form  of  zwieback, 
meats  of  all  sort,  and  of  course,  tea,  coffee,  and 
breadstuffs  prepared  with  alkalies  or  baking 
powders.  Butter  must  be  taken  in  small  quantity. 


THE   HEALTH  QUESTION   BOX  285 

It  generally  may  be  advantageously  replaced  by 
yogurt  cheese  or  cream  combined  with  butter- 
milk, especially  yogurt  buttermilk. 

Yogurt 

Q.  Can  the  yogurt  germ  live  in  the  stom- 
ach and  intestine? 

A.  The  yogurt  ferment  passes  out  of  the 
stomach  with  liquids  which  are  present  before 
the  acidity  of  the  gastric  juice  becomes  suffi- 
ciently pronounced  to  injure  it.  The  yogurt 
germs  are  accustomed  to  acids. 

It  is  true,  however,  that  the  alimentary  canal  is 
not  the  natural  home  of  the  Bacillus  Bulgaricus, 
and  it  soon  dies  out  unless  constantly  reinforced 
by  new  supplies.  The  newly  discovered  germ, 
B.  acidophilus^  is  native  to  the  intestine  and 
preferable. 

To  be  efficient,  the  yogurt  ferment  must  be 
taken  in  sufficiently  large  quantities  to  enable  the 
friendly  germs  to  completely  overwhelm  the 
pernicious  bacteria.  The  diet  must  also  receive  at- 
tention. Scalded  oatmeal  or  brose  (cooked  five 
minutes  after  the  Scotch  fashion)  is  highly  bene- 
ficial.    Meats  must  be  wholly  discarded. 

Protein  and  Musicular  Activity 
Q.     Is  protein  consumed  in  ordinary  mus- 
cular work? 

A.  It  was  formerly  supposed  that  protein 
was  the  special  support  of  muscular  work.  Now 
it  is  generally  recognized  that  carbohydrates  and 

fat  are  the  fuels  of  the  body.  Protein  is  only 
useful  for  repair  of  the  body  cells.  Muscular 
work  is  supported  by  starch  and  sugars. 


286  THE  HEALTH  QUESTION   BOX 

The  machinery  of  the  body  is  so  well  lubri- 
cated that  the  wear  and  tear  of  the  machine  it- 
self is  infinitesimal,  so  that  only  small  quan- 
tities are  required  for  tissue  repairs.  The  break- 
ing down  of  protein  occurs  in  connection  with 
exercise  only  when  the  work  is  so  prolonged  and 
violent  that  the  temperature  of  the  body  is  very 
considerably  raised. 

Orange  Pulp 

Q.     Should  one  eat  the  pulp  of  oranges? 

A.  The  pulp  of  the  orange  if  well  chewed 
may  be  swallowed  without  injury  by  healthy 
persons.  One  or  two  oranges  eaten  at  bed  time 
is  an  excellent  means  of  encouraging  bowel  ac- 
tion. The  acid  of  the  orange  stimulates  peri- 
stalsis. The  indigestible  fiber  of  the  pulp  helps 
to  furnish  the  bulk  necessary  for  normal  bowel 
action. 

Salad  Dressings 

Q.  Are  salad  dressings  which  contain  pep- 
per, mustard,  and  vinegar  wholesome? 

A.  Mustard,  pepper  and  vinegar  are  poisons. 
They  are  not  foods  and  are  beneficial  in  no  way 
whatever,  but  on  the  other  hand  are  highly  in- 
jurious. Mustard  and  pepper  tend  to  produce 
arteriosclerosis  and  are  highly  injurious  to  the 
liver  and  kidneys.  They  are  also  a  cause  of 
hemorrhoids,  bladder  and  other  genito-urinary 
troubles.  Vinegar  seriously  interferes  with  the 
digestion  of  starch.  A  teaspoonful  of  vinegar 
is  sufficient  to  destroy  the  starch  digestion  of 
an  ordinary  meal.  Lemon  juice  is  a  wholesome 
substitute   for  vinegar.     It   is   much   more   pal- 


THE  HEALTH  QUESTION   BOX  287 

atable,  and  is  constantly  coming  into  more  gen- 
eral use  in  the  best  cookery. 

Beeswax 

Q.     Is  wax  of  ordinary  honey  fit  for  food? 

A.  Beeswax  is  wholly  indigestible  in  the 
human  alimentary  canal.  It  may  be  eaten  in 
small  amount  without  injury,  but  in  quantities 
might  prove  burdensome  to  the  digestive  organs. 

Glucose 

Q.  What  is  the  composition  of  glucose 
syrup  ? 

A.  Commercial  glucose  contains  about  80% 
of  solids  of  which  one-fourth  is  dextrose,  a  little 
more  than  one-half  maltose  and  the  balance  or 
a  little  more  than  one-third  dextrine.  The  sweet- 
ness of  glucose  is*much  less  than  that  of  cane 
sugar. 

Glucose  as  a  Food 

Q.     Is  glucose  a  good  food? 

A.  Glucose  as  now  made  appears  to  be  less 
objectionable  than  was  the  earlier  product.  At 
the  present  time  the  process  employed  is  simply 
boiling  of  the  starch  with  a  solution  of  one- 
tenth  of  one  per  cent  of  hydrochloric  acid.  The 
effect  is  to  change  part  of  the  starch  into  sugar. 
A  considerable  portion  remains  in  an  artificial 
form  of  dextrine.  The  acid  is  neutralized  by 
the  addition  of  carbonate  of  soda  forming  chlor- 
ide of  sodium  which  can  hardly  be  considered 
harmful,  which  could  not  be  said  of  the  residues 
left  by  the  older  processes  in  which  sulphuric 
acid     was     employed.     However,     glucose     can 


288  THE   HEALTH  QUESTION   BOX 

hardly  be  regarded  as  being  as  wholesome  as  the 
natural  sugars  of  fruits. 

The  Food  Value  of  the  Banana 

Q.     What  is  the  food  value  of  the  banana? 

A.  Recent  studies  of  the  banana  show  that 
it  is  an  exceedingly  valuable  foodstuff.  Care 
must  be  taken,  however,  to  see  that  the  fruit 
is  thoroughly  ripened.  Bananas  are  always  picked 
green.  Recent  analyses  made  by  A.  R.  Thomp- 
son, show  that  the  green  banana  contains  about 
20%  of  starch,  whereas  the  ripe  banana  contains 
practically  no  starch  at  all,  the  starch  having 
been  converted  into  sugar  by  the  ripening  pro- 
cess. When  half  ripe,  the  banana  is  slightly  acid. 
This  slight  acidity  disappears  when  the  fruit  is 
fully  ripened.  The  thoroughly  ripened  banana 
contains  only  3%  of  insoluble  material.  Car- 
bohydrates other  than  starch  or  sugar  are 
found  in  the  banana  in  only  very  small  amounts. 

Wholesomeness  of  Bananas 

Q.  Are  bananas  as  ordinarily  sold  in  the 
market  a  perfectly  wholesome  food? 

A.  Bananas  are  only  wholesome  and  easily 
digestible  when  they  are  well  matured  and 
thoroughly  ripe.  Such  bananas  can  now  gen- 
erally be  obtained  in  the  markets  in  all  our  large 
cities.  When  purchasing,  care  should  be  taken 
to  see  that  the  fruit  is  plump  and  fully  matured. 
It  is  immaterial  whether  they  are  ripened  in  the 
market  or  whether  they  are  purchased  green 
and  taken  home  to  be  ripened  in  some 
warm  dry  place.     When  ready  for  use,  the  skin 


THE  HEALTH  QUESTION   BOX  289 

of  the  fruit  will  be  nearly  black  or  quite  so.  The 
fruit  should  be  mellow  as  a  peach.  In  this  con- 
dition, the  banana  contains  a  large  amount  of 
sugar  and  dextrin  with  little  or  no  starch  and  is 
a  very  wholesome  and  easily  digestible  food. 
Great  care  must  be  taken  in  mastication.  Every 
particle  of  the  fruit  should  be  reduced  to  a  pulp 
before  swallowing.  A  very  good  method  of  eat- 
ing the  banana  is  to  reduce  it  to  a  pulp  by  passing 
through  a  colander.  The  ripe  banana  may  be 
crushed  in  a  tumbler  with  a  knife  or  spoon,  then 
beaten  up  to  a  fine  pulp  with  a  fork.  When 
taken  in  this  way,  there  is  no  more  digestible  food 
than  a  ripe  banana. 

Fruit  Acids 

Q.  Are  the  acids  of  lemons  and  other  fruit 
acids  wholesome  for  persons  suffering  from 
uric  acid  poisoning? 

A.     Yes. 

Fruit  juices  of  all  sorts  contain  in  addition  to 
vegetable  acid,  alkaline  substances  which  aid  in 
the  elimination  of  uric  acid.  Pure  uric  acid  dis- 
solves with  great  difficulty  but  the  urate  of  soda 
is  quite  readily  soluble.  Soda  and  potash  are 
present  in  fruits  in  considerable  quantities  in 
combination  with  other  acids.  When  fruit  is  eaten 
the  acids  are  utilized  or  burned  in  the  body  leav- 
ing the  soda  behind.  It  combines  with  the  uric 
acid  and  thus  aids  its  elimination.  The  popular 
idea  that  the  acids  of  fruits  are  unwholesome  for 
persons  suffering  from  gout  and  other  uric  acid 
disorders  is  a  very  mischievous  error.  The  fallacy 
of  this  teaching  has  been  pointed  out  for  many 
years  by  scientific  writers  on  dietetics,  but  like 


290  THE  HEALTH  QUESTION   BOX 

many  other  popular  fallacies  this  erroneous  no- 
tion is  very  hard  to  eradicate.  Rice,  potatoes  and 
fresh  vegetables  of  all  sorts  are  very  excellent 
foods  for  one  who  needs  to  combat  uric  acid. 

Exclusive  Fruit  Diet 

Q.  Can  life  be  sustained  upon  a  diet  con- 
sisting exclusively  of  fruits? 

A.  By  making  a  proper  selection  of  fruits  it 
is  possible  to  construct  a  dietary  quite  capable  of 
sustaining  life  for  an  indefinite  period.  Bananas, 
figs,  dates,  raisins  and  prunes  contain  an  over- 
abundance of  nutritive  material  in  sufficiently 
concentrated  form  to  be  readily  available  as 
suitable  foodstuffs.  The  only  element  lacking 
is  fats  and  these  may  be  readily  obtained  from 
such  fruits  as  the  avocado  or  alligator  pear  of 
the  tropics  and  by  the  addition  of  nuts  to  the 
bill  of  fare.  Nuts  are  properly  classed  with 
fruits.  By  a  combination  of  fruits  and  nuts  a 
very  complete  and  luxurious  bill  of  fare  may  be 
provided. 

For  entire  safety,  however,  it  is  better  to  add 
milk  to  the  above  bill  of  fare.  A  pint  of  milk 
a  day  will  insure  the  proper  intake  of  food  lime 
and  of  the  complete  proteins  which  are  neces- 
sary for  the  repair  of  the  blood  and  of  the 
tissues. 

Seeds  of  Fruits 

Q.  Is  it  dangerous  to  swallow  seeds  of 
fruits,  such  as  grape  seeds,  cherry  seeds,  etc? 

A.  The  seeds  of  fruit  consist  chiefly  of  cellu- 
lose. Small  seeds  such  as  are  found  in  figs,  blue 
berries,  raspberries  and  most  other  seedy  fruits 


THE  HEALTH  QUESTION   BOX  291 

are  entirely  harmless  and  are  perhaps  to  some 
degree  beneficial  through  increasing  the  bulk  of 
the  food.  Large  seeds,  as  those  of  the  apple  or 
grape  and  the  cherry  if  taken  in  a  considerable 
quantity  might  prove  burdensome  to  the  intestine 
and  on  this  account  ought  to  be  discarded.  It 
should  be  mentioned,  however,  that  the  danger 
which  many  people  apprehend  from  the  entrance 
of  these  seeds  into  the  appendix  is  wholly 
imaginary.  Seeds  are  sometimes  found  in  a  dis- 
eased appendix  but  their  presence  is  purely  ac- 
cidental ;  they  are  not  the  cause  of  the  disease 
but  a  consequence.  When  the  appendix  becomes 
diseased  in  such  a  way  that  the  valve  which 
guards  its  mouth  no  longer  operates,  remaining 
open,  seeds  and  other  foreign  bodies  may  find 
their  way  into  the  appendix  and  possibly  may 
thus  become  a  source  of  injury  and  danger  al- 
though the  danger  from  this  source  must  be 
quite  remote. 

Grape  Seeds 

Q.  In  eating  fresh  grapes,  should  one  re- 
ject the  seeds  and  skin? 

A.  Yes,  the  skins  and  seeds  of  grapes  have 
no  nutritive  value  whatever  and  should  be  en- 
tirely discarded.  In  cases  in  which  grapes  are 
not  fully  ripe,  it  is  well  to  discard  the  pulp  also. 
It  has  little  or  no  nutritive  value,  and  if  the  di- 
gestion^ is  slow,  may  prove  an  embarrassment 
to  the  stomach. 

Fruit  Supper 

Q.     Is  a  fruit  supper  healthful? 
A.     There  is  an  old  adage  to  the  effect  that 
fruit  is  golden  for  breakfast,  silver  for  dinner 


292  THE  HEALTH  QUESTION   BOX 

and  lead  for  supper.  The  adage  has  no  foun- 
dation in  fact.  Fruit  is  golden  all  the  time.  It 
is  especially  wise  to  make  the  last  meal  of  the 
day  almost  wholly  of  fruit.  The  food  principles 
furnished  by  fruit  are  for  the  most  part  ready  for 
immediate  absorption  and  require  no  digestion. 
Fruit  is  on  this  account  very  little  burden  to 
the  stomach  and  may  be  taken  at  almost  any 
time  without  injury.  A  little  ripe  fruit  taken  at 
bed  time,  as  one  or  two  apples  or  oranges,  is  in 
many  cases  a  valuable  means  of  securing  prompt 
evacuation  of  the  bowels  in  the  morning. 

Laxative    Fruits   and   Laxative   Drugs 
Q.     What  is  the  difference  betv^een  the  ef- 
fects of  laxative  fruits  and  laxative  drugs? 

A.  Fruit  stimulates  the  intestines  to  activity 
through  the  acids  and  sugars  which  they  normally 
contain  and  which  excite  the  bowel  to  action 
without  irritating  it,  whereas  laxative  drugs  are 
without  exception  irritants,  and  when  their  use 
is  long  continued  the  common  result  is  colitis  or 
chronic  infection  of  the  colon.  Aloes,  epsom  salts, 
cascara  sagrada,  Seidlitz  powders  and  a  long  list 
of  laxative  drugs  are  all  without  exception  more 
or  less  injurious. 

Lemon  Juice 
Q.     Does  lemon  juice  aid  digestion? 

A.  Yes,  all  vegetable  acids  act  as  normal 
stimulants  to  the  stomach  and  promote  the  fluw 
of  gastric  juice.  Vegetable  acids  are  especially 
valuable  v/hen  the  gastric  juice  contains  no  acid. 
In  such  cases,  the  fruit  acids  are  able  to  fill  the 
place  of  the  gastric  acid  to  a  slight  degree. 


THE  HEALTH  QUESTION   BOX  293 

Prunes 

Q.  Is  the  free  use  of  prunes  to  be  recom- 
mended for  laxative  effects? 

A.  Prunes  soaked  in  water  for  twenty- four 
to  forty-eight  hours  and  freely  eaten  have  a  de- 
cided laxative  effect.  Prunes  are  much  used  for 
this  purpose  by  eminent  German  physicians. 
Some  experiments  made  in  the  laboratory  of  the 
Battle  Creek  Sanitarium  some  years  ago  showed 
that  prunes  contained  so  large  an  amount  of  ben- 
zoic acid  that  they  tend  to  acidify  the  urine.  This 
is  the  only  possible  objection  to  their  use.  When 
eaten  in  connection  with  fresh  vegetables  in  li- 
beral quantities  this  objection  would  probably  not 
hold  good  as  the  small  amount  of  benzoic  acid 
would  be  neutralized  but  if  eaten  freely  in  con- 
nection with  a  cereal  diet,  the  urine  might  he 
rendered  so  highly  acid  as  to  be  decidedly  injuri- 
ous in  some  cases,  especially  in  cases  in  which 
the  bladder  or  kidneys  are  diseased. 

The  Orange 

The  orange  is  one  of  Nature's  finest  gifts  to 
man.  Orange  juice  contains  pre-digested  food 
in  a  most  delicious  and  attractive  form  ready  for 
immediate  absorption  and  utilization. 

The  amount  of  food  contained  in  a  single 
large  orange  is  about  equivalent  to  that  found 
in  a  half  slice  of  bread  but  it  dift'ers  from  that 
of  bread  in  the  fact  that  it  needs  no  digestion 
while  bread,  before  it  can  be  used  in  energizing 
and  strengthening  the  body,  must  undergo  di- 
gestion during  several  hours.  It  is  for  this 
reason  that  oranges  are  so  refreshing  to  an  ex- 


294  THE   HEALTH  QUESTION   BOX 

hausted  or  feeble  person.  The  sweeter  the 
orange  the  greater  its  food  value. 

But  the  energy  value  of  the  orange,  which  for 
an  ordinary  sized  orange  amounts  to  about  75-100 
calories,  is  by  no  means  its  only  value.  Orange 
juice  is  rich  in  salts,  especially  lime  and  alkaline 
salts,  which  counteract  the  tendency  to  acidosis 
which  is  always  threatening  sedentary  people, 
hearty  meat  eaters  and  those  advanced  in  age. 
The  free  use  of  orange  juice  is  a  valuable  means 
of  combating  the  inroads  of  "Father  Time"  and 
is  also  an  excellent  means  of  antidoting  to  some 
extent  the  bad  effects  of  an  indoor  or  sedentary 
life. 

One  or  two  oranges  taken  at  bedtime  and  on 
rising  in  the  morning  are  excellent  means  of 
stimulating  bowel  action.  Oranges  may  be  taken 
between  meals  with  great  benefit  by  feeble  per- 
sons and  those  suffering  from  constipation.  The 
delightful  flavor  and  general  stimulating  influ- 
ence of  orange  juice  excites  peristaltic  activity 
and  so  tends  to  prevent  the  accumulation  of  food 
residues  in  the  colon  which  leads  to  putrefaction 
and  autointoxication. 

Grapefruit 

Q.     When  should  grapefruit  be  eaten? 

A.  At  any  time.  At  breakfast,  dinner,  sup- 
per or  between  meals.  Whenever  one  feels  in- 
clined. Such  food  does  not  require  any  work 
of  the  stomach. 

When  fully  ripened,  the  fruit  is  sweet  enough 
without  sugar.  Much  sugar  added  is  likely  to 
cause  hyperacidity  and  gastric  irritation. 


THE  HEALTH  QUESTION   BOX  295 

Food  Value  of  Grapefruit 

Q.  What  is  the  food  value  of  the  grape- 
fruit? 

A.  The  grape  fruit,  like  other  citrus  fruits, 
is  chiefly  valuable  for  the  sugar  and  citric  acid 
which  it  contains.  The  food  value  of  an  ordi- 
nary sized  grapefruit  is  100  calories,  or  about 
the  same  as  four  ounces  of  grape  juice  or  hve 
ounces  of  milk,  or  a  large  slice  of  bread. 

Dietetic  Value  of  Acid  Fruits 

Q.  What  are  the  especial  benefits  to  be  de- 
rived from  acid  fruits? 

A.  Many  people  have  noticed  the  marked 
benefit  from  the  use  of  acid  fruits.  The  writer 
has  not  infrequently  been  told  by  persons  suf- 
fering from  dyspeptic  disorders  that  the  juice 
of  a  lemon  taken  soon  after  meals  has  some- 
times given  relief.  Others  have  been  benefitted 
by  apple  juice  and  others  by  moderately  acid 
fruits. 

The  nature  of  this  beneficial  effect  of  fruit  was 
not  understood  until  experiments  by  Paw- 
low  and  others,  which  demonstrated  two 
things;  first,  that  the  acids  of  fruits  stimulate 
the  stomach  to  produce  gastric  acid,  which  is 
absolutely  essential  for  good  digestion;  and  sec- 
ond, that  the  acids  of  fruits  are  able,  to  some 
degree,  to  take  the  place  of  the  natural  acid  of 
the  stomach  when  this  acid  is  absent. 

These  facts  emphasize  the  importance  of  acid 
fruits,  including  the  tomato — a  vegetable-fruit — 
as  an  aid  to  digestion,  especially  in  cases  of  per- 
sons suffering  from  hypohydrochloria,  or  achylia, 


296  THE   HEALTH  QUESTION   BOX 

a  condition  in  which  there  is  deficiency  or 
absence  of  hydrochloric  acid,  the  normal  acid 
of  the  gastric  juice. 

Let  us  point  out  that  one  of  the  important 
functions  of  the  hydrochloric  acid  of  the  gastric 
juice  is  to  activate  the  pepsin;  that  is,  without 
acid  the  pepsin  is  unable  to  do  its  work,  which 
consists  in  the  digestion  of  protein.  The  addition 
of  hydrochloric  acid  to  pepsin  renders  it  active 
and  efficient,  and  the  acids  of  fruits  have  been 
proved  to  be  to  some  extent  capable  of  replacing 
the  hydrochloric  acid  in  activating  pepsin. 

It  is  thus  evident  that  persons  suffering  from 
deficiency  of  acid  or  the  absence  of  acid  should 
take  care  to  make  acid  fruit  or  fruit  juices  of 
some  sort  a  part  of  every  mieal.  Fruit  may  be 
taken  both  at  the  beginning  of  the  meal  and  at 
the   close   of   it. 

Disinfection  of  Raw  Fruits  and  Vegetables 

Q.  Is  it  dangerous  to  eat  raw  fruits  and 
vegetables  as  they  come  from  the  market? 

A.  Yes.  Raw  fruits  and  vegetables  as  re- 
ceived from  the  m.arket  are  always  open  to 
suspicion  to  being  contaminated  with  bacteria. 
In  fact,  this  is  true  of  most  raw  foodstuffs. 

All  kinds  of  fresh  fruits  are  infected  Avith 
germs,  yeasts  and  molds,  which  speedily  de- 
velop and  destroy  the  fruit  unless  prevented 
from  so  doing  by  means  of  cold  storage.  These 
germs  may  be  derived  from  the  garden,  soil, 
the  hands  of  the  pickers,  the  receptacles  in 
which  they  are  transported,  in  the  markets 
where  they  are  exposed  for  sale. 


THE  HEALTH  QUESTION   BOX  297 

In  the  summer  time  these  germs  grow  rapidly 
while  the  fruit  is  being  transported  to  market, 
or  while  exposed  in  the  market,  or  after  pur- 
chase by   the   consumer. 

Thus  fruit,  eaten  without  disinfection,  may 
easily  become  a  source  of  mischief,  as  germs 
will  grow  in  the  stomach  or  intestine  when 
swallowed  with  the  food. 

In  this  way  the  average  individual  is  con- 
stantly collecting  germs  of  various  sorts  and 
every  adult  carries  in  his  colon  a  vast  assem- 
blage of  bacteria,   the  so-called  intestinal  flora. 

Such  vegetables  as  lettuce,  celery,  and  rad- 
ishes, and  fruits  which  like  strawberries,  grow 
in,  on  or  near  the  ground,  are  liable  to  car- 
ry not  only  germs  but  the  embryos  of  various 
intestinal  parasites. 

The  use  as  fertilizer,  of  "night  soil,"  gathered 
by  city  scavengers  and  largely  disposed  of  to 
gardeners  in  the  neighborhood  of  large  cities, 
very  naturally  facilitates  the  distribution  of  in- 
testinal parasites  of  various  sorts.  Some  years 
ago,  Metchnikoff  called  attention  to  the  danger 
of  infection   from  this   source. 

Recent  investigatidns  have  shown  that  let- 
tuce, celery,  and  even  some  fruits,  sometimes 
become  infected  with  typhoid  and  other  germs 
through  the  medium  of  worms,  snails  and  in- 
sects. 

The  late  Ellen  H.  Richards,  of  the  Massa- 
chusetts Institute  of  Technology,  made  some 
years  ago  a  study  of  the  condition  of  fruit 
found  on  open  air  fruit  stands.  A  pint  of  vari- 
ous fruits  taken  at  random  from  a  stand  were 


298  THE   HEALTH  QUESTION   BOX 

washed  and  a  bacteriological  examination  made 
of  the  washings.  140,000,000  germs  were  ob- 
tained irom  this  single  pint  of  fruit.  Fruit 
thus  exposed  to  street  dust  is  certain  to  collect 
a  great  number  of  germs  derived  from^  the  ex- 
creta of  animals  and  other  dangerous  sources  and 
is  quite  unfit  for  food. 

These  small  creatures  gather  typhoid  and  other 
germs  from  the  soil  and  in  crawling  over  the 
leaves  of  vegetables  they  deposit  a  trail  of  germs 
with  fecal  matters  upon  the  surfaces  which  they 
traverse. 

A  five  per  cent  solution  of  dioxogen  will  de- 
stroy the  germs  vv^ithout  the  least  impairment  of 
the  foods  in  flavor  or  any  other  particular.  A 
large  stone  jar  was  half  filled  with  dioxogen 
solution,  one  part  to  twenty  of  water.  In  this 
bath  fruit,  lettuce,  or  other  food,  after  thor- 
ough washing,  is  dipped  and  allowed  to  remain 
for   five   minutes. 

At  the  Battle  Creek  Sanitarium,  dioxogen  is 
in  daily  use  for  the  disinfection  of  all  fresh, 
imcooked  fruits  and  vegetables  used  in  the 
feeding  of  the  great  family  of  2,000  to  3,000 
persons  who  are  served  in  the  several  capacious 
dining   rooms    of   the   institution. 

Dioxogen  is  particularly  adapted  to  this  use 
because  it  is  free  from  the  deleterious  drugs 
found  in  some  other  peroxide  preparations. 

This  practice  of  disinfecting  all  fresh  foods 
will  no  doubt  in  due  time  become  general.  It 
is  the  only  means  of  protection  against  certain 
intestinal  parasites  which  are  very  difficult  to 
dislodge  after  they  once  become  established  in 
the  intestine. 


THE   HEALTH  QUESTION   BOX  299 

The  Curative  Properties  of  Cherries 
Q.     Has  the  cherry  any  value  as  a  remedy? 

A.  Linnaeus,  the  famous  Swedish  botanist, 
who  made  the  first  scientific  classification  of 
plants,  held  cherries  in  especially  high  esteem. 
He  relates  that  when  suffering  from  a  grave 
bowel  trouble  which  resisted  all  remedies,  he 
cured  himself  by  eating  freely  of  cherries  for 
some  days  in  succession,  taking  little  or  no 
other   food. 

"According  to  Pliny,"  says  Fernie,  "cherries 
were  first  brought  to  Rome  by  Lucullus  after 
his  great  victory  over  Mithridates,  89  B.  C. 
The  cultivated  cherry  disappeared  in  this 
country  (England)  during  the  Saxon  period, 
and  was  not  re-introduced  until  the  reign  of 
Henry  the  Eighth. 

"Cherry  stones  have  been  found  in  the  primi- 
tive lake  dwellings  of  Western  Switzerland. 
There  is  a  tradition  that  Christ  gave  a  cherry 
to  St.  Peter,  admonishing  him  not  to  despise 
Httle  things. 

"In  France,  soup  made  from  cherries  and 
taken  with  bread,  is  the  common  sustenance  of 
the  wood-cutters  and  charcoal  burners  of  the 
forest  during  the  winter." 

The  Loganberry 
Q.     How  did  the  loganberry  originate? 

A.  Judge  Logan,  of  California,  discovered 
the  berry  nearly  forty  years  ago.  It  is  supposed 
to  be  a  chance  hybrid  between  the  wild  black- 
berry and  the  red  raspberry.  It  is  long  and  fat, 
having  more  substance  and  juice  than  any  other 


300  THE  HEALTH  QUESTION   BOX 

berry.  It  is  grown  on  a  commercial  scale  in 
California,  Washington  and  Oregon,  but  does 
not  seem  to  be  adapted  to  the  Eastern  climate. 
It  was_^ first  used  for  pie  and  jam  and  shipped 
to  Western  cities,  mostly  fresh,  and  in  iced 
cars,  fast  freight. 

The  productioii  is  between  three  and  seven 
tons  of  loganberry  fruit  to  the  acre,  which 
compares  closely  to  the  crops  yielded  by  the 
grape.  The  yield  of  juice  for  the  same  weight 
of  fruit  excels  the  grape. 

If  the  vines  are  carefully  cultivated,  the 
yield  will  average  from  four  to  five  tons  of 
berries  to  the  acre.  Growers  are  paid  Zy^ 
cents  per  pound.  The  berries  are  picked  in  pound 
hallocks,  and  are  delivered  to  the  juice  plants 
in  single  tier  crates  of  twenty-four  hallocks  each. 

The   Strawberry 
Q.     What  are  the  special  food  qualities  of 
the  strawberry? 

A.  The  strawberry,  with  its  delicious  aroma 
and  its  delicate  sweet-acid  flavor,  is  one  of  our 
choicest  and  most  popular  fruits.  It  is  at  the 
same  time  a  highly  useful  and  wholesome  food. 
Its  high  water  content  reduces  its  nutritive 
value  below  that  of  most  fruits,  placing  it  on 
a  footing  with  the  orange,  the  muskmelon,  string 
beans  and  turnips ;  but  it  is  unusually  rich  in 
lime  and  iron,  not  only  as  compared  with  other 
fruits  but  with  most  other  foodstuffs.  Here  are 
a  few  interesting  comparisons : 

The  strawberry  contains  one-fourth  grain  of 
food  lime  to  the  ounce,  v/hich  is  more  than  any 
other   fresh   fruits   except   fresh   figs   and   rasp- 


THE  HEALTH  QUESTION   BOX  301 

berries.  Its  lime  content  is  six  times  as  great 
as  that  of  tlie  apple,  five  times  the  banana,  four 
times  the  tomato  and  watermelon,  and  double 
or  more  that  of  the  blackberry,  blueberry, 
cherry,  cranberry,  grape,  muskmelon,  peach, 
pear,  pineapple  and  plum.  Its  lime  content^  is 
greatly  excelled  among  fruits  only  by  dried 
fruits,  especially  figs,  dates,  currants,  raisins 
and  prunes. 

The  strawberry  presents  a  higher  proportion 
of  lime,  notwithstanding  its  large  water  content, 
than  any  cereal  food  except  oatmeal  and  entire 
wheat  and  rye.  It  affords,  in  equal  weight,  five 
times  as  much  lime  as  does  rice,  four  times  as 
much  as  hominy,  and  three  times  as  much  as 
white  bread. 

The  egg,  which  is  very  rich  in  lime,  contains 
only  twice  as  much  iron  as  does  the  strawberry, 
and  strange  as  it  may  appear,  this  delicious 
fruit  affords  three  times  as  much  lime  as  does 
white  of  egg  and  four  times  as  much  as  beef 
or  chicken. 

The  richness  of  the  strawberry  in  iron  is 
still  more  noteworthy. 

Here  are  the  facts  which  appear  from  a  critical 
study  of  the  latest  findings  of  the  ablest  food 
chemists : — 

AVith  the  exception  of  the  raspberry  and  fresh 
fig,  the  strawberry  excels  all  other  fresh  fruits 
in  richness  in  food  iron.  It  contains  four  times 
as  much  iron  as  the  orange  and  nearly  three 
times  as  much  as  the  grapefruit,  three  times  as 
much  as  apples,  apricots,  cantaloupe,  musk- 
melon, grapes,  peaches,  pears,  /  watermelon ; 
twice   as   much   as   tomatoes   and   cherries,    and 


302  THE  HEALTH  QUESTION  BOX 

fifty  per  cent  more  than  raspberries,  currants, 
cranberries,  bananas,  and  blackberries. 

A  pint  of  strawberries  contain  as  much  food 
iron  as  a  pound  loaf  of  white  bread  and  one- 
fourth  more  than  an  equal  weight  of  cornmeal. 
It  also  contains  more  iron  than  an  equal  weight 
of  beefsteak,  and  its  iron  is  of  better  quality. 

Strav/berries  are  richer  in  iron  than  most 
fresh  vegetables,  affording  more  than  celery  and 
lettuce,  as  much  as  sweet  corn,  cauliflower  and 
cabbage,  only  a  little  less  than  string  beans,  cab- 
bage and  brussels  sprouts,  and  one-half  more 
than  turnips,  squash,  radishes,  eggplant,  carrots, 
parsnips,  beets,  onions,  and  sweet  potatoes,  and 
four  times  as  much  as  cucumbers.  It  is  only  ex- 
celled as  a  source  of  food  iron  by  two  vegeta- 
bles— fresh  lim.a  beans  and  green  peas. 

The  strawberry  has  an  equal  value,  v/hen 
freely  used,  as  a  protection  against  the  loss  of 
lime  or  of  iron,  and  it  is  also  invaluable  as  a 
source  of  organic  bases  which  are  needed  to 
neutralize  the  acid  wastes  of  the  tissues,  thus 
preventing  the  development  of  "acidosis"  and 
Its  numerous  accompanj,  Ir.^'  v  .  . 

The  Food  Value  of  Fruits 

Q.  In  general,  what  is  the  food  value  of 
fruits  ? 

A.  Fruits  are  valuable  chiefly  for  the  sugar, 
vitamins  and  acids  v/hich  they  contain.  Sugars 
contains  practically  no  fats  and  only  minute 
quantities  of  protein,  one-half  per  cent  to  one 
per  cent. 

The  carbohydrates  of  fruit  are  chiefly  in  the 


THE  HEALTH  QUESTION   BOX  303 

form    of    sugar,    dextrin,    and    acids,    and    are 
ready  for  immediate  absorption. 

With  a  few  exceptions,  the  sugar  of  fruits 
is  dextrose  and  levulose,  generally  in  about  equal 
parts.  This  is  the  form  in  which  carbohydrates 
are  utilized  by  the  body  and  hence  require  no 
digestion.  The  absence  of  fat  and  the  presence 
of  minute  quantities  of  protein,  and  the  fact 
that  the  sugar  is  generally  in  a  form  in  which  it 
can  be  immediately  assimilated,  shows  that  fruits, 
of  all  foodstuffs,  tax  the  digestive  organs  the 
least.  The  nutritive  material  which  they  con- 
tain is  ready  for  immediate  use,  and  this,  per- 
haps, accounts  for  the  almost  immediate  re- 
freshing effect  experienced  by  a  fatigued  person 
from  the  drinking  of  fruit  juices,  and  accounts 
for  the  great  popularity  of  fruit  juices  of  all 
sorts,  especially  in  seasons  of  the  year  when 
the  depressing  effects  of  heat  are  most  generally 
felt. 


304  THE  HEALTH  QUESTION   BOX 

The  following  table  shows  the  composition  of 
most  of  the  fruits  in  common  use : 

Table  Showing  the  Goiniposition  of  the  Edible 
Parts  of  Fruits 


Apples     82.5 

Apples    (dried)     36.2 

Pears     83.9 

Apricots     85.0 

Peaches     88.8 

Greengages    80.8 

Plums     78.4 

Nectarines    82.9 

Cherries      84.0 

Gooseberries    86.0 

Currants     (red,     black 

and     white)     85.2 

Strawberries      89.1 

Whortleberries  (Blue- 
berries or  Bil- 
berries)       76.3 

Blackberries     88.9 

Raspberries    84.4 

Cranberries    86.5 

Mulberries     8,4.7 

Grapes     79.0 

Melons    ■ 89.8 

Watermelons     92.9 

Bananas      74.0 

Oranges     86.7 

Orange   juice    85.0 

Lemons     89.3 

Lemon-juice     90.0 

Pineapples    89.3 

Pomegranates    76.8 

Dates    (dried)     20.8 

Figs    (dried)    20.0 

Figs     (fresh)     79.1 

Prunes    (dried)     26.4 

Prunes    (fresh)     80.2 

Currants   (dried)    ....  27.9 

Raisins    14.0 

Olives      67.0 

Rhubarb    Stalks    94.4 


0.4 

12.5 

0.4 

2.7 

1.0 

1.4 

49.1 

1.8 

4.9 

3.6 

0.4 

11.5 

0.4 

3.1 

0.1 

1.1 

12.4 

0.5 

1.0 

0.5 

5.8 

0.6 

3.4 

0.7 

0.4 

13.4 

0.3 

4.1 

1.0 

1.0 

14.8 

0.5 

4.3 

1.0 

0.6 

15.9 

0.6 

0.8 

10.0 

0.6 

3.8 

1.0  to  1.5 
(Stutzer) 

0.4 

8.9 

0.5 

2.7 

1.5 

0.4 

7.9 

0.5 

4.6 

1.4 

1.0 

6.3 

0.7 

2.2 

1.0  to  1.2 

0.7 

5.8 

0.4 

12.2 

1.6 

0.9 

2.3 

0.6 

5.2 

1.0 

5.2 

0.6 

7.4 

1.4 

0.5 

3.9 

0.2 

6.2 

2.0  to  2.5 

0.3 

11.4 

0.6 

0.9 

1.8 

1.0 

15.5 

O.S 

2  5 

0.5 

0.7 

7.6 

0.6 

1.0 

0.3 

6.5 

0.2 

1.5 

22.9 

0.9 

0.2 

0.9 

8.7 
10.8 

0.6 

1.5 

1.0  to  2.5 
1.93 

1.0 

8.3 

0.5 

2.0 

0.4 

7.0 

0.4 

9.7 

0.3 

(citric  acid) 

1.5 

16.8 

0.6 

2.7 

4.4 

65.7 

1.5 

5.5 

5.5 

62.8 

2.3 

7.3 

1.2 

1.5 

18.8 

0.6 

2.4 

66.2 

1.5 

2.7 

0.8 

18.5 

0.5 

1.2 

64.0 

2.2 

1.7 

2.5 

74.7 

4.1 

2.5 

5.7 

4.4 

3.3 

' 

0.6 

2.5 

1.1 

0.7 

THE  HEALTH  QUESTION  BOX  305 

The  following  table  shows  the  amount  of  sugar 
contained  in  some  of  the  most  commonly  used 
fruits,  representing  practically  the  total  use- 
ful carbohydrate  content  of  the  fruits  named, 
since  the  other  carbohydrates  consist  chiefly  of 
vegetable  gums  which  have  little  or  no  nutritive 
value. 

Table    Showing    the    Amount    of    Sugar    in 
Common  Fruits 

(Per  cent) 

Hot-house  Grapes   17.26 

Preserved  Grapes    16.50 

Figs    (fresh)    11.55 

Cherries     10.00 

Preserved  Pears 8.78 

Fresh  Pears 7.84 

White  Currants   6.40 

Strawberries    5 .  86 

Preserved    Apples  6.25 

Raspberries     7.23 

Oranges 8.58 

Apricots    8 .  78 

Pineapples     13.31 

Plums 1.99 

Lemons    1 .  47 

Food  Acids 

Q.  What  acids  are  found  in  foods,  and  have 
they  any  nutritive  value? 

A.  The  food  acids  are  tartaric,  malic,  and 
citric  acids.  All  of  these  are  oxidized,  or 
burned,  in  the  body  the  same  as  starch  an  ' 
sugar,  although  their  energy  value  is  only 
about   half    that   of    starch    and    sugar.     These 


306  THE  HEALTH  QUESTION   BOX 

acids  are  found  in  foods  for  the  most  part  in 
combination  with  soda  or  potash,  usually  the 
latter.  When  taken  into  the  body,  the  acid 
parts  are  oxidized  or  burned,  leaving  the  base, 
or  alkali,  behind.  On  this  account^  the  efifect 
of  these  food  acids  is  to  increase  the  alkalinity 
of  the  fluids  of  the  body,  a  matter  of  much 
consecjuence  since  by  this  means  the  acid  waste 
products  of  the  body  are  neutralized,  and  the 
tendency  to  acidosis  ailways  present  is  bver- 
come. 

Citric  acid  and  malic  acid  appear  to  be  the 
most  easily  burned  or  utilized  by  tlie  tissues. 

Tartaric  acid  is  less  readily  utihzed. 

(See  Jour,  of  Industrial  and  Engineering 
Chemistry,  August,  1917.) 

Chemical  Composition  of  Food  Acids 

Q.  What  is  the  chemical  composition  of  the 
three  food  acids,  malic  acid,  tartaric  acid  and 
citric  acid? 

A.  Malic  acid,  the  characteristic  acid  of 
apples,  has  the  following  composition :  C4  H7  O5. 
The  molecular  composition  of  tartaric  acid,  the 
acid  of  grapes,  is  C4  Hg  Og.  The  composition 
of  citric  acid  found  in  lemons  and  other  citrus 
fruits,  is  Ce  Hg  O7. 

The  Acids  of  Foods 

Q.  In  what  foods  are  the  various  food  acids 
present?  ^ 

A.  "Citric  and  malic  acids  are  the  character- 
istic acids  of  fresh  fruit  juices,  excluding  grape 
juice.  Succinic  acid  is  found  in  small  quantities 
in  fresh  fruit,  especially  in  the  unripe  condition. 


THE  HEALTH  QUESTION  BOX  307 

but  tartaric  acid  does  not  occur  in  other  fruits 
than  grapes.  In  berries,  in  general,  citric  acid 
predominates  and  most  berries  contain,  in  ad- 
dition, malic  acid  in  very  small  quantities.  Of 
the  stone  fruits,  in  cherries  and  plums  malic  pre- 
dominates, if  it  is  not  present  exclusively.  The 
question  of  the  acids  of  peaches  and  apricots 
must  be.  left  open,  the  wide  spread  assumption 
that  these  fruits  contain  malic  acid  as  the  pre- 
dominating acid  being  shaken  by  the  researches 
of  Kunz  and  Adam.  In  seed  fruit,  such  as  the 
apple  and  the  pear,  malic  acid  predominates  or 
is  almost  exclusively  present,  except  for  tannic 
acid.  The  total  acidity  of  berries  should,  there- 
fore, be  expressed  as  anhydrous  (water  free) 
citric  acid  and  of  cherries  and  seed  fruits  as 
malic  acid." 

"Truchon  and  Martin-Claude  report  tartaric 
acid  in  strawberries,  black  currants,  quinces, 
apricots,  unripe  cherries  and  in  traces  also  in 
greengage  plums.  No  tartaric  acid  was  found 
in  white  currants,  pears  and  apples.  They  re- 
port citric  acid  in  apricots  and  in  faint  traces 
in  unripe  cherries,  although  it  was  not  found  in 
ripe  cherries.  Chauvin,  Joulin  and  Canu  state 
that  the  acidity  of  black  currants,  cherries, 
quinces,  strawberries,  raspberries  and  apricots 
is  due  to  tartaric  acid,  while  that  of  red  and 
white  currants,  Reineclaude,  Mirabelle  and  Or- 
leans plums,  pears  and  apples  is  due  to  citric. 
Muttelet,  on  the  contrary,  reports  the  predom- 
inating acid  of  cherries  as  m.alic  with  no  citric 
and  only  undeterminable  traces  of  tartaric.  He 
states  that  strawberries,  raspberries  and  red  and 


308  THE  HEALTH  QUESTION  BOX 

black  currants  contain  citric  acid,  with  traces 
only  of  tartaric  and  no  malic.  Warcollier 
found  no  tartaric  acid  in  either  apples  or  pears. 
Paris  reports  the  presence  of  citric  acid  and  a 
small  amount  of  malic  acid  in  strawberries. 
He  finds  no  oxalic,  tartaric,  salicylic  or  benzoic 
acids. 

"Jorgensen  reports  malic  as  the  principal  acid 
of  cherries.  He  found  no  tartaric  acid  and  only 
found  traces  of  succinic  and  citric.  Roux  and 
Bonis  state  that  malic  acid  predominates  in 
cherries  but  report  also  citric  and  tartaric  acids." 

Summarizing,  we  may  say  that  malic  acid  is 
practically  the  sole  acid  ingredient  of  the  apple, 
banana,  cherry,  peach,  pear,  persimmon,  plum, 
quince,  watermelon.  Citric  acid  is  the  chief  or 
exclusive  acid  of  the  cantaloupe,  cranberry,  cur- 
rant, gooseberry,  pomegranate,  red  raspberry. 

Tartaric  Acid 
Q.     In  what  foods  is  tartaric  acid  found? 

A.  Tartaric  acid  is  the  characteristic  acid  of 
grapes.  Most  authorities  maintain  that  tartaric 
acid  is  found  in  no  other  fruit  except  grapes. 
It  is  possibly  present  in  small  traces  in  some 
other  fruits,  and  has  been  reported  present  in 
pineapples.  Curiously,  it  is  found  in  several 
vegetables,  particularly  potatoes,  carrots,  cu- 
cumbers and  endive. 

Malic  Acid 
Q.     In  M^hat  foods  is  malic  acid  found? 

A.  Malic  acid,  which  is  the  characteristic 
acid  of  apples,  is  also  found  in  many  fruits  and 
in    a    few    vegetables.     The    following    list    of 


THE  HEALTH  QUESTION  BOX  309 

foods  containing  malic  acid  has  been  compiled 

from  various  sources : 

(Per  cent) 

Apples 21  to  1.81 

Pears 11  to     .50 

Cranberries .50 

Cherry 56  to  1.54 

Banana  

Currants 2.00  to  3.37 

Gooseberries 1.7     to  2.6 

Plum 55  to  2.15 

Grapes  .    Spinach 

Beets  Lettuce 

Beet  and  other  greens     Watermelon 
Celery  Tomatoes 

Quince  Asparagus 

Strawberries  Peach 

Citric  Acid 

Q.  In  what  food  is  citric  acid  found? 
A.  Citric  acid  is  the  characteristic  acid  of 
lemons,  and  other  citrus  fruits,  but  it  is  at  the 
same  time  found  in  many  other  fruits  and  some 
vegetables.  The  foods  containing  citric  acid 
are  as  follows : 

Oranges  1  to  2.5%         Strawberries 
Grapefruit  Currants 

Cherries  Gooseberries 

Legumes  Radishes 

Limes  Raspberries 

Elderberries  Cranberries 

Lemons  6  to  9%  Pears 

Pomegranates  Tomatoes 


310  THE  HEALTH  QUESTION  BOX 

Oxalic  Acid 

Q.     In  what  foods  is  oxalic  acid  found? 

A.  Oxalic  acid  is  the  characteristic  acid  oi 
pieplant  and  sorrel,  and  is  also  contained  in 
the   following  foods : 

Dandelion  Asparagus 

Spinach  Cress 

Endive 

^  Oxalic  acid  is  not  burned  or  utilized  in  the 
body  and  hence  should  be  excluded  from  the 
dietary.  Death  from  oxalic  poisoning  has  fol- 
lowed the  use  of  rhubarb  as  greens.  The  small 
amount  of  oxalic  acid  present  in  spinach  and 
some  other  greens  may  be  removed  by  parboiHng. 

Tannic  Acid 

Q.     What  foods  contain  tannic  acid? 

A.  Tannic  acid  is  not  found  in  appreciable 
amount  in  any  foods  except  some  green  leaves 
which  are  used  as  greens.  Small  traces  of  tannic 
acid  are  found  in  some  fruits.  Tea, ;  toffee, 
cocoa  and  chocolate  contain  tannin  which  is 
one  of  the  various  unwholesome  substances 
found  in  these  beverages. 

Acid  Content  of  Apples 

Q.  What  amount  of  acid  is  found  in  the 
different  varieties  of  apples? 

A.  The  following  table  shows  the  per  cent 
of  acid,  practically  all  malic  acid,  contained  in 
some  of  the  more  common  varieties  of  apples. 
(Bigelow  and  Dunbar)  : 


TME  HEALTH  QUESTION  BOX  311 

Per  cent  of  acid 
(Malic) 

Baldwins    60 

Maiden  Blush  (Green) 1 .68 

Early  Ripe  (Green) 1 ,09 

Gravenstein    (Green)    1 .27 

Sweet  Bough  (Green) 21 

Sweet  Bough  (Ripe)    13 

Sour  apples    62 

Tompkins  King 41 

Crab  Apple 78 

Northfield  Beauty  Crab  1 .81 

Sweet  Cider  40-.56 

The  Acids  of  Pears 

Q.     What  per  cent  of  acid  is  found  in  pears? 

A.  The  per  cent  of  acid  found  in  pears  differs 
with  the  varieties  as  does  also  the  kind  of  acid. 
Certain  varieties  contain  both  malic  and  citric 
acids.  This  is  true  of  the  Kieffer,  Le  Conte, 
Idaho  and  Bartlett  varieties. 

The  following  table  shows  the  per  cent  present 
in  several  varieties  of  pears : 

Acid  (Malic) 
Per  cent 

Kiefifer 50 

LeConte 28 

Bartlett 30 

Augonleme    18 

Seckel  06-. 20 

Winter  Nelis 11-. 25 


312  THE  HEALTH  QUESTION  BOX 

Lemon  Juice  versus  Vinegar 
Q.     Why  is  lemon  juice  superior  to  vinegar? 

A.  Lemon  juice  is  superior  to  vinegar  be- 
cause it  is  a  wholesome  food,  whereas  vinegar 
is  not  a  food  but  a  poison.  Following  are  some 
of  the  objections  to  the  use  of  vinegar.  Vinegar 
is  oxidized  only  to  a  very  slight  extent.  The  only 
acids  which  are  fully  oxidized  are  citric  and  malic 
acids;  tartaric  acid  is  partially  oxidized.  Oxalic 
acid  and  acetic  acid  behave  in  the  body  like  min- 
eral acid  and  are  not  burned. 

Strong  vinegar  does  soften  the  cellulose  of 
green  vegetables,  but  of  what  benefit  is  this? 
We  do  not  want  the  cellulose  softened.  We 
want  it  to  remain  tough  and  indigestible,  so 
that  it  may  do  its  work  in  stimulating  the  colon. 
Nobody  eats  meat  so  hard  that  it  requires  vine- 
gar to  soften  it,  and  nobody  would  think  of  using 
vinegar  in  a  quantity  sufficient  to  be  of  any  value 
whatever  in  the  softening  of  food.  A  large 
amount  of  vinegar  in  very  concentrated  form  is 
necessary  to  produce  any  effect  of  this  sort. 
Taken  in  such  form,  the  vinegar  will  soften  the 
stomach  as  well  as  the  tough  meat,  and  hence 
would  do  harm. 

Vinegar  is  an  irritant.  It  has  no  food  value 
whatever.  It  is  much  less  palatable  than  lemon 
juice,  and  the  fact  that  it  is  a  preservative  is 
evidence  of  its  anti-vital  properties.  The  same 
property  which  renders  it  a  preservative  makes 
it  a  serious  obstacle  to  digestion. 

There  is  no  place  for  vinegar  in  a  biologic 
diet.  The  acid  flavor  which  adds  palatability  to 
certain  foods  is  better  obtained  from  lemon  juice 
for  the  reason  that  lemons  are  food  while  vinegar 


THE  HEALTH  QUESTION   BOX  313 

is  poison.  Vinegar,  likewise,  is  of  no  value  as 
a  source  of  energy.  The  ancient  teaching  with 
reference  to  the  value  of  vinegar  as  a  food  are 
known  by  modern  physiologists  to  be  entirely 
wrong.  A  serious  objection  to  vinegar  is  the 
fact  that  it  interferes  with  salivary  digestion. 
A  teaspoonful  of  vinegar  added  to  an  ordinary 
meal  will  entirely  arrest  salivary  digestion. 

Canned  Fruits  Without  Sugar 

Q.  Can  peaches  and  other  fruits  be  success- 
fully canned  in  Mason  glass  jars  without  sugar 
or  other  preservative? 

A.  Yes.  The  use  of  sugar  is  not  at  all  neces- 
sary to  the  preservation  of  peaches  or  other  fruits 
in  glass  jars.  It  should  be  noted,  however,  that 
when  sugar  is  not  used,  it  is  necessary  to  cook 
the  fruit  at  a  higher  temperature  and  to  prolong 
the  cooking.  Ten  or  fifteen  minutes  at  the  boil- 
ing temperature,  however,  is  quite  sufficient  for 
acid  fruits. 

Raisins  for  Constipation 

Q.     Are  raisins  good  for  constipation? 

A.  Yes.  Raisins  soaked  for  twenty-four  or 
forty-eight  hours  and  eaten  freely  at  meals  are 
an  efficient  aid  to  bowel  action.  They  are  hardly 
equal  to  purple  figs  prepared  in  the  same  way. 

Canned  Fruits 
Q.     Are     canned    fruits,     such    as     canned 
peaches,  healthful? 

A.  Canned  fruits  are  wholesome  when  put  up 
in  cans  which  have  been  properly  enameled  on 
the  inside  of  the  can  so  as  to  prevent  action  of 
the  acids  of  the  fruit  upon  lead  used  in  soldering 


314  THE  HEALTH. QUESTION  BOX 

the  cans.  At  the  present  time,  thanks  to  the  op- 
eration of  the  pure  food  law  canned  fruits  of  all 
sorts  may  be  eaten  with  considerable  confidence 
that  they  are  entirely  wholesome. 

Green  Fruit 

Q.  Are  very  green  apples,  pears,  etc.,  ren- 
dered wholesome  by  cooking? 

A.  Very  green  fruit  should  not  be  eaten  in 
any  form.  Cooking,  however,  to  some  extent 
takes  the  place  of  the  natural  process  of  ripen- 
ing. 

Is   Common  Salt  Injurious? 

Q.     Is  common  table  salt  injurious? 

A.  Used  in  small  quantities,  there  is  no  evi- 
dence that  table  salt  is  seriously  injurious.  How- 
ever, when  used  in  large  quantities,  it  impairs 
digestion,  overworks  the  kidneys,  produces  var- 
ious disorders  of  nutrition.  In  certain  forms 
of  disease,  particularly  Bright's  disease,  cirrhosis 
of  the  liver,  chronic  autointoxication,  epilepsy, 
and  in  all  acute  infectious  diseases,  such  as  ty- 
phoid fever,  pneumonia,  measles,  scarlet  fever, 
etc.,  chlorid  of  sodium,  or  common  salt,  should 
be  wholly  excluded  from  the  dietary.  In  many 
cases  of  dropsy,  the  swelling  of  the  limbs  quickly 
disappears  when  salt  is  wholly  excluded  from 
the  diet.  The  experiments  made  within  the  last 
few  years  in  France,  Germany,  and  other  coun- 
tries have  shown  most  conclusively  that  ordi- 
nary vegetable  food  contains  an  ample  amount 
of  sodium  chlorid  to  supply  all  the  needs  of  the 
body. 

It  is  not  necessary  to  add  salt  to  the  food. 
There   is    sufficient    chlorid   of    sodium   in   the 


THE  HEALTH  QUESTION  BOX  315 

food  in  its  natural  state.  It  would  be  difficult, 
perhaps  impossible,  to  show  that  the  use  of  a 
very  small  quantity  of  salt  does  any  material 
harm ;  but  it  is  generally  agreed  by  physiologists 
that  the  use  of  salt  in  the  quantities  in  which 
it  is  ordinarily  employed  is  extremely  damaging. 
According  to  Professor  Bunge,  perhaps  the  high- 
est living  authority  on  such  questions,  the  sys- 
tem requires  only  twenty  to  thirty  grains  of  salt 
daily.  The  majority  of  people  use  four  or  five 
times  as  much  as  this. 

The  famous  Dr.  Benjamin  Rush  wrote  more 
than  a  century  ago : 

"Although  the  interior  parts  of  our  continent 
abound  with  salt  springs,  yet  I  cannot  find  that 
the  Indians  used  salt  in  their  diet,  till  they  were 
instructed  to  do  so  by  the  Europeans." 

Common  Salt  Non-Essential 

Q.  Is  it  necessary  to  add  common  salt  to 
food? 

A.  Probably  not.  Although  chlorine,  one  of 
the  constituents  of  common  salt,  commonly 
known  as  chloride  of  sodium,  is  an  essential 
element  of  the  gastric  juice,  many  observations 
made  within  the  last  twelve  or  fifteen  years 
have  shown  that  common  salt  can  no  longer  be 
considered  as  essential  as  an  article  of  diet  as 
it  has  long  been  supposed  to  be.  Dr.  Mendel  has 
observed  that  animals  from  whom  chloride  of 
sodium  was  wholly  withdrawn  continued  to 
thrive  and  to  increase  many  times  their  original 
weight. 


316  THE  HEALTH  QUESTION  BOX 

Poison  in  Potato  Skins  and  Sprouts 
Q.     Is  it  true  that  the  sprouts  and  skins  of 
potatoes  contain  potato  poison? 

A.  The  potato  belongs  to  a  class  of  poison- 
producing  .  plants.  Solanin,  a  powerful  poison 
is  found  in  considerable  quantity  in  potato  balls 
and  a  small  amount  is  sometimes  found  in  the 
skin  of  the  potato..  The  amount  of  solanin  in  the 
skin,  however,  is  exceedingly  small,  except  in 
cases  in  which  a  portion  of  the  surface  of  the 
potato  has  been  exposed  above  ground.  The 
skin  then  has  a  greenish  color  and  a  bitter  taste 
and  contains  a  considerable  amount  of  solanin. 
Potato  sprouts  contain  a  considerable  amount  of 
solanin  and  must  be  carefully  removed  when 
present. 

Dietetic  Value  of  the  Potato 

Q.  What  is  the  food  value  of  the  potato 
compared  with  that  of  other  roots? 

A.  According  to  The  Journal  of  Biologic 
Chemistry, 

"The  potato  yields  considerably  less  per  acre 
than  do  most  of  the  common  root  crops.  Car- 
rots and  beets  usually  produce  about  twice  as 
much  dry  matter,  and  turnips  and  parsnips  at 
least  a  third  more.  Nevertheless,  the  potato, 
which  is  an  underground  stem,  has  found  much 
greater  favor  as  a  human  food  than  any  of  the 
root  crops  mentioned.  This  has  been  attributed, 
and  probably  correctly  to  the  lack  of  decided 
flavor  in  the  potato,  which  makes  it  possible  to 
confer  palatability  upon  it  by  the  addition  of 
milk,  butter,  and  cream,  salt  and  pepper,  or  by 
frying  in  fats.     All  the  other  edible  roots  com- 


THE  HEALTH  QUESTION  BOX  317 

monly  used  as  human  foods  in  America  possess 
pronounced  flavors,  and  thus  do  not  seem  to 
appeal  to  the  appetite  when  regularly  used 
in  the  diet.  The  sweet  potato,  which  has  lit- 
tle flavor  other  than  sweetness,  is  the  nearest 
competitor  of  the  white  potato.  On  teleolgical 
grounds  it  might  be  assumed  that  the  favor 
inj  which  this  tuber  is  held  is  the  result  of 
some  special  value  which  it  possesses  from 
a  nutritive  standpoint,  which  has  been  uncon- 
sciously recognized  by  man  in  the  course  of  his 
long  familiarity  with  the  two  types  of  potatoes." 

An  interesting  research  undertaken  by  Miss 
Lenna  Cooper,  Dean  of  the  Battle  Creek  Sani- 
tarium School  of  Home  Economics,  the  results  of 
which  were  published  in  a  paper  by  Rose  and 
Cooper  in  the  Journal  of  Biological  Chemistry, 
in  1917,  is  referred  to  by  the  above  named 
authorities,  who  remark  that  this  important  re- 
search agrees  with  researches  conducted  by 
Hindhede  and  Thomas  in  showing  that  the  pro- 
tein of  the  potato  has  a  nutritive  value  much 
higher  than  that  demonstrated  by  McCoUum 
and  his  co-workers  in  relation  to  the  protein  of 
any  other  foodstuft's  experimented  with  by 
them. 

Thomas  claimed,  in  fact,  that  the  protein  of 
the  potato  has  a  nutritive  value  more  than  twice 
that  of  wheat.  The  recent  experiments  of  Mc- 
Collum  seem  to  indicate  that  the  food  value  of 
the  protein  of  the  potato  is  about  the  same  as 
that  of  cereal  grains. 

The  experiment  showed  that  the  potato  may 
be  largely  used  for  a  long  time  without  injury, 
which  agrees  with  the  results  of  Hindhede.     It 


318  THE  HEALTH  QUESTION  BOX 

contains  a  certain  amount  of  fat-soluble  vitamin, 
but  not  sufficient  fully  to  meet  the  demands  of 
satisfactory  nutrition. 

Q.  Is  a  diet  consisting  very  largely  of 
potatoes  healthful? 

A.  Certainly,  provided  the  other  part  of  the 
diet  consists  of  suitable,  complementary  food- 
stuffs. Potatoes  contain  no  fat,  and  are  an  in- 
sufficient diet  without  the  addition  of  fat.  A 
man  observed  by  Hindhede  lived  for  more  than 
a  year,  working  at  very  hard  labor,  on  a  diet 
consisting  exclusively  of  potatoes  and  fat. 

The  Copenhagen  physiologist  has  also  shown 
that  the  potato  ash  and  other  alkaline  salts  of  the 
potato  are  highly  valuable  in  the  elimination  of 
uric  acid  and  other  acid  wastes  from  the  body. 
It  was  noted  that  in  a  person  living  on  a  potato 
diet  the  urine  was  found  capable  of  dissolving 
considerable  quantities  of  uric  acid,  whereas  a 
person  living  upon  a  flesh  diet,  or  a  diet  consist- 
ing chiefly  of  cereals,  could  dissolve  little  or  no 
uric  acid.  On  this  account  Hindhede  recom- 
mends the  free  use  of  potatoes  in  cases  in  which 
there  is  an  accumulation  of  uric  acid  in  the  body, 
and  especially  in  cases  of  renal  calculi  or  kidney 
stones. 

The  potato  is  not  only  an  easily  digestible 
foodstuff,  but  possesses  a  much  higher  nutritive 
value  than  is  generally  supposed.  According  to 
Gautier,  about  one-fourth  of  the  weight  of  the 
potato  is  food  substance,  consisting  chiefly  (nine 
elevenths)  of  starch.  Of  the  remainder,  three- 
fifths  are  protein,  the  tissue-building  element, 
and  two  fifths  alkaline  salts  in  combination  with 
citric  and  malic  acids,  the  acids  of  the  lemon 
and  the  apple. 


THE  HEALTH  QUESTION  BOX  319 

The  potato  is  perhaps  sHghtly  deficient  in  pro- 
tein, though  this  statement  would  be  disputed 
by  some  physiologists  whose  experiments  appear 
to  demonstrate  that  the  amount  of  protein  con- 
tained in  the  potato  is  quite  sufficient  for  ordi- 
nary bodily  needs. 

The  potato  is  certainly  deficient  in  fats,  of 
which  it  contains  almost  none,  because  of  the 
fact  that  it  is  not,  like  so  many  of  our  vege- 
table foods,  a  seed,  but  a  curiously  modified  and 
enormously  fleshy  stem.  This  deficiency  in  fat 
must  always  be  remembered  in  the  use  of  the 
potato,  and  the  lack  must  be  made  up  by  the 
addition  of  cream,  butter,  or  some  other  food- 
stuif  rich  in  fat. 

What  the  potato  lacks  in  fat  and  protein,  how- 
ever, it  makes  up  in  salts,  which  constitute 
nearly  5  per  cent  of  its  dry  substance  and  are 
perhaps  its  most  characteristic  quality  from  a 
dietetic  standpoint  and  one  of  its  chief  excel- 
lences. These  salts  consist  chiefly  of  potash,  and 
in  the  ordinary  form  in  which  they  are  supplied, 
do  a  most  important  service  in  maintaining  the 
alkaline  condition  of  the  blood,  which  is  es- 
sential to  good  health  and  resistance  to  disease. 
The  potato  is  lacking  in  lime.  On  this  account, 
"greens"  of  various  sorts,  milk,  or  buttermilk 
should  be  used  with  the  potato  to  supply  the 
needed  lime  salts. 

Iron  in  Tomatoes 

Q.     Is  there  any  iron  in  tomatoes? 

A.  The  tomato  has  long  been  recognized  as 
an  excellent  article  of  food.  It  is  properly 
known  as  a  vegetable  fruit.     The  tomato  is  val- 


320  THE  HEALTH  QUESTION  BOX 

uable  not  only  because  of  the  wholesome  vege- 
table acid  which  it  contains,  of  which  the  chief 
is  citric  acid,  but  also  on  account  of  the  vita- 
mines  of  which  it  furnishes  a  rich  supply,  and 
especially  its  iron  content.  The  value  of  the  to- 
mato as  a  source  of  organic  iron  has  not  been 
fully  appreciated  until  recently.  The  solids  of 
the  tomato  contain  .023%  of  iron.  One  pound 
of  tomato  contains  enough  iron  to  supply  the 
body  needs  for  one  day.  It  is  evident  then  that 
the  tomato  is  an  excellent  food  for  persons  suf- 
fering from  a  deficiency  of  blood  or  blood  color- 
ing matter. 

Onions 

Q.     Are  onions  harmful? 

A.  Raw  onions  are  objectionable  on  account 
of  the  acrid  oil  they  contain.  Cooked  properly, 
this  oil  is  largely  driven  off.  Used  thus  and  as 
a  flavor  for  soups,  the  onion  is  harmless.  The 
onion  has  also  one  special  virtue.  It  contains  a 
relatively  large  amount  of  very  easily  assimilable 
food  iron. 

Sauer  Kraut 

Q.     Is  sauer  kraut  healthful? 

A.  Sauer  kraut  is  a  preparation  which  has 
undergone  lactic  acid  fermentation.  Sauer  kraut 
furnishes  but  a  very  small  amount  of  nutriment, 
but  it  is  a  form  of  uncooked  vegetable  food 
which  is  of  great  value  to  the  peasantry  of  Russia 
and  other  parts  of  northern  Europe  during  the 
long  winter  season,  where  in  the  absence  of  fruit 
and  fresh  vegetables  it  constitutes  almost  the  only 
source  of  vitamines.  The  use  of  sauer  kraut 
could   be   scarcely   recommended   when   lettuce. 


THE  HEALTH  QUESTION  BOX  321 

cucumbers,  celery  and  other  superior  fresh  vege- 
tables are  obtainable;  nevertheless,  when  fresh 
and  well  made,  it  is  a  wholesome  food.  Sauer- 
kraut serves  the  same  purpose  in  the  dietary  of 
the  Russian  peasant  that  the  ensilage  from  the 
silo  serves  in  the  feeding  of  dairy  cattle.  It 
might  be  more  largely  used  in  this  country  with 
advantage. 

Fruit  and  Vegetable  Skins 
Q.     Is  it  harmful  to  eat  the  skins  of  Irish 
or  sweet  potatoes  or  fruits? 

A.  Skins  of  fruits  and  vegetables  contain 
chiefly  cellulose  and  if  finely  broken  up  may  be 
of  service  as  a  stimulant  to  the  intestines.  Care 
should  be  taken,  however,  that  the  indigestible 
material  is  broken  up  into  minute  bits  so  as  to 
avoid  embarrassment  to  the  stomach. 

Poisonous  Vegetables 
Q.     Are  vegetables  ever  poisonous? 

A.  Plants  sometimes  absorb  poisons  from  the 
earth.  Paul  Bert  raised  radishes  in  water  con- 
taining solution  of  strychnia.  The  radishes  ac- 
cumulated so  much  that  they  killed  the  animals 
to  which  they  were  fed. 

Poisonous  mushrooms  may  cause  death  from 
the  muscarin  which  they  contain. 

Certain  moulds  produce  poison,  particularly 
black  and  orange  moulds,  which  cause  vertigo, 
colic,  sweating  and  even  coma  symptoms  similar 
to  those  produced  by  the  muscarin  poisons  of 
the  mushroom.  These  poisons  are  destroyed, 
however,  by  oven  heat.  The  green  moulds  are 
not  poisonous. 


322  THE  HEALTH  QUESTION  BOX 

Raw  Vegetables 

Q.  Are  raw  vegetables,  such  as  potatoes, 
carrots,  cabbages,  etc.,  easily  digestible? 

A.  The  digestible  raw  vegetables  are  lettuce, 
cucumbers,  celery,  cabbage,  green  corn,  toma- 
toes; turnips,  if  well  chewed  or  scraped  are 
also  wholesome  in  the  raw  state,  and  for  many 
persons  the  same  may  be  said  of  carrots.  Po- 
tatoes and  other  vegetables  which  contain  much 
starch  should  not  be  eaten  raw.  If  a  person  de- 
sires to  live  on  a  raw  diet  his  staples  should 
consist  of  fruits  and  nuts  with  a  good  supply 
of  easily   digestible  vegetables  to   furnish  bulk. 

Asparagus 

Q.  Is  it  true  that  asparagus  is  unwhole- 
some for  persons  suffering  from  rheumatism? 

A.  There  is  no  scientific  foundation  for  the 
popular  notion  that  asparagus  must  be  avoided 
by  rheumatics.  Asparagus  contains  nothing 
likely  to  be  of  any  injury  in  rheumatism  or  any 
other  disease  except,  possibly,  advanced  disease 
of  the  kidneys. 

Horse  Radish 

Q.  Is  horse  radish  a  wholesome  article  of 
food? 

A.  Horse  radish  is  not  food.  This  poisonous 
weed  is  altogether  unwholesome  and  should  never 
be  eaten.  Horse  radish  is  highly  irritating  and 
caustic. 


THE  HEALTH  QUESTION  BOX  323 

Celery  and  Lettuce 

Q.  What  medicinal  property  in  celery  and 
lettuce  causes  these  vegetables  to  be  recom- 
mended in  a  diet  for  nervous  people? 

A.  Fresh  vegetables  of  all  kinds  aid  bowel 
action  and  supply  useful  vitamines  and  hormones 
to  the  body.  Lettuce  and  celery  have  no  speci- 
fic medicinal  properties. 

Pie-p!ant — Rhubarb 

Q.     Is  pie-plant  wholesome? 

A.  The  acid  flavor  of  the  pie-plant  gives  it 
a  fruity  taste  and  if  the  acid  to  wWch  its 
characteristic  flavor  is  due  were  of  the  same 
character  as  that  of  acid  fruit,  it  would  be 
not  only  harmless  but  a  highly  useful  article  of 
food.  Unfortunately,  however,  the  acid  of  pie- 
plant is  entirely  different  from  that  of  fruit 
acids. 

There  are  three  acids  to  which  the  flavor  of 
sour  fruit  is  due,  namely,  citric,  malic  and  tar- 
taric acid.  Citric  acid  is  the  acid  of  lemons  and 
sour  oranges.  It  is  also  found  in  the  tomato, 
the  cranberry,  the  currant  and  several  other 
fruits.  The  sour  flavor  of  grapes  is  due  to 
tartaric  acid.  All  these  acids  are  foods ;  that  is, 
they  are  oxidized  or  burned  in  the  body  the  same 
as  fruits,  sugar  and  other  carbohydrates. 

The  acid  of  the  pie-plant,  however,  is  an  alto- 
gether different  chemical  compound.  It  is  nei- 
ther citric,  malic  nor  tartaric  acid  but  oxalic 
acid,  a  substance,  the  poisonous  and  even  deadly 
properties  of  which  are  well  known. 

According  to   our  best   authorities,   the  body 


324  THE  HEALTH  QUESTION  BOX 

naturally  produces  and  eliminates  daily  only  very 
minute  quantities  of  oxalic  acid— less  than  one- 
thirtieth  of  a  grain.  In  eating  a  fourth  of  a 
pound  of  rhubarb,  one  would  take  into  his  sys- 
tem four  grains  of  oxalic  acid,  or  more  than  one 
hundred  and  twenty  times  the  amount  with  which 
the  body  is  required  to  deal  under  natural  con- 
ditions. 

The  body  is  unable  to  oxidize  oxalic  acid 
which  ^consequently  passes  through  the  body 
unchanged  like  a   mineral  acid. 

The  amount  of  oxalic  acid,  on  account  of 
the  highly  poisonous  character  of  this  substance, 
is  capable  of  raising  the  amount  of  this  acid  in 
the  body  far  beyond  the  point  which  scientific 
inquiry  has  shown  to  be  highly  detrimental  and 
productive  of  disease. 

For  example,  in  those  morbid  conditions  in 
which  oxalic  acid  is  supposed  to  be  an  active 
factor,  the  amount  of  oxalic  acid  eliminated 
through  the  urine  every  twenty-four  hours  is 
only  about  double  the  normal. 

That  is,  oxalic  acid  is  so  injurious  a  substance 
that,  if  the  amount  ordinarily  found  in  the  feces 
is  doubled,  highly  pernicious  consequences  follow 
among  v/hich  are  stone  in  the  kidney,  stone  in  the 
bladder  and  an  extended  group  of  distressing 
nervous  symptoms  which  are  included  under  the 
name  of  oxyluria.  In  view  of  these  facts,  it  is 
evident  that  by  the  dietetic  use  of  rhubarb,  it  is 
easily  possible  to  increase  the  amount  of  oxalic 
acid  from  twenty-five  to  fifty  times  the  amount 
which  clinical  observation  has  shown  to  be  capa- 
ble of  producing  grave  disease. 


THE  HEALTH  QUESTION  BOX  325 

Of  course,  a  single  dose  of  pie-plant  would 
produce  only  temporary  effect  but  the  daily  use 
of  pie-plant  by  exposing  the  tissues  constantly 
to  the  influence  of  this  poison,  must  certainly 
be  followed  by  evil  effects,  since  no  one  has  ever 
undertaken  to  show  that  oxalic  acid  found  in 
pie-plant  is  in  any  way  different  from  oxalic 
acid  derived  from  other  sources. 

Used  as  greens,  pie-plant  leaves  have  in  several 
instances  produced  death  from  oxalic  poisoning. 

The  Tomato 

O.     What   was   the   origin   of   the   tomato? 

A.  The  tomato  is  a  native  American  plant. 
It  was  used  by  the  old  Aztecs  under  the  name 
of  tomatl. 

In  the  sixteenth  century,  venturesome  explor- 
ers found  in  South  America  the  ancestor  of  the 
modern  tomato,  which  was  called  by  the  Span- 
iards "tomate,"  and  was  valued  only  for  its  re- 
markable red  .  fruit,  which  led  to  its  use  for 
ornamental  purposes.  It  soon  found  a  place  in 
European  gardens  and  greenhouses  as  a  decora- 
tive plant.  Certain  varieties  which  produce  clus- 
ters of  round  fruit  about  the  size  of  cherries  are 
still  used  as  ornamental  plants.  Within  the 
memory  of  persons  now  living,  the  tomato  was 
merely  a  flower  garden  curiosity,  and  was  known 
as  the  love  apple. 

For  a  long  time  after  the  tomato  began  to 
appear  on  American  tables,  it  Avas  suspected 
of  being  the  cause  of  cancer,  though  without  the 
slightest  ground  for  such  a  prejudice,  and  was 
avoided  by  many  people  on  this  account. 


326  THE  HEALTH  QUESTION  BOX 

Steadily  the  tomato  has  won  its  way  into 
popular  favor  until  now  there  is  no  garden 
vegetable  so  largely  and  universally  "used  in 
this  country  as  is  the  tomato,  with  the  exception 
of  the  potato.  The  same  is  equally  true  in 
Mexico,  Italy,  and  several  other  countries.  The 
value  of  the  annual  crop  of  tomatoes  raised  in 
the  United  States  is  $40,000,000,  of  which  fully 
one-fourth  is  produced  in  Florida  in  the  winter 
and  early  spring.  Texas  also  produces  great 
crops  of  this  excellent  vegetable  fruit. 

The  tomato  is  perhaps  most  useful  as  a  relish, 
but  it  is  also  a  source  of  valuable  "salts"  and  vita- 
mins. The  acid  of  the  tomato  is  the  same  as  that 
of  the  lemon  and  the  grapefruit, — citric  acid. 

The  tomato  contains  nearly  twice  as  much  iron 
as  does  milk,  and  five  times  as  much  as  egg  white ; 
in  fact,  it  is  richer  in  iron  than  apples,  pears, 
oranges,  grapes,  melons,  cucumbers  and  peaches, 
and  contains  more  than  half  as  much  as  onions, 
parsnips,  turnips,  radishes,  sweet  potatoes,  kohl- 
rabi, eggplant,  carrots,  celery,  cauliflower,  chest- 
nuts, beets  and  bananas.  Of  lime,  the  tomato 
contains  more  than  apples,  bananas,  rice,  rice 
flakes,  and  as  much  as  hominy,  corn  flakes,  and 
egg  plant,  and  more  than  three  times  as  much  as 
beef,  mutton  or  fish. 

The  tomato  is  also  rich  in  the  useful  potash 
salts,  of  which  it  contains  more  than  most  fruits 
and  many  other  vegetables.  More  than  12,000 
carloads  of  tomatoes  were  shipped  by  rail  last 
year,  of  which  more  than  half  were  produced 
on  Florida  farms. 


THE  HEALTH  QUESTION  BOX  327 

Tomato  Poisoning 

Q.  Is  there  any  foundation  for  the  belief 
that  tomatoes  are  poisonous? 

A.  That  an  acute  eruption  on  the  hands 
may  be  caused  by  poisoning  from  handling  to- 
mato vines,  especially  when  wet  with  dew  or 
rain,  has  recently  been  pointed  out  by  observing 
physicians.  The  poisonous  properties  are  con- 
fined to  the  leaves. 

This  discovery  possibly  explains  the  popular 
belief  that  the  tomato  was  a  poisonous  plant, 
which  so  long  prevented  its  use.  Its  cousin,  the 
potato,  had  been  in  wide  use  for  more  than  a 
century  while  the  tomato  was  still  a  garden 
curiosity  known  as  the  "love  apple."  It  was  not 
much  eatten  until  about  the  middle  of  the  last 
century. 

Fortunately,  few  persons  are  susceptible  to 
the  poison  of  the  tomato  vine.  The  eruption 
produced  resembles  that  caused  by  a  slight  ex- 
posure to  "poison  ivy"  or  sumach. 

Tomatoes  and  Rheumatism 
Q.     Are  tomatoes  the  cause  of  rheumatism 
or  cancer? 

A.  By  no  means.  Tomatoes  are  a  most 
wholesome  vegetable- fruit.  They  are  especially 
an  excellent  source  of  organic  salts  which  are 
highly  useful  in  rheumatism  as  a  means  of  neu- 
tralizing acid  wastes. 

The  popular  notion  that  tomatoes  may  be  a 
cause  of  cancer  has  been  shown  to  be  utterly 
fallacious. 

The  acid  flavor  of  the  tomato  is  due  to  citric 
acid. 


328  THE  HEALTH  QUESTION  BOX 

The  tomato  is  best  eaten  raw.  Fresh  tomatoes 
are, a  valuable  source  of  vitamines  as  well  as  of 
alkaline  salts. 

Spinach 

Q.     Does  spinach  contain  oxalic  acid? 

A.  Yes,  a  little,  but  the  amount  is  not  large, 
and  it  has  recently  been  shown  that  the  oxalic 
acid  found  in  such  foods  is  rendered  insoluble 
in  the  intestines  and  so  is  not  absorbed  if  the 
amount  taken  is  small.  By  parboiling,  the  oxalic 
acid  in  spinach  is  removed. 

Sugar 

Q.  Is  there  more  than  one  kind  of  sugar 
and  does  sugar  require  digestion? 

A.  Sugar  is  a  very  important  food  principle, 
entering  into  the  nutritive  processes  more  largely 
than  any  other,  for  all  the  starch  we  eat  must  be 
converted  into  sugar  before  it  can  be  utilized. 
Every  adult  human  being  uses  daily  about  one 
pound  of  sugar. 

The  chemist  is  acquainted  with  many  sugars. 
The  following  are  the  principal  ones  of  interest 
from  a  dietetic  standpoint: — 

1.  Cane  sugar,  the  ordinary  sugar  of  com- 
merce. 

2.  Milk  sugar  found  in  milk. 

3.  Fruit  sugar  (levulose),  the  sugar  of  fruits 
and  flowers.  Honey  consists  of  fruit  sugar 
mixed  with  various  flavoring  substances. 

4.  Grape  sugar  (dextrose),  the  sugar  of 
grapes,  also  found  with  levulose  in  all  fruits. 
A  sugar  known  as  glucose,  sometimes  also 
grape  sugar,  is  made  by  a  chemical  process  from 
corn. 


THE  HEALTH  QUESTION  BOX  329 

This  is  not  a  natural  sugar  like  the  sugar 
of  grapes. 

5.  Maltose,  a  sugar  produced  in  plants  and 
animals  by  digestion  of  starch. 

Cane  sugar,  maltose  and  milk  sugar  are  iden- 
tical in  chemical  composition,  but  in  other  char- 
acteristics they  differ  very  much.  Cane  sugar 
is  easily  crystallizable,  very  soluble,  and  very 
sweet.  Milk  sugar  has  very  little  sweetness, 
and  is  much  less  soluble  than  cane  sugar. 
Maltose  is  not  as  sweet  as  cane  sugar,  but  much 
sweeter  than  milk  sugar. 

Milk  sugar  is  easily  digested  by  infants,  whose 
digestive  organs  produce  a  large  quantity  of  lac- 
tase, the  ferment  which  digests  milk  sugar.  After 
the  age  of  two  years,  however,  this  ferment  is 
greatly  diminished  in  quantity  so  that  milk  sugar 
is  less  well  digested  by  adults  than  by  infants. 
The  milk  sugar  of  commerce  contains  great  num- 
bers of  bacteria,  and  should  never  be  used  with- 
out being  well  sterilized  by  boiling  the  solution. 

Fruit  sugar  requires  no  digestion,  being  ready 
for   immediate   absorption   and   assimilation. 

Cane  sugar  is  not,  to  any  extent,  digested  in 
the  mouth  nor  in  the  stomach,  but  only  in  the 
small  intestine,  v/here  it  comes  in  contact  with 
the  intestinal  juice.  Several  hours  elapse  after 
taking  a  meal  before  the  intestinal  fluid  becomes 
able  to  digest  cane  sugar  and  prepare  it  for  ab- 
sorption. This  is  not  true,  however,  of  maltose, 
or  malt  sugar.  The  digestion  of  maltose  begins 
at  once  when  it  reaches  the  intestine.  The  in- 
testinal fluid  is  always  prepared  to  digest  this 
sugar,  because  it  is  natural  to  the  body. 


330  THE  HEALTH  QUESTION  BOX 

Recent  experiments  made  by  the  United 
States  government  chemists  in  the  investigation 
of  the  phenomena  of  plant  growth  show  that 
the  sugar  of  fruits  is  formed  from  cane  sugar 
by  a  process  of  digestion  which  takes  place  dur- 
ing the  ripening  of  the  fruit,  essentially  the  same 
as  that  which  occurs  in  the  human  intestine. 
In  certain  fruits,  as  some  varieties  of  dates, 
the  digestive  ferment  is  absent,  and  hence  cane 
sugar  is  found,  the  product  of  imperfect  plant 
digestion. 

It  is  evident,  then,  that  cane  sugar  is  a  crude 
vegetable  product  not  well  adapted  to  human 
nutrition  unless  prepared  by  plant  digestion. 

As  might  be  expected  from  its  origin,  the  ef- 
fect of  cane  sugar  is  that  of  an  irritant. 

The  irritation  thus  produced  by  cane  sugar 
gives  rise  to  gastric  catarrh,  acidity,  and  vari- 
ous forms  of  indigestion.  Ulcer  of  the  stom- 
ach and  hyperacidity  are  doubtless  in  many  cases 
due  to  this  cause. 

The  extensive  use  of  candies,  preserves, 
sweety  of  various  sorts,  as  well  as  the  free  use 
of  cane  sugar  with  cereals,  in  coffee,  tea,  and 
in  other  ways,  may  be  justly  held  to  be  the 
one  cause  of  the  indigestion  which  prevails 
throughout  the  civilized  world. 

Thousands  of  men,  women  and  children  are 
suffering  from  disordered  conditions  of  the  body, 
due  to  the  excessive  use  of  cane  sugar  without 
being  aware  of  the  real  cause  of  their  distresses. 
Not  a  few  intelligent,  observing  people  have  dis- 
covered that  cane  sugar  is  productive  of  sour 
stomach  and  various  other  gastric  disturbances. 


THE  HEALTH  QUESTION  BOX  331 

It  is  evident,  then,  that  cane  sugar  is  pos- 
sessed of  properties  which  are  not  found  in 
wholesome  foodstufrs.  No  healthy  human  being 
suffers  because  he  has  eaten  a  few  ounces  of 
bread  or  potatoes,  fruit  or  nuts.  No  one  suf- 
fers from  the  use  of  sweet  fruit  or  maltose, 
an  equally  natural  sugar,  native  to  the  body 
because  produced  by  its  own  digestive  processes. 

Honey 

Q.  How  does  honey  differ  from  other 
svi^eets? 

A.  Honey  consists  of  about  equal  parts  of 
levulose  and  dextrine,  the  two  sugars  which  are 
found  in  about  the  same  proportion  in  many 
fruits. 

In  collecting  the  honey  from  flowers, 
bees  gather  with  it  more  or  less  of  the  essential 
oils  to  which  the  perfume  of  flowers  is  due,  to- 
gether with  pollen-dust  and  other  extraneous 
matters.  But  the  bee  does  not  simply  collect 
sweet  substances  from  flowers.  It  works  over 
the  material  which  it  collects,  in  a  special  di- 
gestive system  so  that  when  the  honey  is  finally 
deposited  in  the  "comb"  it  contains  in  addition 
to  the  several  substances  mentioned  a  diastatic 
ferment  resembling  that  of  human  saliva  which 
has  the  power  of  converting  starch  into  sugar. 
It  also  contains  a  special  protein  which  is  ex- 
creted by  the  bee.  A  recent  test  for  distinguish- 
ing between  natural  and  artificial  honey  makes 
use  of  the  presence  of  these  secretions  of  the 
bee. 

It  has   also   been   stated   that  honey   contains 
srjiall  quantities  of  formic  acid,  a  substance  de- 


332  THE  HEALTH  QUESTION   BOX 

rived  from  the  poison  bag  of  the  bee  and  which 
is  introduced  into  honey  to  preserve  it. 

Sugar  and  Athletics 

Q.  Should  an  athlete  eat  considerable 
quantities  of  sugar? 

A.  Sugar  may  be  freely  eaten  by  an  athlete 
with  benefit  provided  it  is  the  right  kind  of 
sugar,  maltose,  lactose,  or  fruit  sugar. 

Cane  sugar  in  large  quantities  produces 
irritation  and  congestion.  Malt  sugar  may  be 
taken  by  athletes  with  great  benefit  and  its  free 
use  is  not  attended  by  any  unpleasant  conse- 
quences, such  as  gastric  irritation,  hyperacidity, 
etc.,  symptoms  which  frequently  appear  when 
cane  sugar  is  freely  used. 

Beet  Sugar 
Q.     Is  beet  sugar  as  objectionable  as  cane 
sugar? 

A.  Beet  sugar  and  cane  sugar  are  the  same. 
Cane  sugar  is  found  not  only  in  the  sugar  cane, 
but  in  the  sap  of  the  maple  tree,  in  the  sugar 
beet  and  in  fact  in  most  vegetables  and  in  some 
fruits. 

Cane  Sugar  Substitute 

Q.  Is  there  any  substitute  for  cane  sugar 
in  preserving  or  canning  fruits? 

A.  Fruit  can  be  preserved  by  canning  with- 
out the  use  of  cane  sugar.  Malt  sugar  or  sweet 
fruits  may  be  added  when  the  fruit  is  served,  or 
sweet  fruit  may  be  cooked  with  the  sour  fruit 
in  the  canning.  Cane  sugar  does  not  neutralize 
the  acid  of  fruits.     It  simply  covers  up  the  acid. 


THE  HEALTH  QUESTION   BOX  333 

It  is  better  to  combine  acid  with  sweet 
fruits,  or  to  avoid  acid  fruits  altogether  if  the 
taste  is  not  agreeable  or  the  effects  unpleasant. 

Cane  Sugar  and  Gout 
Q.     Does  cane  sugar  produce  gout? 

A.  H.  Kionka,  having  observed  that  gout  oc- 
curs in  birds  and  certain  other  animals  as  well 
as  in  man,  undertook  a  series  of  experiments 
upon  the  common  barnyard  fowl  for  the  purpose 
of  determining  the  influence  of  various  sub- 
stances in  producing  gout. 

He  made  the  interesting  discovery  that  cane- 
sugar  when  freely  fed  to  fowls  gave  rise  to 
gout. 

There  appears,  then,  to  be  good  ground  for 
the  suspicion  which  has  long  existed  in  the 
minds  of  many  of  the  members  of  the  medical 
profession  that  cane  sugar  may  be  a  source  of 
mischief  in  gout,  rheumatism,  and  even  in  ar- 
teriosclerosis. 

There  are  at  present  many  physicians  who 
forbid  the  use  of  cane  sugar  in  these  conditions. 
It  will  be  a  comfort  to  sufferers  from  these  mal- 
adies to  know  that  there  are  other  available 
forms  of  sugar.  Malt  sugar  is  now  produced 
commercially  and  should  displace  cane  sugar  for 
table  use. 

Sorghum 

Q.  Is  sorghum  syrup  preferable  to  molasses 
or  cane  sugar? 

A.  The  sugar  of  sorghum  is  cane  sugar.  It 
differs  only  from  other  cane  sugars  in  the  fact 
that  it  is  associated  with  other  substances  which 
impart  a  peculiar  flavor. 


334  THE  HEALTH  QUESTION  BOX 

When  to  Avoid  Sugar 

Q.  Who  should  avoid  the  use  of  cane 
sugar? 

A.  In  certain  conditions,  cane  sugar  acts  al- 
most as  a  veritable  poison.  In  the  following 
cases  cane  sugar  must  either  be  wholly  dis- 
carded, or  used  only  in  very  minute  quantities : 

Hyperacidity,  hyperpepsia  (or  hyperhydro- 
chloria)  in  which  an  excess  of  acid  is  formed 
by  the  stomach.  Cane  sugar  greatly  aggravates 
this  condition,  usually  producing  pain,  distress, 
heartburn,  soreness  in  the  mouth,  and  sometimes 
an  attack  of  gastritis  often  accompanied  by  vom- 
iting and  severe  headache. 

Catarrh  of  the  stomach,  or  chronic  gastritis, 
is  present  in  a  large  proportion  of  the  cases  of 
chronic  gastric  disease.  Many  of  these  cases  re- 
sult from  the  free  use  of  cane  sugar,  and  hence 
are  aggravated  b}^  its  use  and  can  not  be  cured 
without  discarding  this  j'artiole  'from  the  bill 
of  fare. 

Intestinal  catarrh  is  usually  sim.ply  an  exten- 
sion of  catarrh  of  the  stomach,  and  is  always  ag- 
gravated by  the  use  of  cane  sugar  and  other  ir- 
ritants. 

Chronic  diarrhea  is  often  the  result  of  the 
free  use  of  confectionery  and  sugar  in  its  var- 
ious forms,  and  can  not  be  cured  unless  this 
irritating  food  substance  is  discarded. 

Dilatation  of  the  stomach.  In  cases  of  this 
sort  cane  sugar  gives  rise  to  irritating  products 
and  often  develops  enormous  quantities  of  gas, 
whereby  the  dilated  stomach  is  still  further  dis- 
tended. 


THE  HEALTH  QUESTION  BOX  335 

Diabetes.  The  diabetic  patient  has  lost  his 
power  to  oxidize  or  burn  up  sugar,  hence  must 
scrupulously  avoid  cane  sugar,  the  assimilation 
of  which  is  much  more  difficult  than  that  of 
other  sugars. 

Gout,  chronic  rheumatism,  nervous  headache, 
many  forms  of  neurasthenia,  eczema,  and  other 
forms  of  skin  disease,  apoplexy,  and  other 
chronic  diseases  require  entire  abstinence  from 
the  use  of  cane  sugar  or  its  restriction  to  the 
very  smallest  amount. 

Gastric  ulcer.  In  this  malady  cane  sugar  gives 
severe  pain  at  once  and  greatly  aggravates  the 
patient's  sufferings.  Its  use  must  be  wholly  dis- 
carded. 

There  can  be  no  doubt  that  cane  sugar,  espe- 
cially in  the  form  of  candy,  is  a  cause  of  serious 
disease  in  infants  and  children.  Their  digestive 
organs  are  naturally  more  sensitive  to  injury 
than  those  of  adults.  Maltose  and  maltose  con- 
fectionery may  be  eaten  freely  by  children. 

Malt  Sugar  and  Cane  Sugar 

Q.  What  advantages  has  maltose  or  malt 
sugar  over  cane  sugar? 

A.  Maltose  has  the  following  advantages 
over  cane-sugar : 

1.  Maltose  is  a  natural  product  prepared 
from  cereals — natural  foodstuffs  for  human  be- 
ings. 

2.  Maltose  is  naturally  formed  in  the  stom- 
ach and  bowels  by  digestion. 

3.  Malt  sugar  may  be  absorbed  into  the  blood 
and  assimilated  without  change  in  the  alimentary 
canal. 


336  THE  HEALTH  QUESTION  BOX 

4.  Maltose  is  non-irritating.  It  is  naturally 
formed  in  the  stomach  by  the  action  of  the  saliva 
upon  starch  and  hence  the  stomach  is  adapted 
to  it. 

5.  In  the  process  of  assimilation,  maltose  is 
promptly  converted  into  grape  sugar — the  sugar 
of  fruits.  It  presents  all  the  advantages  of  a 
fruit  sugar  with  none  of  the  disadvantages  of 
cane  sugar. 

6.  Experiments  have  shown  that  maltose  is 
a  most  powerful  antitoxic  remedy.  When  used 
freely,  it  diijiinishes  to  an  enormous  extent  the 
growth  of  putrefactive  bacteria  in  the  intestine, 
and  lessens  the  putridity  of  the  stools,  making 
it  a  valuable  remedy  in  intestinal  autointoxica- 
tion, commonly  known  as  "biliousness." 

7.  Still  another  important  advantage  offered 
by  maltose  over  other  sugars  is  the  fact  that  it 
contains  the  necessary  salts  and  vitamines  for 
nourishing  the  bones,  brain,  and  nerves. 

Fats 
Q.     Of  what  value  are  fats  and  how  large 
an  amount  of  fats  should  the  daily  diet  con- 
tain? 

A.  Fats  are  used  as  fuel  in  the  body.  The 
amount  of  fat  daily  consumed  is  usually  quite 
small.  Nature  seems  to  prefer  to  store  up  the 
fat  for  use  in  emergency.  It  is  deposited  under 
the  skin  between  the  layers  of  muscles  and 
serves  as  a  padding  about  the  various  vital  or- 
gans. The  fat  of  the  food  is  stored  up  in  the 
body  in  the  same  form  in  which  it  is  eaten; 
that  is,  it  undergoes  no  essential  change  in  the 
process  of  digestion.     The  fats  of  the  food  are 


THE  HEALTH  QUESTION  BOX  337 

in  the  intestine  converted  into  soap  by  the  ac- 
tion of  the  digestive  fluids.  Soap  is  soluble  in 
water  and  in  this  form  the  fat  is  absorbed  after 
the  soap  is  decomposed  and  the  original  fat  is  re- 
constructed. Thus  pork  fat  is  deposited  as  lard, 
mutton  fat  as  mutton  tallow,  beef  fat  as  suet, 
while  such  vegetable  fats  as  olive  oil  and  nut 
oils  are  deposited  as  fluid  fats,  especially  nut 
oils  are  the  most  easily  digestible  of  all  fats. 

The  body  also  forms  fat  from  starch  and 
sugar.  The  fat  formed  in  this  way  is  different 
from  other  fats,  having  the  special  characteris- 
tics of  human  fat.  From  this  it  would  appear 
ordinarily  preferable  to  take  fat  in  small  quan- 
tities giving  the  body  an  opportunity  to  manu- 
facture its  own  fat.  Experience  shows,  how- 
ever, that  digestion  and  nutrition  are  best  when 
at  least  a  small  quantity  of  fat  is  taken  with  the 
daily  food. 

Utilization  of  Fats 

Q.     Is  fat  completely  utilized? 

A.  According  to  Von  Noorden,  digestible 
fats,  even  when  taken  in  large  quantities,  are  al- 
most comipletely  absorbed,  the  loss  being  not 
more  than  5%.  Olive  oil  and  other  vegetable 
fats  are  absorbed  as  readily  as  butter.  Fats 
which  have  a  high  melting  point,  such  as  beef 
and  mutton  suet  are  not  so  perfectly  utilized  as 
fats  at  a  low  melting  point.  Fats  having  a 
melting  point  above  122°  F.  are  practically  not 
absorbed  at  all.  Fats  having  a  melting  point  be- 
low 109°  F.  are  generally  readily  absorbed.  Vari- 
ous oily  substances  such  as  lanoline  and  paraffin 
have  some  of  the  properties  of   fat,   but  really 


338  THE  HEALTH  QUESTION  BOX 

are  not  fats.  These,  according  to  Munk  and  Han- 
sen, are  not  absorbed. 

Sterilized  Cream 

Q.  Is  it  advisable  to  eat  sterilized  cream  in- 
stead of  butter  in  cases  of  intestinal  catarrh? 

A.  Emulsified  fat  is  more  easily  digested, 
both  in  the  stomach  and  in  the  intestine  than 
clear  fat.  However,  there  are  certain  persons 
who  are  unable  to  eat  cow's  milk  in  any  form 
without  unpleasant  effects.  In  such  cases,  but- 
ter agrees  better  than  cream.  Butter  in  such 
cases  may  be  more  readily  utilized  if  mixed 
with  cereals,  as  in  the  form  of  a  gravy,  pro- 
vided care  is  taken  to  avoid  excessive  heating, 
whereby  the  butter  fat  is  decomposed  and  con- 
verted into  irritating  substances. 

Nut  Oils 

Q.  Are  nut  oils  a  wholesome  substitute  for 
butter? 

A.  Nut  oils  are  more  digestible  than  butter 
or  other  animal  fats  and  have  the  further  ad- 
vantage that  in  their  use  there  is  no  danger  of 
infection  from  tubercle  and  other  disease  pro- 
ducing germs.  When  prepared  from  fresh  ma- 
terial, nut  oils  are  a  most  wholesome  source  of 
fat. 

Oils  which  are  prepared  from  rancid  cocoa- 
nuts  by  chemical  refining  processes  can  hardly 
be  regarded  as  wholesome  food. 

Freshly  prepared  nut  oils  resemble  butter 
more  closely  in  chemical  composition  than  do 
other  fats. 

The    oils    also    have    the    further    advantage 


THE  HEALTH  QUESTION  BOX  339 

that,  like  butter,  they  are  rich  in  vitamines.  The 
refined  fats  which  are  now  much  used  for  but- 
ter substitutes  are  wholly  lacking  in  vitamines, 
the  great  importance  of  which  has  been  demon- 
strated by  recent  experiments.  The  average 
diet  is  already  so  deficient  in  vitamines  it  is  im- 
portant to  avoid  adding  to  the  bill  of  fare  any 
other  substances  which  fail  to  provide  this  im- 
portant food  element. 

Peanut  Oil 

Q.  Do  you  regard  oil  made  from  peanuts 
as  wholesome? 

A.  Yes.  Peanut  oil  is  a  wholesome  food 
providing  it  is  good  oil.  If  the  oil  is  rancid, 
then  it  is  of  course  unwholesome.  Peanut  oil 
is  a  little  .more  digestible  than  olive  oil  and  is 
perhaps  better  for  people  who  suffer  from  hy- 
popepsia  than  olive  oil  because  olive  oil  of  all 
substances  known,  lessens  the  activities  of  the 
stomach  in  producing  gastric  juice. 

Olive  Oil  and  Other  Oils  as  Foods 
for  Fattening 

Q.     Is  olive  oil  fattening? 

A.  Olive  oil  and  other  oils  are  fattening 
when  taken  in  sufficient  quantity.  To  produce 
fattening  effects,  however,  it  is  necessary  that  the 
oil  should  be  taken  as  an  addition  to  a  full  diet, 
that  is,  a  diet  sufficient  in  quantity  to  supply 
the  needs  of  the  body  vv^ithout  the  oil.  When 
taken  in  this  way  practically  all  of  the  oil  eaten 
will  be  deposited  as  fat  and  thus  will  produce  a 
definite  gain  in  weight. 


340  THE  HEALTH  QUESTION  BOX 

Sterilized  Butter 

Q.  Can  sterilized  butter  be  made  from  sour 
cream?    If  so,  how? 

A.  Cream  should  be  sterilized  by  boiling  for 
fifteen  or  twenty  minutes  while  still  sweet.  It 
may  afterwards  be  soured,  if  desired,  by  the  ad- 
dition of  a  little  sour  milk  or  sour  buttermilk 
to  the  cream,  which  should  be  allowed  to  stand 
in  a  moderately  warm  place  over  night.  The 
purpose  of  sterilizing  butter  is  not  to  prevent 
souring,  as  the  germs  which  produce  acidity  do 
no  harm,  but  to  destroy  tubercle  germs,  colon 
germs,  and  other  injurious  organisms. 

Butter 

Q.  Is  ordinary  commercial  butter  a  whole- 
some article  of  food? 

A.  The  conditions  under  which  commercial 
butter  is  produced  are  often  such  as  to  render  it 
exceedingly  unwholesome.  Commercial  butter 
contains  bacteria  in  great  variety  and  in  prodigi- 
ous numbers.  It  is  not  uncommon  to  find  one 
to  fifty  million  germs  in  a  teaspoonful  of  milk. 

Butter,  unless  made  from  sterilized  milk,  con- 
tains germs  in  great  quantities ;  even  the  germs 
of  tuberculosis  and  typhoid  fever  have  been 
found  in  butter  which  had  been  made  several 
weeks.  Rancid  butter  is  highly  injurious,  not 
only  because  of  the  germs  which  it  contains,  but 
because  of  the  unwholesome  effect  of  butyric 
acid  present.  Pawlow  has  shown  that  this  acid 
irritates  the  stomach  in  such  a  v/ay  as  to  cause 
it  to  produce  an  excess  of  acid.  On  this  ac- 
count it  is  especially  important  that  persons  suf- 
fering   from    gastric   hyperacidity    and    diabetes 


THE  HEALTH  QUESTION  BOX  341 

should  avoid   the   use  of   butter   which   has  the 
sHghtest  taint. 

Malted  Nuts 

Q.  What  is  the  composition  of  this  prepar- 
ation? 

A.  Malted  nuts  consists  of  a  combination  of 
nuts  and  malt  digested  cereals  in  about  equal 
parts.  It  is  an  easily  digestible  foodstuff  which 
has  been  prepared  especially  to  meet  the  needs 
of  persons  who  cannot  use  milk  or  cream  with- 
out unpleasant  effects.  When  diluted  with 
water  in  the  proportion  of  about  one  part  to 
seven  Malted  Nuts  constitute  a  food  somewhat 
resembhng  that  of  mother's  milk.  When  such 
a  mixture  is  added  to  an  equal  quantity  of  cow's 
milk  it  modifies  the  latter  in  a  way  which  in- 
creases its  digestibility.  Malted  Nuts  has  been 
found  useful  in  the  feeding  of  infants  who  do 
not  tolerate  cow's  milk. 

Malted  Nuts  possess  the  extraordinary  prop- 
erty of  stimulating  the  flow  of  milk  in  nursing 
mothers  and  improves  the  quality  of  the  milk 
and  the  health  of  the  mothers  as  v/ell  as  of  their 
infants. 

The  Food  Value  of  Nuts 

Q.     What  is  the  food  value  of  nuts? 

A.  Nuts  are  the  most  highly  concentrated  of 
all  natural  foods.  For  example,  a  pound  of  al- 
monds contains  as  much  protein  as  a  pound  and 
a  half  of  meat,  as  much  fat  as  two-thirds  of  a 
pound  of  butter,  besides  some  carbohydrate. 
With  the  exception  of  fats  and  oils  there  are 
no  natural  foodstuffs  which  compare  in  nutritive 
value  with  nuts. 


342  THE  HEALTH  QUESTION  BOX 

The  Digestibility  of  Nuts 
Q.     What  nuts  are  most  easily  digestible? 

A.  All  nuts  are  easily  digestible  if  well 
chewed. 

It  is  best  to  remove  the  skins  and  crush  them 
by  passing  through  a  mill  of  some  sort.  A  mill 
that  divides  into  small  bits  without  crushing  into 
a  paste  is,  however,  worse  than  none,  as  the 
small  particles  cannot  be  easily  chewed,  and  are 
likely  to  be  swallowed  without  thorough  masti- 
cation. 

The  nuts  must  be  reduced  to  a  fine  paste 
to  be  easily  digested. 

Gotton-Seed  Oil 

Q.     Is  cotton-seed  oil  poisonous? 

A.  It  has  long  been  known  that  cottonseed 
and  cottonseed  oil  cake  produce  toxic  effects 
when  fed  to  animals  in  more  than  very  small 
amounts.  After  a  very  exhaustive  research  for 
the  cause  of  these  poisonous  effects,  it  has  fin- 
ally resulted  in  the  discovery  of  the  objectionable 
substance,  which  is  known  as  gossypol.  The 
presence  of  this  poison  is  readily  shown  by 
sprinkling  the  meal  in  a  thin  layer  on  a  glass 
slide  and  then  touching  it  with  strong  sulphuric 
acid.  Examination  with  the  microscope  will 
show  numerous  red  spots  if  gossypol  is  present 
in  a  large  amount. 

Carruth,  of  the  North  Carolina  Agricultural 
Experiment  Station,  by  whose  authority  the 
above  statement  is  made,  states  that  the  poison 
gossypol  is  "entirely  removed  in  the  refining 
process.'' 


THE  HEALTH  QUESTION  BOX  343 

It  appears,  moreover,  that  even  the  crude  oil 
contains  very  little  gossypol,  the  poison  remain- 
ing behind  in  the  pressed  meal. 

Olive    Oil    Not    Laxative 

Q.  Is  olive  oil  a  wholesome  laxative,  and 
is  it  better  than  white  Russian  oil? 

A.  OHve  oil  is  a  wholesome  food,  when  taken 
in  moderate  quantity.  In  a  few  cases,  a  table- 
spoonful  of  olive  oil  taken  before  each  meal  acts 
as  a  laxative,  though  generally  the  amount  of 
olive  oil  which  can  be  safely  taken  is  not  suf- 
ficient to  produce  definite  laxative  effects.  When 
taken  in  large  quantities,  olive  oil,  like  other 
fats,  promotes  intestinal  putrefaction,  though 
olive  oil  is  less  objectionable  than  animal  fats. 
Specially  refined  white  Russian  paraffin  oil  pro- 
duces an  excellent  laxative  effect,  in  quantities 
of  one  or  two  tablespoonsful  taken  fifteen  to 
thirty  minutes  before  each  meal.  Olive  oil  is 
digested  and  absorbed,  and  it  is  for  this  reason 
that  it  does  not  produce  marked  laxative  ef- 
fects. Paraffin  oil  is  not  a  fat  and  is  not  di- 
gested and  hence  is  not  absorbed.  Its  action 
is  purely  mechanical,  its  effect  being  that  of  a 
lubricant. 

Fat  and  Biliousness 

Q.  If  the  use  of  fats  makes  a  person  bilious 
would  the  exclusion  of  fats  from  the  diet  be 
harmful  ? 

A.  Fat  should  not  be  entirely  excluded  from 
the  dietary.  A  certain  amount  of  fat  is  neces- 
sary for  good  nutrition ;  at  least  one  ounce  a 
day.      Many  persons  who  cannot  use  fat  in  the 


344  THE  HEALTH  QLTESTION  BOX 

form  of  cream  are  able  to  take  sterilized  but- 
ter or  olive  oil  without  inconvenience. 

Tropical  Fats 

Q.  Where  do  the  natives  of  the  tropics  get 
their  fat? 

A.  The  natives  of  he  tropics  find  an  abun- 
dance of  oil  in  the  cocoanut,  the  olive,  palm 
seeds,  and  various  other  tropical  fruits. 

Fat   Ration 
Q.     How'  many  ounces  of  butter  fat  should 
one  eat  daily,  provided  no  other  fats  are  taken? 

A.  The  average  person  may  consume  two 
and  a  half  to  three  ounces  of  butter  fat  daily, 
providing  no  other  fat  is  taken.  Persons  who 
suffer  distress  from  acid  formation  in  the  stom- 
ach may  often  use  more  fat  with  advantage. 
Persons  whose  stomachs  do  not  produce  a  suf- 
ficient amount  of  hydrochloric  acid  should  avoid 
the  excessive  use  of  fat.  In  such  cases  two 
ounces  of  fat  a  day  may  be  as  much  as  can  be 
digested.  A  larger  amount  may  give  rise  to  so- 
called  biliousness. 

Nuts  for  Nursing  Mothers 
Q.     Is    there    any    food    which    a    nursing 
mother  may  eat  v/hich  will  increase  the  flow 
of  milk? 

A.  Yes.  Experiments  by  Dr.  Hoobler,  of 
Detroit,  in  the  Woman's  Hospital,  with  lying-in 
mothers,  shows  that  the  amount  of  milk  is  very 
markedly  increased  on  a  diet  consisting  largely 
of  nuts,  and  that  the  quality  of  the  milk  is  in- 
creased still  more. 


THE  HEALTH  QUESTION  BOX  345 

The  nut  diet  was  compared  with  a  variety  of 
other  diets,  including  meat,  eggs,  and  cows' 
milk,  in  connection  with  ordinary  foods.  The 
tests  showed  that  nuts  are  superior  not  only  to 
milk,  meat  or  eggs  but  to  all  of  these  foods  to- 
gether, in  combination  with  ordinary  foodstuffs. 
It  appears  from  these  experiments  that  nut  pro- 
tein is  superior  to  other  foods  for  nursing 
mothers.  In  Dr.  Hoobler's  experiments,  the  nuts 
were  largely  used  in  the  form  of  Malted  Nuts 
and  Protose. 

Observations  made  by  Hoobler  and  others  have 
shown  that  malted  nuts  is  an  exceedingly  valu- 
able food  for  nursing  mothers.  Both  the 
mothers  and  the  infants  thrive  on  this  diet  sur- 
prisingly well.  Nuts  and  nut  preparations  seem 
to  possess  the  property  of  stimulating  the  flow 
of  milk  to  an  extraordinary  degree.  This  is 
probably  in  part  due  to  the  fact  that  the  protein 
of  nuts  is  a  complete  protein,  and  hence  easily 
convertible  into  proteins  of  milk. 

The  Jordan  Almond 

Q.  How  did  the  Jordan  almond  get  its 
name? 

A.  The  choicest  of  all  the  almonds  is  the 
Jordan  almond.  It  is  a  long,  fat  nut,  sweet  and 
free  from  "bitters."  The  general  and  very  nat- 
ural supposition  has  been  that  the  Jordan  almond 
got  its  name  from  the  fact  that  it  came  originally 
from  the  valley  of  the  curious  Jordan  river,  a 
stream  which  runs  its  course  below  the  level  of 
the  sea  and  finally  ends  in  that  strange  body  of 
water,  the  Dead  sea,  fifteen  hundred  feet  below 
sea  level. 


346  THE  HEALTH  QUESTION  BOX 

But  this  is  not  the  correct  derivation  of  the 
name.  According  to  an  Enghsh  writer,  the 
name  Jordan  is  a  corruption  of  the  word  "jar- 
dyne"  or  garden,  applied  to  it  because  it  was  a 
cuhivated  variety  in  contrast  with  the  wild  or 
"bitter"  almond,  which  contains  a  poisonous 
volatile  acid. 

The  Jordan  almond  came  chiefly  from  Malaga, 
where  it  is  still  much  grown  in  fields  and  gardens, 
rather  than  from  Syria. 

Almond  Milk 

Q.  Is  it  possible  to  prepare  a  substitute  for 
milk  from  vegetables? 

A.  Yes.  Several  vegetable  preparations  have 
been  devised  which  possess  many  of  the  excel- 
lent properties  of  milk,  and  may  be  used  as  a 
substitute  temporarily,  or  even  permanently, 
under  certain  conditions. 

Almond  milk  is  quite  easily  prepared  by  first 
blanching  them  and  grinding  the  almonds  and 
adding  twice  the  weight  of  water,  allowing  the 
mixture  to  stand  over  night  and  then  straining 
through  four  thicknesses  of  gauze.  Water  may 
then  be  added  to  dilute  to  the  consistency  of 
milk  or  thin  cream.  From  a  half  pound  of  al- 
monds a  pint  and  a  half  of  very  palatable  milk 
may  be  obtained. 

According  to  Drs.  Chapin  and  Kast :  "Almond 
milk  possesses  certain  advantages.  It  ferments 
much  less  easily  than  ordinary  cow's  milk ;  it 
has  a  higher  fat  ratio  in  the  form  of  almond  oil, 
which  is  sufficiently  emulsified  to  render  it  easily 
digestible ;  the  proteins  contained  in  this  milk  are 
much  less  apt  to  undergo  putrefaction  than  in 


THE  HEALTH  QUESTION  BOX  347 

the  casein  of  cow's  milk ;  almond  milk  contains 
a  large  amount  of  phosphorus  and  a  small  quan- 
tity of  sodium  chloride,  which  would  suggest  its 
favorable  employment  in  such  conditions  as 
rickets  and  nephritis ;  from  its  low  carbohydrate 
content  it  will  readily  be  seen  that  it  is  much  less 
likely  to  cause  sugar  fermentation. 

This  preparation  is  rich  in  vitamins.  While  we 
do  not  recommend  its  permanent  use,  it  is  de- 
sirable and  useful  as  a  temporary  substitute,  and 
has  served  a  good  purpose  in  such  conditions  as 
nephritis,  typhoid,  intestinal  putrefaction,  mal- 
nutrition, and  secondary  anemia." 

The  writer  has  made  large  use  of  almond  milk 
for  thirty  years.  It  is  more  easily  prepared  from 
almond  butter  than  by  the  method  above  de- 
scribed. Almond  butter  already  prepared  for 
use  may  be  obtained  of  dealers  in  fine  groceries 
in  many  of  the  large  cities. 

Almond  butter  is  simply  a  paste  made  by 
blanching  and  afterwards  crushing  the  almonds 
in  a  powerful  mill  until  a  smooth  paste  is  pro- 
duced. It  is  only  necessary  to  add  water  to  this 
paste  to  produce  at  once  a  delightful  milk,  or 
cream,  which  only  needs  the  addition  of  a  little 
sugar  to  make  it  a  very  delicious  substitute  for 
ordinary  milk,  not  only  in  nutritive  properties, 
but  in  appearance  as  well.  It  has  a  rich,  nutty 
flavor  for  which  one  easily  acquires  a  great 
relish. 

Almond  milk  is  very  useful  for  diabetics  and 
for  infants  with  whom  cow's  milk  does  not  agree. 

Almost  equally  good  milk  preparations  may  be 
made  from  the  soy  bean  and  the  peanut. 


348  THE  HEALTH  QUESTION  BOX 

Peanut  Protein 

Q.  Is  the  protein  of  the  peanut  equal  to  that 
of  meat  or  eggs? 

A.  The  peanut  ranks  very  high  as  a  food 
producer.  Until  recent  years  its  value  has  been 
little  appreciated,  but  the  humble  peanut  is  rap- 
idly rising  in  public  favor.  In  the  future  it  will 
each  year  make  a  larger  showing  in  the  crop 
reports. 

A  discovery  made  quite  recently  in  relation  to 
the  peanut  is  likely  to  add  greatly  to  its  prestige 
as  a  human  food  and  ultimately  will,  without 
doubt,  placed  it  among  the  great  food  staples  of 
the  country. 

In  North  China  and  various  other  countries, 
where  the  peanut  flourishes,  it  has  long  held  a 
prominent  place  in  the  national  dietary ;  but  in 
this  country  its  great  value  has  been  so  little  ap- 
preciated that  it  has  been  scarcely  recognized 
as  a  food,  having  been  eaten  as  a  dainty  or 
luxury. 

Although,  since  the  writer — some  twenty-five 
years  ago — introduced  the  crushed  nuts,  or  pea- 
nut butter,  into  the  bill  of  fare  of  the  Battle- 
Creek  Sanitarium,  the  use  of  the  peanut  in  this 
form  has  rapidly  extended  and  it  has  found  its 
way  to  many  thousands  of  tables. 

A  discovery,  which  has  really  placed  the  pea- 
nut upon  a  high  pedestal  among  foodstuffs  of  the 
finest  quality,  has  yet  to  be  mentioned.  It  is  the 
fact  that  the  protein  of  the  peanut  belongs  to  a 
special  class  very  rare  among  the  products  of 
the  vegetable  kingdom,  known  to  the  chemist  as 
"complete  protein." 


THE  HEALTH  QUESTION   BOX  349 

The  complete  protein  is  one  which  contains 
all  the  elements  needed  for  making  any  of  the 
many  different  kinds  of  tissue  found  in  the 
human  body.  Very  naturally  these  proteins  are 
found  in  eggs,  milk  and  meat,  but  they  are  not 
found  in  cereals  or  vegetables.  It  has  been 
known  for  some  time  that  complete  proteins  were 
found  in  the  almond  and  a  few  other  choice  nuts, 
but  it  is  now  known  that  the  peanut,  together 
with  its  cousin  the  soy  bean,  contains  proteins 
of  the  very  finest  quality. 

Roasted  Peanuts 

Q.  Which  is  the  more  easily  digestible, 
roasted  or  raw  peanuts? 

A.  To  be  easily  digested  peanuts  should  not 
be  eaten  raw  nor  should  they  be  eaten  roasted. 

If  the  nuts  are  slightly  baked  they  will  be 
more  easily  digested  than  raw,  but  if  they  are 
roasted  until  they  are  brown  and  bitter,  fried  in 
their  own  fats  as  it  were,  they  are  quite  indi- 
gestible. 

Why  Cook  Peanuts 

Q.  Why  is  it  necessary  to  cook  peanuts  to 
prepare  them  for  digestion? 

A.  Peanuts  are  more  closely  allied  to  beans 
than  to  nuts.  Botanically,  they  are  not  nuts  at 
all;  they  are  legumes.  They  obtain  a  small 
amount  of  starch  but  a  considerable  amount  of 
woody  matter  which  needs  to  be  softened  by 
cooking  so  as  to  render  the  albumin  and  fat 
accessible  to  the  digestive  fluids. 


350  THE  HEALTH  QUESTION  BOX 

The  Soy  Bean 

Q.  In  what  respect  is  the  soy  bean  superior 
to  the  navy  bean  and  other  varieties? 

A.  The  soy  bean  is  a  very  extraordinary 
vegetable  product.  Although  it  grows  in  a  pod, 
it  is,  like  the  peanut,  in  composition  very  much 
like  a  nut ;  and,  like  the  almond,  its  protein  be- 
longs to  the  class  known  as  complete  proteins, 
and  closely  resembles  casein,  the  protein  of  milk. 
It  differs  from  the  ordinary  bean  in  containing 
a  very  large  amount  of  wholesome,  easily  di- 
gestible oil. 

The  protein  of  the  ordinary  bean  is  very  in- 
ferior in  character,  being  so  incomplete  that  only 
a  small  percentage  is  utilized  unless  eaten  in  con- 
nection with  milk  or  some  other  food  supplying  a 
complete  protein. 

The  soy  bean  also  differs  from  the  ordinary 
bean  in  containing  a  large  amount  of  whole- 
some and  easily  digestible  fat.  The  ordinary 
bean  contains  very  little  fat. 

Because  of  these  special  properties,  the  soy 
bean  is  capable  of  fully  supplying  the  place  of 
lean  meat,  milk  or  eggs.  It  is  for  this  reason 
that  the  Chinese  and  Japanese  are  able  to  pre- 
pare from  the  soy  a  very  good  substitute  for 
milk.  A  very  fine  cheese  is  also  made  from  the 
soy  which  is  in  many  respects  superior  to  ordin- 
ary cheese. 

The  fat  or  oil  of  the  soy  is  of  excellent  flavor 
and  is  more  easily  digestible  than  animal  fats. 

The  soy  is  a  vigorous  grower  and  produces 
mOre  bushels  to  the  acre  than  does  the  ordinary 
bean.     Pound  for  pound  the  soy  bean  supplies 


THE  HEALTH  QUESTION  BOX  351 

one-half  more  nutriment,  so  that  a  parcel  of 
ground  planted  to  the  soy  bean,  supplies  one- 
half  more  nutriment  than  if  planted  with  or- 
dinary beans. 

The  soy  bean  is  very  largely  used  in  China  and 
Japan,  where  it  takes  the  place  of  both  meat  and 
milk,  but  it  is  seldom  eaten  in  the  way  in  which 
the  ordinary  beans  are  eaten  in  this  country. 
The  soy  bean  is  chiefly  eaten  by  the  Orientals 
in  the  form  of  tofu,  a  sort  of  cheese  much  re- 
sembling milk  curd.  It  is  also  used  in  the  pre- 
paration of  soy  sauce,  and  as  a  green  vegetable — 
shelled  beans. 

The  envelope  of  the  soy  bean  is  so  tough  it  is 
not  sufficiently  softened  by  ordinary  cooking,  but 
by  cooking  under  pressure,  the  soy  bean  becomes 
remarkably  tender  and  toothsome.  A  tempera- 
ture of  about  225°  F.  is  required  and  the  cook- 
ing must  be  continued  for  four  to  six  hours. 

Experiments  have  also  been  made  for  the  pur- 
pose of  devising  some  simple  method  by  which 
pressure  cooking  may  be  done  in  any  kitchen 
and  without  expensive  or  elaborate  apparatus. 
This  effort  was  also  most  successful.  Here  is  the 
method  which  is  simplicity  itself. 

Soak  the  beans  over  night  in  sufficient  water 
to  cover  them.  Provide  an  empty  stone  jar  with 
a  tight  fitting  top,  also  prepare  a  strong  brine 
by  adding  to  a  gallon  of  water  five  pounds  of 
common  salt.  Put  the  soaked  beans  in  the  stone 
jar  with  a  little  salt,  adding  tomato  sauce  if  de- 
sired. Screw  on  the  top,  taking  care  to  make  it 
tight.  Immerse  the  jar  in  the  brine  and  boil  for 
five  to  six  hours.     The  brine  has  a  boiling  tem- 


352  THE  HEALTH  QUESTION  BOX 

perature  of  about  225°  F.  Higher  temperatures 
may  be  obtained  by  adding  chloride  of  calcium 
to  the  brine. 

Prepared  in  this  way,  the  soy  bean  makes  an 
exceedingly  rich  and  savory  dish  with  a  meaty 
taste  and  very  great  staying  and  satisfying 
qualities. 

Soy  Bean  Curd — To-Fu 

Q.  What  is  soy  bean  curd  or  cheese,  and 
how  is  it  made? 

A.  This  interesting  product  is  prepared  from 
the  soy  bean  and  is  a  staple  food  in  China  and 
Japan.  It  is  the  chief  way  in  which  the  soy 
bean  is  utilized  for  human  food.  The  method 
of  making  to-fu  is  as   follows : 

Add  sufficient  water  to  soy  bean  meal  to 
moisten  it.  Soak  one  hour.  Add  five  times 
the  bulk  of  boiling  water. 

Boil  ten  minutes.  Strain  through  a  very  fine 
cloth. 

This  filtrate  is  soy  milk  and  has  a  composition 
much  resembling  that  of  cow's  milk. 

Boil  the  filtrate  and  while  it  is  boiling  add 
magnesia  chloride  solution.  Citric  acid  may  be 
used  in  place  of  magnesia  chloride  with  equally 
good  results.  This  causes  the  curd  to  separate. 
Strain  through  a  colander  or  seive  to  separate 
the  curds.  Wash  two  or  three  times  with  water 
to  remove  the  curdling  solution. 

Curdling  so'lution.  Disolve  in  a  pint  of  water 
40  grains  of  magnesia  chloride  or  of  citric  acid. 
To  separate  the  curd,  add  to  the  boiling  soy 
milk  one  part  of  the  solution  to  five  parts  of 
milk. 


THE  HEALTH  QUESTION  BOX  353 

The  composition  of  to-fu  is  much  like  that  of 
fat  meat.  It  is  about  two-thirds  water,  20%) 
protein  and  8%  fat.     A  mere  trace  of  starch. 

Food  Value  of  the  Soy  Bean 

Q.     What  is  the  food  value  of  the  soy  bean? 

A.  The  soy  bean  is  rich  in  fat,  containing 
twenty  times  as  much  fat  as  the  navy  bean.  It 
is  also  rich  in  protein,  of  which  it  contains  fifty 
per  cent  more  than  the  same  weight  of  meat. 
The  protein  of  the  soy  closely  resembles  that  of 
milk,  being  a  "complete"  protein  and  capable  of 
replacing  the  protein  of  eggs,  meat  or  milk. 
This  has  been  demonstrated  by  animal  feeding 
experiments. 

A  milk  closely  resembling  cow's  milk  may  be 
prepared  from  the  soy  bean,  and  also  cheese. 

The  soy  is  rich  in  vitamines  and  salts.  It  con- 
tains practically  no  starch  which  gives  it  great 
value  in  the  feeding  of  diabetics. 

In  composition  the  soy  bean  much  resembles 
the  peanut.  It  contains  more  protein  (about  40 
per  cent)  and  less  fat  (20  per  cent). 

In  China  and  Japan  the  soy  is  used  only  in  the 
form  of  to-fii^  or  curd.  There  are  more  than 
a  thousand  varieties  of  the  bean.  Some  are 
used  only  for  oil  or  for  feeding  animals.  The 
half -grown  beans,  of  certain  varieties  are  ver)- 
delicious.  The  ordinary  yellow  bean  is  very 
palatable  when  cooked  under  pressure  at  a  tem- 
perature of  225°  F. 


354  THE  HEALTH  QUESTION  BOX 

The  Black  Walnut 

Q.  What  is  the  value  o£  the  black  walnut 
as  a  food  tree? 

A.  The  black  walnut  is  in  great  demand  at 
the  present  time  for  the  valuable  timber.  The  tree 
is  also  a  source  of  highly  valuable  food.  The 
walnut  contains  half  its  weight  of  an  easily  diges- 
tible oil  and  more  protein  than  the  choicest  beef- 
steak. It  is  a  pity  to  sacrifice  a  food  tree  even  if 
its  timber  is  almost  worth  its  weight  in  silver. 

Dr.  Robert  Morris,  one  of  the  most  eminent 
surgeons  of  New  York  City,  an  expert  in  nut 
culture  as  well  as  in  surgery,  calls  attention  in 
Afyierican  Forestry  to  the  fact  that  black  walnut 
trees  "should  be  cut  between  the  months  of 
September  and  April.  If  the  trees  are  cut  at 
other  times  of  the  year  the  root  dies.  It  is  a 
very  important  matter  to  leave  living  roots  which 
will  reproduce  the  trees  rapidly.  It  is  not  only 
a  question  of  future  timber  supply,  but  the  nut 
growers  are  at  the  present  time  making  special 
effort  to  locate  black  walnut  trees  bearing  par- 
ticularly thin-shelled  and  well  flavored  black 
walnuts  with  good  cleavage. 

"The  black  walnut  is  destined  to  play  a  large 
part  in  our  agricultural  economics,  both  as  a 
timber  tree  and  as  a  source  of  important  ■  food 
supply.  For  that  reason  special  effort  should  be 
made  to  avoid  summer  cutting." 

A  walnut  tree  ten  years  old  will  produce  an- 
nually one  hundred  pounds  of  nuts,  which 
shelled  will  give  forty  pounds  of  nut  meats.  A 
■pound  of  walnut  meats  affords  more  than  3,000 
calories  of  food,  a  sufficient  day's  ration  for  a 


THE  HEALTH  QUESTION  BOX  355 

hard  working  man.  Half  of  the  weight  of  the 
wahiut  consists  of  palatable  and  easily  digestible 
fat,  superior  to  any  animal  fat,  and  about  one- 
third  consists  of  a  fine  quality  of  protein. 

Ten  million  acres  of  our  wild  lands,  not  used 
for  any  other  purpose,  used  for  walnuts  would 
supply  the  country  with  more  fat  and  protein 
than  our  entire  animal  industry,  and  at  no  ex- 
pense for  cultivation  or  fertilizer. 

Nuts  as  Human  Food 

Q.     Are  nuts  good  foods? 

A.  Yes.  Cuvier,  and  many  other  natural- 
ists, have  pointed  out  the  fact  that  nuts  must 
have  been  a  staple  diet  of  primitive  man,  as  it 
still  is  of  the  man-like  apes  which  inhabit  certain 
regions  of  the  tropics. 

For  nearly  half  a  century,  the  writer  has 
earnestly  advocated  the  larger  use  of  nuts  in  the 
dietary  of  man.  Nearly  thirty  years  ago,  in  an 
efifort  to  overcome  the  popular  prejudice  against 
the  use  of  nuts  on  account  of  their  supposed  in- 
digestibility,  we  prepared  a  nut  paste  by  blanch- 
ing and  crushing  nuts,  to  which  we  gave  the 
name  of  "nut  butter."  The  peanut  was  found 
to  lend  itself  particularly  well  to  this  purpose, 
and  soon  became  quite  popular ;  and  today  pea- 
nut butter  is  to  be  found  on  every  grocer's 
shelves.  Excellent  butters  are  also  prepared 
from  almonds  and  filberts. 

Various  other  products  were  also  developed 
which  have  come  more  or  less  into  extensive  use, 
both  in  this  country  and  Europe.  It  must  be 
confessed,  however,  that  none  of  these  are  really 
superior  to  the  original  products  which  Nature 


356  THE  HEALTH  QUESTION  BOX 

prepares  ready  for  our  use,  without  the  aid  of 
any  culinary  process  and  requiring  only  to  be 
made  into  a  smooth  paste  by  thorough  mastica- 
tion. 

In  recent  years  physiologists  and  chemists 
have  given  considerable  attention  to  the  study  of 
the  nutritive  properties  of  nuts.  A  year  or  two 
ago,  Prof.  Cajori,  of  the  Yale  University  Labor- 
atory, conducted  a  very  interesting  research  on 
nuts  in  the  laboratory  of  the  Battle  Creek  Sani- 
tarium, the  results  of  which  were  summed  up 
as  follows  by  the  Journal  of  the  American  Medi- 
cal Association,  pages  8  and  9,  January,   1919: 

"The  exigencies  of  war  time  have  emphasized 
anew  those  properties  of  nuts  as  foods  which 
remove  them  from  the  category  of  luxuries  and 
place  them  on  the  list  of  substantial  components 
of  the  day's  ration.  In  considering  to  what  ex- 
tent nuts  may  actually  be  regarded  as  a  good 
dietar}^  investment,  it  should  be  remembered 
that,  compared  bulk  for  bulk,  they  belong  among 
the  most  nutritive  of  foods  ordinarily  available. 
They  differ  from  the  staple  cereal  seeds  used  as 
human  foods  in  their  comparative  richness  in 
protein  and  fat ;  of  the  commonly  available  nuts, 
the  chestnut  alone  contains  an  abundance  of 
carbohydrate,  starch,  in  place  of  the  nutrients 
mentioned. 

"The  reputation  of  nuts  as  desirable  dietar\ 
components  has  suffered  from  the  widespread 
belief  that  these  foods  are  particularly  difficult 
of  digestion.  Professor  Jaffa  of  the  University 
of  California,  who  has  furnished  some  of  the 
best  experimentally  ascertained   facts  regarding 


THE  HEALTH  QUESTION  BOX  357 

the  utilization  of  nuts,  has  remarked  that  if  the 
true  composition  of  these  products  were  more 
generally  appreciated  and  their  appetizing  qual- 
ities and  food  value  better  understood,  they 
would  lose  their  reputation  for  being  indigestible, 

"The  view  derives  added  support  from  the 
more  recent  studies  of  Cajori  at  the  Yale  labor- 
atory of  physiologic  chemistry.  In  digestion 
trials  on  man  with  almonds,  peanuts,  pecan  nuts, 
pine  nuts,  English  walnuts,  cocoanuts,  lichi  nuts 
and  Brazil  nuts,  the  'coefficients  of  digestibility, 
for  diets  including  liberal  allowances  of  these 
components  fell  essentially  within  the  range  of 
the  basal  mixed  diet  of  the  same  persons.  In 
general,  says  Cajori,  the  proteins,  that  is,  nitro- 
genous components  and  carbohydrates  of  the 
nuts  studied  were  absorbed  in  large  part ;  and 
in  no  case  did  the  quantity  of  nitrogen  or  car- 
bohydrate appearing  in  the  feces  indicate  that 
these  nuts  are  especially  resistant  to  the  digestive 
functions  of  the  alimentary  canal.  This  conclu- 
sion is  especially  emphasized  when  the  nuts  are 
fed  in  a  finely  divided  form  as  nut  paste  or 
'butters.'  Here  comminution  is  artificially  ob- 
tained in  a  degree  reached  only  by  the  most 
careful  mastication. 

"In  view  of  the  grov^^ing  popularity  of  so- 
called  nut  pastes  or  nut  'butters,'  it  is  interesting 
to  note,  in  Cajori's  findings,  the  diiTerence  of 
digestibility  between  the  peanut,  fed  as  the 
whole  nut  and  masticated,  and  peanut  butter. 
The  somewhat  more  favorable  outcome  with  the 
latter  suggests  that  the  texture  of  the  nut  pro- 
duct finding  its  way  into  the  stomach  may  not  be 
without  effect  on  the  digestibility. 


358  THE  HEALTH  QUESTION  BOX 

"According  to  Cajori,  it  is  doubtful  whether 
cooking  causes  any  marked  change  in  the  di- 
gestibihty  of  protein-rich  nuts.  The  raw  al- 
mond appeared  to  be  as  completely  utilized  as 
the  thoroughly  steamed  nut.  In  the  case  of  the 
chestnut,  with  its  abundance  of  starch,  such  cul- 
inary treatment  is  essential,  as  it  is  in  the  case 
of  the  somewhat  comparable  potato. 

"We  have  already  directed  attention  to 
Hoobler's  assertion  that  nut  proteins  may  be 
the  equal  of  animal  proteins  and  superior  to 
others  of  vegetable  origin  as  components  suit- 
able for  the  elaboration  of  milk  in  the  diets  of 
lactating  mothers.  Cajori's  studies  lead  him  to 
the  conclusion  that  if  nuts  are  eaten  properly 
and  used  in  the  diet  as  are  eggs,  meats  and  other 
foods  rich  in  protein,  they  have  a  physiological 
value  at  par  with  that  of  more  staple  articles  of 
the  diet.  In  harmony  with  this  is  the  conclu- 
sion of  the  latest  pronouncement  of  the  experts 
of  the  U.  S.  Food  Administration,  pointing  out 
that  nuts  should  be  counted  as  part  of  the  neces- 
sary food  and  not  eaten  as  an  extra.  We  are 
led  to  believe  that  the  occasional  indigestion  fol- 
lowing injudicious  eating  of  cheese  and  nuts  is 
probably  often  due  to  forgetting  that  they  are 
very  substantial  foods  and  eating  them  at  the 
end  of  an  already  sufficient  meal. 

"There  are  abundant  indications  that  nuts, 
which  have  long  found  a  valued  place  in  the 
dietary  of  the  diabetic  without  detriment  to  his 
health,  will  grow  in  popularity  as  foods  for  the 
well.  The  acreage  of  peanuts — legumes  usually 
classed  with  nuts  and  forming  the  most  valuable 


THE  HEALTH  QUESTION  BOX  359 

nut  crop  of  the  United  States — increased  60  per 
cent  last  year.  A  few  years  ago  the  importa- 
tions of  other  nuts  had  already  approached 
100,000,000  pounds  a  year.  This  speaks  prom- 
isingly for  the  progress  of  these  meat  sub- 
stitutes." 

Cocoa 

Q.     Is  cocoa  a  healthy  beverage? 

A.  John  Phillips  Street,  chemist  of  the  Con- 
necticut Agricultural  Experiment  Station,  at 
New  Haven,  has  the  following  to  say  in  The 
Modern  Hospital  respecting  the  various  widely 
advertised  brands  of  cocoa. 

"Cocoa  is  not  commonly  adulterated  at  the 
present  time,  and  it  is  unfortunate  that  many 
manufacturers  still  feel  that  they  must  resort 
to  exaggeration  and  misrepresentation  in  order 
to  sell  their  product.  Without  mentioning  the 
specific  brands,  the  following  false  claims  were 
found  on  the  labels  of  certain  cocoas  listed  in 
our  tables : — 

"  'Owing  to  the  removal  of  oil,  it  is  certainly 
the  most  nutritious  and  wholesome  cocoa  now 
manufactured  in  the  world.'  As  a  matter  of 
fact,  this  brand  contained  more  oil  than  most 
of  the  cocoas  analyzed,  and  it  is  by  no  means 
the  'most  nutritious.' 

"  'Triple  the  strength  of  cocoa  as  usually 
prepared.  Preserving  in  their  entirety  the  nutri- 
tive properties  of  the  natural  bean.'  Both  state- 
ments are  obviously  untrue. 

"  'Acknowledged  by  the  leading  authorities  to 
be  absolutely  the  purest  cocoa  made.'  This  is 
untrue,  as  it  contains  a  large  excess  of  added 
alkali. 


360  THE  HEALTH  QUESTION  BOX 

"  'Soluble  and  digestible.'  Both  statements 
are  incorrect. 

'Cocoa  is  stronger  and  more  economical 
than  chocolate/  the  reverse  of  which  is,  of 
course,  true. 

'Soluble,'  'most  of  the  cocoa-butter  has  been 
eliminated,'  'free  from  alkali.'  This  cocoa  is  not 
soluble,  it  contains  more  cocoa-butter  than  most 
brands,  and  it  contains  free  alkali,  show- 
ing that  all  three  claims  are  false. 

"  'Milk  cocoa.'  The  Reichert-Meissl  number 
indicates  the  presence  of  no  milk  fat. 

'Instantly  soluble  in  hot  water,'  'perfectly 
digestible,'  'unrivaled  as  a  brain  and  nerve- 
food.'  These  statements  are  all  false  and  mis- 
leading." 

All  cocoa  contains  theobromin,  a  nerve  poison. 

Chocolate  Drinking 

Q.  Will  the  drinking  of  one  or  two  cups 
of  cocoa  daily  do  harm? 

A.  Chocolate  and  cocoa  are  altogether  un- 
wholesome, and  if  freely  indulged  in  may  easily 
induce  conditions  which  might  readily  be  attri- 
buted to  some  nervous  disorder. 

The  objectionable  feature  of  cocoa  and  choco- 
late is  the  theobromine  which  these  preparations 
contain.  Theobromine  is  closely  related  to 
caffeine  and  is  essentially  the  same  substance, 
causing  the  same  evil  effects  in  the  body.  It  is 
true  tliat  the  amount  of  the  objectionable  element 
in  chocolate  is  much  smaller  than  in  tea  and  cof- 
fee, but  the  quantity  is  sufficient  to  produce  very 
decided  effects  in  susceptible  persons. 

Preparations  of  cocoa  from  which  the  theo- 
bromine has  been  removed  are  obtainable. 


THE  HEALTH  QUESTION  BOX  361 

Soda-Fountain  Drinks 

Q.      Are  soda-fountain  drinks  harmful? 

A.  Some  of  them  are  very  harmful  and 
particularly  coca-cola  and  other  similar  prepara- 
tions. If  they  do  not  contain  kola,  they  contain 
caffein,  which  is  worse.  The  mixtures  of  ice 
cream  with  various  syrups  now  in  fashion  are 
decidedly  unwholesome.  ' 

Grape  Juice 

Q.  What  are  the  special  virtues  of  grape 
juice? 

A.  Grape  juice  possesses  the  same  valuable 
properties  as  all  fruit  juices.  Fruit  juices  stim- 
ulate appetite,  aid  digestion,  encourage  bowel  ac- 
tion and  furnish  the  body  with  very  precious 
food  elements,  the  so-called  vitamines,  which 
are  of  great  value  in  promoting  healthy  nutri- 
tion. 

Fruit  Juices  Combat  Germs 

Q.     Will  fruit  juices  destroy  germs? 

A.  Careful  experiments  have  been  made 
with  various  fruit  juices  for  the  purpose  of  de- 
termining their  ability  to  destroy  disease  germs, 
especially  the  germs  of  typhoid  fever  and  chol- 
era. Kitasato  and  Van  Ermengen  have  shown 
that  citric  acid  in  from  one-third  to  one-half  of 
one  per  cent,  that  is,  one  part  to  two  hundred, 
is  capable  of  killing  cholera  germs  in  one-half 
hour;  one  to  two  hundred  kills  typhoid  fever 
germs,  after  several  hours'  exposure.  Malic  acid 
— the  acid  of  apples  and  many  other  fruits — ^has 
been  shown  to  be  equally  as  active  as  citric  acid 
in  destroying  germs.    It  must  be  added,  however. 


362  THE  HEALTH  QUESTION  BOX 

that  it  is  not  safe  to  trust  to  a  few  drops  of  fruit 
juice  to  render  bad  water  safe.  Such  water  must 
be  boiled. 

Unfermented  Grape  Juice 

Q.     How  is  grape  juice  prepared? 

A.  The  Farmers'  Bulletin,  No.  176,  issued 
by  the  United  States  Department  of  Agricul- 
ture, gives  the  following  method  for  putting  up 
unfermented  grape  juice,  a  supply  of  which 
should  be  kept  in  every  household : — 

"Use  only  clean,  sound,  well-ripened,  but  not 
overripe  grapes.  The  grapes  may  be  crushed 
and  pressed  in  a  portable  cider  or  wine  mill  or 
by  hand.  These  can  be  put  in  a  cleanly  washed 
cloth  sack  and  hung  up,  or  the  sack  can  be 
twisted  by  hand  until  the  juice  is  expressed. 
The  juice  should  be  gradually  heated  in  a  double 
boiler  or  a  large  stone  jar  in  a  pan  of  hot  water, 
so  that  it  does  not  come  in  direct  contact  with 
the  fire,  at  a  temperature  of  108°  to  200°  F.  If 
there  is  no  thermometer  at  hand,  heat  the  juice 
until  it  steams,  but  do  not  allow  it  to  boil.  Put 
it  in  a  glass  or  enameled  vessel  to  settle  for 
twenty- four  hours;  carefully  drain  the  juice 
from  the  sediment  and  run  it  through  several 
thicknesses  of  clean  flannel ;  or  a  conic  filter 
made  from  woolen  cloth  or  felt  may  be  used. 
This  filter  is  fixed  to  a  hoop  which  can  be  sus- 
pended whenever  necessary.  Fill  into  perfectly 
clean  bottles  (leaving  a  little  space  at  the  top  for 
the  liquid  to  expand  when  heated).  Fit  a  thin 
board  over  the  bottom  of  an  ordinary  wash 
boiler,  set  the  filled  bottles  (ordinary  fruit  jars 
of  glass  are  just  as  good)  in  it,  fill  with  water 


THE  HEALTH  QUESTION  BOX  363 

around  the  bottles  to  within  about  an  inch  of  the 
tops,  and  gradually  heat  until  it  is  about  to  sim- 
mer. Then  take  the  bottles  out  and  cork  or 
seal  immediately.  Grape  juice  prepared  in  this 
way  will  keep  perfectly  fresh  for  an  indefinite 
length  of  time,  and  will  always  be  ready  for 
immediate  use." 

Sweet  Cider 

Q.     Is  sweet  cider  wholesome? 

A.  Unfermented  apple  juice  is  exceedingly 
wholesome.  The  agreeable  acid  flavor  is  due 
to  malic  acid,  which  is  an  excellent  antiseptic 
or  disinfectant  for  the  stomach  and  bowels.  It 
is  a  very  highly  valuable  remedy  in  gastric 
and  intestinal  catarrh,  so-called  biliousness, 
jaundice,  constipation,  and  in  all  cases  in  which 
the  kidneys  and  tlie  liver  are  disordered;  in 
emaciation,  loss  of  appetite,  and  general  malnu- 
trition. It' can  be  taken  in  quantities  of  one 
quart  daily  with  advantage.  The  best  times  for 
taking  are  one-half  hour  before  each  meal  and 
just  before  retiring  at  night. 

Water  at  Meals 

Q.     Is  it  injurious  to  drink  freely  at  meals? 

A.  To  drink  or  not  to  drink  with  meals  is  a 
question  which  has  been  discussed  pro  and  con 
for  many  years.  Rovighi  has  submitted  the 
question  to  the  test  of  careful  laboratory  experi-- 
ments,  and  has  shown  conclusively  that  the  free 
use  of  liquids  with  meals  increases  to  a  very 
great  extent  the  putrefaction  of  the  albumins 
in  the  intestine,  and  consequently  tends  to  pro- 
duce autointoxication,  since  putrefaction  is  ac- 
companied by  the  development  of  various  poisons 


364  THE  HEALTH  QUESTION  BOX 

which  are  absorbed  from  the  intestine  and  cir- 
culated in  the  blood  to  the  detriment  of  the  liver, 
kidneys,  and  every  other  vital  organ.  Rovighi 
showed  that  after  a  meal  taken  with  a  large 
amount  of  liquid  the  urine  contained  four  times 
as  much  putrefaction  products  as  before, 
whereas  when  the  meal  was  eaten  dry  the 
amount  of  poisons  was  less  than  half  as  much. 
Schumann,  another  physiologist,  has  repeated 
these  experiments  and  with  similar  results. 
Combe,  one  of  the  foremost  of  European  special- 
ists in  gastric  disorders,  confirms  these  results 
and  requires  his  patients  to  eat  their  food  dry, 
taking  considerable  liquid  two  or  three  hours 
after  breakfast  and  after  the  mid-day  meal,  and 
just  before  retiring. 

The  above  highly  important  facts  seem  not  to 
be  known  to  some  recent  investigators  who 
recommend  water  drinking  because  •it  increases 
the  production  of  gastric  juice.  This  is  not 
new.  Pawlow  showed  the  same  twenty  years 
ago.  Water  should  be  taken  sparingly  at  meals, 
but  need  not  be  wholly  excluded. 

The  best  time  for  water  drinking  is  an  hour 
before  meals  .  This  plan  aids  in  the  disinfection 
of  the  stomach  in  preparation  for  the  next  meal, 
v/hich  is  essential  to  good  digestion. 

Water  Drinking  Washes  the  Blood 

Q.     Should  one  drink  when  not  thirsty? 

A.  It  is  not  true  that  water  dilutes  the  blood, 
at  least  to  any  extent.  Absorption  of  fluid  from 
the  alimentary  canal  and  elimination  through  the 
kidneys  take  place  simultaneously.  The  water 
is  eliminated  practically  as  fast  as  it  is  absorbed. 


THE  HEALTH  QUESTION  BOX  365 

SO  that  the  effect  of  water  drinking  is  not  to 
dilute  the  blood,  but  simply  to  wash  it.  In  per- 
sons who  do  not  drink  a  sufficient  amount,  and 
especially  in  those  who  make  large  use  of  flesh 
foods,  the  blood  becomes  viscid.  The  viscid 
blood  passes  with  more  difficulty  through  the 
small  arteries  so  that  the  work  of  the  heart  is 
increased  and  the  pressure  in  the  arteries  rises. 
Water  drinking  washes  out  of  the  blood  the  sub- 
stances which  increase  its  viscidity,  and  thus 
lessens  the  work  of  the  heart  and  lowers  blood 
pressure.  This  fact  is  of  special  importance  to 
persons  who  are  suffering  from  high  blood  pres- 
sure. 

Daily  Water  Allowance 

Q.     How  much  water  is  required  daily? 

A.  The  amount  of  liquid  required  by  the 
body  daily  is  sufficient  to  balance  the  loss  through 
the  skin,  kidneys,  lungs  and  other  excretory 
organs.  This  has  been  shown  to  be  about  2}^  to 
4}4  quarts,  the  amount  depending  much  upon 
the  temperature  of  the  air  and  the  amount  of 
work  done  and  perspiration  lost.  Part  of  this 
water  is  derived  from  the  food. 

Distilled  Water 

Q.  In  what  diseases  is  it  best  to  use  dis- 
tilled water? 

A.  Distilled  water  is  not  really  necessary  for 
any  disease.  Water  which  is  only  slightly  hard 
is  entirely  wholesome  so  long  as  it  is  pure. 

Water-Drinking   to  Disinfect  the   Stomach 

Q.  Is  drinking  water  before  meals  a  good 
practice? 

A.     Yes.      The    stomach,     like    every    other 


366  THE  HEALTH  QUESTION  BOX 

cavity  of  the  body  which  is  exposed  to  infection 
from  the  exterior  needs  constant  and  thorough 
disinfection. 

The  mouth  is  cleansed  by  the  saUva  and  buccal 
mucus  which  not  only  sweep  away  the  germs 
which  enter  the  mouth  from  the  air  and  in  the 
food,  but  when  produced  from  clean,  healthy 
blood  possess  the  remarkable  property  of  hin- 
dering the  growth  of  germs  even  though  not  able 
to  actually  destroy  them. 

In  addition  to  this  there  is  an  active  destruc- 
tion of  germs  by  the  white  blood  cells  which 
enter  the  mouth  in  great  numbers  with  the  se\- 
eral  salivary  secretions  and  the  secretion  poured 
out  by  the  mucous  glands  of  the  mouth. 

These  wonderful  cells,  the  phagocytes  dis- 
covered by  Metchnikoff,  are  always  present  in 
the  saliva  which  bathes  the  gums  and  the  teeth 
and  when  examined  under  the  microscope  may 
be  seen  to  be  filled  with  germs  which  they  have 
captured  and  destroyed. 

The  stomach  is  disinfected  in  a  similar  man- 
ner. Healthy  gastric  juice  contains  free  hydro- 
chloric acid  which  is  a  powerful  disinfectant. 
The  stomach  produces  daily  from  one-third  to 
one-half  ounce  of  pure  hydrochloric  acid. 

The  hydrochloric  acid  aided  by  pepsin  not 
only  digests  the  food  but  disinfects  it,  and  after 
the  food  leaves  the  stomach,  the  gastric  acid  dis- 
infects the  stomach  itself.  This  is  highly  im- 
portant as  a  preparation  for  the  next  meal. 

Hence  it  is  necessary  that  the  stomach  should 
becom.e  empty  and  should  have  a  short  period  of 
rest  after  each  meal  before  food  is  again  taken 
into  the  stomach.     This  will  prepare  the  stom- 


THE  HEALTH  QUESTION   BOX  367 

ach  not  only  by  ensuring  perfect  freedom  from 
infecting  bacteria  but  by  giving  the  glands  of  the 
stomach  and  nerve  centers  v^hich  control  its 
action  an  opportunity  to  replenish  their  energy 
for  the  digestion  of  another  meal. 

Pawlow  showed  many  years  ago  that  water 
drinking  causes  the  stomach  to  pour  out  a  highly 
acid  secretion  which  is  a  powerful  disinfectant. 
Hence  the  value  of  free  water  drinking  a  few 
hours  after  each  meal  or  an  hour  before  eating. 
It  is  also  well  to  drink  before  retiring  at  night. 

When  to  Drink  Hot  or  Gold  Water 

Q.  Under  what  circumstances  should  hot 
and  cold  water  be  drunk? 

A.  When  there  is  pain  or  distress  of  the 
stomach  it  is  generally  well  to  drink  very  hot 
water.  Hot  water  is  also  better  in  cases  of 
hyperacidity.  Cold  water  may  be  taken  with  ad- 
vantage in  cases  of  fever.  In  certain  cases  of 
ulcer  of  the  stomach,  it  is  better  to  take  cold 
water,  and  also  to  take  food  cold  rather  than  hot. 

Q.  Should  one  drink  hot  or  cold  water  be- 
fore breakfast? 

A.  That  depends  upon  whether  the  gastric 
juice  is  too  acid  or  not  sufficiently  acid.  If  the 
stomach  makes  too  little  gastric  acid,  one  should 
drink  a  little  cold  water  because  this  will  stim- 
ulate the  gastric  glands.  If  too  much  acid  is 
present  take  a  glassful  of  hot  water  half  an 
hour  before  eating. 


36&  THE  HEALTH  QUESTION  BOX 

When  to  Drink  Water 
Q.     How  soon  after  a  meal  may  one  drink 
water? 

A.  One  may  drink  water  in  small  quantities 
whenever  he  is  thirsty.  A  little  at  a  time  is 
sufficient.  The  best  times  for  systematic  drink- 
ing to  cleanse  the  blood  are  an  hour  before 
meals,  on  rising,  and  at  bedtime.  It  is  also  a 
wise  plan  to  drink  whenever  the  bladder  is 
emptied. 

Gold  Water  at  Meals 

Q.  Is  ice  water  healthful  at  meals  or  other 
times? 

A.  Ice  water,  providing  the  water  and  ice 
are  both  free  from  contamination  is  entirely 
wholesome  if  properly  taken.  It  is  only  neces- 
sary to  sip  the  water  slowly  so  that  it  will  be 
warmed  to  near  the  temperature  of  the  body  by 
the  time  it  reaches  tlie  stomach.  There  is  no  ob- 
jection whatever  to  taking  ice  water,  provided  it 
is  taken  in  this  way,  but  great  harm  may  come 
from  swallowing  large  quantities  of  ice  water, 
not  warmed  in  the  mouth,  especially  with  the 
body  heated  or  in  connection  with  meals.  When 
taken  in  quantity,  ice  water  stops  the  process  of 
digestion.  The  delay,  according  to  Dr.  Beaumont, 
who  studied  St.  Martin's  stomach,  may  amount 
to  an  hour  or  two.  Evidently  the  habitual  use 
of  ice  water  at  meals  in  large  amounts  may  prove 
highly  detrimental. 

Most  persons  may  take  a  tumblerful  of  cold 
water  at  a  meal  with  no  injury  provided  care  is 
taken  to  sip  it  very  slowly  and  in  small  quantities 
at  intervals.  To  swallow  a  half  pint  of  ice  water 
at  a  single  gulp  is  always  harmful. 


THE  HEALTH  QUESTION  BOX  369 

To  sip  cold  water  slowly  is  a  rule  which  may  be 
followed  at  all  times  with  advantage.  This  plan 
eliminates  the  objections  to  the  use  of  ice  water 
and  enables  one  to  enjoy  the  superior  refreshing 
effect  of  the  cool  liquid  upon  the  mucus  surfaces 
of  the  mouth  and  throat.  The  cold  liquid  seems 
to  quicken  and  renew  the  acuteness  of  taste  and 
the  zest  for  food. 

Sedentary  Persons  Need  Water 

Q.  Do  sedentary  persons  usually  need  more 
water  than  thirst  calls  for? 

A.  Yes.  Sedentary  persons  who  generally 
perspire  little  ought  to  take  care  to  drink  freely, 
even  though  they  are  not  thirsty.  Exercise  not 
only  tends  to  promote  more  complete  burning 
up  of  the  waste  substances  of  the  body,  but  at 
the  same  time  causes  perspiration,  which  pro- 
duces a  desire  for  water,  the  drinking  of  which 
facilitates  the  washing  away  of  the  tissue 
wastes.  Sedentary  persons,  however,  not  only  suf- 
fer from  imperfect  oxidation  of  waste  sub- 
stances, but  the  lack  of  perspiration  limits  the 
amount  of  water  taken,  and  so  the  imperfectly 
burned  wastes  are  left  to  accumulate  in  the  tis- 
sues. 

This  is  the  source  of  some  of  the  greatest 
evils  which  arise  from  a  sedentary  life.  A  per- 
son whose  employment  is  sedentary,  who  does 
not  perspire  freely  should  constantly  encourage 
himself  to  drink  to  the  extent  of  three  or  four 
pints  of  water  daily  whether  he  has  a  desire 
for  it  or  not. 


370  THE  HEALTH  QUESTION   BOX 

Juice  of  Dried  Fruits 

Q.  How  can  the  juice  of  dried  fruits,  as  of 
prunes  or  apricots,  be  obtained? 

A.  By  soaking  the  raw  fruit  in  just  suffi- 
cient water  to  cover  the  fruit  so  that  all  will  be 
absorbed.  After  soaking  for  twenty-four  hours, 
squeeze  out  the  juice  in  the  usual  way.  Juice 
thus  prepared  is  much  better  tlia-n  the  juice  of 
cooked  fruits,  but  not  so  good  as  the  juice  of 
fresh  fruit,  freshly  extracted.  The  drying  of 
fruits  injures  or  destroys  some  of  the  valuable 
vitamines  which  abound  in  fresh  foods. 

Anti-toxic  Glands 
Q.  What  are  the  anti-toxic  glands? 
A.  Notwithstanding  the  marvelous  activity 
of  the  intestinal  mucous  membrane  and  the 
liver  in  the  exclusion,  destruction  and  attenua- 
tion of  poisons,  still  a  considerable  quantity 
of  toxins  reach  the  general  circulation,  especi- 
ally in  cases  in  which  intestinal  putrefaction  is 
active.  The  destruction  of  these  poisons  is  a 
function  which  pertains  to  a  class  of  glands  the 
purpose  of  which  was  not  understood  until  the 
development  of  the  doctrine  relating  to  auto- 
intoxication by  Bouchard  and  his  followers. 

It  is  now  known  that  the  thyroid  gland,  the 
suprarenal  capsules,  the  pituitary  body,  the 
parathyroid,  and  the  thymus  glands  are  ac- 
tively engaged  in  the  destruction  or  antidoting 
of  toxins  absorbed  from  the  intestine  and  circu- 
lating in  the  body  through  the  blood  and  lymph. 
Dogs  fed  on  meat  die  quickly  after  the  opera- 
tion of  thyroidectomy,  as  shown  by  Horsely  and 
Schiif.     Rabbits  suffer  little  inconvenience  from 


THE  HEALTH  QUESTION  BOX  371 

the  operation.  Dogs  fed  upon  bread  and  milk 
are  nearly  exempt  from  ill-effects  from  the 
operation,  but  die  quickly  when  fed  on  beef  tea 
and  roast  meats.  Here  is  another  graphic  il- 
lustration of  the  difference  between  a  flesh  diet 
and  a  non-flesh  dietary  as  regards  the  protective 
struggle  required  by  the  body.  Combe,  nearly 
twenty  years  ago  from  observations  made  upon 
infants,  was  led  to  believe  that  the  chief  func- 
tion of  the  thyroid  and  parathyroid  was  to  de- 
stroy the  products  of  intestinal  putrefaction. 
His  views  seem  to  be  confirmed  by  the  very  re- 
cent observations  of  numerous  investigators, 
particularly  those  of  Blum  and  Kishi.  Blum 
holds  that  the  thyroid  neutralizes  the  toxins 
produced  by  the  putrefaction  of  albumens  in  the 
intestine.  Kishi  believes  that  a  highly  toxic  sub- 
stance which  he  calls  prothyreo  toxin,  a  nucleo- 
proteid,  is  produced  by  the  putrefactive  decom- 
position of  meat  in  the  intestines  and  that  the 
secretion  of  the  thyroid  gland,  thyroidin,  has  a 
special  affmity  for  this  poison  and  combinng 
with  it  forms  thyreotoxin,  which  splits  up  into 
two  harmless  substances  which  constitute  the  in- 
ternal secretion  of  the  thyroid  gland  and  are 
eliminated  by  the  kindeys.  This  protective  action, 
according  to  Kishi,  is  carried  on  by  the  thyroid 
and  parathyroid  glands  in  conjunction.  When 
these  glands  fail  to  do  their  work,  the  prothy- 
reotoxin  accumulates  in  the  body  and  general 
toxic  symptoms  develop  in  the  nervous  system 
and  the  entire  body.  When  the  insufficiency 
exists  in  the  parathyroids  alone,  the  result  is 
tetany.  If  the  insufficiency  is  in  the  thyroid, 
the  result  is  rnyxoedema. 


372  THE  HEALTH  QUESTION  BOX 

The  pituitary  body  is  a  remarkable  structure, 
formerly  regarded  as  a  gland,  now  known  to  be 
half  giand  and  half  ganglion.  Notwithstanding 
its  minute  size  it  is  believed  to  play  a  highi^ 
important  part  in  the  defense  of  the  body  against 
entero-toxins.  The  action  of  the  pituitary  body 
appears  to  be  in  some  way  related  to  the  supra- 
renal capsules. 

Gley,  Oliver,  Abelous  and  others  have  clearly 
established  the  importance  of  the  internal  secre- 
tion of  the  suprarenals  as  an  anti-toxic  agent,  of 
great  importance  in  the  protection  of  the  body 
against  colon  toxins.  Charrin  has  shown  that 
suprarenal  secretion  attenuates  the  toxicity  of 
alkaloids,  and  Gourfein  has  established  the  fact 
that  the  secretion  of  the  suprarenals  neutralizes 
or  destroys  a  number  of  toxic  substances  which 
are  found  in  the  blood  stream.  Muhlman  dis- 
covered that  the  suprarenals  destroyed  a  highly 
toxic  substance  resulting  from  intestinal  putre- 
faction, hrenzcatechifi,  to  which  the  pigmentation 
of  the  skin,  so  commonly  seen  in  intestinal  au- 
tointoxication, is  due.  This  discovery  makes 
clear  the  reason  for  the  remarkable  pigmentation 
of  the  skin  which  occurs  in  Addison's  disease 
and  the  "liver  spots"  of  old  age. 

The  Blood  Cells 
Q.     In  what  part  of  the  body  is  the  blood 
produced? 

A.  Carefully  conducted  researches  have  re- 
vealed the  remarkable  and  interesting  fact  that 
the  bones  are  active  in  the  formation  of  blood 
cells.  The  marrow  of  the  bone  produces  both 
red  and  white  corpuscles.    The  white  blood  cor- 


THE  HEALTH  QUESTION  BOX  373 

puscles  produced  in  the  bones  are  somewhat 
different  in  appearance  from  those  of  the  spleen 
and  lymphatic  glands,  and  in  certain  forms  of 
disease  are  produced  in  excessive  numbers. 

Poor  Circulation 

Q.     What  may  be  done  for  poor  circulation? 

A.  The  difficulty  is  probably  due  to  a  vaso- 
motor spasm  of  the  vessels  in  the  extremities. 
The  most  common  cause  is  toxins  absorbed  from 
the  intestine.  The  bowels  should  be  made  to 
move  three  or  four  times  a  day  by  regulation  of 
the  diet  and  the  free  use  of  sterilized  bran  and 
paraffin  oil. 

Effect  of  Fruits  on  the  Blood 
Q.     Does  the  blood  become  acid  from  eating 
acid  fruits? 

A.  No.  We  cannot  make  the  blood  alkaline 
or  acid. 

The  blood  always  remains  neutral,  but  the 
tissues  may  become  acid.  They  never  can  be- 
come alkaline.  The  body  will  not  allow  an 
excess  of  alkali  because  the  alkalines  have  to 
be  taken  in  but  the  acids  are  produced  in  the 
body. 

They  are  both  introduced  into  the  body  by 
the  foods  but  the  acids  are  produced  in  the 
body  also  and  consequently  it  is  necessary  for  us 
to  take  a  diet  which  is  largely  alkaline  in  order 
to  neutralize  the  acids  of  the  body. 


374  THE  HEALTH  QUESTION  BOX 

Normal  Blood  Count 

Q.     What  is  the  normal  blood  count? 

A.  The  average  number  of  red  blood  cells  pei 
cubic  millimeter  for  men  is  five  millions ;  in 
women  the  number  of  red  blood  cells  is  four  and 
one-half  millions.  A  millimeter  is  one-twenty- 
fifth  of  an  inch.  A  drop  of  blood  contains  more 
than  thirty  times  as  much  as  a  millimeter  or 
about  160  million  red  blood  cells. 

Absorbing  Area  o£  the  Red  Blood  Cells 
Q.     What  is  the  extent  of  the  absorbing  sur- 
face presented  by  the  red  blood  cells? 

A.  The  total  number  of  red  blood  cells  in 
the  body  of  a  man  of  average  size  is  about 
25  million  million.  Each  cell  is  about  one  three- 
thousandths  of  an  inch  in  diameter.  The  com- 
bined absorbing  surface  presented  by  this  great 
number  of  cells  is  about  150  square  rods  or 
nearly  one  acre. 

Blood  Pressure 

Q.  What  is  blood  pressure  and  how  is  it 
determined? 

A.  The  pressure  against  which  the  heart 
works  in  any  given  case  is  determined  by  means 
of  the  sphygmomanometer.  Examinations  made 
with  this  instrument  show  great  variation  in  the 
blood  pressure  in  various  diseased  conditions.  In 
fevers  and  in  many  other  conditions  in  which 
great  bodily  weakness  exists,  the  blood  pressure  is 
often  found  very  low.  In  cases  of  Bright's  dis- 
ease with  arteriosclerosis,  the  blood  pressure 
sometimes  rises  to  three  times  the  normal,  or 
more  than  300  millimeters  of  mercury.  In  shock, 
blood  pressure  falls  far  below  the  normal. 


THE  HEALTH  QUESTION  BOX  375 

Meaning  of  High  Blood  Pressure 
Q.     What  is  the  significance  of  high  blood 
pressure? 

A.  A  persistent  high  blood  pressure  compels 
the  heart  to  do  an  enormous  amount  of  extra 
work  and  wears  it  out,  thus  leading  to  dilatation 
of  the  heart  and  heart  failure.  With  a  blood 
pressure  of  200  the  heart  does  more  than  double 
the  work  required  at  100.  This  extra  labor  wears 
the  heart  out  rapidily.  It  is  a  very  common  thing 
to  find  the  heart,  blood-vessels  and  kidneys 
simultaneously  diseased,  so-called  cardio-vas- 
cular-renal  disease.  These  grave  cases  require 
prompt  and  persistent  attention. 

The  rise  of  the  blood  pressure  through  harden- 
ing of  the  arteries  is  one  of  the  early  symptoms 
of  approaching  old  age.  It  is  also  one  of  the 
premonitory  symptoms  of  Bright's  disease. 

Every  person  over  forty  years  of  age  should 
have  the  blood  pressure  taken  at  least  once  a  year. 
When  high  blood  pressure  is  discovered  in  the 
early  stages,  much  can  be  done  by  change  of 
habits  and  by  the  appHcation  of  proper  treat- 
ment toward  the  arrest  of  the  disease  and  im- 
provement of  the  patient's  condition.  A  fall  of 
twenty-five  to  fifty  points,  often  more,  is  the 
usual  result  of  special  regimen  and  rational 
treatment  in  cases  of  high  blood  pressure. 

Climate  for  High  Blood  Pressure 
Q.     Which  is  best  for  one  who  has  high 
blood  pressure,  a  warm  or  a  cold  climate? 

A.  The  cold  climate  is  better  provided  one 
keeps  warm.  One  does  not  need  to  suffer  from 
cold  in  a  cold  climate.    The  breathing  of  the  cold 


376  THE  HEALTH  QUESTION  BOX 

air  is  a  very  great  advantage  in  cases  of  high 
blood  pressure  because  it  suppHes  the  body  with 
oxygen  and  helps  to  carry  off  poisons.  A  hot 
climate  has  a  very  depressing  effect  upon  the 
heart.  This  is  a  great  disadvantage  to  persons 
suffering  from  high  blood  pressure. 

High  Blood  Pressure  and  Disease 

Q.  In  what  diseases  or  conditions  is  high 
blood  pressure  found? 

A.  According  to  Norris,  high  blood  presure 
is  observed  in  four  classes  of  persons. 

1.  Those  who  present  definite  symptoms  of 
disease  of  the  kidneys.  In  these  persons  the 
cause  of  the  kidney  disease  may  be  the  use  of 
alcohol,  tobacco,  tea  or  coffee,  a  heavy  meat  diet 
or  constipation.  The  last  named  cause  is  the 
most  common  of  all. 

2.  Cases  in  which  the  arteries  are  hardened. 
The  hardened  and  sometime  Tortuous  arteries 
may  be  felt  at  the  wrist,  in  the  arm,  at  the  temple 
and  sometimes  elsewhere  in  the  body.  The 
X-ray  sometimes  shows  such  arteries  when  much 
lime  is  present.  Sometimes  the  changes  in  the 
arteries  may  be  seen  in  the  fundus  of  the  eye  by 
the  ophthalmoscope.  The  changes  taking  place 
in  the  bloodvessels  may  be  seen  in  the  large 
vessels  near  the  heart  by  the  aid  of  the  X-ray. 

The  most  common  causes  of  these  blood-ves- 
sel changes  are  syphilis  and  autointoxication. 

3.  In  cases  in  i  which  both  conditions  are 
present  the  kidneys  are  diseased,  as  shown  by 
examination  of  the  urine,  and  the  arteries  are 
also  hardened. 

4.  Cases  in  which,  although  the  blood  pres- 


THE  HEALTH  QUESTION  BOX  377 

sure  is  high,  no  other  evidence  is  present, 
either  of  the  disease  of  the  kidneys  or  the 
arteries. 

The  cause  of  high  pressure  in  these  cases  is 
generally  to  be  found  in  erroneous  habits  of  life 
especially  the  use  of  tea,  coffee,  tobacco,  beer 
and  other  alcoholics.  It  is  also  probable  that 
poisons  absorbed  from  the  colon  are  about  the 
most  common  of  all  causes.  Pressure  raising 
poisons  have  been  found  in  the  feces  and,  in 
fact,  always  present  in  colons  of  constipated 
persons  and  persons  suffering  from  colitis. 

Age  and  Blood  Pressure 

Q.  What  should  be  the  blood  pressure  at 
different  ages? 

A.  Thousands  of  intelligent  men  and  women, 
past  forty  and  fifty  years  of  age,  are  nowadays 
beginning  to  ask  this  question  of  their  physicians. 

The  answer  sometimes  given  is  this :  Add  one 
hundred  to  your  age  and  you  will  know  what 
your  blood  pressure  should  be. 

This  is  an  error. 

The  application  of  this  rule  does  not  give  the 
normal  blood  pressure,  although  it  does  give 
very  nearly,  perhaps,  the  average  blood  pres- 
sure as  found  in  the  experience  of  life  insur- 
ance examiners.  At  least  statements  of  this  sort 
have  been  made  and  it  is  probable  that  the  find- 
ings of  the  life  insurance  examiners  have  furn- 
ished the  basis  for  the  rule  referred  to. 

But  the  average  blood  pressure  is  by  no  means 
the  normal  blood  pressure.  Really  there  is  only 
one  standard  for  normal  blood  pressure  and  that 
is  the  pressure  always  found  in  a  healthy  person 


378  THE  HEALTH  QUESTION  BOX 

twenty  or  thirty  years  of  age,  which  may  vary 
between  one  hundred  and  one  hundred  and 
twenty. 

The  blood  pressure  rises  when  old  age  pro- 
cesses begin,  by  which  the  small  arteries  are 
narrowed  and  the  resistance,  which  must  be  over- 
come by  the  heart,  thus  increased.  As  age  ad- 
vances, the  pressure  rises  more  and  more,  in- 
creasing the  work  of  the  heart  until  finally  the 
task  becomes  so  great  that  it  is  no  longer  able 
to  perform  it  efficiently. 

Then  it  gradually  weakens,  the  blood  pressure 
falls,  and  finally  heart  failure  closes  the  scene. 
This  is  the  natural  old  age  process,  but  it  must 
not  be  forgotten  that  old  age  is  a  disease  and 
a  man  is  "as  old  as  his  arteries." 

So,  high  blood  pressure  means  old  arteries, 
no  matter  whether  this  condition  be  found  at 
forty  or  at  eighty,  but  it  is  evident  that  a  person 
who  has  at  forty  the  blood  pressure  of  another 
person  at  eighty,  is  older  than  he  ought  to  be  at 
forty,  while  the  man  who  has  at  sixty  or  seventy 
the  blood  pressure  of  a  man  of  thirty,  is  still 
young,  notwithstanding  the  number  of  years  that 
he  has  lived. 

The  normal  blood  pressure  is  that  of  youth 
and  high  blood  pressure  is  always  abnormal, 
whether  it  be  found  in  a  person  of  thirty  or  of 
sixty  years.  A  person  who  at  sixty  or  seventy 
years  still  has  healthy  arteries  should  have  the 
same  blood  pressure  as  a  person  twenty  or  thirty 
years  of  age  whose  arteries  are  healthy. 


THE  HEALTH  QUESTION  BOX  379 

Pressure  Reducing  Drugs 
Q.     Is  there  any  known  medicine  that  will 
reduce  high  blood  pressure? 

A.  Yes,  there  are  many  drugs  which  will 
reduce  blood  pressure  temporarily,  or  as  long 
as  the  drug  is  being  used.  Nitroglycerine  and 
nitrite  of  soda  are  especially  active.  The  effect 
is  disastrous,  however,  and  death  is  hastened. 
Blood  pressure  should  be  reduced  by  removal 
of  the  cause.  Pressure  is  never  any  higher  than 
it  needs  to  be.  The  injury  is  not  from  the  high 
blood  pressure,  but  from  the  poisons  which  pro- 
duce the  high  pressure  and  cause  degenerations 
in  the  heart,  kidneys  and  other  organs.  Pres- 
sure-lowering drugs  are  very  rarely  indicated 
and  are  very  Httle  used  by  up-to-date  specialists 
in  diseases  of  the  heart. 

The  best  and  safest  means  of  reducing  blood 
pressure  are  the  avoidance  of  meats,  tea,  c'offee, 
alcohol,  tobacco,  condiments,  warm  baths,  rest, 
and  moderate  exercise.  Automatic  exercise, 
by  means  of  an  electrical  apparatus  for  the  pur- 
pose, is  an  excellent  means  of  lowering  blood 
pressure. 

Sugar  in  the  Blood 

Q.  Is  sugar  normally  found  in  the  blood, 
and  in  what  quantity? 

A.  The  normal  blood  contains  about  one  part 
of  sugar  in  one  thousand. 

When  the  amount  of  sugar  is  greater  than  this 
sugar  appears  in  the  urine.  In  cases  of  diabetes 
the  amount  of  sugar  in  the  blood  may  become 
three  or  four  times  the  normal. 

In   diabetes   the   sugar   of   the   urine   may   be 


380  THE  HEALTH  QUESTION  BOX 

made   to   disappear   while   an   excess    of    sugar 
in  the  blood  still  remains. 

Fainting 

Q.     What  causes  fainting? 

A.  For  some  one  of  many  reasons  the  blood 
recedes  from  the  brain  and  when  the  brain  is  too 
much  depleted  of  blood  unconsciousness  results. 

Viscosity  of  Blood 
Q.     Does  the  blood  ever  become  too  thick? 

A.  There  is  no  doubt  that  the  viscosity  of  the 
blood  is  sometimes  abnormally  increased.  In 
common  parlance,  the  blood  becomes  too  thick. 
This  increases  the  work  of  the  heart  in  driving 
the  blood  through  the  small  vessels  and  the  blood 
pressure  rises. 

Iodide  of  potash  is  often  given  to  reduce 
viscosity  of  the  blood. 

Recent  scientific  experiments  show  that  a 
single  hot  bath  taken  for  fifteen  minutes  may 
produce  an  effect  in  lowering  the  viscosity  of  the 
blood  equal  to  the  maximum  effect  which  may 
be  obtained  from  iodide  of  potash.  There  is  this 
important  difference,  however,  between  these  two 
agents :  the  bath  may  be  repeated  an  indefinite 
number  of  times  without  any  injurious  effect 
upon  the  body,  v/hereas  the  continuous  use  of 
iodide  of  potash  sooner  or  later  results  in  iodism 
and  various  pathological  changes  more  or  less 
grave  in  character. 

A  fact  which  is  highly  worthy  of  note  in  this 
connection  is  that  the  changes  produced  in  the 
viscosity  of  the  blood  by  hot  baths  and  cold  baths 
have  the  same  influence  upon  blood-pressure  as 


THE  HEALTH  QUESTION   BOX  381 

do  the  vasomotor  and  other  effects  produced  by 
hot  and  cold  baths  respectively ;  that  is,  the  warm 
baths  lower  blood-pressure  by  dilating  the  sur- 
face vessels  and  inhibiting  the  vasomotor  centers, 
while  at  the  same  time  lessening  the  viscosity  of 
the  blood  and  thereby  diminishing  the  effort  re- 
quired to  force  the  blood  from  the  arterial  reser- 
voir through  the  arteries  into  the  venous  system 
of  low-pressure  reservoirs. 

Diminished  Blood  Cells 
Q.     Is  it  possible  for  a  person's  health  to 
improve  while  the  blood  cells  are  diminishing 
in  number? 

A.  An  eminent  physiologist,  Von  Hoesslin, 
called  attention  to  the  fact  that  when  the  weight 
of  the  body  increases  and  health  improves, 
the  hemoglobin  of  the  blood  may  diminish. 
This  is  not  because  the  red  cells  or  hemoglobin 
have  been  destroyed,  but  is  simply  an  indica- 
tion that  the  volume  of  the  blood  is  increased 
or  regenerated  more  rapidly  than  tlie  red  cells. 
The  increase  in  the  number  of  cells  comes  later. 

Vertigo 

Q.  What  is  the  cause  of  vertigo  and  what  is 
the  remedy? 

A.  There  are  various  causes.  Here  are  a 
f ev/ :  Menier's  disease,  a  disease  of  the  inner  ear 
or  labyrinth;  arteriosclerosis;  anemia;  general 
weakness,  especially  a  weak  heart;  intestinal 
toxemia  or  autointoxication  due  to  constipation 
and  colon  infection. 

When  the  attacks  of  vertigo  occur  only  occa- 
sionally they  are  very  likely  due  to  indigestion. 


382  THE  HEALTH  QUESTION  BOX 

It  must  be  remembered,  however,  that  in  certain 
mild  forms  of  epilepsy  the  patient  suffers  from 
attacks  which  are  often  described  as  vertigo,  the 
so-called  petit  mal.  When  the  vertigo  is  constant 
or  very  frequent,  some  profound  disturbance  of 
the  bodily  functions  almost  certainly  exists.  This 
may  be  hardening  of  the  arteries,  degeneration 
of  the  heart  or  kidneys,  or  some  other  grave  con- 
dition. Occasionally  the  giddiness  may  be  the 
result  of  the  use  of  drugs,  especially  of  head- 
ache powders  and  sleep-producing  drugs.  Bro- 
mide of  potash  causes  very  severe  vertigo  when 
freely  used. 

In  every  case  of  vertigo  the  cause  must  be 
diligently  sought  for  and  removed.  When  the 
attack  is  accompanied  by  pallor,  the  patient 
should  lie  down;  or  if  this  is  inconvenient,  he 
may  simply  bend  the  body  forward  so  as  to  hold 
the  head  as  low  down  as  possible.  If  the  face 
is  flushed,  the  patient  should  lie  down  with  the 
head  well  propped  up  and  cold  cloths  should  be 
applied  to  the  neck  and  head. 

Not  infrequently  the  cause  of  giddiness  is  sim- 
ply constipation.  Poisons  absorbed  from  the 
colon  affect  the  brain  as  do  certain  drugs.  An 
enema  may  be  given  for  temporary  relief,  but  the 
real  remedy  will  be  found  in  training  the  bowels 
to  move  well  three  or  four  times  a  day. 

Certain  persons  suffer  from  vertigo  after  tak- 
ing an  enema.  The  cause  may  be  the  drawmg 
of  too  much  blood  to  the  abdominal  vessels. 
Using  water  at  80°  F.  or  less  will  usually  prevent 
the  vertigo. 

Vertigo   is  likely  to   follow  a  very  long  hot 


THE  HEALTH  QUESTION  BOX  383 

bath  because  of  the  weakening  effect  of  the  bath 
upon  the  heart  and  the  great  dilation  of  the  sur- 
face vessels.  A  dash  of  cold  water  will  cause 
the  symptom  to  disappear. 

Vertigo  with  pallor  may  usually  be  relieved  by 
a  dash  of  cold  water  upon  the  face  or  chest  or 
by  applying  hot  cloths  to  the  head. 

Neurasthenics  often  suffer  much  from  vertigo. 
In  such  cases  the  vertigo  is  usually  accompanied 
by  a  feeling  of  constriction  or  a  "band  sensation" 
in  the  head  with  a  sensation  of  pressure  at  the 
back  of  the  head.  There  are  also  numbness 
and  other  disturbances  of  sensation  in  various 
parts  of  the  body.  In  these  cases,  hot  applica- 
tions to  the  top  and  back  of  the  head  afford  re- 
lief. Bathing  the  face  with  hot  water  is  also 
beneficial. 

The  Diaphragm  and  the  Circulation 

Q.  Does  the  diaphragm  aid  in  the  cir- 
culation of  the  blood? 

A.  The  diaphragm  in  its  downward  move- 
ments, not  only  draws  air  into  the  lungs  by  an 
action  resembling  that  of  the  piston  of  a  pump, 
but  while  producing  a  suction  effect  in  the  chest, 
the  descending  diaphragm  at  the  same  time 
compresses  the  liver,  stomach  and  other  viscera 
against  the  tense  abdominal  wall ;  it  thus  empties 
them  of  blood,  and  so  assists  the  portal  circula- 
tion, by  propelling  the  venous  blood  of  the  ab- 
domen toward  the  heart. 

The  influence  of  the  diaphragm  also  extends 
to  the  head  and  even  more  remote  parts  of  the 
body.  In  fact,  the  diaphragm  is  one  of  the  most 
important  factors  in  the  circulation  of  the  blood. 


384  THE  HEALTH  QUESTION  BOX 

In  order,  hov/ever,  for  the  diaphragm  to  aid 
the  circulation  it  must  have  an  opportunity  to 
act  efficiently.  This  it  cannot  do  if  it  is  cramped 
and  hindered  by  tight  clothing.  As  commonly 
worn  corsets  and  waist  bands  greatly  hinder  the 
action  of  the  diaphragm,  preventing  it  from  de- 
scending properly. 

A  stooped  or  "slumped"  position  in  sitting  or 
standing  is  most  as  injurious  as  waist  constric- 
tion. This  position  relaxes  the  abdomen  and  so 
prevents  the  proper  ascent  of  the  diaphragm. 

Blushing 
Q.     What  is  the  cause  of  blushing? 

A.  The  sudden  reddening  of  the  cheeks 
known  as  blushing,  is  due  to  tlie  influence  of  cer- 
tain emotions  upon  the  vaso-motor  center,  that 
is,  the  part  of  the  brain  that  controls  the  blood 
vessels  of  the  body.  In  some  persons,  blushing 
is  wholly  confined  to  the  cheeks,  while  in  others 
it  extends  to  the  forehead,  and  in  still  others  to 
the  neck  and  shoulders. 

Apoplexy 

Q.    What  is  the  cause  of  apoplexy? 

A.     Rupture  of  an  artery. 

It  is  not  always,  however,  that  the  artery  rup- 
tures because  of  excessive  pressure.  A  healthy 
artery  is  able  to  resist  a  pressure  many  times 
that  to  which  it  is  usually  subjected.  The  real 
cause  of  the  rupture  is  weakening  of  the  wall 
of  the  blood  vessels  the  result  of  degenerative 
change. 


THE  KEAUTH  QUESTION  BOX  385 

Arteriosclerosis — Hardening  of  the  Arteries 

Q.  What  is  arteriosclerosis? 
A.  This  disease  is  much  more  common  than 
formerly  supposed.  The  cause  is  the  circula- 
tion of  poisons  in  the  blood.  There  are  many- 
poisons  which  produce  hardening  of  the  ar- 
teries. The  most  active  of  these  are  syphilis, 
lead,  alcohol,  tobacco,  caffein,  the  poison  of  tea 
and  coffee,  and  last,  but  not  least,  colon  poisons. 
It  is  probable  that  poisons  generated  in  the  colon 
from  the  putrefaction  of  undigested  portions  of 
meat  are  the  most  common  and  most  serious 
cause  of  hardening  of  the  arteries  and  premature 
senility.  A  very  common  symptom  which  results 
from  hardening  of  the  arteries  is  a  rise  of  blood 
pressure.  The  normal  blood  pressure  is  100  to 
120.  In  arteriosclerosis  the  blood  pressure  may 
rise  to  200  and  even  300.  In  many  cases 
changes  of  the  arteries  occur  without  a  rise  of 
blood  pressure. 

An  elevation  of  blood-pressure  generally  gives 
rise  to  very  little  inconvenience  at  first.  Later 
come  shortness  of  breath,  insomnia,  and  num- 
erous other  distressing  symptoms.  High  blood- 
pressure  is  an  exceedingly  grave  symptom,  and 
when  found  present  should  lead  to  an  immedi- 
ate change  of  habits  in  renouncing  the  use  of 
tea,  coffee,  tobacco,  alcohol  or  any  other  habit 
drug. 

Condiments  must  be  discarded  from  the  diet- 
ary; also  meats  of  all  sorts.  The  bowels  must 
be  made  to  move  three  or  four  times  every 
day. 

Every  possible  means  should  be  taken  to  sup- 
press the  development  and  absorption  of  poisons. 


386  THE  HEALTH  QUESTION   BOX 

An  out-of-door  life,  a  large  amount  of  moder- 
ate exercise  and  warm  (not  hot)  baths  are  of 
great  importance  in  reducing  the  high  pressure. 
The  electric  light  bath  used  in  moderation  ren- 
ders most  valuable  service.  Massage  of  the 
whole  body  and  thorough  friction  of  the  skin 
should  be  applied  daily.  In  many  cases  these 
simple  measures  bring  down  the  blood-pressure 
thirty  or  forty  points,  sometimes  even  more.  Ar- 
teriosclerosis is  naturally  a  progressive  disease, 
hence  must  be  fought  with  great  thoroughness 
and  persistency.  A  person  who  finds  himself  a 
victim  of  the  malady  must  prepare  himself  for 
a  life-long  struggle  with  the  disease  as  the  only 
condition  on  which  he  can  hope  to  extend  his 
life  for  any  considerable  period.  The  final  re- 
sult of  arteriosclerosis  is  apoplexy,  Bright's  dis- 
ease, heart  disease,  or  a  combination  of  the  three 
maladies,  or  the  so-called  cardio-vascu]ar-renal 
disease. 

When  the  disease  is  localized  in  the  kidneys, 
a  form  of  Bright's  disease  develops.  In  the  liver 
the  result  is  cirrhosis.  In  the  brain  apoplexy 
occurs  through  rupture  of  the  degenerated  ar- 
teries. In  the  early  stage  of  the  disease  the 
blood-pressure  rises  slightly  above  normal,  but 
when  the  number  of  blood  vessels  afTected  is  so 
great  that  the  area  for  the  circulation  of  the 
blood  is  materially  diminished,  the  blood-pres- 
sure is  raised  as  a  compensatory  measure  so 
that  a  proper  amount  of  blood  may  be  distri- 
buted to  the  various  bodily  organs.  As  a  matter 
of  fact,  the  blood-pressure  is  never  any  higher 
than  it  needs  to  be  to  secure  the  proper  blood 
supply  for  each  bodily  organ. 


THE  HEALTH  QUESTION  BOX  387 

Early  Signs  of  Arteriosclerosis 

Q.  What  is  the  first  indication  of  hardening 
of  the  arteries? 

A.  Usually  one  of  the  first  indications  is  the 
rise  of  blood  pressure.  Rise  of  blood  pressure, 
however,  is  not  in  itself  a  proof  positive  of 
hardening  of  the  arteries.  Sometimes,  also,  the 
disease  is  far  advanced  before  rise  of  blood 
pressure  occurs.  In  very  advanced  cases,  the 
blood  pressure  falls  because  of  weakening  of  the 
heart. 

Exceptional  Causes  of  Arteriosclerosis 

Q.  What  causes  arteriosclerosis  in  persons 
who  never  used  tobacco,  alcoholic  drinks  or 
much  meat? 

A.  Inactivity  of  the  bowels,  tea,  coffee  and 
tobacco  are  causes.  Constipation  doubtless  is 
the  most  important  of  all  causes.  The  use  of 
tea  and  coffee  is  harmful  as  well  as  the  use  of 
tobacco. 

Lead  from  lead  pipes  will  produce  hardening 
of  the  arteries.  Typhoid  fever  and  other  in- 
fectious diseases  are  common  causes. 

Increase  of  Heart  Disease 

Q.  Are  diseases  of  the  heart  and  blood  ves- 
sels increasing? 

A.  The  cause  of  the  increase  of  these  two 
highly  fatal  diseases  is  very  likely  to  be  found 
in  the  steady  increase  in  the  use  of  tobacco  and 
alcohol. 

Within  the  last  ten  years  the  mortality  from 
heart  disease  has  increased  over  50  per  cent,  the 
mortality  from  arteriosclerosis  has  increased  from 


386  THE  HEALTH  QUESTION  BOX 

6.1  per  hundred  thousand  in  1900,  to  21  in  1911, 
an  increase  of  nearly  250  per  cent.  According 
to  the  Census  report,  nearly  four  times  as  many 
people  die  from  disease  of  the  blood  vessels  to- 
day as  thirty  years  ago. 

Q.     Does  coffee  cause  high  blood  pressure? 

A.  Yes.  Tea  and  coffee  contain  caffein,  a 
pressure-raising  drug.  A  cup  of  coffee  contains 
four  grains  of  caffein,  or  two  medicinal  doses. 
Coca-cola  contains  as  much  caffein  as  coffee. 

Organic  Heart  Disease 

Q.  Can  leakage  of  the  heart  be  cured  in 
the  case  of  a  man  of  forty  years? 

A.  Organic  disease  of  the  heart  can  not  be 
cured,  but  much  can  be  done  to  aid  the  patient 
to  tolerate  the  disease  so  that  serious  symptoms 
may  be  postponed  for  many  years. 

Very  hot  baths  must  be  avoided  in  cases  of 
heart  disease  and  cold  applications  must  be 
made  with  great  care. 

Causes  of  Heart  Failure 
Q.  What  is  the  cause  of  heart  disease? 
A.  The  most  common  causes  of  heart  failure 
are  the  presence  of  poisons  in  the  blood  and  de- 
generation of  the  arteries.  Nicotin,  alcohol,  tea 
and  coffee,  the  free  use  of  flesh  foods,  and  con- 
stipation are  among  the  most  common  direct  and 
indirect  causes  of  heart  failure. 


THE  HEALTH  QUESTION   BOX  389 

Soldier's  Heart 
Q.     What   is    the    nature    of    the    condition 
known  as  soldier's  heart? 

A.  A  careful  study  of  the  subject  seems  to 
shov/  conclusively  that  "soldier's  heart"  is  a  term 
which  includes  a  number  of  conditions  due  to 
various  causes  and  which  present  in  common  a 
group  of  symptoms  the  chief  of  which  are 
breathlessness,  palpitation,  giddiness  or  fainting, 
exhaustion  on  slight  exertion,  and  pain  in  the 
region  of  the  heart,  increased  by  exercise. 

An  exhaustive  study  of  this  subject  shows 
that  these  symptoms  are  not  caused  by  excessive 
muscular  exertion.  In  other  words  that  so-called 
"heart  strain,"  instead  of  being  a  common  occur- 
rence is  exceedingly  rare. 

Mackenzie,  the  eminent  English  heart  special- 
ist, declares  that  although  he  has  examined  a 
great  number  of  athletes'  hearts  he  has  never 
found  a  single  case  of  over-strain. 

It  is  quite  natural  to  suppose  over-strain  to  be 
the  cause  of  so-called  "soldier's  heart,"  because 
the  symptoms  appear  during  vigorous  exercise, 
and  usually  wholly  disappear  or  nearly  so, 
during  rest. 

Among  the  causes  mentioned  by  the  authors 
quoted  by  Dr.  Musser,  are  infection,  injury  of 
the  heart  by  rheumatic  attacks,  toxemia,  and 
poisons,  as  in  cigarette  smoking  and  the  use  of 
strong  coffee. 

No  matter  what  the  cause  of  the  cardiac  dis- 
turbance, it  is  universally  admitted  that  smoking 
"is  an  important  contributory  factor  in  the 
breathlessness  and  precardiac  pain  in  many 
cases." 


390  THE  HEALTH  QUESTION  BOX 

Rudolf  considers  that  tobacco  is  a  cause  of 
soldier's  heart  in  many  cases. 

Tullidge,  during-  service  in  the  Austrian  army, 
noted  a  number  of  cases  in  which  the  heart 
disturbance  could  be  traced  directly  to  the  use 
of  tobacco. 

The  simple  facts,  then,  are  these :  The  soldier 
is  liable  to  suffer  from  heart  ailments  generally 
known  as  "soldier's  heart."  Smoking  increases 
the  liability  to  the  disease  and  aggravates  it  when 
present.  It  is  evident  then,  that  smoking  is  not 
good  for  soldiers. 

Tobacco  and  Heart  Disease 
Q.     In  what   way   does  tobacco  affect  the 
heart? 

A.  Dr.  J.  F.  Bary,  F.  R.  C.  S.,  of  Cork,  re- 
ports in  the  London  Lancet  the  results  of  an 
extended  research  made  for  the  purpose  of  de- 
termining the  effects  of  nicotine  upon  the  heart. 
This  able  investigator  demonstrated  that  nicotine 
is  a  heart  poison  and  when  applied  -to  the  beating 
heart  of  the  frog  causes  permanent  arrest. 

When  it  is  remembered  that  cutting  off  the 
head  of  a  frog  does  not  stop  the  beating  of  its 
heart  for  hours  and  that  the  amphibian's  heart 
may  even  beat  for  days  after  removal  from  the 
body,  it  is  evident  that  a  drug  which  will  in- 
stantly stop  the  heart  action  so  that  it  will  never 
beat  again  must  be  a  powerful  heart  poison. 

In  other  words,  nicotine  applied  to  the  frog's 
heart  will  kill  the  animal  more  quickly  than  cut- 
ting off  its  head. 


THE  HEALTH  QUESTION  BOX  391 

Heart  Failure 

Q.    What  are  the  symptoms  of  heart  failure? 

A.  There  are  various  symptoms  by  which  the 
failure  of  the  heart  to  do  its  duty  is  indicated. 
One  of  the  most  common  is  shortness  of  the 
breath.  It  is  one  of  the  duties  of  the  heart  to 
pump  the  blood  through  the  lungs  for  purifi- 
cation. When  the  heart  is  not  able  to  pass  the 
blood  through  the  lungs  rapidly  enough  to  keep 
the  blood  free  from  carbon  dioxide,  this  poison 
accumulates  in  the  blood  and  shortness  of  breath 
is  the  result. 

Another  common  symptom  is  swelling  of  the 
feet.  Swelling  of  the  feet  is  generally  an  in- 
dication either  that  the  heart  is  weak  or  that 
the  kidneys  are  diseased.  Both  conditions  may 
exist  at  the  same  time. 

Still  another  indication  of  weakness  of  the 
heart  is  blueness  of  the  lips.  This  symptom  in- 
dicates that  the  blood  is  not  being  circulated  fast 
enough  to  keep  it  free  from  carbon  dioxide.  That 
is,  the  blood  in  the  arteries  instead  of  being  of 
the  natural  scarlet  color  differs  little  from  that 
of  the  veins  because  of  the  lack  of  oxygen. 

Still  another  and  a  very  important  indication 
of  heart  failure  is  increase  in  the  pulse  rate. 
When  there  is  found  to  be  a  progressive  in- 
crease from  day  to  day  in  the  rate  of  the  heart 
beat,  the  significance  is  that  the  heart  is  becom- 
ing progressively  weaker  and  weaker.  Suppose 
for  example,  the  rate  of  the  pulse  today  is  75, 
tomorrow  78,  next  day  80,  the  following  day 
85,  a  day  or  two  later  90,  some  days  later  110, 
at  the  end  of  two  or  three  v/eeks,  130  or  140.  The 


392  THE  HEALTH  QUESTION  BOX 

indication  is  very  certain  that  the  patient  is  suf- 
fering from  progressive  and  increasing  weak- 
ness of  the  heart  which  will  finally  result  in  heart 
failure.  An  intelligent  nurse  or  a  wise  physician 
will,  of  course,  note  the  signifidance  of  this 
symptom  and  will  take  measures  to  arrest  the 
progress  of  the  disease  which  is  causing  the 
heart  weakness. 

One  of  the  most  efficient  means  of  strengthen- 
ing the  heart  is  the  cold  compress  over  the  heart 
or  even  an  ice  bag.  If  an  ice  bag  is  used  it  should 
be  protected  with  one  thickness  of  flannel  to  avoid 
excessive  chilling  of  the  skin.  The  cold  appli- 
cation should  be  removed  at  least  once  in  twenty 
minutes.  It  may  be  reapplied  after  an  interval 
of  five  minutes.  The  purpose  is  to  give  the  skin 
a  chance  to  react.  Reaction  may  be  encouraged 
by  rubbing  the  skin  with  the  hand  so  as  to  re- 
store the  warmth  of  the  part.  By  this  means  the 
nerves  are  kept  active  and  so  the  reflex  effect 
through  which  the  good  result  is  produced  may 
be  maintained  for  an  indefinite  time.  Short 
cold  rubbing  baths,  deep  breathing  and  massage 
are  other  means  of  aiding  the  weakened  heart 
and  combating  heart  failure. 

Ordinary  fainting  is  a  condition  of  heart  fail- 
ure. This  condition  is  most  successfully  com- 
bated by  the  application  of  cold  over  the  front 
of  the  chest.  Percussion  over  the  heart  is  also 
beneficial.  Application  of  cold  to  the  face,  in 
fact  to  any  part  of  the  body,  is  also  helpful.  To 
produce  the  strongest  effects,  a  cold  application 
may  be  made  to  the  whole  surface  of  the  body. 


THE  HEALTH  QUESTION  BOX  393 

Blue  Lips 

Q.  What  causes  blueness  of  the  lips  in  heart 
disease,  especially  on  exercise? 

A.  The  effect  of  exercise  upon  a  person  suf- 
fering from  heart  disease  is  quite  different  from 
that  of  a  person  in  health.  In  health  the  amount 
of  carbon  dioxide  in  the  body  is  greatly  de- 
creased by  exercise  whereas  in  the  case  of  per- 
sons suffering  from  disease  of  the  heart  the 
amount  of  carbon  dioxide  may  be  increased  to 
nearly  fifty  per  cent  above  the  normal.  It  is  this 
accumulation  of  carbon  dioxide  in  the  blood 
which  produces  the  shortness  of  breath  and  the 
blueness  of  the  lips  which  are  characteristic  of 
this  condition.  In  persons  suffering  from  dis- 
ease of  the  heart  in  an  advanced  stage,  the  blood 
is  constantly  over  loaded  with  carbon  dioxide. 

Athletic  Heart 

Q.  Is  it  possible  for  a  person  to  be  a  long 
distance  runner  without  getting  "athletic 
heart?" 

A.  Yes.  One  of  the  greatest  athletic  events 
m  1916  was  a  run  of  one  hundred  miles,  made 
between  Milwaukee  and  Chicago  by  Sydney 
Hatch. 

The  former  record  for  this  run  was  eighteen 
hours,  but  was  lowered  by  Hatch  to  fourteen 
hours.  Every  foot  of  the  journey  was  run,  and 
the  only  stops  made  were  four,  aggregating  one- 
half  hour. 

This  run  is  remarkable,  not  only  because  of 
the  time  that  was  made,  but  also  because  Mr. 
Hatch  made  it  at  an  age  that  is  supposed  to  be 


394  THE  HEALTH  QUESTION  BOX 

beyond  the  period  of  active  athletics — thirty-four 
years. 

Still,  one  need  not  be  surprised  when  he  learns 
of  the  method  of  living  followed  by  Mr.  Hatch. 
He  abstains  absolutely  from  alcoholic  liquors  of 
all  kinds,  as  also  from  tobacco.  More  than  this, 
although  he  has  made  more  runs  than  any  other 
two  athletes  in  this  country,  he  has  not  developed 
what  is  known  as  an  "athletic  heart."  Clean  liv- 
ing and  adherence  to  clean  ideals  have  preserved 
his  heart  intact. 

Work  of  the  Heart 

Q.  Has  any  estimate  been  made  of  the  work 
that  is  done  by  the  heart  in  circulating  the 
blood? 

A.  Yes.  The  work  of  the  heart  of  an  ordi- 
nary man  in  twenty- four  hours  is  equal  to  many 
tons. 

It  has  been  estimated  that  the  heart  at  each 
■beat  does  work  equal  to  lifting  one  pound  one 
foot  high.  The  amount  of  energy  consumed  is 
1/1000  of  a  calory.  The  work  of  the  heart  mus- 
cle is  about  one-tenth  of  the  work  done  by  the 
entire  body. 

The  rate  at  which  the  heart  works  varies  with 
many  conditions.  On  counting  the  pulse  at  the 
wrist,  the  ordinary  rate  in  an  adult,  sitting  up- 
right, is  found  to  be  68.  In  the  same  person 
lying  down  the  pulse  rate  will  be  found  to  be  64 
beats,  and  in  the  standing  position  the  rate  would 
be  increased  to  78.  Walking  at  a  moderate  rate 
usually  raises  the  pulse  to  about  100,  while  by 
running  and  other  violent  muscular  efforts,  it 
may  he  increased  to   180  or  even  more.     The 


THE  HEALTH  QUESTION  BOX  395 

pulse  rate  of  an  infant  is  about  130  to  140 ;  that 
of  a  child  of  ten  years,  90.  In  aged  persons  the 
pulse  is  likewise  found  to  be  five  to  ten  beats 
faster  than  in  middle  age. 

The   Blood  Supply 

Q.  How  much  blood  is  contained  in  the 
body  of  a  person  of  average  size,  and  what  pro- 
portion of  the  blood  goes  to  different  organs? 

A.  Each  organ  requires  a  certain  blood  sup- 
ply according  to  its  size  and  its  functional  ac- 
tivity. Wiggers  has  determined  the  amount  of 
blood  required  by  various  parts  of  the  body  per 
minute.  The  figures  given  show  the  volume  of 
blood  in  proportion  to  the  organ  supplied. 

Leg    5  per  cent 

Muscles 12  per  cent 

Heart 16  per  cent 

Stomach    21  per  cent 

Pancreas   80  per  cent 

Liver   84  per  cent 

Brain  136  per  cent 

Kidney    150  per  cent 

Thyroid  gland   560  per  cent 

The  activity  of  an  organ  and  its  importance 
to  the  body  may  be  judged  somewhat  by  the 
amount  of  blood  which  it  requires.  The  amount 
of  blood  supplied  the  muscles  may  be  increased 
during  work  to  twenty  times  the  volume  re- 
ceived when  at  rest. 


396  THE  HEALTH  QUESTION   BOX 

Shivering 
Q.    What  is  the  cause  of  shivering? 

A.  Shivering  occurs  when  the  temperature 
of  the  blood  has  been  reduced  a  few  tenths  of 
a  degree. 

Muscular  action  is  always  attended  by  the 
production  of  heat  as  a  by-product.  When  the 
temperature  of  the  blood  is  lowered,  shivering, 
an  involuntary  action  of  the  muscles,  takes  place 
as  a  defensive  effort  having  for  its  purpose  the 
production  of  heat.  Shivering  is  thus  a  remedial 
process  and  may  be  even  encouraged  with  ad- 
vantage. An  eminent  English  traveler  who  ex- 
plored the  Arctic  regions,  in  giving  an  account 
of  his  experiences  mentioned  that  on  a  certain 
occasion  he  and  his  companions  having  become 
greatly  chilled  by  exposure  sat  down  upon  a  block 
of  ice  and  shivered  themselves  warm. 

Hemorrhage 
Q.     By    what    means    may    hemorrhage    be 
controlled? 

A.  The  principal  means  to  be  employed  for 
arresting  hemorrhage  are  pressure,  ice  or  cold 
water,  hot  water,  and  the  ligature.  The  means 
to  be  employed  differ  somewhat  according  to 
the  part  in  which  the  hemorrhage  occurs.  As  a 
general  rule,  the  bleeding  part  should  be  ele- 
vated, and  pressure  applied  at  the  point  of  in- 
jury. Very  hot  or  very  cold  applications  should 
be  made.  Pressure  acts  by  closing  the  blood 
vessels  and  allowing  the  blood  to  coagulate.  Cold 
at  first  causes  the  blood  vessels  to  contract ; 
but  if  applied  continuously  for  a  long  time,  the 
blood  vessels  are  paralyzed  and  become  relaxed. 


THE  HEALTH  QUESTION  BOX  397 

In  using  the  ligature,  apply  it  either  above  or  be- 
low the  injury  if  it  occurs  in  a  limb,  according, 
as  the  bleeding  comes  from  an  artery  or  a  vein. 
If  an  artery  is  wounded,  the  blood  will  flow  in 
jets;  if  a  vein  is  injured,  the  blood  will  be  dark 
in  color  and  will  flow  in  a  steady  stream.  If  the 
\essp\  is  an  artery,  the  ligature  or  pressure 
should  be  applied  between  the  wound  and  the 
heart;  if  a  vein,  it  should  be  applied  on  the  op- 
posite side.  A  slight  hemorrhage  from  a 
wotind  may  generally  be  very  easily  controlled 
by  pressure  upon  the  injured  part  with  the  fin- 
gers or  a  compress  offolded  muslin. 

Bleeding  from  the  nose  may  generally  be 
checked  by  holding  the  head  erect,  snuffing  cold 
water  up  the  nostrils  and  holding  the  arms  as 
high  as  possible. 

Hemorrhage  from  the  stomach,  indicated  by 
vomiting  of  blood,  requires  perfect  rest,  the  ap- 
plication of  ice  over  the  stomach,  and  swallow- 
ing small  bits  of  ice  in  rapid  succession. 
Hemorrhage  from  the  lungs  requires  heat  at 
the  extremities ;  restraint  from  coughing ;  the 
application  of  cold  to  the  chest,  ice  pills,  and 
the  inhalation  of  an  atomized  solution  of  tan- 
nin, or  the  vapor  of  turpentine. 

Hemorrhage  from  the  bowels  generally  re- 
sults from  hemorrhoids.  Cold  water  should  be 
injected  into  the  rectum,  and  the  patient  should 
be  kept  quiet  in  a  horizontal  position. 

Bleeding  from  a  rupture  of  varicose  veins  in 
the  lower  limbs  is  sometimes  very  severe.  It 
may  be  relieved  by  a  tight  ligature  both  above 
and  below  the  point  of  rupture. 


398  THE  HEALTH  QUESTION  BOX 

The   Kidney 

Q.  What  are  the  causes  of  kidney  disease 
and  how  may  the  health  of  the  kidneys  be 
maintained  ? 

A.  To  understand  the  hygiene  of  the  kidney, 
one  must  know  something  of  its  structure. 

The  kidney  is  one  of  the  most  remarkable 
structures  in  the  body.  Examination  of  the 
kidney  with  a  microscope  shows  that  it  consists 
of  a  great  number  of  microscopic  filters,  which 


MINUTE    STRUCTURE    OF    THE    KIDNEY 

are  bound  together  in  a  bundle  and  supported  by 
a  cement  substance  which  completely  fills  the 
space  between  the  delicate  filters  and  supports 
each  one  in  its  place. 

The  accompanying  cut  shows  the  appearance 
of  a  single  one  of  these  microscopic  filters, 
which  have  for  their  function  the  removal  of 
some  of  the  most  deadly  poisons  which  are  found 


THE  HEALTH  QUESTION  BOX  399 

in  the  body.  Each  kidney  contains  some 
2,000,000  of  these  ingenious  devices  for  purify- 
ing the  blood,  or  4,000,000  for  the  two  kidneys. 
Each  tube  is  about  one  and  one-fifth  inches  in 
length.  If  all  these  millions  of  tubes  were  ar- 
ranged end  tO'  end  they  would  form  a  pipe 
seventy-five  miles  in  length. 

The  kidney  filter  does  an  immense  amount  of 
work.  The  amount  of  fluid  passing  through  the 
filter  in  a  lifetime  of  sixty  years  is  about  one 
hundred  and  forty  barrels,  having  a  weight  of 
more  than  sixteen  tons,  and  containing  nearly 
three-fourths  of  a  ton  of  solid  material,  of  which 
the  kidneys  remove  from  the  body  about  one 
ounce  daily.  Each  little  kidney  filter  secretes 
one-fourth  of  an  ounce  of  urine  in  a  lifetime  of 
sixty  years.  By  working  constantly  day  and 
night,  a  single  filter  separates  from  the  blood 
one  drop  of  urine  every  three  months. 

It  is  manifest  that  if  we  have  only  4,000,000 
kidney  cells  and  no  way  of  reproducing  those 
that  may  be  damaged  or  destroyed,  it  behooves 
us  to  take  good  care  of  these  important 
structures. 

It  also  evident  that  a  structure  so  delicate  that 
three  months'  time  is  required  to  enable  one 
kidney  cell  to  secrete  a  single  drop  of  urine,  or 
one  one-hundredth  part  of  a  drop  in  one  day, 
must  be  easily  subject  to  injury. 

For  example,  the  two  kidneys  are  expected  to 
remove  from  the  body  about  one-third  of  an  ounce 
of  urea,  the  waste  or  end  product  of  protein  met- 
abolism. That  is,  the  protein  we  eat  in  the  form 
of  gluten,  egg  albumin,  meats  of  various  sorts. 


400  THE  HEALTH  QUESTION  BOX 

milk,  cheese,  etc.,  after  being  used  in  the  body, 
appears  in  the  urine  in  the  form  of  urea.  This 
is  the  chief  waste  element  found  in  the  urine. 
Urea  is  not  a  highly  poisonous  substance,  but  of 
course  the  larger  the  amount  in  the  blood  the 
more  work  the  kidneys  must  do. 

Another  poison  found  in  the  urine  is  uric 
acid.  This  waste  substance  is  normally  found 
in  the  urine  only  in  very  small  quantity,  not  more 
than  six  grains  a  day  in  a  person  living  on  a 
biologic  diet.  This  uric  acid  comes  from  the 
tissues.  The  flesh  of  all  animals  contains  uric 
acid.  The  flesh  of  an  ox  (beefsteak)  contains 
fourteen  grains  of  uric  acid  to  the  pound,  or 
more  than  twice  the  amount  normally  eliminated 
in  twenty-four  hours.  If  a  man  eats  a  pound 
of  beefsteak  then  his  kidneys  have  to  do  three 
times  as  much  work  in  the  elimination  of  uric 
acid  as  it  normally  does.  A  pound  of  sweet- 
breads contains  70  grains  of  uric  acid  or  more 
than  ten  times  the  amount  which  is  the  daily 
task  of  the  kidneys  to  eliminate. 

Carnivorous  animals  like  the  dog  and  lion,  are 
provided  with  a  means  for  destroying  uric  acid. 
Their  livers  convert  uric  acid  into  urea  or  an 
equivalent  substance.  The  fact  that  the  human 
liver  is  not  able  to  do  this  is  evidence  that  it  is 
not  prepared  to  deal  with  the  excess  of  tissue 
poisons  introduced  with  a  meat  diet. 

The  significance  of  this  fact  in  relation  to  the 
kidneys  is  this :  Urea  is  the  normal  excretory 
product,  and  is  easily  eliminated.  Uric  acid  is 
highly  poisonous  and  is  eliminated  with  so  much 
difficulty   that   the    normal    amount    excreted    is 


THE  HEALTH  QUESTION  BOX  401 

twenty  times  less  than  that  of  urea.  Hence  a 
hearty  meat  diet  throws  upon  the  kidneys  a  very 
great  and  heavy  load  of  work  which  it  ought  not 
to  be  asked  to  do.  The  uric  acid  irritates  the 
kidney  and  damages  its  delicate  cells.  The  uric 
acid  crystals  are  deposited  in  the  kidney  and 
stones  are  formed  which  sometimes  find  their 
way  into  the  bladder  and  form  calculi.  Some- 
times these  stones  lodge  in  the  kidney  or  the 
ureter,  the  canal  which  connects  the  kidney  with 
the  bladder,  and  give  rise  to  great  pain. 

Kidney  Enemies 

Q.  What  are  the  most  common  causes  of 
kidney  disease? 

A.  A  common  cause  of  kidney  disease  is  the 
use  of  irritating  condiments,  mustard,  pepper, 
pepper  sauce,  ginger,  cayenne,  capsicum,  horse- 
radish, and  piquant  sauces  of  various  sorts. 
These  substances  all  contain  essential  oils  that 
are  highly  irritating  and  poisonous.  They  are 
all  eliminated  through  the  kidneys  and  damage 
their  delicate  structures  and  make  them  pre- 
maturely old. 

Tea  and  coffee  are  especially  harmful  to  the 
kidneys.  The  caffein  of  tea  and  of  coffee  is  es- 
sentially the  same  as  uric  acid  and  produces  es- 
sentially the  same  effects.  A  cup  of  coffee  con- 
tains more  uric  acid  than  the  same  amount  of 
urine. 

Alcohol  is  another  enemy  of  the  kidneys.  Kid- 
ney disease  is  more  common  in  Bavaria  than  in 
any  other  country,  where  light  beer  is  almost 
universally  used. 


402  THE  HEALTH  QUESTION  BOX 

The  nicotine  of  tobacco  is  one  of  the  worst 
of  kidney  poisons.  When  a  man  is  found  to 
have  kidney  disease,  the  doctor's  first  sugges- 
tion is,  "Stop  smoking."  Of  course  the  doctor 
knows  that  giving  up  cigars  will  not  cure  his  pa- 
tient, but  it  will  postpone  his  funeral.  If  he  had 
stopped  smoking  sooner,  he  might  have  postponed 
the  B right's  disease  which  threatens  the  funeral. 

The  excessive  use  of  common  salt  is  another 
very  popular  way  of  overworking  the  kidneys. 
Our  food  contains  salt  enough.  We  eat  salt  only 
to  please  a  cultivated  taste. 

Neglect  of  water  drinking  must  be  named  as 
another  cause  of  kidney  disease.  The  kidneys 
need  water  enough  to  make  at  least  three  pints 
of  urine  daily.  An  extra  pint  is  better.  Six  or 
eight  glassfuls  of  water  daily  is  not  an  excess 
and  greatly  helps  the  kidneys  by  diluting  the 
poisons. 

Constipation  is  probably  one  of  the  most  potent 
of  all  causes  of  premature  failure  of  the  kidneys. 
The  enormous  quantities  of  deadly  poisons  pro- 
duced by  the  putrefaction  of  retained  fecal  mat- 
ters, as  shown  by  foul  stools  and  symptoms  of 
autointoxication,  imposes  upon  the  kidneys  a 
most  onerous  task,  which  wears  them  out  at  a 
rapid  rate.  The  colon  poisons  are  chiefly  elim- 
inated by  the  kidneys  after  having  been  worked 
over  by  the  liver,  which  also  sufiirers  from  the 
great  burden  of  unnecessary  work  thrown  upon 
it. 

Still  another  very  common  cause  of  damage  to 
the  kidneys  is  acute  infectious  disease.  Scarlet 
fever,   smallpox,  typhoid   fever,  pneumonia,  in- 


THE  HEALTH  QUESTION  BOX  403 

fluenza,  diphtheria,  even  measles,  and  often  in 
what  are  termed  mild  cases,  may  cause  acute 
inflammation  of  the  kidneys,  thus  doing  a  damage 
which  permanently  cripples  these  organs,  even 
though  the  existence  of  the  injury  may  not  ap- 
pear until  many  years  later. 

Bright's  Disease 

Q.  What  can  be  done  for  a  man  who  has 
been  found  to  have  chronic  Bright's  disease,  or 
degneration  of  the  kidneys? 

A.  Much  may  be  done.  The  kidney  cannot 
be  restored  to  full  soundness,  but  it  may  be  con- 
served— 

1.  By  avoiding  all  causes  of  kidney  irritation 
or  overwork, 

2.  By  adopting  a  biologic  diet, 

3.  By  copious  water  drinking, 

4.  By  an  out-of-door  life  and  regular  habits, 

5.  By  training  the  bowels  to  move  three 
times  a  day. 

By  the  use  of  these  simple  means  one  may 
prevent  the  premature  failure  of  the  kidneys, 
and  if  evidence  of  disease  appears,  may  hold  it 
at  bay  for  many  years.  By  lightening  the  work 
of  the  kidney  in  every  possible  way,  its  activity 
may  be  prolonged  for  m.any  years  after  it  would 
have  failed  without  the  aid  of  these  rational 
measures. 

Uric  Acid 

Q.  Is  uric  acid  harmful?  How  may  an 
excess  of  uric  acid  be  gotten  rid  of? 

A.  Uric  acid  is  unquestionably  a  tissue 
poison.  It  may  not  have  the  connection  with 
rheumatism  which  was  formerly  attributed  to  it 


404  THE  HEALTH  QUESTION  BOX 

by  Haig  and  others,  but  uric  acid  is  certainly  a 
tissue  poison.  It  not  only  produces  gout,  but 
is  unquestionably  the  cause  of  high  blood  pres- 
sure, of  disease  of  the  kidneys  and  of  various 
forms  of  nervous  disease.  Uric  acid  is  pro- 
duced in  the  body  in  small  quantities  as  a  result 
of  the  activity  of  the  tissues,  especially  of  the 
glandular  organs.  The  amount  of  uric  acid  pro- 
duced in  the  body  and  excreted  through  the  kid- 
neys, according  to  Magnus-Levy,  when  none  is 
taken  in  the  food,  is  about  four  to  nine  grains. 
On  an  ordinary  mixed  diet  the  quantity  is  more 
than  doubled  and  when  flesh  foods  are  freely 
used  the  amount  may  increase  to  five  or  six 
times  the  normal  amount.  Beefsteak  contains 
fourteen  grains  of  uric  acid  to  the  pound  which 
is  double  the  amount  with  which  the  body  is 
required  to  deal  when  the  diet  is  restricted  to 
natural  foodstuffs  which  do  not  contain  uric 
acid  in  appreciable  amount.  Meats  of  all  kinds 
increase  the  uric  acid  in  the  urine.  This  is 
particularly  true  of  such  foods  as  sweetbreads, 
kidney  and  liver,  which  contain  five  times  as 
much  uric  acid  as  does  beefsteak.  Bouillon  or 
beef  tea  and  meat  extracts  have  the  same  effect 
as  meat.  A  pint  or  two  of  beef  tea  doubles  the 
amount  of  uric  acid  in  the  urine.  It  was  form- 
erly supposed  that  the  liver  destroyed  uric  acid 
by  converting  it  into  urea,  but  it  is  now  known 
that  the  human  liver  is  not  capable  of  doing  this. 
In  the  dog  and  other  carnivorous  animals  the 
liver  destroys  uric  acid  readily  but  in  human 
beings  and  the  higher  apes  the  liver  does  not 
possess  this  function.  This  is  certainly  a  very 
clear  indication  that  foods  containing  uric  acid 


THE  HEALTH  QUESTION  BOX  405 

are  not  naturally  intended  for  consumption  by 
human  beings. 

Hindhede,  of  Copenhagen,  has  shown  that  the 
potato  is  an  excellent  food  for  washing  uric  acid 
out  of  the  system.  Potatoes  should  be  used 
largely  in  place  of  bread  and  breakfast  cereals. 

Renal  Efl&ciency 
Q.     Is  there  any  means  by  which  the  effi- 
ciency of  the  kidneys  may  be  determined? 

A.  Normally  the  kidneys  are  able  to  do  more 
than  twice  as  much  work  as  is  needed  to  main- 
tain life.  Miany  persons  have  been  able  to  live 
for  years  after  the  removal  of  one  kidney.  When 
the  kidneys  are  diseased  it  is  highly  important 
to  know  if  possible  to  what  extent  the  disease 
has  destroyed  the  kidney.  This  information  may 
be  obtained  by  a  renal  efficiency  test. 

By  means  of  recent  discoveries  it  is  now 
possible  to  determine  with  very  great  accuracy 
the  efficiency  of  the  kidneys,  thus  making  it 
possible  to  judge  of  the  degree  to  which  the 
kidneys  have  been  disabled  by  disease.  This 
examination  is  of  very  great  importance  not 
only  as  an  aid  to  prognosis  but  especially  in 
surgical  cases  as  a  means  of  determining  the 
ability  of  a  patient  to  bear  the  administration  of 
an  anesthetic  and  of  selecting  the  anesthetic  to 
be  used. 

Living  with  One  Kidney 

Q.  Can  a  person  live  long  after  one  kidney 
has  been  removed? 

A.  The  removal  of  one  kidney  has  been 
successfully  accomplished  in  many  cases.  One 
kidney  is  able  to  eliminate  the  waste  products 


406  THE  HEALTH  QUESTION  BOX 

which  naturally  escape  through  this  outlet,  at 
least  under  favorable  conditions. 

Vitzou,  after  removal  of  one-half  of  one  kid- 
ney, a  month  later  extirpated  the  other  kidney 
and  found  that  the  half  kidney  remaining  intact 
sufficed  to  maintain  the  renal  function  and  that 
excretion  and  the  internal  secretions  remained 
normal. 

Many  experiments  have  shown  that  human  be- 
ings can  exist  with  a  single  kidney,  provided  the 
organ  is  intact,  and  it  has  been  observed  that 
when  one  kidney  is  removed  the  remaining  kid- 
ney enlarges  considerably  in  size  and  its  activity 
becomes  very  greatly  increased.  In  young  ani- 
mals there  is  an  actual  increase  in  the  number  of 
secreting  cells  and  of  their  tubes,  while  in  adults 
there  is  merely  an  increase  in  the  size  of  these 
secreting  structures  without  any  increase  in  the 
number  of  them. 

It  is  thus  apparent  that  Nature  has  provided  a 
larger  capacity  for  kidney  work  than  is  ordinarily 
required  for  the  maintenance  of  life.  This  ca- 
pacity may  be  reduced  by  removal  of  the  kidney, 
as  in  the  experiment  above  referred  to,  by  dam- 
age inflicted  upon  the  kidney  by  over  work,  and 
by  the  gradual  deterioration  which  comes  with 
age.  So  long  as  the  kidney  capacity  is  sufficient 
to  deal  with  all  the  work  required  of  it,  no  in- 
convenience is  experienced,  though  the  amount 
of  toxins  taken  into  the  body  and  the  amount  of 
work  required  may  be  much  larger  than  normal. 
But  sooner  or  later  the  kidney  becomes  in- 
capacitated by  the  extraordinary  amount  of  work 
required  of  it,  and  then  ill  effects  begin  to  make 
their  appearance  and  the  kidney  fails  prema- 
turely.    This  is  the  fate  of  tobacco  users. 


THE  HEALTH  QUESTION  BOX  407 

Floating  Kidney 

Q.  What  treatment  is  best  for  a  floating 
kidney? 

A.  It  generally  needs  only  to  be  let  alone. 
An  abdominal  bandage  may  be  worn. 

Meat  in  Kidney  Disease 
Q.    Is  a  meat  diet  injurious  in  cases  of  kid- 
ney disease? 

A.  The  well-known  experiments  of  Lehman 
show  beyond  question  that  the  use  of  flesh  foods 
requires  more  work  of  the  kidneys  than  a 
vegetable  diet.  When  living  on  an  exclusively 
animal  diet  he  found  that  the  amount  of  urea 
eliminated  by  the  kidneys  was  two  and  one-half 
times  as  much  as  when  the  diet  was  exclusively 
vegetable,  and  one  and  a  half  times  as  much 
when  he  partook  of  both  animal  and  vegetable 
food. 

This  shows  beyond  question  that  when  the 
diet  is  exclusively  animal,  the  kidneys  have 
more  than  double  the  amount  of  work  to  do 
than  when  it  is  vegetable.  This  excessive  work 
must  inevitably  tend  to  the  production  of  kidney 
disease,  which  is  becoming  a  very  common  af- 
fection among  th3  English  and  Americans,  who, 
as  is  well  known,  eat  more  animal  food  than 
any  other  civilized  nation. 

Senile  Kidneys 

Q.    Do  the  kidneys  grow  old? 

A.  "A  man  is  as  old  as  his  arteries,"  said  a 
famous  French  physician.  It  may  be  said  with 
equal  truth  that  a  man  is  as  old  as  his  kidneys. 
Young  kidneys  are  able  to  do  many  times  the 


408  THE  HEALTH  QUESTION  BOX 

work  normally  required  of  them.  As  age  ad- 
vances, the  kidneys  deteriorate  as  the  result  of 
their  constant  exposure  to  the  influence  of  the 
poisons  which  they  remove  from  the  body. 
When  the  capacity  of  the  kidneys  is  reduced  to 
less  than  one-third  the  normal,  life  is  soon 
ended  through  the  accumulation  in  the  blood 
and  tissues  of  the  poisons  which  it  is  the  duty 
of  the  kidneys  to  remove. 

Urobilin 

Q.    What  is  urobilin? 

A.  Urobilin  is  produced  by  decomposition  of 
the  pigment  of  the  bile.  It  is  not  found  at  all 
in  normal  urine.  According  to  Muller  the 
urobilin  found  in  the  intestine  is  largely  absorbed 
and  again  excreted  in  the  bile.  It  is  only  when 
the  amount  of  urobilin  is  greater  than  the  liver 
can  thus  dispose  of  that  it  is  absorbed  into  the 
blood  and  appears  in  the  urine.  Lauder-Brunton 
some  years  ago  observed  that  the  bile  from  a 
biliary  fistula  lacks  the  bitter  taste  which  is 
characteristic  of  vomited  bile.  It  appears  then 
that  there  is  really  some  truth  in  the  old  medical 
theory  that  the  bile  becomes  thick  or  concen- 
trated and  that  a  person  whose  bile  is  in  this  con- 
dition may  be  benefitted  by  getting  rid  of  a  large 
amount  of  the  bile  by  vomiting  or  purging.  This 
perhaps  explains  the  temporary  benefit  derived 
from  the  use  of  calomel  which  so  long  main- 
tained the  popularity  of  this  harmful  drug.  The 
calomel  by  increasing  the  action  of  the  bowels 
carries  off  a  considerable  quantity  of  bile,  thus 
getting  rid  of  the  accumulated  urobilin  and  other 
poisons  which  the  bile  contains  and  so  relieves  the 


THE  HEALTH  QUESTION  BOX  409 

patient  of  the  unpleasant  effects  produced  by  this 
powerful  toxic  substance.  Bouchard  showed, 
many  years  ago,  that  the  bile  pigment  is  one 
of  the  most  poisonous  substances  produced  in  the 
body.  Macfadyn  and  others  have  shown  that 
urobilin  is  rarely  found  in  the  small  intestine,  be- 
ing absorbed  very  quickly  and  completely  after 
entering  the  intestine  from  the  liver.  Its  pro- 
duction is  confined  to  the  large  intestine  by  the 
putrefactive  processes  taking  place  there.  It  can 
readily  be  seen  that  in  cases  of  incompetency 
of  the  ileocolic  valve  permitting  the  entrance 
of  putrifying  materials  into  the  small  intestine, 
the  poisonous  effects  resultin^^  from  the  .ab- 
sorption of  urobilin  must  be  greatly  increased. 
In  the  new  born  there  is  no  putrefaction  in 
the  intestines  and  hence  there  is  no  urobilin 
found  in  the  urine. 

Odor  of  Ammonia  in  the  Urine 

Q.  What  is  the  cause  of  a  very  strong  odor 
of  ammonia  in  the  urine? 

A.  Ammonia  is  one  of  the  products  of  de- 
composition. Decomposing  urine  is  accom- 
panied by  an  ammoniacal  odor.  Decomposition 
taking  place  in  the  colon  in  constipation  gives 
rise  to  the  formation  of  ammonia,  which  may  ap- 
pear in  the  urine. 

Albumin  in  the  Urine 

Q.  What  form  of  kidney  disorder  is  indi- 
cated by  the  presence  of  albumin  in  the  urine? 

A.  The  temporary  appearance  of  albumin  in 
the  urine  indicates  congestion  of  the  kidneys,  a 
very  common  result  of  constipation.     When  al- 


410  THE  HEALTH  QUESTION  BOX 

bumin  is  constantly  present,  it  indicates  chronic 
degeneration  of  the  kidneys,  the  result,  accord- 
ing to  Professor  Fisher,  of  an  undue  accum- 
ulation of  acids  in  the  tissues.  The  concentration 
of  these  acids  in  the  kidney  results  in  the  dis- 
solving of  the  cement  substance  which  holds  to- 
gether the  cells  of  the  kidney.  This  cement  sub- 
stance appears  in  the  urine  as  albumin. 

Painful  Urination 
Q.    What  is  the  cause  of  painful  urination? 

A.  There  are  many  causes.  The  most  com- 
mon cause  perhaps  is  too  highly  concentrated 
urine,  the  result  of  insufficient  water  drinking. 
This  condition  is  most  likely  to  occur  in  the  sum- 
mer time  when  the  skin  is  active.  The  majority 
of  persons  drink  too  little  water.  The  amount 
of  liquid  taken  should  be  at  least  three  or  four 
pints  a  day.  There  are  many  other  causes,  as 
cystitis  or  inflammation  of  the  bladder,  inflam- 
mation of  the  urethra,  tuberculosis  of  the 
bladder,  cancerous  growths  of  the  bladder,  cal- 
culi, in  men,  enlargement  of  the  prostate  gland, 
in  women  displacement  of  the  womb.  When  the 
cause  is  due  to  concentrated  urine  it  is  speedily 
relieved  by  drinking  large  quantities  of  water, 
hot  or  cold,  or  hot  lemonade.  A  warm  sitz  bath, 
temperature  101'°  to  103°  F.  for  five  minutes, 
98°  F.  for  ten  minutes,  a  fomentation  over  the 
bladder  or  a  large  warm  enema  will  usually  af- 
ford relief. 


THE  HEALTH  QUESTION  BOX  411 

••, 

The  Liver  Functions 
Q.     Has  the  liver  any  other  function  except 
to  make  bile? 

A.  Every  person  is  indebted  to  his  liver  for 
rescue  from  speedy  death.  This  marvelously 
versatile  organ  has  power  to  destroy  poisons.  If 
a  person  drinks  water  containing  lead,  or  eats 
peas  or  pickles  colored  green  with  copper,  the 
liver  seizes  upon  the  poisonous  metal,  and  after 
discharging  as  much  of  it  as  possible  through 
the  bile,  gathers  the  remainder  up  in  its  cells, 
thus  preventing  the  circulation  of  the  poison  to 
the  rest  of  the  body.  When  a  person  is  found 
suffering  from  metal  poisoning,  the  fact  is  evi- 
dent that  the  liver  has  been  seriously  damaged ; 
otherwise  other  organs  would  not  have  suffered. 
The  smoker,  the  user  of  alcohol,  or  the  opium 
slave  would  have  suffered  death  from  the  first 
indulgence  in  his  poison  were  it  not  for  this 
marvelous  function  of  the  liver.  Tea  and 
coffee,  too,  are  active  agents  in  causing  pre- 
mature breakdown  of  this  important  vital  ma- 
chine; and  the  same  must  be  said  of  condiments, 
mustard,  pepper,  capsicum,  spices,  vinegar,  hot 
sauces,  and  the  use  of  chemical  substances  in 
bread  making.  All  of  these  substances  should 
be  carefully  avoided,  unless  one  wishes  to  die 
prematurely. 

The  liver  is  the  largest  gland  in  the  body 
and  does  more  different  things  than  any  otlier 
organ.     Here  is  partial  list  of  its  functions : 

It  makes  bile. 

The  bile  aids  digestion  by  activating  tlie 
pancreatic  juice  and  emulsifying  fats  and  pro- 
moting their  absorption. 


412  THE  HEALTH  QUESTION  BOX 

The  bile  is  an  excretion  carrying  out  of  the 
body  the  alkaline  wastes  and  poisonous  pig- 
ments. 

The  bile  prevents  germs  from  multiplying  and 
making  toxins  and  neutralizes  germ  poisons. 

The  liver  stores  up  glycogen  which  it  pre- 
pares from  sugars  of  various  sorts. 

The  liver  converts  glycogen  or  animal  starch 
into  sugar  to  meet  the  body's  needs  for  fuel 
and  regulates  the  supply  to  the  tissues. 

The  liver  converts  surplus  protein  into  urea. 

The  liver  converts  the  protein  wastes  of  the 
body  into  urea. 

The  liver  absorbs  poisons. 

The  liver  destroys  poisons  or  detoxicates 
them. 

The  liver  produces  ferments  and  hormones 
which  are  essential  for  the  maintenance  of  life 
and  health. 

Test  for  Liver  Disease 

Q.  Is  there  any  known  test  for  disease  of 
the  liver? 

A.  One  of  the  special  functions  of  the  liver 
is  the  conversion  of  levulose  or  fructose  into 
dextrose.  In  organic  disease  of  the  liver  this 
power  is  diminished. 

In  applying  this  test  the  patient  takes  three 
or  four  ounces  of  levulose  dissolved  in  water 
after  which  the  urine  is  repeatedly  examined  at 
frequent  intervals  for  some  hours.  If  levulose 
is  found  in  the  urine,  this  fact  is  evidence  that 
the  liver  is  organically  diseased. 


THE  HEALTH  QUESTION  BOX  413 

Destruction  of  Poisons  by  the  Liver 
Q.     Does  the  liver  destroy  poisons? 

A.  According  to  Von  Noorden,  plant  alka- 
loids and  putrefaction  products  lose,  without 
exception,  one-half,  and  often  more  of  their 
poisonous  properties  if  they  pass  through  the 
liver  before  their  entrance  into  the  general  cir- 
culation. 

The  same  thing  is  also  true  of  the  decom- 
position products  of  protein  (peptone  and  am- 
monium salts),  and  of  the  stillunknown  organic 
poisons  which  are  found  in  the  normal  urine. 
This  detoxication  is  not  due  to  the  excretion  of 
the  poisonous  substances  in  the  bile,  for  the  bile 
contains  only  traces  of  alkaloids.  It  is,  more- 
over, not  dependent  on  simple  storing  up  of 
the  toxic  substance.  The  liver  forms  new  less 
poisonous  compounds  from  the  toxic  substances 
by  combination  with  carbohydrates.  For  this 
end  the  presence  of  glycogen  in  the  liver  is  an 
essential  factor.  If  the  liver  is  made  glycogen- 
free  by  hunger  or  experimental  methods,  then  it 
loses  its  distoxicating  power,  and  vice  versa, 
poisonous  substances  produce  a  less  toxic  action 
if  the  glycogen  content  of  the  liver  is  increased 
by  simultaneous  administration  of  glucose. 

Defensive  Action  of  the  Liver 

Q.  Why  is  the  liver  called  an  organ  of  de- 
fense? 

A.  The  portal  blood  brings  to  the  liver  great 
numbers  of  bacteria  which  have  been  absorbed 
from  the  intestine  and  with  these  such  bacterial 
toxins  as  have  escaped  the  defensive  action  of  the 


414  THE  HEALTH  QUESTION  BOX 

mucous  membrane,  particularly  tjie  salts  and 
ammonia  compounds.  Some  of  these  poisons  are 
converted  into  harmless  urea  and  uric  acids 
through  the  action  of  the  liver  by  the  aid  of 
the  various  enzymes  which  it  provides.  Indol, 
skatol  and  other  aromatic  bodies  are  combined 
with  sulphuric  acid  or  glycuronic  acid  and  by 
this  process  of  conjugation  are  rendered  in- 
finitely less  toxic.  A  considerable  portion  of 
these  aromatic  bodies  are  absorbed  into  the 
living  substances  and  retained  temporarily  so  that 
the  amount  of  toxic  matter  which  is  permitted 
to  pass  into  the  blood  at  any  one  time  is  enor- 
mously diminished.  This  important  action  of  the 
liver  is  clearly  shown  by  an  experiment  which 
was  performed  by  the  aid  of  what  is  known  as 
Eck's  fistula.  This  experiment  as  seen  done  by 
the  writer  in  the  laboratory  of  Professor  Pawlow 
of  St.  Petersburg  consists  in  joining  the  portal 
vein  of  the  ascending  vena  cava  and  afterwards 
ligating  the  portal  vein  between  the  anastomosis 
thus  made  and  the  liver.  The  portal  blood  is 
then  cut  off  from  the  liver  and  turned  directly 
into  the  systemic  circulation.  In  a  dog  upon 
whom  this  operation  was  performed  whatever 
substances  were  absorbed  from  the  intestine 
were  sent  directly  into  the  general  circulation 
instead  of  being  first  passed  through  the  liver. 
An  observation  which  has  a  most  important 
bearing  upon  the  question  here  under  discussion 
has  been  repeatedly  made  upon  dogs  having  an 
Eck's  fistula.  Such  a  dog  fed  upon  bread  and 
milk  enjoys  good  health  and  apparently  suffers 
no  inconvenience  from  the  operation,  but  when 
placed  upon  a  diet  of  meat,  symptoms  of  pro- 


THE  HEALTH  QUESTION  BOX  415 

found  toxemia  quickly  appear  and  within  three 
days  the  dog  is  dead.  This  experiment  clearly 
shows  that  certain  toxic  substances  are  formed 
in  the  intestine  of  an  animal  fed  upon  meat  diet 
which  are  not  formed  in  a  non-flesh-eating  animal 
and  that  the  action  of  the  liver  in  destroying 
these  poisons  is  essential  to  the  life  of  a  flesh- 
fed  animal.  No  more  graphic  evidence  of  the 
protective  action  of  the  liver  against  the  con- 
sequences of  intestinal  putrefaction  could  be 
afforded  than  this. 

The  work  of  the  liver  seems  to  be  especially 
to  destroy  bacteria  and  the  poisonous  alkaloids 
and  ammonia  compounds  which  escape  the  ac- 
tion of  the  intestine.  As  long  as  the  liver  is 
intact  and  able  to  do  its  work  efflciently,  marked 
evidences  of  general  toxemia  or  intestinal  auto- 
intoxication do  not  appear  even  though  an  in- 
tensely active  putrefaction  may  be  taking  place 
in  the  intestine.  Certain  French  writers  have  at- 
tributed intestinal  autointoxication  to  insufficiency 
of  the  liver,  so-called  "hepatism." 

Torpid  Liver — "Biliousness" 

Q.  What  is  the  cause  of  a  sluggish  or  tor- 
pid liver? 

A.  Sluggishness  or  congestion  of  the  liver  is 
never  a  primary  cause  of  disease.  It  is  doubt- 
ful if  the  liver  is  ever  torpid.  The  liver  may 
be  over-worked,  it  may  be  worn  out  by  excessive 
work,  but  it  is  never  lazy.  It  is  perhaps  the 
most  long  suffering  and  abused  organ  in  the 
body.  The  condition  of  torpid  liver  or  biliousness 
is  due  to  the  over-eating  of  fats  and  meat  or 
to  constipation  or  both  of  these  causes  combined, 


416  THE  HEALTH  QUESTION  BOX 

the  natural  result  of  over-eating.  Constipation 
is  the  accumulation  in  the  colon  of  large 
quantities  of  putrefying  material.  The  absorp- 
tion of  the  poisonous  products  of  putrefaction 
into  the  blood  would  promptly  produce  fatal  re- 
sults were  it  not  for  the  fact  that  the  blood 
containing  these  poisonous  matters  is  all  con- 
ducted to  the  liver  before  distribution  to  the 
rest  of  the  body.  This  affords  the  liver  an  op- 
portunity to  filter  and  destroy  poisonous  mat- 
ters. When  the  amount  of  these  toxic  materials 
is  greater  than  the  liver  is  able  to  destroy  they 
pass  on  into  the  blood  and  are  distributed 
throughout  the  body.  The  result  is  the  appear- 
ance of  symptoms  of  poisoning,  most  prominent 
among  which  are  headache,  nausea,  lassitude, 
drowsiness,  loss  of  appetite,  inability  to  con- 
centrate the  mind,  indecision,  irritability,  dull- 
ness and  sometimes  sleeplessness,  coated  tongue, 
bad  complexion,  dark  circles  around  the  eyes; 
after  some  years  brown  spots  upon  the  hands, 
premature  old  age,  hardening  of  the  arteries, 
Bright's  disease  and  other  chronic  maladies.  The 
remedy  for  this  condition  is  to  remove  the  cause 
by  adopting  a  natural  dietary  and  free  water 
drinking.  The  diet  should  consist  chiefly  of 
fruits  and  vegetables.  Cereals  should  be  used  in 
moderation.  The  bowels  should  move  three  or 
four  times  a  day;  the  flora  must  be  changed; 
the  circulation  stimulated  by  exercise;  the  skin 
should  be  awakened  to  activity  by  electric  light 
baths  and  daily  cold  frictions. 


THE  HEALTH  QUESTION  BOX  417 

The  Bile 

Q.     Is  the  bile  a  secretion  or  an  excretion? 

A.  The  bile  is  both  a  secretion  and  an  ex- 
cretion. 

The  secretion  of  bile  is  continuous,  persisting 
during  starvation,  increasing  after  eating.  The 
amount  depends  somewhat  upon  the  character 
of  the  diet. 

The  amount  of  secretion  is  one  to  two  pints 
daily. 

During  digestion  the  flow  of  bile  is  in- 
creased. 

A  deficiency  of  bile  encourages  intestinal 
putrefaction.  Such  a  deficiency  is  not  due,  as 
is  often  supposed,  to  a  sluggish  state  of  the 
liver  but  to  the  obstruction  of  the  gall-ducts  or 
to  a  catarrhal  state  of  the  ducts. 

The  Use  of  the  Bile 

Q.     Of  what  use  is  bile? 

A.  Bile  is,  as  has  been  stated,  an  excretion, 
carrying  off  alkaline  wastes  and  various  poison- 
ous matters. 

Bouchard  showed  bile  to  be  six  times  as 
poisonous  as  urine.  It  is  also  useful  in  the 
digestion  of  food,  especially  in  carnivorous  ani- 
mals. 

In  herbivorous  animals  the  bile  is  practically 
nothing  more  than  an  excretion.  The  popular 
idea  that  bile  is  sometimes  present  in  excess 
has  no  scientific  foundation.  When  bile  is  lost 
through  a  biliary  fistula,  the  amount  of  fat  in  the 
diet  should  be  greatly  reduced. 


418  THE  HEALTH  QUESTION  BOX 

Deficiency  of  Bile 

Q.  What  is  the  cause  of  deficiency  in  the 
quantity  of  biliary  secretion? 

A.  A  deficiency  in  the  quantity  of  biliary 
secretion  is  frequently  the  result  of  auto- 
toxemia.  The  liver  is  the  filter  of  the  body. 
Poisons  which  are  ingested  with  the  food,  or 
which  are  formed  in  the  intestinal  canal  as  the 
result  of  fermentations  and  putrefactions,  are 
afterward  absorbed  into  the  portal  system  and 
must  pass  through  the  liver  before  they  can 
get  into  the  general  circulation.  One  of  the 
chief  functions  of  the  liver  is  to  remove  these 
poisons  from  the  blood  and  to  oxidize  or  burn 
them  up.  When  the  liver  is  over-tax:ed  by 
having  an  unusually  large  quantity  of  these 
poisons  to  deal  with,  the  result  is  an  alteration  of 
its  function,  and  frequently  a  deficiency  in 
biliary  secretion  follows.  The  liver  is  most  com- 
monly over-taxed  by  errors  in  diet, —  the  use  of 
an  excess  of  proteins,  tea,  coffee,  alcohol,  tobacco, 
condiments,  vinegar,  and  especially  by  fermenta- 
tions and  putrefactions  which  take  place  in  the 
intestines.  These  putrefactive  processes  result 
in  the  formation  of  powerful  poisons  which  are 
absorbed  into  the  blood,  thus  throwing  an  extra 
burden  on  the  liver,  reducing  its  functional  ac- 
tivity. 

The  Influence  of  the  Bile  Upon  Bacteria 

Q.     Is  the  bile  an  antiseptic  or  a  germicide? 

A.  The  bile  does  not  destroy  germs,  but 
Rogers,  of  Paris,  has  shown  that  bile  prevents 
putrefaction  in  the  intestine  by  favoring  the 
growth    of    bacillus    coli    and    discouraging   the 


THE  HEALTH  QUESTION  BOX  419 

more  active  putrefactive  organisms,  especially 
those  which  are  more  active  in  producing  toxins 
and  setting  up  putrefaction.  Bile  also  lessens 
the  production  of  bacterial  ferments  which  act 
upon  the  food  and  produce  some  undesirable 
changes  in  it.  Another  valuable  function  of  the 
bile  is  to  neutralize  the  poisons  which  are  pro- 
duced by  intestinal  bacteria. 

The  Gall  Bladder 

Q.  What  is  the  function  of  the  gall  bladder? 
and  can  it  be  dispensed  with  without  injury? 

A.  Since  the  operation  for  removal  of  the 
gall  bladder  has  become  quite  frequent  in  re- 
cent years  the  question  (is  often  asked,  "Of 
what  use  is  the  gall  bladder?"  And  the  next 
question  invariably  is,  "If  one  can  get  along  just 
as  well  without  a  gall  bladder  as  with  one,  why 
does  this  organ  exist?" 

There  are  many  animals  which  have  no  gall 
bladder.  The  horse  is  provided  with  a  gall 
bladder,  as  is  the  rat,  while  the  mouse  has  no 
bile  reservoir.  The  elephant  has  no  gall  bladder, 
and  there  are  many  hundreds  of  persons  who 
have  had  their  gall  bladders  removed  by  sur- 
gery and  who  are,  notwithstanding,  in  goiod 
health. 

Experiments  made  by  Drs.  Judd  and  Mann 
a  few  years  ago  throw  some  light  upon  the 
question  of  the  function  of  the  gall  bladder, 
although  it  cannot  yet  be  said  that  we  are  thor- 
oughly acquainted  with  the  function  of  this  part 
of  the  anatomy.  That  the  purpose  of  the  gall 
bladder  must  be  something  more  than  that  of  a 


420  THE  HEALTH  QUESTION  BOX 

reservoir  is  evident  from  the  fact  that  it  is  too 
small  to  be  of  any  material  use  for  the  storage 
of  bile.  The  liver  makes  every  twenty-four 
hours  about  twenty  ounces  of  bile.  The  ca- 
pacity of  the  gall  bladder  is  only  two  to  four 
ounces,  too  small  to  be  of  any  material  use  for 
storage. 

Recent  experiments  seem  to  show  that  the 
probable  function  of  the  gall  bladder  is  to  act 
as  a  means  of  forcing  the  bile  into  the  small 
intestine.  The  bile  duct,  at  the  point  of  enter- 
ing the  small  intestine,  is  guided  by  a  sphincter 
muscle  known  as  the  sphincter  of  Oddi.  This 
delicate  muscle  closes  the  mouth  of  the  duct, 
holding  back  the  bile  sufficiently  to  produce  a 
back  pressure  equivalent  to  a  w^a,ter  column 
four  inches  high.  It  has  been'  found  that  in 
animals  which  have  no  gall  bladder  this  pres- 
sure in  the  bile  duct  is  absent,  showing  that 
the  sphincter  is  not  active.  In  animals  pos- 
sessing a  gall  bladder,  the  bile  is  held  back  until 
the  ducts  and  the  gall  bladder  are  filled.  Then 
the  gall  bladder  contracts  and  forces  the  bile 
into  the  small  intestine,  thus  producing  an  inter- 
mittent flow  of  bile  into  the  intestine.  In  ani- 
mals without  a  gall  bladder,  the  flow  of  bile  is 
continuous.  Why  this  intermittent  flow  of  bile 
is  necessary  has  not  as  yet  been  explained.  It 
may  be  that  the  gall  bladder  contracts  synchron- 
ously with  the  movements  which  empty  the 
stomach,  so  that  the  alkaline  bile  is  projected 
into  the  intestine  at  the  right  moment  to  meet 
the  acid  gastric  juice  v/hich  pours  into  the 
duodenum  when  the  pylorus  opens. 


THE  HEALTH  QUESTION  BOX  421 

Whatever  may  be  the  function  of  the  gall 
bladder,  it  has  been  clearly  demonstrated  that 
its  presence  is  not  necessary  for  the  enjoyment 
of  good  health.  Certainly  it  has  been  amply 
demonstrated  that  a  person  whose  gall  bladder 
is  diseased  is  better  off  without  it  than  with  it, 
and  this  is  true  no  matter  how  useful  a  healthy 
gall  bladder  may  be  to  its  possessor. 

Gall  Bladder  Disease 

Q.  What  are  the  symptoms  of  gall  bladder 
disease? 

A.  Recent  researches  have  showtn  that  in 
many  cases  in  which  pain  is  experienced  during 
digestion  the  fault  is  not  with  the  stomach  but 
with  the  gall  bladder.  Formerly,  the  recogni- 
tion of  these  cases  was  impossible,  and  patients 
continued  to  suffer,  often  during  many  months, 
while  doctors  guessed  the  nature  of  their  ail- 
ments and  experim.ented  with  various  methods, 
hopirag  to  find  a  remedv;  but  now  it  is  possible 
to  remove  the  uncertainty,  in  most  cases,  by 
means  of  an  X-rav  examination.  When  the 
X-ray  shows  the  stomach  to  be  normal  and  no 
cause  for  oain  exist^'ng  in  that  orsran  itself,  the 
trouble  v.-ill  almost  certainlv  be  found  to  be  a 
diseased  condition  of  the  ffall  bladder.  The  pa- 
tient m.av  have  ?all-stones,  or  be  suffering  from 
inflammation  of  the  gall  bladder  or  the  gall 
ducts.  These  conditions  are  due  to  infection 
and  mav  be  permanently  relieved  by  a  suitable 
operation. 

The  last  few  ye^rs  have  made  it  possible  to 
discover  ocular  evidence  of  disease  of  the  gall 


422  THE  HEALTH  QUESTION  BOX 

bladder  in  about  86  per  cent  of  the  cases  in 
which  disease  actually  exists.  In  fully  half  of 
the  cases  in  which  gallstones  are  present  they 
may  be  seen  by  means  of  the  X-ray.    " 

Catarrh  of  the  Liver 

Q.  Is  there  such  a  disease  as  catarrh  of  the 
liver,  and  what  are  the  symptoms? 

A.  Yes.  Attacks  of  pain  in  the  pit  of  the 
stomach  and  in  the  region  of  the  right  side, 
with  chills,  fever  and  jaundice,  are  symptoms  of 
catarrh  of  the  bile  ducts  and  gall  bladder. 

The  Liver  and  Hyperacidity 
Q.     Does  disease  of  the  liver  cause  hyper- 
acidity? 

A.  In  recent  years  many  important  facts 
have  been  brought  to  light  respecting  the  in- 
fluence of  disease  of  the  gall-bladder  and  gall- 
ducts  upon  the  stomach.  Pain  and  distress  at 
the  pit  of  the  stomach  is  now  known  to  be  in  a 
very  large  proportion  of  cases  due  to  disease 
of  the  gall-bladder  and  the  gall-ducts  rather  than 
of  the  stomach.  In  these  cases  the  pain  dis- 
appears when  the  cause  is  removed  by  draining 
the  gall-bladder  or  removing  gall-stones  which 
are  often  present.  Hyperacidity  is  always 
found  present  in  cases  of  jaundice  except  in 
cases  of  chronic  gastric  catarrh  in  which  the 
secreting  glands  of  the  stomach  have  been  de- 
stroyed. 


THE  HEALTH  QUESTION  BOX  423 

Liver  Spots 
Q.    What  are  liver  spots  and  how  can  they 
be  removed? 

A.  The  brown  spots  which  appear  upon  the 
hands  and  face,  as  well  as  the  dark  circles 
which  are  often  seen  about  the  eyes,  and  general 
brownish  pigmentation  of  the  skin,  are  all  due 
to  the  same  cause — namely,  chronic  autointoxi- 
cation. Through  the  putrefaction  of  animal  mat- 
ters, particularly  undigested  particles  of  meat,  in 
the  colon,  a  highly  poisonous,  brownish-colored 
pigment  is  produced.  This  pigment  is  normally 
destroyed  by  the  suprarenal  capsules  of  the  kid- 
neys when  it  is  produced  only  in  small  quantities 
and  so  long  as  the  suprarenal  capsules  remain 
intact.  When  this  poisonous  coloring  matter  is 
produced  in  great  excess,  the  suprarenals  are 
overworked,  undergo  degeneration  and  fail  to  do 
their  duty,  and  so  the  poisonous  pigment  ac- 
cumulates in  the  body  and  is  deposited  in  the 
skin  as  well  as  in  other  parts.  These  pigmented 
spots  are  nearly  always  to  be  found  in  aged  per- 
sons and  are  an  indication  of  the  degeneration 
which  has  taken  place  as  a  result  of  advancing 
age. 

Their  appearance  in  persons  who  are  un- 
der the  age  of  sixty  indicates  premature  senility. 
They  are  likely  to  be  associated  with  a  thin, 
parchment-like,  dry,  inelastic  skin,  a  condition 
which  always  indicates  senile  changes.  These 
pigmented  spots  may  often  be  made  to  dis- 
appear under  the  influence  of  an  antitoxic  diet 
and  increased  activity  of  the  bowels.  As  they 
are  always  associated  with  chronic  constipation 
or  chronic  colitis,  it  is  necessary  that  the  bowels 


424  THE  HEALTH  QUESTION  BOX 

should  receive  special  attention.  The  bowels 
should  be  made  to  move  three  or  four  times  a 
day  and  the  diet  should  be  strictly  antitoxic. 

Jaundice 

\)..     What  is  the  cause  of  jaundice? 

A.  Obstruction  of  some  of  the  bile  passages. 
The  cause  of  the  obstruction  may  be  either  gall- 
stones or  inflammation  of  the  bile  passages. 
The  cause  in  either  case  is  infection  which  gen- 
erally begins  in  the  colon  and  works  upward.  In 
most  if  not  all  cases  of  jaundice  as  well  as  cases 
of  gall-stones  without  jaundice  there  is  incom- 
petency of  the  ileocecal  valve. 

Diet  in  Jaundice 
Q.     What  should  be  the  diet  in  jaundice? 

A.  In  cases  of  jaundice  there  is  marked  in- 
terference with  the  digestion  of  fats.  No  matter 
in  what  form  fats  are  taken  their  absorption  is 
greatly  interfered  with.  Aside  from  this,  jaun- 
dice appears  to  have  very  little  effect  upon 
digestion.  The  digestion  and  absorption  of 
carbohydrates  and  protein  are  not  materially  im- 
paired.    Meat  and  eggs  should  be  avoided. 

Cause  of  Gall-Stones 
Q.  What  is  the  cause  of  gall-stones? 
A.  The  fact  that  gall-stones  contain  living 
bacteria,  discovered  by  Gilbert  now  nearly  twenty 
years  ago,  has  completely  changed  the  theory 
respecting  the  causation  of  these  very  trouble- 
some bodies. 

Mognot  conducted  a  series  of  experiments 
which  showed  that  the  ordinary  bacteria  found 


THE  HEALTH  QUESTION  BOX  425 

in  the  intestine,  such  as  the  colon  bacillus  and  also 
the  typhoid  bacillus  and  various  other  bacteria, 
will  cause  inflammation  of  the  gall  ducts.  He 
produced  gall-stones  experimentally  at  will  by 
injecting  bacteria  into  the  gall-bladder.  Five  or 
six  months  were  required  for  the  formation  of 
typical  gall-stones.  The  evidence  seems  to  be 
complete  that  gall-stones  are  only  one  of  the 
manifestations  of  intestinal  autointoxication. 
Bacteria  may  reach  the  liver  and  the  gall-duct 
from  the  intestine,  either  by  working  their  way 
up  from  the  intestine  through  the  biliary  pass- 
ages or  through  the  blood  vessels  by  absorption 
into  the  portal  vein.  The  latter  method  is  be- 
lieved to  be  the  most  common.  Experimental 
researches  which  have  been  made  upon  this 
point  show  that  millions  of  bacteria  are  daily 
absorbed  into  the  blood  and  circulated  through 
the  liver.  The  liver  cells  are  able  to  deal  with 
a  certain  number  of  bacteria  and  will  destroy 
germs  in  great  number.  But  it  is  evident  that 
if  the  number  of  germs  absorbed  becomes 
greater  than  the  liver  is  able  to  deal  with  many 
of  them  will  escape  destruction  and  thus  find 
their  way  into  the  general  circulation.  This 
fact  explains  the  presence  of  bacteria  in  the 
blood.  It  is  evidently  the  best  part  of  wisdom 
to  take  the  greatest  possible  care  of  the  liver. 

Q.  Is  there  evidence  that  flesh  eating  is 
either  directly  or  indirectly  a  cause  of  gall- 
stones? 

A.  Gallstones  are  due  to  infection.  A  meat 
diet  not  only  introduces  putrefactive  bacteria 
into  the  intestine  but  encourages  their  growth, 
and  hence  must  tend  to  cause  gallstones. 


426  THE  HEALTH  QUESTION  BOX 

It  has  been  shov/n  by  X-ray  examinations 
that  stasis  or  stagnation  of  the  intestinal  con- 
tents always  coexists  with  gallstones. 

DeLaugen  (Java)  now  comes  forward  with 
an  interesting  observation  which  confirms  this 
view  in  a  most  remarkable  way.  This  physi- 
cian has  observed  that  gallstones  are  exceeding- 
ly rare  in  the  East  Indies.  In  422,943  admit- 
tances to  the  dispensaries,  gallstones  were  found 
in  only  30  cases.  Similar  observations  have 
been  made  by  others,  and  it  has  also  been 
noted  that  only  very  minute  quantities  of  choles- 
terol are  found  in  the  blood  of  East  Indians.. 
The  explanation  is  found  in  the  fact  that  the 
East  Indian  is  a  rice  eater  and  not  an  eater  of 
flesh. 

Treatment  for  Gall-Stones 

Q.    What  is  the  treatment  for  gall-stones? 

A.  The  only  method  of  removing  gall-stones 
is  by  means  of  surgery.  A  radical  operation  may 
be  now  performed  with  little  risk,  although 
twenty-five  years  ago  this  operation  was  right- 
fully regarded  as  very  hazardous.  An  operation 
is  not  necessary,  however,  in  every  case  of  gall- 
stones, as  postmortem  statistics  show  that  gall- 
stones are  found  after  death  in  about  one-tenth 
of  all  cases  examined,  from  which  it  appears  that 
the  great  majority  of  people  have  gall-stones 
without  being  conscious  of  their  presence.  Gall- 
stones are  due  to  infection  and  are  probably  one 
of  the  many  consequences  of  chronic  consti- 
pation. 

Women  suffer  more  from  constipation  than 
do  men,  and  are  more  likely  to  have  gall-stones. 


THE  HEALTH  QUESTION  BOX  427 

For  temporary  relief  a  hot  bath  and  fomenta- 
tions over  the  region  of  the  gall-bladder  and  a 
large  hot  enema,  if  necessary,  are  very  useful 
measures. 

It  is  quite  possible  that  one  who  has  once 
had  gall-stones  and  has  completely  recovered 
may,  by  exercising  due  care,  avoid  recurrence. 
Meats  of  all  sorts  should  be  discarded;  also  tea 
and  coffee.  In  other  words,  a  thoroughly  antitoxic 
dietary  must  be  adopted.  Thorough  mastication 
of  the  food  is  essential,  as  first  pointed  out  by 
Dujardin-Beaumetz  nearly  twenty  years  ago. 
Gall-stones  are  a  protective  measure,  the  purpose 
of  their  formation  being  to  enclose  the  offending 
germs.  Germs  are  always  found  in  the  center  of 
gall-stones. 

Water  drinking  is  an  excellent  means  of  com- 
bating gall-stones.  Four  or  five  pints  of  water 
should  be  taken  daily.  The  best  time  for  taking 
water  is  half  an  hour  before  meals,  and  be- 
tween meals,  beginning  two  hours  after  eating. 
No  harm  is  done  by  taking  small  quantities  of 
water  with  meals,  half  a  glassful  to  a  glassful, 
provided  care  is  taken  to  avoid  drinking  to 
wash  down  imperfectly  masticated  food.  Great 
care  must  be  taken  to  keep  the  bowels  active. 
The  bowels  should  move  three  or  four  times 
a  day.  A  movement  after  each  meal  is  the 
natural  order. 

In  most  cases  of  gall-stones,  the  gall  bladder 
itself  is  diseased.  Formerly  it  was  the  custom  to 
remove  the  gall-stones  and  drain  the  gall  bladder. 
Experience  has  shown,  however,  that  sooner  or 
later  the  gall-stones  reappear  or  pain  from  chronic 
inflammation  of  the  gall-bladder  so  that  another 


428  THE  HEALTH  QUESTION  BOX 

operation  is  required.  On  this  account,  it  is 
generally  considered  best  to  remove  the  gall 
bladder  with  the  gall-stones.  The  operation  is 
not  a  hazardous  one  when  done  by  an  experi- 
enced surgeon.  In  many  cases  in  which  pain  and 
other  distresses  are  attributed  to  the  stomach,  the 
real  fault  is  in  the  gall  bladder  and  disappears 
when  this  organ  is  removed. 

The  X-ray  has  shown  in  recent  years  that  in 
fully  half  the  cases  of  chronic  pain  in  the  region 
of  the  stomach,  the  real  trouble  is  not  in  the 
.stomach  but  in  the  pancreas,  duodenum  or  gall 
bladder. 

The  danger  from  an  operation  of  this  sort  is, 
indeed,  far  less  than  results  from  the  presence  of 
gallstones  in  the  gall  bladder.  The  old  method 
of  opening  the  gall  bladder  and  removing  the 
stones,  draining  the  bladder  for  a  short  time, 
and  then  allowing  it  to  close  up,  is  now  practi- 
cally abandoned  by  the  best  surgeons.  A  dis- 
eased gall  bladder  is  of  no  use,  and  is  best  dis- 
pensed with.  The  risk  of  the  operation,  when 
skillfully  done,  is  not  greater  than  that  involved 
in  the  removal  of  the  appendix.  The  convales- 
cence is  short,  and  recovery  so  prompt  and  com- 
plete that  the  operation  is  rightfully  regarded  as 
one  of  the  most  useful  of  surgical  procedures. 

Another  reason  for  the  removal  of  a  diseased 
gall  bladder  is  that  cancer  not  infrequently  at- 
tacks this  organ,  particularly  when  gallstones  are 
present;  hence  these  products  of  disease  should 
never  be  neglected,  but  V\^hen  recognized  should 
be  j^otten  rid  of  as  soon  as  practicable 


THE  HEALTH  QUESTION  BOX  429 

The   Cecum 

Q.     What  is  the  function  of  the  cecum? 

A.  The  function  of  the  cecum  is  to  hold  the 
very  hquid  foodstuffs  for  a  few  minutes  after 
they  have  been  received  from  the  small  intes- 
tine and  to  absorb  a  part  of  the  water  which  they 
contain.  After  this  has  been  done  the  cecum 
contracts  and  pushes  the  thickened  mass  up  along 
the  ascending  colon.  The  peristaltic  wave  be- 
gins at  the  very  tip  of  the  appendix  (Macewen) 
and  extends  upward  along  the  bowel,  carrying 
the  condensed  fecal  residues  aroimd  the  hepatic 
corner  of  the  colon,  across  the  transverse  colon, 
and  "over  the  top"  at  the  splenic  flexure. 

This  action  of  the  cecum  occurs  at  frequent 
intervals  while  the  small  intestine  is  emptying 
into  the  colon.  It  is  necessary  to  keep  the  way 
clear  for  the  oncoming  food  residues  from  the 
small  gut,  and  to  prevent  stagnation  or  "stasis." 

The  Pouched  Cecum 
Q.     What  is  pouched  or  dilated  cecum? 

A.  Many  years  ago  Arbuthnot  Lane  of  Lon- 
don, a  world-renowned  surgeon,  called  attention 
to  the  fact  that  the  cecum  was  sometimes  so 
overstretched  and  dilated  that  it  formed  a  deep 
and  capacious  pouch,  often  filling  the  whole 
pelvic  cavity.  The  thin  walls  of  the  dilated  ce- 
cum are  no  longer  able  to  contract,  so  the  con- 
tents cannot  be  lifted  out  and  pushed  over  the 
transverse  colon  and  beyond,  but  stagnate,  mak- 
infT  of  the  cecum  a  veritable  cesspool  in  which 
the  food  residues  lie  and  ferment  or  putrefy, 
according  to  their  nature. 


430  THE  HEALTH  QUESTION  BOX 

The  cecum  in  consequence  is  not  only  enor- 
mously enlarged,  but  is  also  in  many  cases  ad- 
herent. This  condition  still  further  cripples  the 
bowel,  making  normal  emptying  impossible. 

The  cause  of  this  condition  is  a  spastic  or 
contracted  descending  or  pelvic  colon,  or  a  pro- 
lapsed and  adherent  pelvic  colon,  the  result  of 
constipation  and  colitis. 

The  only  way  in  which  the  contents  of  the 
dilated,  pouched,  or  adherent  cecum  can  advance 
is  by  a  sort  of  overflow.  When  the  right  limb 
of  the  colon  becomes  sufficiently  distended  some 
of  the  contents  will  be  pushed  over  into  the 
transverse  colon  and  so  the  fecal  matters  slowly 
work  along  toward  the  exit;  but  the  process  is 
very  tedious  and,  not  infrequently,  residues  lie 
decomposing  in  the  bottom  of  the  deep  cecal 
pouch  for  many  days,  even  several  weeks. 

Dilated   Cecum   and   Autointoxication 
Q.     Hov;  may  autointoxication  be  prevented 
when  the  cecum  is  dilated  or  adherent? 

A.  A  person  who  possesses  a  dilated  cecum 
is  likely  to  suffer  from  very  marked  symptoms 
of  autointoxication.  A  dingy  complexion,  coated 
tongue,  bad  breath,  lack  of  appetite  and  neuras- 
thenic symptoms  are  usually  present.  Headache, 
"bilious"  attacks,  obstinate  constipation,  and  co- 
litis are  common  symptoms.  Pain,  tenderness 
and  a  constant  sense  of  weight  and  fullness  in 
the  right  side,  often  lead  the  patient  to  fear  ap- 
pendicitis, and  such  patients  often  carry  a  scar 
as  evidence  that  the  appendix  has  been  removed, 
but  the  symptoms   remain.     Indeed,   not   infre- 


u 


< 


u 


< 


u 


The  Ileocecal  Valve  as  Seen  from  the 
Inside   of   the   Colon 


Normal  Ileocecal  Valve  Incompetent  Ileocecal  Valve 

(See  page   721) 


THE  HEALTH  QUESTION  BOX  431 

quently  all  the  symptoms  are  aggravated  by  re- 
moval of  the  appendix,  the  cause  being  an  in- 
crease of  the  binding  adhesions.. 

An  important  factor  in  these  cases  is  incom- 
petency of  the  ileocecal  valve.  When  the  cecum 
is  overstretched  this  check  valve,  which  prevents 
the  reflux  of  food  residues  into  the  small  intes- 
tine is  broken  down  and  rendered  inoperative, 
so  that  the  putrefying  contents  of  the  cecal  cess- 
pool, together  with  the  gases  produced  by  de- 
composition, work  back  into  the  small  intestine 
where  they  mingle  with  the  digesting  foodstuffs 
and  are  absorbed  with  them,  producing  the  most 
pronounced  symptoms  of  autointoxication.  This 
condition  is  almost  always  found  in  X-ray  ex- 
aminations of  persons  subject  to  sick  headache, 
gallstones,  diabetes  or  profoimd  neurasthenia. 

Dilation  of  the  cecum  is  a  serious  condition. 
The  constant  retention  of  putrefying  matters 
imposes  upon  the  liver  and  kidneys  so  great  a 
task  that  they  break  down  early  and  Bright's 
disease  or  cirrhosis  of  the  liver  is  the  result,  as 
well  as  premature  senility  with  high  blood  pres- 
sure due  to  hardening  of  the  arteries. 

A  person  who  possesses  a  dilated  cecum  must 
attend  closely  to  all  the  things  necessary  to  se- 
cure thorough  and  frequent  evacuation  of  the 
bowels.  Bran,  agar-agar,  paraffin  oil,  a  non- 
flesh  diet,  are  among  the  essentials.  The  intes- 
tinal flora  must  be  changed,  that  is,  intestinal 
putrefaction  must  be  prevented  so  that  the  stools 
cease  to  be  highly  offensive  in  odor.  The  bowels 
must  move  well  three  or  four  times  daily. 

In  addition  to  these  measures  even  when  the 


432  THE  HEALTH  QUESTION  BOX 

bowels  move  regularly  and  well,  when  it  is 
known  that  a  cecal  pouch  exists,  a  warm  enema 
should  be  taken  at  least  every  other  day  habit- 
ually, preferably  at  night,  so  as  to  clear  out  the 
cecal  pouch.  At  least  three  pints  of  water 
should  be  used.  Sometimes  a  second  or  even  a 
third  enema  is  required.  The  water  should  be 
introduced  slowly  and  with  the  patient  lying 
down  so  as  to  make  sure  that  the  cecum  is  filled. 
In  very  extreme  cases  surgery  may  be  resorted 
to,  but  such  cases  are  very  exceptional.  The 
only  surgical  method  likely  to  afford  radical  re- 
lief is  removal  of  the  cecum  and  ascending 
colon.  The  small  intestine  is  joined  to  the 
transverse  colon  and  an  artificial  ileocecal  valve 
is  constructed.  By  this  thoroughgoing  surgical 
procedure  complete  relief  is  possible,  but  the 
operation  is  a  serious  one  and  only  to  be  under- 
taken when  all  other  means  fail. 

The  Intestinal  Villi 

Q.  What  is  the  function  of  the  villi  of  the 
small  intestine? 

A.  The  alimentary  canal  is  divided  by  the 
biologist  into  three  parts,  the  fore-gut,  which 
comprises  the  mouth  to  the  stomach ;  the  mid- 
gut, which  consists  of  the  small  intestine;  and 
the  hind-gut,  which  consists  of  the  colon. 

The  work  done  by  these  individual  sections  of 
the  alimentary  canal  differs  very  greatly.  The 
fore-gut  prepares  the  food  for  the  real  work  of 
digestion,  which  is  performed  in  the  small  intes- 
tine. The  stomach  may  be  thus  regarded  as  the 
kitchen   or  preparatory   laboratory.      The    small 


THE  HEALTH  QUESTION  BOX  433 

intestine  is  analagous  to  the  dining-room,  and  in 
this  part  of  the  digestive  tract  the  food  is  not 
only  completely  digested,  but  is  also  completely 
absorbed. 

The  function  of  the  colon  is  simply  to  receive 
and  discard  from  the  body  the  food  remnants  and 
body  wastes. 

With  these  facts  in  view,  it  is  evident  that  the 
small  intestine  is  the  organ  of  chief  consequence 
to  the  body  from  the  standpoint  of  nutrition, 
and,  indeed,  it  provides  the  soil  out  of  which  the 
body  grows.  The  surface  of  the  small  intestine 
is  everywhere  covered  with  minute  villi,  hair- 
like processes  which  hang  out  into  the  cavity 
of  the  intestines  and  are  bathed  by  the  fluids 
passing  through  it.  There  are  some  5,000,000 
of  these  minute  absorbent  organs.  In  the  course 
of  a  lifetime  of  sixty  years,  each  villus  absorbs 
about  one  ounce  of  fluid.  This  is  its  lifetime 
job. 

To  absorb  one  single  drop  of  fluid,  a  villus 
must  work  unceasingly  day  and  night  for  almost 
an  entire  month. 

These  facts  help  the  mind  to  grasp  the  ex- 
ceeding minuteness  and  delicacy  of  the  bodily 
machinery  and  the  importance  of  keeping  this 
delicate  mechanism  in  perfect  working  order. 
Drastic  laxatives  and  such  irritating  substances 
as  saline  aperients,  mineral  waters,  cascara, 
senna,  castor  oil,  and  similar  drugs,  congest  and 
cripple  the  mucous  membrane  of  these  delicate 
villi  and  interfere  with  their  work,  which  is  so 
essential  to  the  welfare  of  the  body. 


434  THE  HEALTH  QUESTION  BOX 

Peristaltic  Action 
Q.     How  are  the  movements  of  the  stomach 
and  intestines  produced  and  maintained? 

A.  The  movement  of  the  stomach  and  in- 
testines are  controlled  by  certain  automatic 
centers,  some  of  which  are  located  in  the  spinal 
cord,  and  others  in  the  walls  of  the  stomach  and 
intestines.  The  accompanying  cuts  show  the 
changes  which  take  place  in  the  form  of  the 
stomach,  as  a  result  of  the  peristaltic  waves 
which  pass  over  it  three  to  five  times  a  minute. 

The  Small  Intestine 

Q.     Is  the  small  intestine  indispensable? 

A.  The  essential  part  of  the  digestive  ap- 
paratus is  the  small  intestine  and  the  glands  con- 
nected with  it. 

Modern  studies  of  the  alimentary  canal  have 
shown  that  the  small  intestine  does  nearly  all 
the  work  of  digesting  and  absorbing  foodstuffs. 
The  small  intestine  is  the  only  portion  of  the  di- 
gestive apparatus  which  is  capable  of  digesting 
all  of  the  essential  natural  foodstuffs.  It  digests 
every  digestible  element  of  food  with  the  ex- 
ception of  raw  meat.  It  can  digest  cooked  meat, 
but  not  raw  meat.  Raw  meat  must  be  digested, 
in  part,  in  the  stomach  before  it  can  be  completely 
digested  in  the  small  intestine. 

The  stomach  is  so  little  essential  to  life  and 
health  that  it  may  be  completely  removed  without 
disturbing  digestion  or  nutrition.  All  but  a  very 
small  portion  of  the  organ  has  been  removed  in 
a  great  number  of  cases,  the  occasion  for  the 
operation  being  the  development  of  cancer  in  the 


THE  HEALTH  QUESTION  BOX  435 

stomach.  Life  has  been  very  greatly  prolonged  by 
this  radical  operation.  In  a  few  instances,  the 
entire  stomach  has  been  removed,  and  the  pa- 
tients have  survived  for  many  years  in  health. 

The  large  intestine  takes  practically  no  part 
in  the  w^ork  of  digestion.  It  is  simply  a  recep- 
tacle for  the  food  residues,  the  indigestible  and 
unusual  remnants  which  are  rejected  by  the  small 
intestine ;  it  is  also  an  avenue  through  which  cer- 
tain waste  matters  escape  from  the  body,  par- 
ticularly lime  and  other  mineral  wastes. 

It  is  an  interesting  fact  that  while  the  small 
intestine  is  not  only  the  most  useful  and  essen- 
tial part  of  the  digestive  apparatus,  it  is  also  the 
part  which  is  least  likely  to  become  the  seat  of 
disease.  This  is  particularly  true  with  reference 
to  cancerous  disease,  the  most  formidable  malady 
v/hich  attacks  the  digestive  tract. 

Carefully  kept  hospital  statistics  have  shown 
that  40  per  cent  of  all  cases  of  cancer  affecting 
the  digestive  tract  have  their  seat  in  the  stom- 
ach; 53  per  cent  of  cancers  in  this  part  of  the 
body  are  found  in  the  colon,  leaving  only  7  per 
cent  for  the  small  intestine.  This,  notwith- 
standing the  fact  that  the  small  intestine  consti- 
tutes by  far  the  largest  part  of  the  alimentary 
tract,  its  length  being  about  twenty-two  and 
one-half  feet,  approximately  five-sevenths  of 
the  total  area  of  the  digestive  tract. 

These  facts  led  Metchnikofif  to  the  conclusion 
that  the  stomach  and  the  colon  would  be  good 
organs  to  be  rid  of.  He,  in  fact,  held  that  the 
tendency    to    degeneration    is    the   result    of    an 


436  THE  HEALTH  QUESTION  BOX 

evolutionary  process  which  may  ultimately  elim- 
inate the  stomach  and  the  colon  from  the  human 
anatomy.  He  cites  the  case  of  the  tapeworm, 
which  has  lost  its  digestive  organs  altogether, 
because  it  has  no  use  for  them,  living  in  the  in- 
testine of  another  animal  and  absorbing  the  nu- 
tritive material  prepared  by  the  digestive  juices 
of  its  host. 

Primitive  man  lived  upon  crude  and  rough 
materials  which  he  took  straight  from  the  hand 
of  Nature.  Our  cultivated  plants,  prepared  by 
cookery,  are  so  easily  digestible  as  to  require 
much  less  work  on  the  part  of  the  stomach  than 
the  foodstuffs  eaten  by  our  primitive  ancestors, 
so  that  the  demand  made  upon  the  stomach  may 
be  much  diminished,  though  the  lack  of  indi- 
gestible residues  in  our  foodstuffs  deprives  the 
colon  of  its  natural  stimulus  to  activity. 

The  remedy  suggested  by  Metchnikoff  was 
tliat  our  digestive  organs  be  adapted  to-  the 
modern  dietary  by  removing  the  colon,  and  he 
even  intimated  that  the  stomach,  also,  might  be 
gotten  rid  of  with  advantage.  The  operation  of 
the  removal  of  the  colon  has  been  performed  by 
Lane  and  his  followers  in  some  hundreds  of 
cases,  but  the  results  have  not  been  satisfactory. 

Metchnikoff  seems  to  have  overlooked  the 
fact  that  there  exists  a  much  simpler  and  more 
practical  method  of  reconciling  the  disharmony 
between  our  modern  dietary  and  our  anatomical 
structure;  namely,  a  return  to  the  simple  dietary 
of  our  prehistoric  forebears.  This,  indeed, 
would  seem  to  be  the  natural  and  obviously  the 
proper  method  of  adjusting  the  disharmony. 


THE  HEALTH  QUESTION  BOX  437 

How  to  Change   the  Intestinal   Flora 
Q.     How  can  the  intestinal  flora  be  changed? 
A.     To  change  the  intestinal  flora  three  things 
are  essential : 

1.  To  regulate  the  diet  so  that  there  will  be 
left  in  the  colon  no  putrescible  food  residues. 
This  is  accomplished  by  eliminating  from  the 
diet  for  a  few  days  all  animal  proteins,  that  is, 
meats,  milk,  and  eggs,  and  also  vegetable  foods 
rich  in  protein,  such  as  beans,  peas,  and  cereals. 
Fats  are  also  excluded,  because  they  delay  the 
movement  of  die  food  through  the  stomach  and 
small  intestine  and  encourage  putrefaction  in  the 
colon.  A  diet  consisting  wholly  of  fruits  and 
green  things  is  best  with  8  to  10  ounces  of  milk 
sugar  or  12  ounces  of  meltose  taken  in  three 
portions,   well  diluted. 

2.  The  activity  of  the  bowels  must  be  in- 
creased to  such  a  degree  that  the  food  residues 
will  not  be  retained  in  the  colon  long  enough  to 
undergo  putrefaction.  This  requires  three  or 
four  bowel  movements  daily,  at  least  one  bowel 
movement  after  each  meal.  By  the  free  use  of 
bran  or  agar-agar  and  paraffin  oil  in  some  form, 
spontaneous  movements  may  usually  be  secured. 
The  colon  should  be  emptied  by  a  thorough 
enema  once  or  twice  a  day. 

In  children  and  in  some  adults  who  enjoy  su- 
perb health,  the  bowels  move  four  times  daily; 
before  breakfast,  after  breakfast,  after  dinner, 
and  at  bedtime. 

The  idea  entertained  by  many  persons  that 
frequent  bowel  movement  is  weakening,  is  wholly 


438  THE  HEALTH  QUESTION  BOX 

erroneous.  The  bowels  move  often  in  cases  of 
diarrhoea  for  the  purpose  of  carrying  away 
poisons  produced  in  the  intestine  by  invading 
germs.  The  weakness  felt  is  not  due  to  the 
bowel  movements  but  to  the  poisons,  some  of 
which  are  absorbed  in  spite  of  Nature's  efforts 
to  eliminate  them. 

3.  A  third  factor  of  importance,  though  less 
essential  than  the  preceding,  is  the  introduc- 
tion of  protective  organisms,  the  lactic  acid- 
forming  ferments  or  so-called  buttermilk  germs. 
The  B.  Bulgariciis  recommended  by  Metchnikoff 
has  been  much  used,  but  later  experience  has 
shown  that  the  best  protective  germ  is  the 
B.  Acidophilus,  which  is  a  native  of  the  normal 
colon.    These  cultures  are  now  obtainable. 

In  very  chronic  cases  and  when  rapid  results 
are  desired,  the  cultures  should  be  used  both  by 
enema  and  by  mouth,  thus  planting  the  protec- 
tive germs  where  they  are  most  needed  and  may 
render  the  most  effective  service. 

The  combination  of  these  methods  constitutes 
the  "Fruit  Regimen,"  a  few  days  of  which 
rarely  fails  to  clear  the  totague,  sweeten  the 
breath,  and  dissipate  the  foul  odor  of  the  stools 
which  become  odorless  or  acquire  a  slightly  sour 
odor. 

When  the  tongue  has  been  cleared,  the  "Milk 
Regimen"  may  be  utilized  with  great  advantage 
as  a  means  of  fixing  in  the  intestines  the  pro- 
tective germs. 


THE  HEALTH  QUESTION  BOX  439 

Bowel  Rhythm 

Q.    How  often  should  the  bowels  move? 

A.  The  normal  rhythm  of  the  bowel  move- 
ment requires  an  evacuation  after  each  meal. 
This  is  the  rule  with  animals,  infants,  and  primi- 
tive people.  One  a  day  or  once  in  a  while  is 
the  rule  with  most  civihzed  people.  If  the  bowels 
can  be  induced  to  move  two  or  three  times  daily 
by  natural  means  great  advantage  will  be  gained, 
as  less  opportunity  will  be  given  for  the  for- 
mation and  absorption  of  intestinal  poisons. 

How  to  Avoid  Laxatives 
Q.     How  can  one  secure  three  movements 

of  the  bowels  daily? 

A.     In  most  cases  the  bowels  may  be  made  to 

move  three  times  a  day  regularly  by  observing 

the  following  rules: 

1.  Give  the  bowels  an  opportunity  to  move 
after  each  meal. 

2.  Observe  regularity  of  meals. 

3.  Make  each  meal  consist  of  bulky  vegetable 
foods,  that  is,  foods  containing  a  considerable 
amount  of  cellulose.  Fresh  vegetables,  both  raw 
and  cooked,  should  constitute  a  part  of  every 
meal.  In  fact,  they  should  constitute  the  great 
bulk  of  the  food. 

4.  In  most  cases  it  is  necessary  to  increase 
the  bulk  of  the  food  by  the  addition  of  bran 
or  agar-agar. 

5.  In  a  large  proportion  of  cases  it  is  necessary 
to  make  use  of  paraffin  oil  in  some  form,  to 
lubricate  the  alimentary  canal. 

6.  At  first  it  may  be  necessary  to  use  a  small 
cool  enema  at  80°  to  70°  F.  once  a  day  to  re- 


440  THE  HEALTH  QUESTION  BOX 

store   the   normal   sensibility   and   tone   of   the 
bowels. 

The  Pituitary  Gland 

Q.  What  is  the  function  of  the  pituitary 
gland? 

A.  This  is  a  curious  body  located  at  the  base 
of  the  brain.  It  is  small  in  size,  but  possesses 
wonderful  control  over  nutrition  and  develop- 
ment. The  anterior  part  of  the  gland  controls 
the  growth  of  the  skeleton  through  a  hormone 
secreted  by  it.  The  posterior  part  has  a  like 
control  over  the  fatty  tissues  of  the  body. 

Irritation  of  the  anterior  lobe  causes  gigant- 
ism and  overgrowth  of  bones  in  various  parts. 
A  deficient  development  of  the  posterior  lobe 
leads  to  a  peculiar  form  of  obesity.  The  body 
fat  is  deposited  irregularly,  accumulating  in 
masses  about  the  hips,  abdomen,  mammary 
gland,  or  base  of  the  neck.  Dieting  does  little 
good  in  these  cases.  Dried  pituitary  must  be 
given. 

Functions  of  the  Thyroid  Gland 

Q.  What  are  the  functions  of  the  thyroid 
gland. 

A.  The  thyroid  gland  is  a  so-called  antitoxic 
gland.  This  is,  its  duty  is  to  supply  a 
secretion  which  aids  in  the  destruction  of  poisons, 
especially  the  poisons  which  are  absorbed  from 
the  intestines.  The  thyroid  gland  also  regulates 
the  functions  of  the  skin  and  has  a  very  important 
relation  to  nutrition  in  general.  Mental  develop- 
ment and  growth  appear  to  be  influenced  in  a 


THE  HEALTH  QUESTION  BOX  441 

very  important  way  by  it.     When  this  gland  is 
deficient  in  children,  cretinism  appears. 

Myxedema 

Q.  How  can  the  damaged  thyroid  gland  be 
stimulated  ? 

A.  By  cold  baths,  massage  of  the  thyroid 
gland,  applications  of  electricity  and  local  light 
baths.  Of  chief  importance,  however,  in  the 
adoption  of  a  diet  which  will  tax  the  thyroid  as 
little  as  possible.  This  requires  a  strict  anti- 
toxic diet  and  highly  laxative  diet.  The  bowels 
should  be  made  to  move  fully  three  or  four 
times  a  day. 

The  Appendix 

Q.     Is  the  appendix  of  any  use? 

A.  Yes.  The  appendix  is  a  part  of  the 
lubricating  apparatus  of  the  colon.  Like  any 
other  piece  of  machinery,  the  colon  needs  lubri- 
cation. Nature  provides  a  highly  efficient 
lubricating  material,  mucus,  wherever  there  is 
any  possibility  of  friction,  as  in  the  mouth,  the 
stomach,  the  small  intestine,  the  colon  and  the 
rectum.  At  the  head  of  the  colon  is  placed  the 
appendix  (see  cuts),  a  big  mucous  gland  or 
follicle.  Prof.  Macewen  of  Edinburgh,  many 
years  ago  noted  that  when  a  contraction  wave 
passes  over  the  colon  it  starts  with  the  tip  of  the 
appendix. 

The  purpose  of  this  arrangement  is  evident. 
Before  the  colon  begins  to  push  along  its  con- 
tents, a  film  of  liquid  mucus  is  spread  over  the 
mass  so  that  it  may  slip   easily  along  over  the 


442-  THE  HEALTH  QUESTION  BOX 

surface  of  the  mucous  membrane,  thus  prevent- 
ing the  clogging  which  might  easily  occur  at 
kinks  and  corners,  in  pockets  and  folds.  Mucus 
is  also  secreted  all  along  this  lining  surface  of 
the  colon  by  numerous  glands,  but  the  appendix 
is  a  special  and  most  active  lubrication  which 
operates  in  synchronism  with  the  colon,  storing 
up  a  spoonful  of  mucus  and  then  doling  it  out 
at  just  the  right  time  and  place  to  make  it  most 
effective. 

In  the  light  of  these  facts,  it  is  easy  to  under- 
stand how  the  removal  of  a  healthy  appendix 
might  tend  to  produce  constipation  by  crippling 
the  lubricating  system  of  the  colon.  Of  course 
this  is  not  true  of  a  diseased  appendix. .  A  dis- 
eased appendix,  like  a  diseased  tonsil  has  lost  its 
usefulness  and  has  become  a  useless  member  of 
the  bodily  household  and  must  be  "scrapped," 
and  the  sooner  the  better. 

The  Thyroid  Gland  as  a  Remedy 

Q.  In  v/hat  cases  is  the  use  of  dried  thyroid 
gland  indicated? 

A.  Persons  whose  thyroid  glands  are  inac- 
tive— the  condition  of  so-called  hypothyroidism, 
are  benefited  by  the  use  of  dried  thyroid  gland 
(sheep's  thyroid).  There  are  numerous  indi- 
cations of  this  condition,  among  which  are  dry- 
ness of  the  skin,  pigmentation  and  atrophy  of  the 
skin,  and  falling  of  the  hair  with  other  symp- 
toms. It  is  important,  however,  to  note  that  when 
taking  dried  thyroid  a  thoroughly  anti-toxic  diet 
must  be  adopted,  that  is,  meats  must  be  entirely 
discarded,  while  milk  should  be  taken  only  in  the 


THE  HEALTH  QUESTION  BOX  443 

form  of  buttermilk,  and  in  some  cases  even  but- 
termilk must  be  avoided.  Eggs  must  also  be 
omitted  from  the  dietary.  Fresh  vegetables  and 
especially  uncooked  fruits  and  vegetables  should 
be  freely  used.  Tonic  baths,  an  outdoor  life  and 
free  water  drinking  are  other  measures  important 
in  such  a  case. 

Poisonous  Effects  of  Tobacco,  Alcohol,  Tea 
and  Coffee 

Q.  Has  science  really  demonstrated  that 
alcohol,  tobacco,  tea  and  coffee  are  as  injuri- 
ous as  they  are  claimed  to  be? 

A.  Doctor  Rivers,  of  Cambridge  University, 
Professor  of  Experimental  Psychology,  has  re- 
cently published  the  results  of  a  new  series  of 
experiments  made  by  him  which  furnishes  most 
positive  evidence  of  the  harmful  effects  of  al- 
cohol, tobacco,  tea  and  coffee  upon  strength  and 
endurance,  both  mental  and  muscular.  Every 
possible  precaution  was  taken  to  prevent  error, 
so  that  the  results  are  apparently  incontrovertible. 

Some  of  the  experiments  were  made  with-  an 
ergograph,  an  instrument  by  means  of  which 
muscular  work  may  be  accurately  measured. 

In  order  to  prepare  himself  for  his  task,  Doctor 
Rivers  renounced  the  use  of  all  the  drugs  for  an 
entire  year  before  he  began  his  experiments. 

The  effects  of  tea  and  coffee  were  found  to 
be  decidedly  poisonous.  Says  Doctor  Rivers: 
"Caffein,  the  active  principle  of  coffee  and  tea, 
may  be  legitimately  spoken  of  as  an  accelerator 
of  fatigue."  On  this  account  Doctor  Rivers  con- 
demns tea  and  coffee  as  dangerous  in  cases  of 


444  THE  HEALTH  QUESTION  BOX 

prolonged  exertion,  and  especially  in  neuras- 
thenia, in  which  there  is  a  chronic  "enhanced 
tendency  to  fatigue."  This  is  especially  im- 
portant for  neurasthenics,  who  are  decidedly 
prone  to  the  use  of  tea  and  coffee  on  account  of 
the  temporarily  agreeable  effects  of  these  drugs 
in  obliterating  the  sense  of  fatigue,  one  of  the 
chief  distresses  of  neurasthenics. 

The  effect  of  alcohol  was  "a  decided  falling 
off  in  the  amount  of  work  done."  The  evidence 
also  pointed  to  decrease  of  mental  work. 

The  effect  of  tobacco  upon  muscular  work  was 
found  to  be  "most  unfavorable."  One  instance  is 
cited  in  which  an  eminent  physiologist  who  had 
been  addicted  to  the  use  of  tobacco  found  a  de- 
cided increase  "in  energy  and  power  for  work"  on 
giving  up  the  use  of  the  drug. 

Alcohol  and  Race  Degeneracy 
Q.     What  are  the  effects  of  alcohol  upon 
the  race? 

A.  Alcohol  is  the  plague  of  civilization.  It 
is  a  deadly  enemy  of  religion,  morality,  health, 
and  prosperity.  It  is  the  poison  which  strikes 
deeply  into  the  roots  of  personal  life,  home  life, 
civic  life,  and  national  life.  Alcohol  is  a  race 
poison  that  blights  the  lives  of  unborn  infants. 
It  is  a  pitiless  scourge,  the  destructive  effects  of 
which  do  not  end  with  the  drunkard,  but  are 
passed  on  to  the  third  and  fourth  generations 
of  his  posterity. 

It  is  known  that  alcohol  is  not  a  stimulant,  but 
a  narcotic.  A  pint  of  beer  impairs  intelligence 
and  weakens  the  memory.  The  most  minute 
doses  of  alcohol  injure  judgment  and  the  rea- 


THE  HEALTH  QUESTION  BOX  445 

soning  faculty.  Alcohol  lessens  endurance.  Ex- 
periments upon  animals  and  men  have  shown 
that  alcohol  even  in  small  doses  lessens  the  power 
to  resist  disease. 

We  fight  germs  with  our  blood  corpuscles.  A 
pint  of  champagne  puts  20  per  cent  of  our  blood 
cells  out  of  commission.  The  saloon  is  in  league 
with  the  brothel  in  destroying  our  modern  civil- 
ization. Our  insane  asylums  are  filled  with  the 
progeny  of  these  monsters.  Statistics  show  that 
20  per  cent  of  the  inmates  of  our  asylums  owe 
their  insanity  directly  to  the  use  of  alcohol. 
Twenty  per  cent  are  due  to  syphihs.  50  per  cent 
are  traceable  to  heredity,  half  of  which  is  due  to 
alcohol  and  vice.  Alcohol  is  a  monster  which 
claims  its  victims  not  once  a  year,  but  every  day 
and  every  hour.  A  continuous  procession  of 
men,  women  and  children  are  being  momentarily 
sucked  into  the  maw  of  this  demon  of  destruction. 
The  annual  crop  of  lunatics,  idiots,  imbeciles  and 
epileptics  due  to  alcohol  and  allied  causes  is 
growing  faster  than  the  progeny  of  the  sane 
and  sound.  We  already  have  an  aristocracy  of 
lunatics,  idiots,  embeciles,  and  epileptics  number- 
ing more  than  a  million,  supported  at  a  cost  of 
one  hundred  million  dollars  annually,  and  multi- 
plying fast.  The  time  has  come  for  intelligent 
men  and  women  who  love  humanity  and  who  are 
concerned  about  the  future  welfare  of  the  race, 
to  rise  and  combat  this  enemy  of  humanity. 


446  THE  HEALTH  QUESTION  BOX 

The  Heredity  of  Alcoholism 

Q.  What  has  been  scientific  proof  with  ref- 
erence to  the  hereditary  effects  of  alcohol? 

A.  Dr.  Stockard,  of  the  Cornell  Medical 
School,  has  for  several  years  conducted  experi- 
ments upon  guinea  pigs  for  the  purpose  of  de- 
termining the  effects  of  alcohol.  He  has  found 
that  when  one  parent  is  normal  and  the  other  has 
had  alcoholized  grandparents,  "numerous  defec- 
tive offspring  result.  It  is  a  significant  fact  that 
defective  offspring  never  appeared  among  the 
normal  guinea  pigs.  The  difference  between  the 
normal  and  defective  young  is  very  striking,  as 
a  comparison  of  the  individuals  shown  in  the 
photographs,  shows.  The  large  white  guinea  pig 
and  the  puny  little  dark  one  were  born  in  the 
same  litter.  The  father  was  a  normal  albino, 
while  the  mother  was  derived  from  four  alcohol- 
ized grandparents.  The  white  guinea  pig  on  the 
left  weighed  90  grams  at  birth,  while  "her  small 
degenerate  brother  on  the  right  weighed  only 
38  grams  at  birth,  had  a  severe  tremor  which 
rendered  him  incapable  of  normal  progressive 
movements,  and  he  lived  only  two  days."  Such 
a  marked  discrepancy  either  in  size  or  condition 
between  two  members  of  the  same  litter  at  birth 
never  appeared  among  the  normal  untreated  ani- 
mals of  Stockard's   stock. 

"The  upper  left  hand  photograph  shows  the 
degenerate  descendent  of  alcoholized  ancestors. 
Six  of  her  eight  grandparents  were  treated  with 
alcohol,  while  only  the  two  grandparents  on  the 
paternal  side  were  not  treated.     A   comparison 


The    Bath    Exerciser,    or    Surf    Bath 
(See  page  590) 


The  Inheritance  of  Alcoholism 

— Courtesy  of  Dr.  C.  R.  Stockard  and  the  Wistar  Institute. 


THE  HEALTH  QUESTION  BOX  447 

of  this  animal  with  a  normal  animal  born  on  the 
same  day  (upper  right  hand  figure)  shows  clear- 
ly how  small  and  degenerate  she  is.  She  weighed 
only  one-third  as  much  as  the  normal,  'control' 
guinea  pig." 

Dr.  Spaeth,  from  whom  the  above  paragraphs 
are  quoted,  summarizes  the  experiments  on  fowls 
conducted  by  Dr.  Pearl  of  Johns  Hopkins  Uni- 
versity, as   follows: 

"That  the  germ  cells  of  the  birds  were  af- 
fected by  the  alcohol.  Dr.  Pearl  feels  assured. 
The  effect  is  shown  in  the  lower  percentage  of 
fertile  eggs  produced  by  the  treated  birds.  Al- 
coholized hens  gave  only  one-half  as  many  fer- 
tile eggs  as  the  normal  hens.  In  the  same  way, 
normal  hens  mated  with  treated  roosters  gave  a 
smaller  number  of    fertile  eggs." 

Alcohol  and  Nutrition 

Q.     Does  alcohol  aid  nutrition? 

A.  When  alcohol  is  introduced  into  the 
stomach  it  produces  a  profuse  flow  of  mucus 
the  purpose  of  which  is  to  protect  the  mucous 
membrane  from  the  irritating  effects  of  the  al- 
cohol. Alcohol  also  stimulates  the  glands  which 
produce  hydrochloric  acid. 

The  toxic  effects  of  alcohol  are  shown  in  a 
very  striking  way  by  its  influence  in  hinder- 
ing the  formation  and  accumulation  of  glycogen 
in  the  liver,  thus  lessening  resistance  to  infec- 
tion. 

The  question  of  the  food  value  of  alcohol 
has  been  warmly  discussed.  For  a  long  time 
there  was  very  great  divergence  in  the  results 


448  THE  HEALTH  QUESTION  BOX 

obtained  by  various  experimenters,  but  within 
the  last  few  years  there  has  come  to  be  a  gen- 
eral concurrence  in  the  opinion  that  alcohol  can 
not  be  considered  in  any  proper  sense  a  normal 
foodstuff.  The  experiments  of  Atwater  and 
others  show  clearly  enough  that  alcohol  is 
oxidized  or  metabolized  in  the  body,  but  the 
same  is  true  of  opium  and  nearly  all  other  or- 
ganic substances.  Anything  that  will  burn  will 
produce  heat.  Anything  that  will  combine  with 
oyxgen  under  the  conditions  in  which  oxygen  is 
found  present  in  the  body,  whether  in  the  ali- 
mentary canal,  the  blood  or  the  tissues,  will  give 
rise  to  heat;  but  this  is  not  normal  heat  meta- 
bolism. The  formation  of  heat  in  the  body  takes 
place  in  connection  with  cell  activity. 

Alcohol  in  Shock  and  Collapse 

Q.  Should  alcohol  be  given  in  cases  of  shock 
or  fainting? 

A.  When  a  person  faints,  or  is  in  a  state 
of  shock,  the  action  of  the  heart  is  weak  and  the 
blood  pressure  is  low. 

The  common  habit  of  administering  alcohol 
to  persons  in  a  state  of  shock  or  collapse  from 
hemorrhage  or  accident,  or  a  person  who  has 
fainted  away,  has  been  shown  by  recent  in- 
vestigations to  be  almost  the  worst  thing  that 
could  be  done.  In  case  a  person  has  suddenly 
fainted  away,  the  pouring  of  a  few  drops  of 
alcohol  down  the  throat,  or  even  the  admin- 
istration of  a  few  spoonfuls  of  brandy  diluted 
with  water  does  apparent  good. 

The  apparent  beneficial  results  following  the 
administration    of    alcohol    in    such    cases    are 


THE  HEALTH  QUESTION  BOX  449 

caused  by  the  irritation  produced  by  alcohol 
when  it  first  comes  in  contact  with  the  mouth 
and  stomach.  Alcohol  is  highly  irritating  to  the 
sensitive  nerves  of  the  mucous  membrane,  and 
the  irritation  or  excitation  thus  produced  is  fol- 
lowed by  a  slight  stimulating  effect.  But  this 
disappears  very  quickly,  for  as  soon  as  the  al- 
cohol is  absorbed,  its  narcotic  or  depressant  ef- 
fects begin  to  make  their  appearance.  Then  the 
vessels  dilate,  the  heart's  energy  is  weakened,  and 
the  pernicious  effects  of  the  drug  become  mani- 
fest. This  fact  is  now  so  well  recognized  that 
railway  surgeons  instruct  employees  to  be  very 
careful  to  avoid  giving  alcohol  in  cases  of  ser- 
ious accident,  as  the  effect  of  the  drug  may  be 
to  take  away  from  the  victim  of  a  railway 
smashup  his  one  remaining  chance  for  life. 

Effects  of  Alcohol 

Q.  What  are  the  effects  of  alcohol  upon  the 
body? 

A.  Sometime  ago,  a  committee  of  fifty,  con- 
sisting of  eminent  chemists,  physiologists,  phar- 
macologists, and  clinicians,  after  three  years  de- 
voted to  careful  study  of  the  alcohol  question 
published  a  report  which  may  be  briefly  sum- 
marized as  follows  : 

(1)  Alcohol,  even  if  it  may  be  tolerated  in 
small  doses  by  healthy  men  for  a  considerable 
length  of  time,  can  not  be  shown  to  be  capable 
of  supplying  any  property  of  special  or  char- 
acteristic value. 

(2)  Alcohol  is  a  poison, — a  deadly  poison 
in  large  doses,  and  a  slow  insidious  poison  in 
small  doses. 


450  THE  HEALTH  QUESTION  BOX 

(3)  Alcohol  in  all  doses  diminishes  muscular 
vigor,  nerve  sensibility,  and  vital  endurance. 

(4)  Pure  alcohol  in  large  doses  produces  im- 
mediately and  in  a  marked  degree  a  retarding 
effect  upon  digestion,  while  in  small  doses  its 
effect  is  such  that  it  can  not  be  said  to  be  in  any 
respect  an  aid  to  the  digestive  process. 

(5)  The  seeming  stimulating  effect  mani- 
fested in  one  direction  is  counteracted  by  an 
equally  retarding  effect  in  another  direction.  Beer 
and  wine  retard  digestion  in  all  appreciable 
doses,  producing  in  this  respect  an  effect  even 
greater  than  whiskey  and  stronger  liquors. 

It  must  be  evident  to  any  thinking  person  that 
a  drug  which  produces  the  effects  described 
above  upon  a  healthy  person,  could  not  be  ex- 
pected to  do  a  sick  person  any  good. 

-Alcohol  and  Disease 

Q.  To  what  extent  is  alcohol  known  to  be  a 
cause  of  disease? 

A.  Statistics  show  that  20  per  cent  of  cases 
of  insanity  found  in  our  asylums  may  be  traced 
directly  to  the  use  of  alcohol.  Idiocy  and  im- 
becility have  also  been  placed  to  the  same  cause. 
This  would  place  two  hundred  thousand  out 
of  the  million  defectives  to  the  discredit  of  al- 
cohol. 

Alcohol  is  directly  the  cause  of  a  vast  amount 
of  disease,  instead  of  being,  as  many  suppose, 
a  preventive.  If  alcohol  -were  a  preventive  of 
disease,  then  those  who  use  it  ought  to  be  the 
most  healthy;  but  we  find  the  contrary  to  be 
the  case.  The  liquor-drinker,  instead  of  liv- 
ing longer  than  the  teetotaler,  as  he  ought  to 


THE  HEALTH  QUESTION  BOX  451 

do  if  this  theory  were  true,  lives,  on  an  aver- 
age, after  reaching  adult  age,  only  one-fifth  as 
long  as  the  abstainer,  as  shown  by  life-insur- 
ance statistics. 

The  Influence  of  Alcohol  Upon  Longevity 

Q.    Does  the  use  of  alcohol  shorten  life? 

A.  At  thirty  years  of  age  the  temperate  man 
may  expect  to  live  thirty-six  and  one-half  years, 
while  the  dram-drinker  will  die  in  less  than  four- 
teen years,  a  loss  of  nearly  two-thirds. 

A  London  Life  Insurance  Society  divides  its 
insurers  into  two  classes,  abstainers  and  mod- 
erate drinkers.  It  is  found  that  during  the  last 
twelve  years  the  mortality  of  abstainers  has  been 
one-fourth  less  than  among  the  moderate  drink- 
ers; that  is,  only  three  abstainers  die  to  four 
moderate  drinkers. 

Dr.  Willard  Parker,  of  New  York,  showed 
from  statistics  tliat  for  every  ten  temperate  per- 
sons who  die  between  the  ages  of  twenty-one  and 
thirty,  fifty-one  intemperate  persons  die.. 

Alcohol  not  a  Stimulant 

Q.    Is  alcohol  a  stimulant? 

A.  Alcohol  was  formerly  regarded  as  a  val- 
uable stimulant.  Its  use  was  thought  to  be  neces- 
sary in  all  cases  of  depression  or  vital  ex- 
haustion. It  is  now  known  to  be  a  narcotic.  It 
depresses,  it  does  not  stimulate. 

James  Miller,  in  his  work  on  alcohol,  says: 
"Alcohol  to  the  working  human  frame  is  as  a 
pin  to  the  work  of  an  oil-lamp.  With  this,  you 
raise  the  wick  from  time  to  time,  and  each  rais- 
ing may  be   followed   by   a   burst   of   brighter 


452  THE  HEALTH  QUESTION  BOX 

flame;  but,  while  you  give  neither  cotton  nor  oil, 
the  existing  supply  of  both  is,  through  such 
pin-work,  all  the  more  speedily  consumed." 

Alcohol   and  Digestion 
Q.     What  is  the  effect  of  alcohol  on  diges- 
tion? 

A.  Alcohol  in  so  dilute  a  form  as  one  part  to 
250  of  water,  or  less  than  one-half  of  one  per- 
cent, hinders  the  formation  and  the  action  of  the 
gastric  ferments.  Wine  and  beer  produce 
still  more  deleterious  effects  than  dilute  alcohol, 
for  the  reason  that  they  contain  various  ethers 
and  other  substances  which  paralyze  the  fer- 
ments as  do  chloroform  and  ether. 

Alcohol  Not  a  Curative  Agent 
Q.     Has   alcohol   any    value   as   a   curative 
agent? 

A.  The  verdict  of  modern  science  respect- 
ing the  use  of  alcohol  in  disease  may  be  briefly 
summed  up  as  follows : 

(1)  Alcohol  never,  under  any  conditions,  in- 
creases the  vital  energy  of  the  body,  but,  on  the 
contrary,  decreases  it  in  a  marked  and  uniform 
manner,  through  its  poisonous  influence  upon 
the  living  cells. 

(2)  Alcohol  is  never  a  tonic  or  stimulant.  It 
is  always  a  narcotic,  interfering  with  the  bodily 
functions  and  lessening  the  nerve  tone  and  vital 
energy. 

(3)  Alcohol  always  diminishes,  never  in- 
creases, the  energy  of  the  heart,  and  hence  is 
detrimental  rather  than  beneficial  in  cases  of 
shock,  collapse,  fainting,  etc. 

(4)  Alcohol  increases  the  liability  to  infec- 


THE  HEALTH  QUESTION  BOX  453 

tious  disease,  and  prevents  the  development  of 
immunity. 

(5)  Alcohol  does  not  aid  digestion,  but  act- 
ually hinders  it,  especially  in  cases  in  which  the 
digestion  is  already  weak  or  slow;  hence  its 
use  in  connection  with  meals  is  absolutely  un- 
scientific and  irrational,  as  well  as  its  use  as 
an  aid  to  feeble  digestion. 

(6)  Alcohol  diminishes  the  alkalinity  of  the 
blood,  and  so  diminishes  vital  resistance  and 
increases  susceptibiUty  to  disease. 

In  view  of  the  above  facts,  no  apology  can 
be  offered  for  the  use  of  alcohol  in  medical 
practice.  So  far  as  the  writer  is  himself  con- 
cerned, he  is  glad  to  be  able  to  say  that  during  a 
practice  reaching  over  many  years'  experience  in 
the  profession,  and  more  than  forty  years  in 
charge  of  a  large  medical  institution,  he  has  found 
no  use  for  alcohol.  In  the  treatment  of  the  scores 
of  thousands  of  patients  who  have  visited  this  in- 
stitution, not  a  single  dose  of  alcohol  in  any  form 
has  ever  been  administered  as  a  curative  agent. 

Tobacco 

Q.     Is  tobacco  injurious,  and  in  what  v^ray? 

A.  Very  few  users  of  this  noxious  weed  need 
to  have  a  description  of  the  effects  of  a  moder- 
ate degree  of  poisoning  with  tobacco.  The  gid- 
diness, nausea,  and  deathly  sickness  following 
the  first  attempt  to  use  it  are  indubitable  evi- 
dences of  the  poisonous  character  of  this  drug. 
In  severe  cases  of  poisoning  violent  vomiting, 
purging,  vertigo,  deathly  pallor,  dilatation  of 
pupils,  disturbed  heart-action,  staggering  gait, 
difficult  breathing,  and  in  extreme  cases  uncon- 


454  THE  HEALTH  QUESTION  BOX 

sciousness,  are  commonly  observed.  These 
symptoms  are  produced  by  a  very  small  quantity 
of  the  drug  in  persons  not  accustomed  to  its 
use.  One  reason  vi^hy  so  few  persons  are  re- 
puted to  die  of  nicotine  poisoning  is  the  won- 
derful faculty  the  system  possesses  of  accommo- 
dating itself  to  circumstances.  In  this  way  the 
worst  poisons  may  by  degrees  be  tolerated  until 
enormous  doses  can  be  taken  without  immediate 
fatal  results.  In  the  writer's  opinion,  the  ma- 
jority of  tobacco  users  do  die  of  tobacco  poison- 
ing. A  man  who  dies  five  or  ten  years  sooner 
than  he  should  as  a  consequence  of  tobacco  us- 
ing, is  killed  by  the  poison  just  as  truly  as 
though  he  died  instantly  from  an  overdose. 

Hereditary  Effects  of  Tobacco 
Q.     Are  the  effects  transmitted  to  the  off- 
spring? 

A.  There  is  probably  no  vice  or  habit  to 
which  men  are  addicted,  the  results  of  which 
are  more  certainly  transmitted  to  posterity  than 
are  those  of  tobacco  using.  A  vigorous  man 
may  use  tobacco  all  his  life,  and  be  able  to  con- 
vince himself  all  the  time  that  he  is  receiving  no 
injury;  but  the  children  of  that  man,  who  should 
inherit  from  him  a  vigorous  constitution  and  high 
health,  in  most  instances  are  robbed  of  their 
rightful  patrimony,  and  enter  upon  life  with  a 
weaker  organism,  with  a  system  predisposed  to 
disease  and  destined  to  premature  decay. 

General  Effects  of  Tobacco 
Q.     What  is  the  effect  of  tobacco  using? 

A.  Probably  not  one  in  a  thousand  of  those 
who  use  tobacco  has  any  conception  of  the  mis- 


THE  HEALTH  QUESTION  BOX  455 

chief  which  is  being  done  in  his  body  by  this 
baneful  drug.  Tobacco,  Hke  every  other  nar- 
cotic, benumbs  the  nerves,  producing  a  sort  of 
artificial  felicity.  The  influence  which  relieves 
worry  and  dissipates  the  sense  of  fatigue,  at  the 
same  time  lessens  the  activity  of  the  mind, 
weakens  the  will,  slows  the  heart,  and  impedes 
the  movements  of  all  the  bodily  machinery. 

John  Ruskin  declared  tobacco  to  be  "the  worst 
natural  curse  of  civilization;"  adding,  "It  is  not 
easy  to  estimate  the  demoralizing  effect  on  the 
youth  of  Europe  of  the  cigar  in  enabling  them 
to  pass  their  time  happily  in  idleness." 

Tobacco  using  undermines  the  constitution, 
weakens  the  will,  and  blunts  the  conscience.  It 
is  a  plague  against  which  the  voice  of  every 
friend  of  humanity  should  be  raised  in  earnest 
protest. 

Cure  for  Tobacoo  Habit 

Q.     What  will  cure  the  tobacco  habit? 

A.  The  only  cure  for  the  tobacco  habit  is  to 
stop  using  tobacco.  Substitutes  of  all  sorts  are  a 
snare  and  a  delusion.  There  is  no  drug  which 
will  take  away  the  appetite  for  tobacco  which  is 
not  equally  as  bad  or  worse  than  tobacco  itself. 
Daily  swabbing  the  mouth  with  a  one-half  per 
cent  solution  of  silver  nitrate  sometimes  succeeds. 

Effects  of  Tobacco  Upon  the  Heart 

Q.  What  is  the  effect  of  tobacco  on  the 
heart  and  vascular  system? 

A.  Tobacco  paralyzes  the  heart,  and  gives 
rise  to  what  is  known  as  "tobacco  heart."  A 
man  suffering  from  tobacco  heart  is  short  of 
breath.     He  is  unfit  for  any  exercise  likely  to 


456  THE  HEALTH  QUESTION  BOX 

put  a  strain  on  the  heart;  it  is  for  this  reason 
that  runners  and  athletes  in  general  are  for- 
bidden the  use  of  tobacco  when  preparing  for 
a  contest.  The  effect  of  tobacco  on  the  blood- 
vessels is  shown  by  the  fact  (stated  by  Professor 
Janeway,  of  New  York,  an  eminent  authority 
on  diseases  of  the  heart)  that  a  single  cigar  will, 
in  thirty  minutes,  produce  a  rise  of  blood-pres- 
sure amounting  to  twenty  points. 

Tobacco  and  Blood  Pressure 
Q.     What  is  the  effect  of  tobacco  upon  the 
blood  pressure? 

A.  Tobacco  always  raises  the  blood  pressure. 
In  an  experiment  upon  a  young  man,  an 
habitual  smoker,  it  was  found  that  the  blood  pres- 
sure rose  twenty-five  points  in  twenty  minutes 
after  the  young  man  had  smoked  three  cigar- 
ettes. An  hour  elapsed  before  the  blood  pres- 
sure returned  to  normal.  It  is  thus  evident 
that  smokers  who  repeat  the  indulgence  several 
times  a  day  in  so  doing  keep  the  blood  pressure 
constantly  above  normal. 

"Both  in  frogs  and  mammals,"  says  Sir  Laud- 
er-Brunton,  "nicotine  produces,  first  convulsions 
and  then  paralysis.  When  applied  in  small 
doses  to  the  frog's  heart  it  causes  the  beat  at  first 
to  become  slow  and  afterwards  to  become  quick. 
If  the  dose  be  large,  no  primary  slowing  may  be 
observed.  In  mammals  it  causes  a  slowing  of  the 
heart  with  enormous  rise  of  blood  pressure." 


THE  HEALTH  QUESTION  BOX  457 

Nicotine  and  Nerves 
Q.     What  is  the  action  of  nicotine  on  the 
general  nervous  system? 

A.  Nicotine  is  a  poison.  Under  all  circum- 
stances it  is  a  narcotic  poison  and  deadens  the 
sensibilities  of  the  brain  and  nerves.  It  is  this 
property,  indeed,  which  has  enabled  this  ill- 
smelling  v/eed  to  win  its  way  into  popular  favor. 
When  a  person  is  tired,  the  smoking  of  a  cigar 
dissipates  the  sense  of  fatigue  by  benumbing  the 
sensibility  of  the  nerves  of  fatigue.  If  a  person 
is  worried  he  forgets  the  causes  of  his  worry 
under  the  lethal  influence  of  a  pipe  or  cigar 
through  the  benumbing  of  his  mental  and  moral 
sensibilities.  The  tobacco  habit,  if  long  contin- 
ued, greatly  injures  the  entire  nervous  system, 
sometimes  producing  blindness  through  tobacco 
amaurosis.  The  use  of  tobacco  entails  the  use 
of  an  enormous  waste  of  nervous  energy. 

Elimination  of  Tobacco 
Q.     If  one  has  chewed  tobacco  and  smoked 
a  great  deal  for  a  period  of  thirty  years  or 
more,  how  long  does  it  take  to  eliminate  the 
nicotine  from  his  system? 

A.  It  does  not  take  very  long  to  get  the 
nicotine  out  of  the  body.  Perhaps  ten  days 
or  two  weeks,  but  it  takes  a  long  time  to  re- 
pair the  damage  done  and  often  the  damage 
never  can  be  wholly  repaired.  It  is  just  as  it  is 
with  a  house  afire.  It  may  not  take  long  to 
put  out  a  fire,  but  it  may  take  weeks  and  months 
to  repair  the  damage  done  by  the  fire. 


458  THE.  HEALTH  QUESTION  BOX 

Athletes  and  Tobacco 

Q.  Why  do  long-distance  runners  abstain 
from  tobacco? 

A.  Hays,  the  famous  long-distance  runner 
who  was  the  winner  in  the  Olympic  games  for 
1908,  says  :— 

"So  far  as  the  diet  and  similar  conditions  are 
concerned,  one  thing  is  essential;  abstinence 
from  tobacco  in  any  form.  No  long-distance 
runner  can  smoke  either  cigars  or  cigarettes  and 
run.  Smoking  affects  his  lungs  and  heart,  and 
the  more  he  runs  the  less  he  will  care  for  it.  I 
suggest  running  as  a  certain  cure  for  the  to- 
bacco habit  to  any  one  who  wishes  to  break 
himself  of  it." 

Tobacco  Poison 

Q.  Is  it  true  that  one  pound  of  dry  to- 
bacco leaves  contains  enough  poison  to  kill 
three  hundred  men? 

A.  One  pound  of  market  tobacco  contains 
about  350  grains  of  nicotine.  One-thirtieth  of 
a  grain  causes  toxic  symptoms  in  man.  One 
drop  kills  a  dog.  Nine-tenths  of  a  grain  will  kill 
a  man.  One  pound  of  tobacco,  then,  contains 
more  than  enough  to  kill  three  hundred  men. 

Smoking  and  Eyesight 

Q.    Does  smoking  injure  the  eyesight? 

A.  Many  persons  who  are  accustomed  to 
smoking,  endeavor  to  make  themselves  believe 
they  are  receiving  no  harm  therefrom.  The  fol- 
lowing simple  experiment  is  a  test  that  will 
demonstrate  in  a  very  ample  manner  the  poison- 
ous effects  of  the  drug: 


THE  HEALTH  QUESTION  BOX  459 

Say  to  the  smoker,  "Look  out  the  window; 
now  shut  your  eyes  and  look  over  against  the 
wall."  He  sees  a  picture  of  the  window,  but 
the  colors  are  reversed.  He  sees  the  comple- 
mentary colors.  If  he  is  looking  at  blue,  for  ex- 
ample, when  he  shuts  his  eyes  he  will  see  red,  or 
some  shade  of  red  or  green.  Now  observe  how 
long  it  takes  those  colors  to  disappear  from  the 
eye;  how  long  it  takes  the  picture  of  the  win- 
dow that  is  in  the  eye  to  disappear.  It  ought  to 
disappear  in  a  few  seconds,  but  if  one  has  been 
smoking,  it  takes  sometimes  as  long  as  fifteen 
minutes.  The  reason  for  this  is  that  the  smok- 
er's eye  is  paralyzed  in  such  a  way  that  the  pic- 
ture remains  an  excessively  long  time.  The 
smallest  amount  of  tobacco  is  a  poison. 

Tobacco  Chewing  and  Teeth  Decay 

Q.  Does  chewing  tobacco  preserve  the 
teeth? 

A.  No.  Tobacco  possesses  no  preservative 
quahties.  Nicotine  is  not  a  good  disinfectant. 
Chewing  tobacco  cannot  be  recommended  as  a 
preservative  of  the  teeth.  It  is  not  at  all  likely, 
indeed,  that  any  one  ever  used  tobacco  for  this 
purpose.  The  claim  that  tobacco  preserves  the 
teeth  has  been  presented  as  an  apology  for  the 
use  of  this  noxious  and  filthy  weed. 

Evils  of  Cigarettes 
Q.    Are  the  evils  of  cigarettes  exaggerated? 

A.  Tobacco  injures  men,  and  kills  children. 
At  one  time  the  Chicago  school  board  had  been 
having  a  medical  examination  of  certain  pupils 
before  allowing  them  to  take  part  in  certain  ath- 


460  THE  HEALTH  QUESTION  BOX 

letic  sports.  Boys  and  girls  were  subjected  to  the 
same  examination.  Not  one  girl  was  found  un- 
able to  pass,  while  a  large  number  of  the  boys, 
in  almost  every  case  smokers,  were  found  to  be 
in  a  physical  condition  which  made  violent  ex- 
ercise of  any  kind  very  dangerous.  Twenty-one 
out  of  a  hundred  were  found  unfit,  and  all  but 
three  suffered  from  some  form  of  heart  trouble. 
Almost  without  exception,  the  unfit  ones  were 
cigarette  smokers. 

Gubeb  Cigarettes 

Q.  Are  cubeb  cigarettes  injurious,  and  if 
so,  how? 

A.  Yes.  Cubebs  are  a  drug,  and  there  is  cer- 
tainly no  reason  why  they  should  be  used  in  the 
form  of  cigarettes  or  otherwise.  The  habitual  use 
of  a  drug  of  any  kind  is  damaging. 

When   Renouncing   Smoking 
Q.     What   means    should   be    employed   to 
avert  the  uneasiness  which  one  feels  upon  dis- 
carding smoking? 

A.  Prolonged  warm  bath  at  92°  F.,  taken  at 
night,  twenty  to  forty  minutes.  Cold  towel  bath 
on  rising  in  the  morning.  Moist  abdominal 
bandage  to  be  worn  at  night,  and  also  during  the 
day  if  necessary.  A  short  sweating  bath  two  or 
three  times  a  week  is  also  helpful.  Meats  should 
be  discarded,  as  a  flesh  diet  encourages  the  ap- 
petite for  tobacco.  Eat  plenty  of  juicy  fruits, 
fresh  vegetables,  bran  and  coarse  breads. 


THE  HEALTH  QUESTION  BOX  461 

Tobacco  Smoke 

Q.  Is  there  any  direct  scientific  proof  that 
tobacco  smoke  is  poisonous? 

A.  Prof.  Molisch,  an  eminent  German  scien- 
tist after  prolonged  and  careful  research  has 
demonstrated  that  tobacco  smoke  is  highly  injur- 
ious to  plants. 

"Very  young  seedlings  of  vetch  (Vicia  sativa), 
about  1-10  inch  high,  were  placed  on  a  piece  of 
tulle,  which  was  stretched  over  the  mouth  of  a 
jar  so  nearly  filled  with  water  that  most  of  the 
roots  were  immersed,  while  the  stem  and  seed 
leaves  were  above  the  tulle.  A  large  vessel 
of  more  than  one  gallon  capacity  was  inverted 
over  the  jar,  with  its  mouth  resting  on  a  plate 
and  sealed  by  a  shallow  layer  of  water.  The  op- 
eration of  covering  the  jar  with  the  beaker  was 
conducted  in  front  of  an  open  window,  in  order 
to  fill  the  vessel  with  pure  air.  The  beaker  was 
then  slightly  tipped  and  three  mouthfuls  of  to- 
bacco smoke  were  blown  into  it  through  a  bent 
glass  tube.  Another  jar  similarly  planted  and 
covered,  but  not  smoked,  served  as  an  object  of 
comparison.  Both  beakers  with  their  contents 
were  covered  with  zinc  covers  which  completely 
excluded  the  light,  and  were  kept  in  the  green- 
house at  a  temperature  of  60°  to  65°  F.  Six  days 
later  the  plants  in  the  left-hand  jar,  which  had 
been  exposed  to  the  smoke,  were  greatly  stunted 
and  their  thick  stalks  grew  obliquely,  horizontally 
or  even  downward,  while  their  buds  showed 
scarcely  a  trace  of  the  red  tint  of  anthocyan 
which  tinge.d  most  of  the  buds  of  the  plants  which 
had  grown  in  pure  air. 


462  THE  HEALTH  QUESTION  BOX 

Prof.  Molisch  reached  the  very  sensible  con- 
clusion that  "if  the  living  substance  of  plants 
is  so  strongly  affected  by  very  small  doses  of 
tobacco  smoke  it  is  hardly  credible  that  satura- 
tion of  the  mouth  and  the  organs  of  respiration 
with  tobacco  smoke,  continued  many  years,  can 
be  entirely  free  from  injurious  effects." 

The  Snuff  Habit 
Q.  What  are  the  effects  of  snuff  taking? 
A.  The  systemic  effects  of  snuff  taking  are 
the  same  as  those  of  tobacco  taken  in  any  other 
form.  In  addition  the  sense  of  smell  is  destroyed 
through  the  chronic  catarrh  induced,  the  sense  of 
taste  is  impaired,  and  the  sight  may  be  seriously 
affected.  This  dirty  habit  is  certainly  much  less 
common  than  in  former  times,  and  on  the  whole 
it  is  less  injurious  to  the  general  public  than 
either  tobacco  chewing  or  smoking,  the  effects 
being  practically  confined  to  the  user. 

The  Cost  of  Smoking 
Q.     Is  there  any  means  of  knowing  the  cost 
of  tobacco  to  the  people  of  the  United  States?. 

A.  In  1915,  according  to  the  census  bureau, 
revenue  was  paid  on  18,000,000,000  cigarettes, 
and  in  1916  on  25,000,000,000,  250  cigarettes  for 
every  man,  woman  and  child  in  the  United 
States,  an  increase  of  40  per  cent.  The  number 
of  cigarettes  manufactured  in  1918  was  40,000,- 
000,000.  The  increase  is  supposed  to  be  due  to 
the  war  and  to  an  increase  in  the  use  of  cigar- 
ettes by  women. 

The  cost  to  the  consumer  of  these  billions  of 
cigarettes,  with  other  forms  of  tobacco,  is  esti- 


-     THE  HEALTH  QUESTION  BOX  463 

mated  by  Prof.  Farnimi,  professor  of  political 
economy  in  Yale  University,  as  not  less  than 
$1,200,000,000,  or  three  times  the  amount  paid 
for  education  in  this  country. 

If  this  amount  of  property  had  been  burned 
up  in  a  great  fire,  it  would  rightly  be  regarded 
as  a  catastrophe,  and  the  event  would  be  re- 
corded as  one  of  the  world's  great  disasters; 
but  in  what  respect  does  this  great  tobacco  fire 
which  in  two  years  burned  up  two  billion  dol- 
lars' worth  of  hard  earned  dollars  differ  from  an 
ordinary  big  fire?  Only  in  the  fact  that  no 
other  fire  ever  consumed  so  much  property  in 
so  short  a  space  of  time,  and  in  the  fact  that,  in 
addition  to  the  property  loss,  there  was  enor- 
mous loss  of  human  life,  to  say  nothing  of  the 
moral  loss. 

The  five  pounds'  annual  per  capita  dose  of 
tobacco  used  by  the  people  of  the  United  States 
contains  a  poison  dose  of  three  grains  of  nicotine 
daily  for  every  man,  woman  and  child  in  the 
country,  enough  to  kill  several  snakes.  Some  day 
the  American  efficiency  instinct  will  stop  this  pro- 
digious waste  of  property  and  life. 

The  EflFects  of  Gaffein 
Q.     If  coffee  is  injurious,  why  is  it  served  to 
soldiers? 

A.  We  are  glad  to  learn  through  the  Medical 
Tinted  that  the  government  has  become  concerned 
about  the  sale  of  caffein  drinks  to  the  soldiers, 
which  are  admitted  to  have  done  very  great 
harm  to  them,  lowering  morale  and  injuring  the 
health  of  the  victims.  They  are  conceded  to  have 
encouraged  crime  and  immorality. 


464  THE  HEALTH  QUESTION  BOX 

"But  is  there  not  an  inconsistency  involved  in 
this  crusade  against  caffein  drinks,  so  long  as  the 
men  are  provided  with  coffee?  Why  should 
young  and  vigorous  men  in  the  service  be  habit- 
uated to  a  powerful  stimulant  which  -they  do  not 
need,  and  which  is  known  to  be  pernicious,  while 
at  the  same  time  caffein  drinks  are  prohibited  out- 
side the  camps? 

"It  is  not  at  all  unlikely  that  caffein  intoxica- 
tion played  a  part  in  the  recent  riot  at  one  of  the 
camps,  in  the  course  of  which  two  negroes  and 
one  white  man  were  killed. 

"Caffeinized  neurotics  are  surly  and  quarrel- 
some. Thus  the  instability  induced  by  caffein 
may  have  much  the  same  results  among  bodies  of 
men  quartered  together  as  are  familiar  in  the  case 
of  alcohol. 

"The  individual  who  in  civil  life  is  merely  a 
grouch  and  a  nuisance  because  of  his  peculiar 
susceptibility  to  the  toxic  effects  of  caffein  be- 
comes in  the  military  sphere  a  real  menace." 

Coffee  and  Fatigue 
Q.     Is  it  true  that  coffee  cures  fatigue? 

A.  It  is  often  claimed  that  caffein,  either  in 
the  form  of  coffee  or  some  of  the  so-called  "cola" 
soda  fountain  drinks  cures  fatigue.  This  of 
course  is  not  true  for  nothing  but  rest  can  really 
cure  fatigue.  Experiments  show  that  coffee  has 
in  fact  the  very  opposite  effect,  —  increasing 
fatigue. 

The  action  of  caffein  is  double.  At  first  it 
diminishes  the  sense  of  fatigue,  and  causes  a 
transitory  stimulation ;  this  is  followed  by  pro- 
nounced reaction  characterized  by  marked  in- 
crease of  fatigue. 


THE  HEALTH  QUESTION  BOX  465 

GofFee  Poisons 
Q.     What  is  the  element  in  coffee  which  is 
considered  injurious  to  health? 

A.  Caffein,  which  is  a  narcotic  poison,  and 
tannic  acid,  which  interferes  with  the  action  of 
the  gastric  juice. 

Roasted  coffee  contains  pyramidine,  a  smoke 
poison  produced  by  the  roasting  process. 

Besides  the  above  mentioned  poisons,  the 
coffee  berry  contains  other  poisons  which  produce 
highly  injurious  effects,  such  as  arteriosclerosis 
or  hardening  of  the  arteries  with  high  blood 
pressure,  Bright's  disease  and  apoplexy. 

GafFein  a  Poison 

Q.  What  are  the  dangers  that  result  from 
the  use  of  caffein? 

A.  Caffein  is  a  poison.  It  is  shown,  not  only 
by  the  ordinary  effects  produced  by  it,  but  by  the 
fact  that  a  slight  overdose  may  produce  fatal 
effects. 

Caffeine  is  eliminated  by  the  kidneys,  and  can 
be  found  in  the  urine  from  ten  to  fifteen  days 
after  discontinuing  its  use. 

Under  its  influence  one  apparently  is  able  to 
get  through  more  work  with  less  fatigue  than 
he  can  without  caffein.  The  effects,  however, 
are  merely  apparent ;  all  the  caffein  has  done  is  to 
cover  up  the  effect  of  the  poisons  which  accom- 
pany fatigue. 

The  effects  of  caffein  on  the  nerves  is  espe- 
cially serious,  tea  in  time  producing  wakefulness, 
nervousness,  excitability,  and  unsteadiness  and 
twitching  of  the  muscles.  Also,  the  digestive  dis- 
orders, due  to  its  tannic  acid,  are  much  more  pro- 


466  THE  HEALTH  QUESTION  BOX 

nounced  when  tea  is  freely  used  than  are  its  stim- 
ulating effects.  Flatulence,  gastric  distress,  con- 
stipation, often  irregularity  of  bowel  action,  and 
sleeplessness  are  the  predominant  symptoms  re- 
sulting from  tea-drinking. 

Caffein  as  Medicine 

Q.  Since  caffein  is  used  by  the  medical 
profession  as  a  remedial  agent  in  certain  ail- 
ments, what  proportion  may  be  taken,  and 
how  often,  without  injury? 

A.  Caffein  is  sometimes  useful  as  a  medicine, 
but  no  medicine  is  wholesome  food.  If  used 
habitually  it  loses  its  effects  so  that  it  can  no 
longer  be  used  as  a  medicine.  Caffein  is  pre- 
scribed by  physicians  to  raise  the  blood  pressure 
in  cases  of  shock.  It  is  one  of  the  most  reliable 
drugs  known  for  raising  the  blood  pressure.  Two 
grains  of  caffein  is  the  usual  medicinal  dose.  An 
ordinary  cup  of  cheap  coffee  contains  two  grains 
of  caffein  to  the  cup ;  "good"  coffee  contains  four 
grains  or  two  medicinal  doses. 

Tea  and  Arctic  Travel 
Q.    If  tea,  coffee,  and  tobacco  are  so  very 
injurious  why  are  they  so  much  used  by  Arctic 
travelers  ? 

A.  The  earliest  Arctic  explorers  relied  upon 
alcohol  to  reenforce  their  energies,  but  exper- 
ience showed  their  error.  At  the  present  time, 
no  Arctic  explorer  makes  use  of  alcohol  in  any 
form.     Its  use  is  absolutely  prohibited, 

One  of  the  most  experienced  Arctic  explorers, 
Nansen,  discovered  that  tea,  coffee  and  tobacco 
are  unwholesome. 


THE  HEALTH  QUESTION  BOX  467 

In  his  two  most  interesting  books,  "Across 
Greenland"  and  "Esquimo  Life,"  Nansen  takes  a 
strong  stand  against  tea  and  coffee  as  well  as  al- 
cohol and  tobacco. 

When  crossing  Greenland,  an  exploit  which 
made  a  supreme  demand  upon  physical  endur- 
ance, an  observation  concerning  the  effects  of  tea 
and  coffee  was  made  which  is  highly  instructive. 
Nansen  states  that, 

"After  having  tried  the  coffee  extract  two  or 
three  times  in  the  afternoon  and  evening,  and 
found  that,  though  it  cheered  them  up  for  a  time, 
they  got  little  or  no  sleep  at  night,  they  first  re- 
stricted themselves  to  a  morning  cup,  and  then 
tabooed  it  altogether." 

In  regard  to  tobacco,  Nansen  says : 

"Though  tobacco  is  less  destructive  than  al- 
cohol, still,  whether  it  is  smoked  or  chewed,  it 
has  an  extremely  harmful  effect  upon  men  who 
are  engaged  in  severe  physical  exertion. 

"My  experience  leads  me  to  take  a  decided 
stand  against  the  use  of  stimulants  and  narcotics 
of  all  kinds,  from  tea  and  coffee  to  tobacco  and 
alcoholic  drinks.  It  must  be  a  sound  principle 
that  one  should  live  in  as  natural  and  simple  a- 
way  as  possible,  and  especially  when  the  life  is  a 
life  of  severe  exertion  in  an  extremely  cold  cli- 
mate. The  idea  that  one  gains  by  stimulating 
body  and  mind  by  artificial  means,  betrays,  in 
my  opinion,  not  only  ignorance  of  the  simplest 
physiological  laws,  but  also  a  want  of  experience." 

As  to  spirits,  he  says,  "There  is  no  sufficient 
pretext  for  using  them,  and  the  best  course  is 
to  banish  alcoholic  drinks  from  the  list  of  neces- 
saries." 


468  THE  HEALTH  QUESTION  BOX 

The  explorer  gave  it  as  his  opinion  that  the 
strict  prohibition  of  the  use  of  brandy  in  Green- 
land is  absolutely  necessary  to  prevent  extermina- 
tion of  the  natives,  and  adds :  "Not  only  should 
the  sale  of  brandy  be  prohibited,  but  also  of  cof- 
fee, tobacco,  and  other  noxious  products.  It 
took  us  a  long  time  to  make  them  acquire  the 
taste  for  them.  On  the  west  coast  we  have  been 
unhappily  successful  in  begetting  the  taste  for 
coffee." 

Cocoa  Poisonous  to  Cattle 

Q.  Is  the  theobromin  found  in  cocoa  actu- 
ally poisonous? 

A.  Yes.  A.  V.  Lund,  of  Copenhagen  (Ex- 
periment Station  Record)  has  shown  by  carefully 
conducted  experiments  that  the  theobromin  con- 
tained in  cocoa  is  a  poison  to  cattle.  The  cocoa 
bean  contains  a  large  percentage  of  oil.  This  is 
separated,  and  the  residue  has  been  offered  as  a 
cattle  feed.  The  Danish  government  instituted 
an  investigation  as  to  the  wholesomeness  of  this 
product  as  a  food  for  livestock.  The  cocoa  cake 
was  fed  to  cows  for  two  years,  and  the  results 
carefully  noted.  Experiments  were  also  made 
with  fowls,  rabbits  and  mice.  The  conclusion 
reached  was  that  "owing  to  its  poisonous  char- 
acter cocoa  cake  should  not  he  used  as  a  cattle 
food." 

It  was  proven  that  the  poisonous  properties  of 
cocoa  cake  are  due  to  the  theobromin  which  it 
contains.  The  investigator  "noted  that  cocoa 
cake  contains  an  amount  of  theobromin  equal 
chemically  and  pharmacologically  to  the  caffein 
content  in  tea  and  coffee." 


THE  HEALTH  QUESTION  BOX  469 

Caffein  and  theobromin  are  practically  identical 
in  their  effects  upon  the  body,  and  are  closely  al- 
lied in  their  chemical  composition. 

It  should  not  be  dififitult  in  the  light  of  these 
experiments,  for  any  intelligent  person  tO'  reach 
the  conclusion  that  tea  and  coffee  as  well  as  cocoa 
cake  are  poisonous  substances,  and  cannot  be 
more  safely  used  by  human  beings  than  by  cattle, 
fowls,  rabbits,  and  mice. 

Coca  Cola 
Q.     Is  Coca  Cola  a  wholesome  drink? 

A.  In  the  opinion  of  the  writer.  No.  The 
Journal  of  the  American  Medical  Association, 
in  reply  to  a  correspondent,  says :  "An  anal- 
ysis of  Coca-Cola  made  by  the  Federal  chemist 
is  published  in  a  government  bulletin  known  as 
Notice  of  Judgment  No.  1455.  This  analysis 
declares  the  stuff  to  contain  from  0.92  to  1.30 
grains  of  caffein  to  the  fluid  ounce.  A-^arious 
analyses  have  also  been  published  in  the  adver- 
tising matter  of  the  Coca-Cola  Company.  These 
all  admit  the  presence  of  caffein  in  various 
amounts.  It  would  seem  that  in  the  interests  of 
the  public  health,  the  indiscriminate  sale  to 
children  and  adults  of  an  alkaloid  like  caffein 
in  the  enticing  form  of  a  "soft  drink"  should 
be  deprecated.  It  is  difficult  to  avoid  the  con- 
clusion that  the  unrestricted  use  of  Coca-Cola 
must  be  deleterious.  It  is  probably  true  that 
a  carefully  graded  dose  of  Coca-Cola  contains 
no  more  caffein  than  the  average  cup  of  coffee ; 
and  if  Coca-Cola  as  a  drink  were  subject  to  the 
same  limitations,  so  far  as  availability  is  con- 
cerned, there  might  be  but  little  danger  in  its 


470  THE  HEALTH  QUESTION  BOX 

use.  But  people  do  not  drink  from  five  to  fif- 
teen or  tv/enty  cups  of  coffee  daily.  That  they 
do,  in  some  cases,  drink  an  amount  of  Coca-Cola 
equivalent  in  cafifein  content  to  that  amount  of 
coffee  daily  can,  we  believe,  be  substantiated.  In 
this  Journal  (June  6,  1914,  p.  1828),  is  published 
a  communication  from  a  Colorado  physician  de- 
scribing a  case  of  asthenopia  in  a  caffein  addict 
who  was  taking  from  three  to  six  glasses  of 
Coca-Cola  daily,  in  addition  to  two  or  three 
cups  of  strong  coffee  at  mealtime." 

Best  Fabrics  for  the  Skin 
Q.     What  is  the  best  fabric  to  wear  next 
to  the  skin? 

A.  Cotton  is  unquestionably  the  best  fabric 
for  contact  with  the  skin.  Wool  is  too  highly 
hygroscopic.  It  absorbs  moisture  and  holds  it. 
Cotton  absorbs  quickly  and  gives  oflf  quickly. 
Wool  worn  next  to  the  skin,  not  only  absorbs 
moisture,  but  with  the  moisture  dissolves  im- 
purities. These  are  retained  and  give  rise  to 
irritation.  The  retained  moisture  also  has  the 
effect  of  relaxing  the  skin  and  increasing  the 
liability  to  taking  cold.  Cotton  absorbs  moisture 
more  readily  and  also  gives  it  off  more  readily, 
passing  it  out  upon  the  surface.  Cotton  is  also 
less  irritating.  Woolen  garments  as  many  as  may 
be  necessary,  should  be  worn  over  the  thinner 
cotton  garments  next  to  the  body. 


THE  HEALTH  QUESTION  BOX  471 

Corsets 

Q.     Why  is  corset  wearing  injurious? 

A.  Corset  wearing  is  potent  in  breaking 
down  tlie  blood-circulating  functions  of  the  dia- 
phragm and  thus  increasing  the  congestion  of  the 
great  sympathetic  centers;  this  produces  irrita- 
tion, with  reflex  disturbances  of  the  central  ner- 
vous system,  which  shows  itself  in  a  great  variety 
of  mental  and  nervous  symptoms — coldness  of 
the  hands  and  feet,  tingling  and  numb  sensations, 
blushing  of  the  face  and  head,  mental  dullness, 
irritability,  insomnia,  "fidgets"  and  other  neur- 
asthenic miseries.  The  most  serious  structural 
and  organic  changes  later  appear  in  the  liver  and 
stomach,  spleen,  kidneys  and  blood-vessels. 

Soft  Collars 

Q.  Do  you  think  it  is  better  from  a  health 
standpoint  for  a  person  to  wear  a  soft  collar 
rather  than  a  starched  collar? 

A.  Most  assuredly.  A  soft  collar  does  not 
choke  the  neck.  The  large  veins  are  in  the  sides 
of  the  neck  and  the  least  pressure  on  these  veins 
will  interfere  with  the  circulation  of  the  blood, 
cause  congestion,  headaches,  confused  thoughts, 
etc.  Men  and  women  both  should  wear  soft 
loose  collars. 

High  Heeled  Shoes 

Q.  Why  is  the  wearing  of  high-heeled  shoes 
injurious? 

A.  High,  narrow  heels  do  not  afford  sufficient 
support  for  the  foot,  so  that  it  is  easily  turned  to 
one  side,  often  resulting  in  serious  sprains.  The 
chief  part  of  the  weight  being  thrown  forward 


472  THE  HEALTH  QUESTION  BOX 

upon  the  fore  part  of  the  foot,  it  becomes  weary- 
in  walking  much  sooner  than  it  otherwise  would. 
The  narrow  soles  which  usually  accompany  high 
and  narrow  heels  are  likewise  productive  of  in- 
jury, from  not  allowing  the  whole  flat  of  the  foot 
to  sustain  the  weight  of  the  body,  as  it  should. 
The  high  heels  throw  the  weight  forward  upon 
the  toes,  which  further  embarrasses  them  in 
their  cramped  condition,  and  greatly  increases 
the  injury  arising  from  narrow  toes  and  soles. 

Perhaps  the  greatest  injury  of  all  due  to  the 
wearing  of  high  heeled  shoes  is  the  effect  pro- 
duced in  causing  the  displacement  of  the  pelvic 
organs  in  women.  In  consequence  of  the  rais- 
ing of  the  heels,  the  hips  are  naturally  carried 
forward  in  the  attempt  to  maintain  the  equilib- 
rium of  the  body,  and  in  consequence  the  nor- 
mal obliquity  of  the  pelvis  is  destroyed  through 
straightening  of  the  lumbar  spine.  After  a  time 
the  lower  vertebrae  are  displaced  backward  so 
that  the  normal  anterior  curve  of  the  spine  is 
destroyed  and  the  organs  of  the  pelvis  all  suf- 
fer downward  displacement.  Backache,  men- 
strual pain,  menorrhagia,  and  various  other  pel- 
vic disorders  arise  from  this  cause. 

Men's  Clothing 
Q.     We  read  much  about  the  injurious  ef- 
fects of  women's  garments;  what  about  men's 
clothing? 

A.     The  clothing  worn  by  men  has  generally 
the  following  faults : 

1.  Too  much  clothing,  which  overheats  the 
skin  and  weakens  the  entire  body. 

2.  Non-porous,  or  too  little  porous  to  air, 


THE  HEALTH  QUESTION  BOX  473 

suffocating  the  skin  and  preventing  the  escape 
of  poisonous  exhalations. 

3.  Dark  color,  excluding  the  chemical  and 
luminous  rays  of  the  sun,  which  are  essential 
to  health. 

4.  Restriction  of  the  movements  of  the 
shoulders  and  flattened  chest  from  the  wearing 
of  suspenders. 

All  these  evils  may  be  easily  remedied,  as  fol- 
lows: 

1.  Wear  less  clothing.  Except  when  exposed 
to  the  rigors  of  winter  weather,  little  more 
clothing  is  needed  in  winter  than  in  summer,  at 
least  for  people  whose  occupation  is  indoors.  The 
average  indoor  temperature  is  at  least  70°  F.  The 
temperature  required  inside  the  clothing  is  about 
86°  F.  To  maintain  this  does  not  require  a  very 
great  amount  of  clothing ;  certainly  not  more  than 
half  the  ordinary  amount  usually  worn  by  men 
in  summer;  and  when  one  has  become  accus- 
tomed to  light  clothing  in  summer,  much  lighter 
clothing  may  be  worn  in  winter  without  discom- 
fort. 

2.  Light  and  porous  fabrics  are  now  available 
for  men's  garments,  as  well  as  women's,  and  in 
large  variety.  These  porous  fabrics  afford  the 
necessary  protection  with  half  the  weight,  be- 
cause of  the  non-conducting  property  of  the  air 
which  is  entangled  in  the  meshes  of  the  cloth. 

3.  White  is  the  ideal  color  for  all  seasons, 
winter  as  well  as  summer.  White  garments  are 
warmer  in  winter  and  cooler  in  summer  than 
colored  garments,  while  all  the  time  permitting 
the  passage  of  the  life-imparting  light  rays  of  the 
sun.    White  is  a  good  reflector  and  a  poor  radi- 


474  THE  HEALTH  QUESTION  BOX 

ator;  this  is  the  explanation  of  the  paradox  that 
in  winter  white  prevents  the  loss  of  heat,  in  sum- 
mer it  affords  protection  from  exterior  heat. 

Cotton   vs.   Wool 
Q.     Is  wool  essential  for  clothing? 

A.  Wool,  as  well  as  flesh  foods,  is  becoming 
scarce.  It  has  become  evident  to  the  world's 
economists  that  a  densely  populated  world  can- 
not afford  the  room  needed  for  the  pasturage  of 
millions  of  cattle  and  sheep  to  provide  food  and 
clothing.  Other  resources  must  be  developed 
which  will  not  involve  so  great  a  sacrifice  of 
foodstuffs  needed  by  human  beings. 

Fortunately  wool  is  no  more  essential  to 
human  comfort  and  well-being  than  are  beef, 
mutton  or  leather.  It  may  be  dispensed  with 
at  no  great  loss,  possibly  with  some  gain.  Here 
is  the  opinion  of  one  expert  on  the  subject,  Mr. 
G.  C.  Burroughs,  who  writes  upon  the  subject 
in    the    Clothing   Designer    and    Manufacturer: 

"Cotton  and  wool  differ  chiefly,  and  of  course 
materially,  in  the  fact  that  one  is  a  vegetable, 
the  other  an  animal,  fiber.  Cotton  does  not  pos- 
sess the  heat-retaining  property  of  wool ;  it  is 
practically  non-elastic — that  is,  it  cannot  be 
stretched  or  shrunk  by  the  application  of  heat 
and  moisture,  the  property  which  gives  wool 
one  of  its  most  valuable  specific  virtues.  It  is 
highly  inflammable,  though  it  can  be  rendered 
practically  non-inflammable  by  chemical  treat- 
ment; while  wool  simply  smolders  or  burns  to  a 
cinder  without  a  noticeable  flame,  the  principal 
evidence  of  ignition  being  an  unpleasant  odor 
not  unlike  burning  bone — a  simple  means,  by  the 


THE  HEALTH  QUESTION  BOX  475 

way,  to  tell  whether  the  cloth  is  composed  of 
cotton  or  wool.  Cotton  also  has  poorer  wear- 
resisting  qualities,  it  is  less  durable  an|d  far 
more  easily  torn  than  wool. 

"Cotton,  either  alone  or  used  in  combination 
with  wool,  offers  not  only  ample  sources  of  sup- 
ply, but  also  possesses  properties  of  its  own 
which  to  a  large  extent  compensate  for  those 
it  lacks  in  comparison  v/ith  wool,  and  which  make 
it  possible  under  proper  scientific  treatment  for 
it  to  be  used  successfully  as  a  satisfactory  sub- 
stitute." 

There  are  other  advantages  of  cotton  over 
wool  well  worth  considering.  The  fact  /that 
cotton  is  less  hygroscopic,  renders  it  more 
hygienic  as  a  garment,  especially  under  con- 
ditions in  which  the  activity  of  the  skin  is  likely 
to  be  increased.  Wool  produces  a  mechanical  ir- 
ritation of  the  skin  which  increases  perspira- 
tion. It  also  retains  moisture  through  its  great 
hygroscopic  properties,  and  hence  dries  very 
slowly,  remaining  damp  a  long  time  after  a  cotton 
fabric  would  have  become  dry  under  the  same 
conditions. 

Also,  it  may  be  noted  there  are  many  persons 
whose  skins  are  so  sensitive  that  they  cannot 
bear  the  contact  of  woolen  fabrics.  To  such 
persons,  cotton  or  silk  is  a  necessity.  It  is 
doubtful  whether  this  irritation  is  beneficial  to  any 
one.  For  many  years  the  writer  himself  dis- 
carded wool,  in  faver  of  cotton  or  silk,  as  a 
next-to-skin  fabric,  and  cotton  is  better  than 
silk. 

Even  silk,  another  animal  product,  is  not  at 
all  indispensable.    Science  has  provided  vegetable 


476  THE  HEALTH  QUESTION  BOX 

substitutes  which  possess  so  many  of  the  prop- 
erities  of  the  silkworm  product  as  to  be  scarcely 
distinguishable  from  it. 

It  is  certainly  most  interesting  to  notice  how 
many  lines  of  recent  scientific  progress  converge 
upon  the  common  object, — the  elimination  of  an- 
imal products  from  the  category  of  things  essen- 
tial to  human  existence  or  well-being. 

Proportions  of  the  Ideal  Man 

Q.  What  are  the  proportions  of  the  ideal 
normal  man? 

Inches 

A.     Height     68. 

Sitting    Height 36. 

Length    of    Arms 68. 

Circumference    of    Chest 34. 

Circumference   of   Waist    (46.4  per  cent) 3L5 

Height    (length)    of   Sternum    (9.5  per  cent)....  6.5 

Height    of    Abdomen 14.9 

Sternum  to  Umbilicus    (12  per  cent) 8.1 

Umbilicus   to   Pubes    (10  per   cent) 6.5 

Bi-iliac    Diameter     (16.6    per    cent) 11.3 

Proportions  of  the  Ideal  Woman 

Q.  What  are  the  proportions  of  the  ideal 
normal  woman? 

Inches 

A.    Height     64. 

Sitting    Height    33 .2 

Length    of    Arms 64. 

Circumference   of    Chest 32. 

Circumference  of  Waist   (47.6  per  cent) 30.46 

Height-length   of    Sternum    (9.5  per  cent) 6.08 

Height    of    Abdomen 15.48 

Sternum  to  Umbilicus    (13.6  per  cent) 8.7 

Umbilicus  to  Pubes    (10.6  per  cent) 6.78 

Bi-iliac   Diameter    (16  per   cent) 10.24 


THE  HEALTH  QUESTION  BOX  477 

A  Well-Developed  Woman 

Q.  Should  a  normal  woman  have  a  small 
waist  ? 

A.  No.  Many  years  ago,  while  on  a  short 
vacation  trip  in  Oriental  countries,  the  writer  had 
an  opportunity  to  make  some  anthropometric 
studies  of  Oriental  women,  the  result  of  which 
strongly  confirms  the  claims  that  the  proportion- 
ate development  of  Eastern  women  has  not 
changed  for  many  centuries.  Most  of  the  observ- 
ations were  made  in  Cairo,  a  few  in  Constantino- 
ple. The  following  table  gives  the  proportions  of 
ten  Oriental  women  of  whom  five  were  Egyp- 
tians, three  Nubian,  one  Soudanese  and  one 
Armenian : 

EGYPTIAN   GIRLS  Per  cent  of 

Age    Height    Waist  Ctiest  Hiiw  H.  to  W. 

Fadela      20  64.4  34.4  36.8  44.8  53.4 

Ariesta     25  62.8  28.8  34.0  35.2  46.0 

Sejada     20  65.2  31.2  34.8  38.4  48.0 

Senoba     19  61.6  28.8  32.8  37.6  47.0 

Hannam     21  64.8  32.8  31.6  34.4  56.0 

NUBIAN    GIRLS 

Zena     19  61.6  30.0  34.0  36.8  48.7 

Latifa     20  60.4  26.4  30.8  36.4  45.6 

Aruna     19  62.4  29.6  33.6  35.6  47.4 

SOUDANESE 

Amise      30  62.0  30.0  33.6  39.6  48.3 

ARMENIAN   WOMAN 
(Constantinople) 

A     field     worker.. 26  63.4  30.8  _*^-^  _ 

Average     62786         30728  33.55+  37.64  48.2% 

With  the  exception  of  the  Armenian  woman, 
who  was  a  peasant,  all  of  the  women  referred  to 
in  the  above  table  were  reared  under  natural  con- 
ditions, none  having  ever  worn  tight  clothing  or 
any  clothing  more  hampering  to  the  movements 
of  the  body  than  a  light  cotton  gown  about  the 
equivalent  of  an  ordinary  night  dress  but  shorter. 

The  measurements  made  of  this  group  of  nat- 
ural women  shows  an   average  height   of   62.9 


«* 


478  THE  HEALTH  QUESTION  BOX 

inches  and  waist  measure  of  30.3,  a  waist  propor- 
tion slightly  larger  than  that  of  the  Venus  de 
Milo  and  other  Grecian  models. 

The  height  of  the  average  woman  is  sixty-four 
inches.  The  average  waist  measurement  of  sev- 
eral hundred  young  women,  eighteen  to  twenty- 
two  years  of  age,  as  determined  by  Dr.  Annie 
Wood,  was  found  to  be  twenty-four  inches,  giv- 
ing a  waist  proportion  of  thirty-seven  and  five- 
tenths  per  cent  of  the  height.  This  makes  the 
waist  of  the  American  woman  one-fifth  less  in 
size  than  that  of  the  ideal  woman  of  ancient 
Greece.  It  is  very  interesting  to  find  that  the 
modern  woman  who  has  the  same  opportunity  for 
natural  physical  development  that  the  ancient 
Grecian  woman  had,  has  an  equally  well  devel- 
oped waist.  There  seems  no  room  for  doubt  that 
the  small  waist  of  the  American  woman  and  the 
diminished  vital  power  which  permits  her  so 
easily  to  drop  into  a  state  of  chronic  invalidism 
is  the  result  of  her  restrictive  mode  of  dress  and 
sedentary  habits  of  life. 

The  Normal  Waist  Proportion 

Q.  What  should  be  the  size  of  the  v\^aist 
as  compared  to  a  woman's  height? 

A.  A  woman's  waist  measurements,  accord- 
ing to  the  proportions  of  the  famous  Venus  de 
Milo,  should  be  47.6  per  cent  of  the  height.  A 
woman  requires  a  larger  waist  for  the  reason 
that  in  women  the  liver,  stomach,  spleen,  kid- 
neys, pancreas  and  colon — all  the  organs  which 
lie  in  the  waist  zone — are  relatively  larger  than 
in  men;  that  is,  they  are  larger  in  proportion 
to  the  body  weight.    This  is  a  necessary  conse- 


THE  HEALTH  QUESTION  BOX  479 

quence  of  the  function  of  motherhood.  The 
Hver,  stomach  and  other  vital  organs  of  women 
are  prepared  to  do  work  for  two ;  hence  their 
larger  proportionate  development.  The  idea  that 
a  woman's  waist  must  be  small  is  an  absurd 
and  most  pernicious  error  which  has  been 
created  and  propagated  by  fashion-mongers. 
This  idea  should  be  most  earnestly  combated. 
A  small  waist  is  an  evidence  of  weakness.  A 
very  small  waist  necessarily  implies  prolapsed 
stomach  and  bowels,  often  a  dislocated  liver  and 
a  floating  kidney.  These  displacements  are  a 
serious  cause  of  disease.  Their  presence  is  often 
shown  by  protrusion  of  the  lower  abdomen  and 
sinking  in  at  the  waist.     (See  page  477.) 

The  Energy  Capacity  of  the  Body 

Q.  What  is  the  total  energy  output  of  the 
human  body  each  twenty-four  hours? 

A.  According  to  the  most  recent  scientific 
estimate,  the  energy  output  of  the  human  body 
is  equivalent  to  one-sixth  of  a  horse  power. 

The  energy  value  of  a  horsepower  is  550  foot 
pounds  per  second,  33,000  per  minute,  nearly 
2,000,000  foot  pounds  per  hour,  or  48,000,000  in 
twenty-four  hours.  The  actual  average  amount 
of  work  which  a  horse  generally  does  when  do- 
ing ordinary  work  is  21,000  foot  pounds  per  min- 
ute or  about  two-thirds  that  of  the  standard 
horsepower.  A  mule  does  10,000  foot  pounds,  an 
ox,  12,000,  a  man  in  rowing  4,,000.  A  man  may 
during  violent  exercise  such  as  running  up  a  stair 
case,  do  work  equal  to  one  horsepower. 

Metabolism  studies  show  that  the  expenditure 
of  energy  is  distinctly  increased  by  such  slight 


430  THE  HEALTH  QUESTION  BOX 

exercises  as  are  involved  in  the  sitting  position, 
A  person  who  has  been  lying  in  bed,  on 
sitting  up  will  expend  twenty  per  cent  more 
energy  than  when  lying  down  and  hence  will  re- 
quire a  distinct  increase  in  food  in  proportion 
to  the  length  of  time  spent  in  the  sitting  po- 
sition. That  is,  when  a  person  who  has  been 
constantly  lying  in  bed  becomes,  through  con- 
valescence, able  to  sit  up  one-fourth  of  the  time, 
it  will  be  necessary  to  increase  the  food  intake 
about  one-twentieth. 

Required  Amount  of  Energy  Intake 
Q.     What  is  the  amount  of  energy  required 
under  different  conditions  of  rest  and  work? 

A.     According  to  the  latest  authorities   (von 

Noorden)  a  man  weighing  154  pounds  expends 

energy  at  the  following  rates  under  the  conditions 

named  : 

With  hard  work 3,500  calories  and  over 

With   medium  work    3,100  "  "  " 

With  light  skilled  work 2,600  "  "  " 

With  rest  in  room 2,230 

The  minimal  exchange  1,625  "  "  " 

The  minimal  exchange  after 

food  intake   1,800  "  "  " 

"The  most  muscular  and  best-trained  indi- 
viduals do  not  show  any  greater  formation  of 
heat  in  the  resting  condition  and  during  sleep 
than  individuals  possessing  a  feeble  muscular 
system." 

The  Energy  Required  for  Assimilation 

Q.  Is  it  known  how  much  energy  is  re- 
quired for  the  digestion  and  assimilation  of 
food,  and  if  so,  is  there  a  difference  between 
different  kinds  of  foodstuffs? 


THE  HEALTH  QUESTION  BOX  481 

A.  The  subject  has  been  studied  by  Dr.  F.  G. 
Benedict  and  Dr.  Y.  M.  Carpenter,  at  the  Carne- 
gie Laboratory,  and  in  using  very  exact  methods, 
they  have  reached  the  following  interesting  con- 
clusions. 

"1.  The  work  of  mastication,  such  as  would 
be  involved  in  chewing  gum  or  a  rubber  stopper 
continuously,  may  temporarily  require  an  incre- 
ment in  heat  production  of  approximately  17  per 
cent. 

"2.  Ingestion  of  water  with  a  temperature 
of  either  22°  C.  produces  no  significant  increment 
of  the  basal  metabolism,  if  not  over  500  grams  of 
water  are  taken.  With  larger  amounts  of  cold 
water  there  may  be  an  increase  which,  in  certain 
instances,  has  been  found  to  amount  to  16  per 
cent  above  the  basal  value. 

"3.  Coffee,  owing  probably  to  its  caffein  con- 
tent, acts  as  a  stimulus  to  the  metabolism.  Ap- 
proximately 325  grams  of  coffee  at  a  tempera- 
ture of  about  60°  C.  will  produce  an  increment 
in  the  metabolism  of  8  to  9  per  cent. 

"4.  Beef  tea,  taken  either  hot  or  cold,  slightly 
increases  the  metabolism. 

"5.  With  carbohydrates  the  basal  metabolism 
may  be  increased  to  an  average  maximum  of  ap- 
proximately 25  per  cent  by  the  ingestion  of  100 
grams  of  any  one  of  several  sugars,  although  lev- 
ulose  and  sucrose  appear  to  exert  a  somewhat 
more  powerful  influence  than  the  other  sugars. 
This  increment  occurs  inside  of  two  hours,  and 
the  metabolism  has  a  tendency  to  return  to  the 
base-line  somewhat  rapidly  thereafter. 

"6.     Ingestion    of    a    diet    containing   a    pre- 


482  THE  HEALTH  QUESTION  BOX 

ponderance  of  fat  produces  a  positive  increment 
in  metabolism,  although  this  increment  is  consid- 
erably less  than  that  observed  with  an  equivalent 
amount  of  energy  in  either  carbohydrates  or  pro- 
tein. 

"7.  Ingestion  of  protein  in  almost  any  quan- 
tity invariably  produces  an  increase  over  the  basal 
heat-production,  which  may  be  25  per  cent  for 
several  hours,  and  for  short  periods  may  rise  to 
45  per  cent.  No  definite  mathematical  relation- 
ship between  the  amount  of  protein  ingested 
and  the  increment  in  the  total  metabolism  could 
be  established  in  these  experiments.  No  clearly 
defined  difference  between  the  animal  and  vege- 
table proteins  was  found  in  their  influence  upon 
the  metabolism. 

"8.  Experiments  with  mixed  diets,  especially 
those  with  excessive  amounts  of  food,  showed 
that  by  the  ingestion  of  a  large  meal  it  was 
possible  to  stimulate  metabolism  to  40  per  cent 
above  the  basal  value  for  a  number  of  hours,  and 
to  20  per  cent  for  at  least  eight  hours." 

Energy  Expended  in  Mental  Work 
Q.     Does  hard  mental  work  require  the  ex- 
penditure of  a  large  amount  of  energy? 

A.  It  was  formerly  supposed  that  mental 
work  as  well  as  muscular  work  involved  the  ex- 
penditure of  a  large  amount  of  energy  and 
hence  made  necessary  the  taking  of  considerable 
quantities  of  food.  It  is  now  known,  however, 
that  this  is  an  error.  According  to  Speck,  mental 
work  exercises  no  direct  influence  on  metabolism. 
Even  intense  mental  activity  is  not  accompanied 
by  any  considerable  consumption  of  energy. 


THE  HEALTH  QUESTION  BOX  483 

Also  the  amount  of  energy  consumed  by  the 
viscera  in  carrying  on  their  work  is  surprisingly 
small.  H.  Dreser  estimates  that  the  work  done 
by  the  kidneys  in  eliminating  one  and  a  half  liters 
of  urine  requires  the  expenditure  of  only  ^  of 
one  calory.  There  is  no  artificial  machine  which 
operates  with  so  little  friction  or  so  high  a  de- 
gree of  efficiency  as  the  animal  body. 

Static  Muscular  Work 
Q.     Is    actual   muscular   work   done   when 
holding  a  weight  without  moving  it? 

A.  Muscular  contraction  without  work  is 
properly  called  contracture  or  static  muscular  ac- 
tion. 

When  work  is  done,  as  the  lifting  of  a  weight 
or  any  movement  of  the  limb,  the  action  is 
termed  dynamic.  According  to  Beclard,  static 
muscular  contraction  involves  a  greater  expend- 
iture of  energy  than  dynamic  contraction. 

Vital  Capacity 

Q.     What  is  meant  by  vital  capacity? 

A.  By  this  is  meant  the  number  of  cubic 
inches  of  air  which  can  be  exhaled  after  a  deep 
inspiration.  This  has  been  found  to  have  a  di- 
rect relation  to  the  height  of  an  individual.  A 
man  who  is  five  feet  and  one  inch  in  height 
has  a  vital  capacity  of  175  inches.  Each  in- 
dividual inch  in  height  adds  eight  inches  in  vital 
capacity.  Thus,  a  person  measuring  five  feet 
eight  inches  high  should  have  a  vital  capacity 
of  230  cubic  inches.  The  lung  capacity  is  meas- 
ured by  means  of  a  spirometer.  The  strength 
of  the  breathing  muscles  may  be  measured  also. 


484  THE  HEALTH  QUESTION  BOX 

The  above  statements  are  based  upon  the 
standards  adopted  by  Hutchison.  It  appears  to 
the  writer  that  the  sitting  height  ("stem  length") 
should  be  used  as  the  basis  for  calculation  rather 
than  the  standing  height. 

Lung  Capacity 

Q.     What  is  the  normal  lung  capacity? 

A.  The  following  table  shows  the  lung  ca- 
pacity in  cubic  inches  and  the  strength  of  the 
chest  measured  in  pounds  lifting  power : 


Men 

Women 

Height  in 

Spirometer 

Height  in 

Spirometer 

Inches 

(cu.    in.) 

Inches 

(cu.   in.) 

72 

287 

67 

204 

71 

273 

66 

196 

70 

257 

65 

188 

69 

254 

64 

180 

68 

249 

63 

172 

67 

245 

62 

164 

66 

231 

61 

156 

65 

229 

60 

148 

64 

206 

59 

140 

58 

132 

Chest  Strength 

Lbs. 

Lbs. 

72 

360 

67 

166 

71 

345 

66 

162 

70 

330 

65 

158 

69 

315 

64 

155 

68 

300 

63 

150 

67 

290 

62 

145 

66 

270 

61 

140 

65 

255 

60 

135 

64 

233 

59 

130 

58 

125 

THE  HEALTH  QUESTION  BOX 


435 


Body  Weight 

Q.  What  is  the  normal  weight  of  the  hu- 
man body  at  different  ages  in  men  and  women? 

A.  The  normal  weight  of  the  body  varies,  of 
course,  with  the  height.  The  accompanying 
table  shows  the  normal  weights  for  men  and 
women  of  different  heights. 


MEN 

WOMEN 

Height 

Weight 

Surface   in 

Height 

Weight 

Surface   in 

in  In. 

in  Pounds 

Square  Ft. 

in  In. 

in  Pounds 

Square  Ft. 

61 

131 

15.92 

59 

119 

14.82 

62 

133 

16.06 

60 

122 

15.03 

63 

136 

16.27 

61 

124 

15.29 

64 

140 

16.55 

62 

127 

15.50 

65 

143 

16.76 

63 

131 

15.92 

66 

147 

17.06 

64 

134 

16.13 

67 

152 

17.40 

65 

139 

16.48 

68 

157 

17.76 

66 

143 

16.76 

69 

162 

18.12 

67 

147 

17.06 

70 

167 

18.48 

68 

151 

17.34 

71 

173 

18.91 

.69 

155 

17.64 

72 

179 

19.34 

70 

159 

17.92 

73 

785 

19.89 

74 

192 

20.33 

75 

200 

20.88 

Walking 

Q.  What  is  the  best  system  of  daily  exer- 
cise for  one  whose  health  is  completely  broken 
down. 

A.  Walking  is  one  of  the  best  of  all  exercises. 
Experiments  made  by  an  eminent  English  phys- 
ician show  that  the  average  man  must  walk  nine 
miles  daily  on  a  level  surface,  to  obtain 
the  amount  of  exercise  necessary  to  maintain 
health. 

The  amount  of  exercise  must,  of  course,  be 
regulated  to  suit  the  strength.    For  a  feeble  per- 


486  THE  HEALTH  QUESTION  BOX 

son  half  a  mile  or  a  mile  may  be  a  sufficient  dis- 
tance at  the  beginning,  but  the  distance  should  be 
gradually  increased  as  the  strength  increases.  In 
mountain  climbing,  each  foot  of  ascent  counts  as 
the  equivalent  of  thirteen  feet  on  a  horizontal 
level;  walking  a  mile  is  equivalent  to  lifting  the 
body  vertically  four  hundred  feet.  Hill  climbing 
is  an  excellent  means  of  graduated  exercises, 
steeper  hills  being  climbed  as  the  strength  in- 
creases. 

Stair   Climbing 

Q.     Is  stair  climbing  healthful  exercise? 

A.  For  persons  who  are  suffering  from  dis- 
ease of  the  heart  or  some  other  disorder  which 
forbids  heavy  exercise,  stair  climbing  is  a  very 
excellent  means  of  obtaining  a  large  amount  of 
exercise  in  a  short  time.  Suppose,  for  example, 
the  height  of  the  staircase  to  be  twelve  feet  and 
the  run  sixteen  feet.  The  labor  of  going  up  and 
down  the  stairs  will  be  equivalent  to  walking  200 
feet  and  twenty-six  such  trips  will  be  the 
equivalent  of  walking  one  mile.    Walk  slowly. 

Exercise  on  All  Fours 
Q.     Is  there  any  value  in  taking  exercise  on 
all  fours? 

A.  An  eminent  French  physician  recommends 
exercising  on  all  fours  as  a  means  of  aiding  the 
stomach  to  evacuate  the  products  of  digestion. 

The  doctor  proved  by  x-ray  examinations  of 
several  subjects  that  the  stomach  empties  it- 
self much  more  rapidly  in  the  all-fours  position 
than  in  the  upright  position.  The  suggestion  is 
made  that  man  has  not  made  use  of  the  upright 
position  for  a  sufficient  length  of  time  to  enable 


THE  HEALTH  QUESTION  BOX  487 

his  internal  organs  to  become  adapted  to  this 
position,  which  puts  them  at  a  disadvantage  as 
compared  with  the  horizontal  position  of  our 
relatives,  the  higher  apes. 

Breathing  Exercises 
Q.     What  are  the  best  breathing  exercises? 
A.    Breathing  exercises   are  highly  valuable 
for  two  purposes: 

1.  To  expand  and  develop  the  lungs. 

2.  To  aid  the  circulation  of  blood,  especially 
to  assist  the  movement  of  blood  through  the 
liver  and  other  abdominal  organs.  The  move- 
ments of  the  chest  walls  and  diaphragm  during 
inspiration  create  a  partial  vacuum  in  the  chest 
which  draws  air  into  the  lungs  and  the  blood 
toward  the  heart. 

All  sorts  of  bodily  movements  are  breathing 
exercises  because  they  increase  respiratory  ac- 
tivity. The  lungs  act  best  when  a  demand  for 
air  has  been  created  by  exercise.  Walking  at 
a  rate  a  little  faster  than  the  usual  gait  is  an  ex- 
cellent means  of  stimulating  free  lung  move- 
ment. Arm  raising  and  other  arm  movements, 
especially  the  movements  of  swimming,  expand 
the  chest  and  improve  breathing. 

Deep  breathing  practised  with  the  body  sup- 
ported on  an  inclined  plane,  the  head  low,  is 
especially  useful.  After  placing  the  body  on  an 
inclined  table,  which  may  consist  of  a  folding 
table  or  an  improvised  table  consisting  of  an  iron- 
ing board  with  one  end  resting  on  the  floor  and 
the  other  resting  on  a  chair,  bed,  sofa,  window- 
sill  or  some  other  support,  take  the  following  ex- 
ercises : 


488  THE  HEALTH  QUESTION  BOX 

Exercise  1 

1.  Breathe  deeply  while  percussing  and  beat- 
ing the  abdomen  vigorously. 

Exercise  2 

2.  Deep  breathing,  hands  grasping  the  sides 
of  the  table,  pull  with  the  hands  while  breathing 
out.  This  fixes  the  chest  in  a  high  position  and 
so  secures  full  action  of  the  abdominal  muscles. 

Exercise  3 

3.  Deep  breathing,  hands  clasped  over  lower 
abdomen,  pressing  firmly  during  both  inspiration 
and  expiration.  This  strengthens  the  breathing 
muscles. 

Exercise  4 
While  breathing  deep,  finger  tips  touching, 
make  pressure  upon  the  abdomen  with  the  little 
finger  side  of  the  hands,  starting  just  above  the 
pubis  and  working  slowly  upward  an  inch  or 
two  at  each  breath.  The  pressure  should  be  con- 
tinuous during  expiration  and  inspiration.  Re- 
peat six  or  eight  times. 

Svv^imming 

Q.     Is  swimming  a  good  exercise? 

A.  Swimming  is  unquestionably  one  of  the 
best  of  all  forms  of  exercise.  It  is  especially 
valuable  as  a  means  of  developing  the  lungs.  The 
effect  upon  respiration  is  truly  remarkable. 
During  rest  the  amount  of  air  which  passes 
through  the  lungs  is  one  to  two  gallons  per  min- 
ute. During  vigorous  exercise  the  quantity  may 
be  increased  to  four  or  five  times  this 
amount,    but    in    swimming    the    respired    air 


THE  HEALTH  QUESTION  BOX  489 

may  reach  the  enormous  quantity  of  twelve  or 
thirteen  gallons  per  minute.  The  consumption 
of  oxygen  in  the  body  is  increased  in  even 
greater  proportion.  Hence,  the  high  value  of 
swimming  as  a  means  of  promoting  those  bodily 
changes  which  result  in  reconstruction  and  re- 
juvenation. This  is  the  explanation  of  the  great 
benefit  derived  from  sea  bathing,  the  value  of 
which  has  been  appreciated  from  the  most  an- 
cient times.  It  should  be  remembered,  however, 
that  there  is  no  essential  virtue  in  either  the  salt- 
ness  of  the  water  of  the  sea  or  the  peculiar  odor 
of  the  sea  air.  The  real  value  of  sea  bathing  is 
to  be  found  in  the  exercise  and  the  coolness  of 
the  water.  These  fine  advantages  may  be  found 
in  a  simple  cool  bath  in  a  bathtub  in  every 
home.  The  rowing  bath  described  elsewhere  is 
of  great  service  in  increasing  the  value  of  the 
bath  by  stimulating  the  action  of  the  lungs. 

A  Full  Chest 
Q.     How  may  one  develop  a  full  chest? 
A.     By     cultivating     the     habit     of     sitting 
straight,    holding    the    chest    well    forward,    by 
swimming    and    other    exercises    in    which    the 
movements  are  executed  by  the  arms. 

Normal  Breathing 
Q.     What  is  the  normal  way  to  breathe? 

In  normal  breathing  the  wjiole  chest  expands 
simultaneously,  the  chief  movement  being  in  the 
lower  part  of  the  chest  and  abdomen.  When  the 
chief  movement  of  the  chest  in  breathing  is  at 
its  upper  part,  the  diaphragm  does  not  descend 
properly,  and  the  necessary  influence  of  breath- 
ing upon  the  blood  and  circulation  of  the  ab- 


490  THE  HEALTH  QUESTION  BOX 

dominal  organs  is  lost.  In  normal  breathing  the 
diaphragm,  in  descending,  compresses  the  liver, 
stomach,  colon  and  other  internal  organs  and 
aids  each  of  them  in  the  performance  of  its 
function  the  rhythmical  movement  communi- 
cated to  them. 

Round  Shoulders 

Q.  What  is  the  best  method  of  correcting 
round  shoulders? 

A.  A  correct  position  in  sitting  and  exer- 
cises for  developing  the  arm  and  shoulder 
muscles  are  necessary.  In  sitting,  standing  and 
walking  the  chest  should  be  held  high,  the  ab- 
dominal muscles  being  well  drawn  in,  the  hips 
held  back,  while  the  chest  is  held  forward. 
Swimming  is,  perhaps,  the  best  of  all  exercises 
for  the  correction  of  this  condition.  Lying 
upon  the  back  and  raising  the  head  is  also  a 
good  exercise. 

The  daily  use  of  corrective  exercises,  such 
as  lying  upon  the  face  and  raising  the  head 
backward,  bending  backward,  and  rowing  are  es- 
sential in  all  cases. 

The  most  important  measure  of  all  is  a  correct 
sitting  posture.  For  this  a  proper  chair  is  needed, 
one  which  will  support  the  center  of  the  back. 
In  the  absence  of  a  properly  constructed  chair,  a 
cushion  may  be  placed  at  the  small  of  the  back. 
The  chest  must  be  held  up  and  the  chin  in. 


THE  HEALTH  QUESTION  BOX  491 

Poison  in  the  Breath 

Q.  Is  there  a  poison  in  the  breath  in  addi- 
tion to  carbon-dioxide? 

A.  Yes.  Thirty  years  ago  (1889),  the  writer 
saw  in  the  laboratory  of  the  late  Dr.  Brown- 
Sequard  in  the  process  of  being  carried  out, 
a  most  interesting  experiment  which  seemed  to 
demonstrate  beyond  all  question  that  the  expired 
breath  contains  poisons  which  are  deadly  to  ani- 
mals when  sufficiently  concentrated. 

The  accuracy  of  these  experiments  has  since 
been  disputed,  especially  since  Professor  Hill,  of 
England,  a  few  years  ago  published  the  results 
of  some  experiments  which  seemed  to  indicate 
that  the  breath  contained  no  toxic  substance. 

Professor  Hill  in  his  experiments  selected  each 
one  of  the  several  elements  of  the  expired  breath, 
that  is,  the  carbonic  acid  gas,  the  moisture  and 
the  heat,  and  has  shown  that  each  one  of  these 
individually  considered,  is  comparatively  innocu- 
ous, at  least  does  not  produce  a  deadly  effect. 

The  method  pursued  by  Dr.  Hill  if  applied  to 
a  wagon,  would  demonstrate  that  there  is  no  such 
thing  as  a  wagon.  A  wheel  is  not  a  wagon ;  an 
axle  is  not  a  wagon;  the  wagon  box  is  not  a 
wagon ;  hence  there  is  no  such  thing  as  a  wagon. 
All  the  various  parts  of  the  wagon  put  together 
constitute  the  wagon.  Common  experience 
proves  the  expired  breath  to  be  poisonous.  The 
fact  that  the  cooling  of  the  expired  breath  seems 
to  purge  it  of  its  poisonous  properties,  the  writer 
has  considej-ed  satisfactory  evidence  that  the 
breath  poison  is  probably  associated  with  the 
moisture  of  the  breath. 


492  THE  HEALTH  QUESTION  BOX 

Pure  Oxygen 

Q.  Is  there  any  advantage  to  be  derived 
from  breathing  pure  oxygen? 

A.  When  breathing  atmospheric  air,  the  ar- 
terial blood  takes  up  only  90%  of  the  oxygen 
which  it  may  absorb  when  shaken  with  atmos- 
pheric air.  When  pure  oxygen  is  breathed  the 
blood  is  able  to  take  up  an  additional  10%  of 
the  oxygen,  but  this  is  of  no  value  to  the  healthy 
body.  Under  exceptional  circumstances,  how- 
ever, the  body  is  able  to  make  use  of  the  ad- 
ditional 10%  which  is  absorbed  when  breathing 
pure  oxygen.  This  is  true,  for  example,  in  cases 
of  asphyxiation  when  through  weakness  of  the 
heart  the  breathing  is  embarrassed  and  the  lips 
blue  in  consequence.  In  cases  of  dyspnea,  pure 
oxygen  gives  almost  instant  relief. 

Oxygen  is  a  valuable  remedy  in  cases  of  pneu- 
monia in  which  a  large  portion  of  the  lungs  js 
involved,  and  in  cases  of  heart  disease  in  which 
the  blood  is  insufficiently  aerated. 

Correct  Standing  Position 
Q.     How  can  one  know  when  his  standing 
position  is  correct? 

A.  In  a  correct  standing  position,  a  plumb 
line  dropped  from  the  ear  should  fall  just  back 
of  the  first  joint  of  the  great  toe.  Many  per- 
sons stand  with  the  hips  placed  so  far  forward 
that  if  a  plumb  line  were  dropped  from  the  ear 
it  would  fall  opposite  the  heel.  In  this  position 
the  chest  is  flattened,  the  abdominal  muscles  are 
relaxed,  and  the  lower  abdomen  protrudes.  In 
a  correct  position,  the  chest  is  carried  well  for- 
ward, the  hips  are  held  well  back.    The  back  is 


Relaxed   protuberant 
men,    a    result    of    bad 


ibdo- 
sitting 


position    and   relaxed   muscles. 


The  same  person  standing, 
poise  corrected  and  abdomen 
held  up  by  a  sprmg  supporter. 


The  Comfort  Chair 


THE  HEALTH  QUESTION  BOX  493 

quite  strongly  concave,  and  the  anterior  wall  of 
the  trunk  is  convex.  The  abdominal  muscles  are 
well  drawn  in.  This  position  may  be  secured 
without  the  aid  of  an  instructor  by  the  follow- 
ing method : 

Standing  with  the  back  against  a  wall  or  a 
door,  brace  the  heels,  hips,  shoulders,  back  of 
head  and  the  little  finger  side  of  each  hand 
firmly  against  the  wall.  Now  push  the  shoulders 
forward  away  from  the  wall,  by  bending  the 
head  backward  until  the  eyes  look  straight  up 
to  the  ceiling,  keeping  the  heels,  hips  and  hands 
firmly  pressed  against  the  wall  so  as  to  fix  the 
muscles  of  the  trunk;  then  bring  the  head  for- 
ward away  from  the  wall,  drawing  down  the 
chin  without  allowing  the  shoulders  to  move 
backward. 

Chairs 

Q.  How  should  a  chair  be  constructed  to  be 
healthful? 

A.  Many  chairs  are  made  with  hollow  backs 
which  are  in  the  highest  degree  objectionable. 
Most  chairs  are  constructed  with  reference  to 
artistic  effects  rather  than  to  meet  physiologic 
needs.  The  defect  of  the  ordinary  chair  may  be 
partially  remedied  by  means  of  a  cushion  placed 
in  such  a  position  that  it  will  support  the  hollow 
of  the  back. 

Sitting 

Q.     Is  sitting  a  natural  attitude? 

A.  Civilized  man,  when  he  desires  to  rest,  sits 
instead  of  lying  down,  and  when  sitting  he  re- 
laxes his  trunk  muscles,  thus  permitting  the 
pull  of  gravitation  to  act  upon  his  viscera.  Doctor 
Arbuthnot  Lane  of  London,  who  has  given  much 


494  THE  HEALTH  QUESTION  BOX 

attention  to  the  subject  of  visceral  displacement, 
calls  attention  to  the  fact  that  the  natural  sitting 
position  is  the  squatting  attitude,  in  which  the  re- 
laxed abdominal  muscles  are  supported  by  the 
thighs. 

As  we  cannot  return  to  the  savage  mode 
of  squatting  or  the  Oriental  method  of  reclining, 
it  is  evident  we  must  reform  our  chairs,  and  this 
process  may  be  easily  accomplished.  It  is  only 
necessary  to  give  the  seat  and  the  back  of  the 
chair  a  stronger  inclination  backward  and  to  give 
to  the  back  of  the  chair  an  anterior  convexity, 
especially  in  its  lower  part,  instead  of  the  hollow 
which  is  usually  seen,  or  the  straight  back  which 
is  nearly  as  bad.  The  defect  may  be  remedied  by 
means  of  a  small  cushion  placed  at  the  back. 

The   Effects   of   Bad  Posture 

Q.  In  what  way  does  bad  posture  affect  the 
health? 

A.  Hill  and  Barnard,  eminent  English  phy- 
siologists, made  a  somewhat  cruel  experiment 
from  which  a  most  important  lesson  may  be 
drawn. 

A  tame  rabbit  was  held  in  a  vertical  head-up 
position.  In  a  comparatively  short  time,  the  rab- 
bit was  found  to  be  dead  from  anemia  of  the 
brain.  Most  of  the  blood  in  the  rabbit's  body  had 
accumulated  in  its  abdomen.  The  experiment 
was  repeated  with  the  same  result.  The  rabbit 
always  died  in  a  short  time.  The  rabbit  was  not 
injured  in  any  way.  It  was  only  held  upright. 
Yet  it  died. 

When  the  same  experiment  was  tried  with  a 
wild  rabbit,  the  result  was  different.    The  animal 


Flat    Foot 


Foot  Prints  of  Normal  and  Deformed  Feet 
(See  page  623) 


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U 


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o 
Z 


THE  HEALTH  QUESTION  BOX  495 

did  not  die.  Another  experiment  showed  the 
reason. 

A  tame  rabbit  with  a  bandage  applied  to  its 
abdomen  was  held  in  a  vertical  position.  The 
animal  survived,  as  did  the  wild  animal.  Evi- 
dently the  cause  of  death  was  that  the  abdominal 
muscles  of  the  tame  rabbit  because  of  its  inactive 
life  were  not  strong  enough  to  afford  the  proper 
support  to  the  large  vessels  of  the  abdomen,  so 
that  when  the  animal  was  held  erect,  the  blood 
which  normally  belongs  in  the  head,  brain,  and 
other  upper  parts  of  the  body,  runs  down  into 
the  abdomen,  filling  the  distended  veins  and  so 
accumulating  at  the  expense  of  the  brain  and 
other  vital  parts. 

The  wild  rabbit  has  strong  abdominal  muscles 
because  of  its  active  life,  and  so  is  able  to  bear 
the  abnormal  posture  without  injury,  as  the  tame 
rabbit  is  able  to  do  when  its  abdomen  is  supported 
by  a  bandage. 

Thousands  of  persons,  professional  men,  teach- 
ers, college  professors,  and  millions  of  women  in 
civilized  lands,  because  of  their  sedentary  lives 
and  feeble  muscular  development,  suffer  in  a  sim- 
ilar manner,  though  not  to  the  same  degree  as 
the  vertically  held  tame  rabbit. 

A  tame  or  civilized  man  or  woman  is  damaged 
in  just  the  same  way  as  is  the  tame  animal.  Weak 
muscles,  low  vital  resistance,  feebleness,  ineffi- 
ciency, are  the  natural  result. 

Neurasthenia,  constipation,  pelvic  disease  in 
women,  disease  of  the  prostate  in  men,  hemor- 
rhoids, and  many  other  miseries  and  maladies, 
result  from  a  bad  sitting  posture.  The  posture 
should  be  corrected  by  the  use  of  a  proper  chair, 


496  THE  HEALTH  QUESTION  BOX 

combined  with  suitable  exercises  and  proper 
dress.  Tight  bands  and  high  heels  must  be  dis- 
carded.    (See  accompanying  cuts.) 

Spinal   Curvature   and  Visceral  Disease 

Q.  What  harm  results  from  spinal  cur- 
vature ? 

A.  Careful  investigations  made  in  various 
European  cities  have  developed  the  startling  fact 
that  in  most  schools  a  large  proportion  of  the 
students,  even  at  an  early  age,  have  curvature  of 
the  spine  as  the  result  of  the  wrong  attitudes 
assumed  in  sitting  while  at  their  studies.  Cur- 
vature of  the  spine  is  a  matter  of  importance 
because  of  the  direct  relation  between  ex- 
ternal deformities  of  this  sort  and  internal  dis- 
placements of  the  viscera,  such  as  prolapsed 
stomach,  movable  kidney  and  prolapsed  liver 
and  bowels.  It  is  strange  that,  among 
civilized  people,  so  little  attention  is  given 
to  the  development  of  a  good  physique  and  erect 
carriage  of  the  body.  Among  many  half-civil- 
ized tribes,  as  the  Arabs,  for  example,  great 
attention  is  given  to  this  matter.  Children  are 
taught  from  earliest  infancy  to  walk,  sit,  and 
stand  erect,  and  as  the  result,  spinal  curvature 
is  practically  unknown  among  the  children  of  the 
desert. 

Walking  Posture 

Q.     What  is  the  correct  walking  posture? 

A.  It  should  be  borne  in  mind  that  in  walk- 
ing for  health  purposes  the  aim  is  not  to  reach 
a  goal  as  soon  as  possible,  but  to  get  the 
greatest  possible  amount  of  good  from  the  ex- 
ercise.   The  greatest  benefit  derived  from  walk- 


THE  HEALTH  QUESTION  BOX  497 

ing  is  probably  due  to  the  acceleration  of  res- 
piration and  the  direct  and  indirect  benefits 
which  result  from  this  increased  respiratory  ac- 
tion to  which  attention  has  already  been  called. 
For  this  purpose  it  is  necessary  that  the  breath- 
ing apparatus  be  put  into  such  a  position  as  to 
secure  the  highest  degree  of  efficiency.  This  is 
accomplished  by  carrying  the  chest  high  and  well 
forward,  drawing  in  the  chin.  When  the  chest 
is  raised  in  this  manner,  the  effect  is  to  render 
tense  the  muscles  which  connect  the  sternum  and 
lower  ribs  with  the  bones  of  the  pelvis.  When 
the  diaphragm  descends  with  inspiration,  the 
liver,  stomach  and  other  abdominal  organs  are 
compressed  against  the  tense  abdominal  wall, 
and  are  thus  emptied  of  the  blood  which  ac- 
cumulates during  the  period  of  exhalation  in 
which  the  diaphragm  relaxes  and  ascends  in 
the  chest.  Thus  with  each  complete  breath  the 
abdominal  viscera  are  alternately  compressed 
and  relaxed,  a  sort  of  massage  process  which 
stimulates  their  activities  by  accelerating  the 
movement  of  blood  through  them  and  securing 
the  highest  degree  of  efficiency  possible. 

When  the  body  is  poised  in  this  manner,  the 
chest  well  forward  and  the  chin  drawn  in  so 
that  the  weight  of  the  body  falls  over  the  ball 
of  the  foot  rather  than  over  the  heels,  no  at- 
tention to  breathing  will  be  required.  It  is  bet- 
ter, in  fact,  to  give  no  thought  whatever  to  the 
breathing,  but  simply  to  walk,  and  to  make  the 
pace,  unless  the  strength  is  too  feeble  to  permit 
of  so  doing,  about  one-half  faster  than  the  or- 
dinary walking  gait.  This  will  require  atten- 
tion and  constant  energizing  of  the  muscles  and 


498  THE  HEALTH  QUESTION  BOX 

SO  will  considerably  increase  the  amount  of  Vv^ork 
done  and  the  general  effect  of  the  exercise. 

The  arms  should  be  allowed  to  swing  freely 
by  the  sides  and  thus  to  assist  in  walking. 
It  is  not  possible,  of  course,  to  place  the  toes 
upon  the  ground  before  the  heels  as  some  writers 
have  taught,  but  the  toes  should  strike  the  ground 
so  soon  after  the  heels  that  the  short  interval 
intervening  will  not  be  noticeable. 

The  clatter  made  by  some  persons  in  walking 
is  the  result  of  placing  the  heel  so  long  in  ad- 
vance of  the  toe  that  two  distinct  sounds  with 
a  considerable  interval  are  observable  which  is 
sufficient  evidence  of  a  defective  carriage  of  the 
body. 

Training  in  Walking 

Q.  How  may  a  boy  be  trained  in  correct 
walking? 

A.  The  child  should  have  daily  gymnastic 
practice  in  correct  walking.  He  should  be  shown 
how  to  raise  the  chest  and  carry  the  chest  for- 
ward. The  practice  of  carrying  objects  upon 
the  head  is  a  good  one;  but  it  would  not  be  a 
good  plan  to  put  two  pounds  of  shot  in  the  boy's 
cap,  as  this  would  overload  his  head  and  neck 
and  very  likely  increase  the  difficulty. 

Walking  on  "all  fours"  is  a  most  excellent 
means  of  expanding  the  chest  and  correcting 
"round  shoulders."  Babies  should  be  encour- 
aged to  creep  a  good  deal  to  ensure  an  erect  car- 
riage in  walking. 


THE  HEALTH  QUESTION  BOX  499 

The   Proper   Walking  Gait 
Q.     What  should  be  the  rate  of  walking  for 
healthful  exercise? 

A.  In  general,  chronic  invalids  require  a  con- 
siderable amount  of  exercise,  but  should  avoid 
violent  exercise.  Walking  at  the  rate  of  2j^ 
to  3  miles  an  hour  is  about  the  proper  gait.  For 
feeble  persons  a  slower  rate  is  necessary. 

Gymnastics    for   Business   Men 

Q.  What  exercise  is  suitable  for  a  business 
man? 

A.  From  the  standpoint  of  general  nutrition, 
the  important  factor  in  exercise  is  not  the  length 
of  time  devoted  to  it,  but  the  amount  of  actual 
muscular  work  done.  To  accomplish  a  large 
amount  of  work  in  a  short  time,  it  is  necessary 
to  employ  as  large  a  number  of  muscles  as  possi- 
ble, especially  of  the  large  muscles  of  the  body, 
those  of  the  trunk  and  legs.  Of  course,  it  is  pos- 
sible to  cary  this  idea  of  condensing  exercise  to 
an  extreme.  I  remember  a  college  chum  who 
used  to  go  out  on  the  back  porch  of  the  boarding- 
house  every  Sunday  morning,  and  make  a  great 
jump.  When  asked  the  reason  for  this  perform- 
ance, he  replied  that  it  was  his  method  of  taking 
exercise.  He  took  no  other  exercise  whatever 
at  any  other  time,  or  at  least  as  little  as  possible, 
devoting  himself  to  his  studies  most  assiduously. 
He  explained  that  by  mo  king  one  great  jump 
once  a  week,  and  exerting  himself  to  the  utmost, 
he  exhausted  his  energies  to  that  degree  that  he 
required  no  further  exercise.  Of  course,  his 
theory  was  wrong,  and  he  died  years  ago  at  a 
little  more  than  fifty  years. 


500  THE  HEALTH  QUESTION  BOX 

Seneca,  in  his  charming  essay,  "Brawn  and 
Brains,"  tells  of  a  better  way.  Here  are  some  of 
his  very  wise  suggestions : 

"There  are  short  and  simple  exercises  which 
tire  the  body  rapidly,  and  so  save  our  time,  and 
time  is  something  of  which  we  ought  to  keep  a 
strict  account.  These  exercises  are  jumping  or 
broad  jumping,  or  the  kind  I  may  call  'the  priest's 
dance,'  or,  in  slighting  terms,  'the  clothes  clean- 
er's jump.'  Select  any  one  of  these,  and  you  will 
find  it  plain  and  easy." 

Seneca  evidently  believed  in  jumping  as  a  good 
exercise.  However,  the  jumping  which  he  re- 
ferred to  was  not  the  violent  exercise  now  com- 
monly known  by  this  term,  but  the  modified 
jumping  or  hopping  of  certain  dance  steps,  par- 
ticularly well  illustrated  in  folk  dancing. 

John  Wesley,  who  lived  to  a  very  advanced  age, 
and  led  an  astonishingly  active  life,  acquired  the 
habit  of  systematic  exercise  when  a  youth,  and 
continued  great  bodily  activity  all  his  life,  riding 
much  on  horseback.  When  a  student  in  London, 
in  his  younger  days,  he  used  to  run  three  times 
around  Charter  House  Square  every  morning. 

Running  is  an  excellent  mode  of  exercise  for 
boys  and  young  men.  The  pace  should  be  very 
moderate,  not  more  than  six  or  seven  miles  an 
hour. 

William  Cullen  Bryant  had  a  unique  plan  for 
taking  exercises  which  served  him  well.  On  ris- 
ing every  morning,  he  first  of  all  practiced  the 
simple  exercise  of  heel  raising,  which  consists  of 
raising  the  body  from  the  ordinary  standing  posi- 
tion to  tip-toe  standing.  This  exercise  was  re- 
peated five  hundred  times  in  rapid  succession. 


Legs  Raising 


A   Vigorous  Trunk   Exercise 

The  Exercise  Table 


Leg  Flexing,  Trunk  Twisting 


Leg  Flexing,  Trunk  Twisting 
The  Exercise  Table 


THE  HEALTH  QUESTION  BOX  501 

He  next  executed  a  movement  which  he  called 
"dipping."  In  this  exercise,  the  weight  of  the 
body  is  supported  by  the  hands  grasping  the  back 
of  two  chairs,  with  the  feet  drawn  up,  the  body 
then  being  lowered  so  as  to  flex  the  arms,  and 
afterwards  coming  to  rest.  This  exercise  was  re- 
peated forty  times  every  morning. 

Mr.  Bryant  was  also  a  good  walker.  He  us- 
ually walked  several  times  daily  from  his  resi- 
dence to  the  Post  building,  and  on  reaching  it, 
he  did  not  take  the  elevator,  but  nearly  always 
walked  up  the  stairs  to  his  office  on  the  top  floor. 

Benjamin  Franklin  was  much  given  to  exer- 
cise. He  was  one  of  the  most  expert  swimmers 
of  his  day.  Franklin  made  the  sage  suggestion 
that  "There  is  more  exercise  in  one  mile's  riding 
on  horseback  than  five  in  a  coach ;  and  more  in 
one  mile's  walking  than  five  on  horseback" ; 
to  which  I  may  add  that  there  is  more  in  walk- 
ing one  mile  up  and  down  stairs  than  in  five  on 
the  level  floor.  The  two  latter  exercises  may  be 
taken  within  doors  when  the  weather  discour- 
ages going  abroad,  or  when  one  is  pushed  for 
time. 

Modern  studies  have  shown  that  in  going  up- 
stairs one  accomplishes  more  than  ten  times  the 
amount  of  work  required  in  walking  the  same 
distance  on  the  floor.  In  descending  the  stairs, 
the  amount  of  body  work  is  double  that  of  walk- 
ing on  a  level  surface. 

Thomas  Jefferson  adopted  running  as  a  method 
of  securing  a  sufficient  amount  of  exercise  in  a 
short  time.  It  was  his  daily  custom  when  a  stu- 
dent to  make  a  rapid  run  of  a  mile  and  back,  a 
certain  stone  marking  the  end  of  the  course. 


502  THE  HEALTH  QUESTION   BOX 

For  the  maintenance  of  good  health,  it  is 
necessary  to  take  enough  muscular  exercise  daily 
to  produce  free  perspiration  and  a  sense  of  bodily 
fatigue. 

Comparative  Strength  of  Men  and  Women 

Q.  What  is  the  comparative  strength  of 
normal  men  and  women? 

A.  The  accompanying  table  shov/s  the  strength 
of  the  principal  groups  of  muscles  in  the  average 
man  and  average  woman  together  with  the  total 
strength,  as  determined  by  the  dynamometer  lbs. 

Men.  Women. 

Hand    Flexors    249. 

Hand   Extensors 54. 

Forearm    Supinators    143. 

Forearm   Pronators    134. 

Arm  Flexors    120. 

Arm   Extensors    127. 

Latissimus  Dorsi   185. 

Deltoid 140. 

Pectoral    209. 

Shoulder    Retractors    160. 

Foot  Extensors    614. 

Foot  Flexors    145. 

Leg   Flexors    200. 

Leg  Extensors    237. 

Thigh  Flexors 303. 

Thigh  Extensors    330. 

Thigh  Abductors   206. 

Thigh  Adductors   227. 

Trunk  Anterior   139. 

Trunk   Posterior    380. 

Trunk  Lateral— R.  and  L 287. 

Neck  Anterior  35. 

Neck  Posterior  75. 

Neck  Lateral— R.  and  L 126. 

Inspiration — Waist   172. 

Inspiration — Chest    190. 

Inspiration — Pneumatometer    ...         !9 
Expiration — iPneumatometer  —      2.6 


125. 

.50 

29. 

.53 

57. 

.39 

57. 

.42 

48. 

.40 

53. 

.41 

99. 

.55 

71. 

.50 

102. 

.48 

95. 

.59 

364. 

.59 

89. 

.61 

116. 

.58 

123. 

.51 

179. 

.59 

174. 

.52 

135. 

.65 

142. 

.62 

73. 

.52 

173. 

.45 

154. 

.54 

19. 

.54 

37. 

.49 

60. 

.47 

79. 

.45 

85. 

.44 

.4 

.44 

1.4 

.54 

THE  HEALTH  QUESTION   BOX  503 

Arms                                                   Men.  Women. 

Right    770.  373.  .48 

Left   75L  363.  .48 

Legs 

Right    1131.  663.  .58 

Left    1131.  659.  .58 

Trunk    1042.  516.  .49 

Chest    365.  166.  .45 

Totals 

Men  Women 

Strength  of   Arms 1521  736 

Strength  of  Legs 2262  1322 

Strength  of  Trunk 1042  516 

Strength   of   Chest 362  166 

Strength   of   Entire   Body 5197  2740 

Body  Temperature 

Q.  How  is  the  temperature  of  the  body 
maintained? 

A.  The  body  like  all  other  living  objects 
maintains  its  own  standard  of  temperature.  The 
heat  generated  by  the  body  is  about  equal  to  that 
produced  by  a  16  C.P.  carbon  filament  lamp  or 
the  amount  which  would  be  generated  by  the 
complete  combustion  of  ten  ounces  of  oil.  The 
source  of  this  heat  is  the  oxidation  or  combustion 
of  food  which  serves  the  body  as  fuel  just  as  coal 
serves  a  locomotive.  The  normal  temperature  of 
the  interior  of  the  body  is  about  100°,  of  the 
mouth  98.2°  F. 

Heat  is  a  by-product  of  all  sorts  of  bodily 
activity.  In  muscle  work,  three-quarters  of  the 
energy  expended  appears  as  heat.  Even  when 
resting,  heat  production  is  still  the  result  of 
muscular  work  in  the  form  of  muscle  tension 
or  tonus  which  is  maintained  by  impulses  sent 
to  the  muscles  from  automatic  nerve  centers  at 
the  rate  of  18  to  20  a  minute.     This  automatic 


504  THE  HEALTH  QUESTION  BOX 

muscle  work  expends  30  to  50  per  cent  of  the 
energy  of  the  body  when  in  a  state  of  rest.  At- 
tention, worry,  suspense  or  nervousness  may 
greatly  increase  the  "tonus"  and  may  thus  double 
the  energy  expenditure  and  heat  production. 
Shivering  is  greatly  increased  tension  caused  to 
increase  heat-production.  Muscle  cramp  is 
greatly  exaggerated  tension. 

How  Body  Heat  Is  Regulated 

Q.  By  what  means  is  the  heat  production 
of  the  body  regulated? 

A.  The  temperature  of  the  interior  of  the 
body  is  constantly  maintained  at  100°  F.  not- 
withstanding the  fact  that  constant  loss  is  tak- 
ing place  by  the  radiation  of  heat  from  the  body 
as  well  as  by  contact  of  the  skin  with  the  air 
and  other  bodies  of  lower  temperature.  This 
heat  loss  is  constantly  taking  place.  The  rate 
of  heat  loss  depends  then  chiefly  upon  the  ex- 
tent of  the  body  surface.  A  constant  loss  of  heat 
is  taking  place  by  radiation  from  the  surface  of 
the  body  and  by  contact  of  the  body  with  the  air, 
but  the  chief  loss  of  heat  occurs  through  the 
evaporation  of  the  insensible  perspiration. 

The  loss  of  heat  is  lessened  by  the  clothing 
which  maintains  underneath  at  a  temperature  of 
about  86°  F.,  the  neutral  air  temperature.  In  an 
atmosphere  of  86°  no  clothing  would  be  needed 
for  warmth. 

When  heat  production  is  increased,  as  by  ex- 
ercise, the  vessels  of  the  skin  dilate,  the  skin  red- 
dens, more  blood  is  brought  to  the  surface  and 
perspiration  is  increased,  and  thus  the  body  is 
more  rapidly  cooled,  and  a  rise  of  temperature 


THE  HEALTH  QUESTION  BOX  505 

prevented.  When  the  surroundng  air  is  above 
86°  the  heat  of  the  body  tends  to  accumulate  and 
so  perspiration  is  increased  to  prevent  over-heat- 
ing. 

When  the  body  is  exposed  to  cold,  the  vessels 
of  the  skin  contract  and  so  heat  loss  is  checked, 
if  the  heat  loss  is  so  great  as  to  lower  the  temper- 
ature of  the  blood  a  chill  occurs  with  shivering, 
which  is  nature's  method  of  warming  the  body  up 
by  setting  the  muscles  to  work. 

Rubbing  the  skin  prevents  chill  by  stimulating 
the  circulation. 

Exercise  is  the  most  efficient  means  of  stim- 
ulating heat  production.  All  mechanical  work 
done  by  the  body  is  accompanied  by  the  pro- 
duction of  heat.  In  general,  twice  as  much  energy 
is  expended  in  heat  production  as  in  the  external 
work  done.  In  violent  exercise  the  production  of 
heat  is  so  rapid  that  the  temperature  of  the  body 
may  rise  as  much  as  two  or  three  degrees.  Strong 
swimmers  are  able  to  remain  in  ice  water  for  one 
hour  or  more. 

When  Is  a  Person  Old? 

Q.  At  what  age  should  one  be  considered 
old? 

A.  "A  man,"  said  a  famous  French  phy- 
siologist, "is  as  old  as  his  arteries,"  This  state- 
ment is  literally  true.  Old  age  is  the  result  of 
hardening  and  narrowing  of  the  arteries,  where- 
by the  blood  supply  of  the  several  organs  of 
the  body  fails,  the  tissues  shrivel,  all  the  func- 
tions of  the  body  lessen  in  efficiency,  every  tissue 
deteriorates,  the  body  falls  into  decay,  the  flame 


506  THE  HEALTH  QUESTION   BOX 

of  life  burns  gradually  lower  and  lower  and 
finally  flickers  out. 

Old  age  is  natural  death  when  it  occurs  after 
many  years  of  life.  The  natural  duration  of 
humafi  life  is  probably  not  less  than  120  to  150 
years.  There  are  cases  on  record  in  which  per- 
sons have  lived  a  century  and  a  half,  and  there 
are  numerous  instances  of  life  extension  to  120 
years.  There  are  living  in  the  United  States  at 
the  present  time  about  4,000  centenarians.  It 
is  probable  that  in  the  whole  world  there  are 
living  at  least  20,000  people  who  are  a  hundred 
years  old  or  more.  The  average  length  of  life 
in  civilized  lands  is  only  about  fifty  years,  per- 
haps not  more  than  one-third  the  normal  length 
of  the  life  for  human  beings.  Comparatively 
few  people  die  of  old  age.  Hardening  of  the 
arteries  and  various  diseases  of  the  heart  and 
blood-vessels  which  are  characteristic  of  very 
advanced  years  are  frequently  observed  in 
comparatively  young  persons. 

It  is  true,  "a  man  is  as  old  as  his  arteries;" 
it  is  equally  true  that  a  man  is  as  old  as  his  liver, 
as  old  as  his  kidneys,  as  old  as  his  heart.  When 
any  vital  organ  fails,  the  whole  body  collapses. 

Metchnikoff  on  Old  Age 
Q.     Is  it  true,  as  Metchnikoff  supposed,  that 
the  colon  germ  is  the  cause  of  old  age? 

A.  Professor  Metchnikoff  was  probably  right 
regarding  old  age  as  a  malady,  capable  of  control 
by  measures  akin  to  those  by  which  disease  is 
prevented  and  cured.     Said  Metchnikoff: 

"It  is  common  knowledge  that  the  flesh  of  old 
animals,  used  as  food,  is  tough     An  old  fowl 


THi\HSPOWt\H^    THE   ?\G1^EHT    ©RI\t(\}\-ES 


Diseased  While   Blood  Cells 


THE  HEALTH  QUESTION   BOX  507 

cannot  be  compared  with  a  tender  and  juicy 
chicken.  Organs  such  as  the  liver  and  kidneys 
are  much  harder  in  the  case  of  old  animals.  The 
horny  flesh  of  old  animals  is  often  compared  with 
boot  leather.  Although  the  comparison  does  not 
pretend  to  be  scientific,  it  is  far  from  being  in- 
correct. Boot-leather  is  made  from  the  hides  of 
animals ;  that  is  to  say,  of  very  resistant  material 
that  is  called  "connective  tisiies,"  and  which  con- 
sists of  a  dense  mass  of  fibers,  mingled  with  the 
living  elements  or  "connective  tissue"  cells. 
This  tissue  is  very  durable  and  so  is  employed  for 
boots  and  shoes. 

"The  infiltration  of  any  organ  with  connective 
tissue  makes  it  tough  and  unpalatable.  This 
hardening  is  called  a  sclerosis  (of  the  liver,  kid- 
neys, etc.).  In  old  age  many  organs  exhibit  this 
tendency  to  hardening  or  sclerotic  degeneration. 
The  fact  has  been  known  for  long,  but  its  signi- 
ficance has  been  perceived  more  recently.  De- 
mange,  in  his  monograph  on  the  organic  changes 
associated  with  old  age,  states  as  follows: 

"  'Besides  atrophy  and  degeneration  of  the 
parenchymatous  elements,  there  is  to  be  ob- 
served a  profound  change  in  the  framework  of 
connective  tissue,  which  serves  to  support  the 
organs.  In  some  cases  the  skeletal  framework 
of  an  organ  becomes  more  conspicuous,  simply 
on  account  of  the  degeneration  of  the  cells ;  this 
is  the  condition  usually  present  in  the  liver  of 
aged  persons.  More  often,  however,  the  connec- 
tive tissue  receives  some  kind  of  stimulation, 
which,  although  it  does  not  amount  to  inflamma- 
tion, brings  about  an  active  growth  and  resulting 
sclerosis.     According  to  the  particular  case,  the 


508  THE  HEALTH  QUESTION  BOX 

hardening  occurs  in  the  form  of  isolated  patches 
or  strands,  or  affects  the  whole  periphery  or  even 
the  depths  of  the  organ,  and  smothers  the  higher 
elements  in  its  meshes,  so  producing  a  further 
degeneration.  The  cellular  elements  disappear 
gradually,  connective  tissue  taking  their  place, 
and  the  change  may  be  so  profound,  that  as  in 
the  case  of  the  prostate  gland,  the  altered  organ 
may  actually  transcend  the  normal  size,  partial 
or  general  atrophy,  however,  being  more  often 
the  result.' 

"Sclerosis  in  old  people  sometimes  takes  the 
form  of  hardening  of  the  liver  (cirrhosis  of  the 
liver)  or  of  the  kidneys  (renal  cirrhosis),  but  it 
is  the  arteries  which  are  most  commonly  affected 
by  it,  producing  a  symptom  of  degeneration 
which  isi  called  arterial  sclerosis." 

"It  might  fairly  be  supposed  that  the  harden- 
ing seen  in  many  organs  of  the  body  during  the 
period  of  old  age  is  universal,  and  lends  greater 
strength  to  the  frame.  The  bones  which  are 
separated  from  one  another  in  youth,  become 
welded  together  in  old  age  owing  to  the  calcare- 
ous deposits  in  the  joints,  and  the  ossification  of 
the  joints  between  the  vertebra  frequently  causes 
the  backbone  to  assume  the  appearance  of  a  con- 
tinuous bone,  the  greater  part  of  the  cartilage 
having  become  ossified.  In  spite  of  this,  and  as 
though  for  the  purpose  of  proving  how  physically 
full  of  contradictions  is  the  period  of  old  age,  the 
human  frame  actually  becomes  lighter  and  the 
quantity  of  component  mineral  substance  becomes 
less.  This  brings  about  a  liability  to  fracture  of 
bones  in  old  people.  The  fracture  of  the  neck 
of  the  femur  is  a  constant  cause  of  death  in  the 


THE  HEALTH  QUESTION   BOX  509 

aged,  as  occurred  for  instance  in  the  case  of  Vir- 
chow,  one  of  the  most  distinguished  medical 
scientists  of  the  nineteenth  century." 

"In  the  brain  the  nerve-cells  disappear;  that  is 
to  say,  the  cells  which  subserve  the  higher  func- 
tion such  as  intellectuality,  sensation,  control  of 
movements,  and  these  are  replaced  by  elements  of 
a  lower  kind,  in  especially  neuroglia,  a  kind  of 
connective  tissue  of  the  brain.  In  the  liver,  the 
hepatic  cells,  of  great  importance  to  the  nutrition 
of  the  organism,  yield  to  connective  tissue.  In 
the  kidneys,  that  tissue  invades  and  blocks  the 
tubes  by  which  the  necessary  process  of  eliminat- 
ing soluble  waste  matter  is  accomplished.  In  the 
ovaries,  the  ova,  the  specific  elements  which  serve 
to  propagate  the  race,  are  similarly  eliminated 
and  replaced  by  granular  cells,  a  variety  of  con- 
nective tissue.  In  other  words,  a  conflict  takes 
place  in  old  age  between  the  higher  elements  and 
the  simpler  or  primitive  elements  of  the  organ- 
ism, and  the  conflict  ends  in  the  victory  of  the 
latter.  This  victory  is  signalized  by  a  weakening 
of  the  intellect,  by  digestive  troubles,  and  by  lack 
of  sufficient  oxygen  in  the  blood. 

"The  word  conflict  is  not  used  metaphorically 
in  this  case.  It  is  a  veritable  battle  that  rages  in 
the  innermost  recesses  of  our  beings.  Distributed 
throughout  every  part  of  our  bodies  are  certain 
cells  which  fulfill  certain  functions  of  their  own. 
They  are  capable  of  independent  movement,  and 
also  of  devouring  all  sorts  of  solid  matter,  a  ca- 
pacity which  has  gained  them  their  name  of 
phagocytes  or  voracious  cells.  The  function  these 
phagocytes  fulfill  is  a  very  important  one,  for  it 
is  they  that  congregate  in  vast  numbers  around 


510  THE  HEALTH  QUESTION   BOX 

microbes  or  other  harmful  intruders,  in  order  to 
devour  them.  Effusions  of  blood  and  other  ele- 
ments, on  penetrating  to  parts  of  the  body  where 
their  presence  is  disadvantageous,  are  absorbed 
by  these  phagocytes.  In  cases  of  apoplexy, 
where  blood  is  shed  into  a  part  of  the  brain,  set- 
ting up  paralysis,  the  phagocytes  cluster  around 
the  clot  and  devour  the  blood  corpuscles  it  has 
encased. 

"The  phagocytes  may  be  divided  into  small 
phagocytes,  generally  known  as  the  microphags, 
and  larger  phagocytes  called  macrophags,  which 
are  sometimes  active  and  sometimes  still.  The 
former,  which  are  produced  in  the  marrow  of  the 
bones,  circulate  freely  in  the  blood,  and  occur  as 
some  of  the  white  blood  corpuscles,  or  leuco- 
cytes. They  are  distinguishable  by  their  oval 
shape  which  facilitates  their  easy  passage  through 
the  smaller  blood-vessels,  and  allows  their  ac- 
cumulation in  great  numbers  in  the  exudations 
that  form  around  microbes,  These  exudations 
may  be  formed  extremely  rapidly,  and  so  may 
arrest  infection  in  the  case  of  many  diseases. 

"The  absorption  of  extravasations  of  blood 
and  the  healing  of  wounds  are  the  work  of  the 
macrophags.  In  a  general  way,  the  microphags 
may  be  said  to  rid  us  of  microbes,  and  the  macro- 
phags to  heal  mechanical  injuries,  such  as  hem- 
orrhages, wounds,  and  so  forth.  Macrophags 
possess  a  single  unlobulated  nucleus,  and  occur 
as  white  corpuscles  in  the  blood,  lymph,  and  exu- 
dations or  as  the  fixed  cells  in  connective  tissues, 
the  spleen,  and  the  lymphatic  glands,  etc. 

"The  phagocytes  are  endowed  with  a  sensitive- 
ness of  their  own,  and  by  means  of  a  sense  of 


THE  HEALTH  QUESTION   BOX  5H 

smell  or  taste  are  able  to  recognize  the  nature  of 
their  surroundings.    According  to  the  impression 
made  upon  this  sense,  they  approach  the  object 
which   arouses  it,   exhibit   indifference   to   it,   or 
withdraw  from  its  vicinity.     When,  however,  an 
infectious  microbe  finds  its  way  into  the  body, 
the  macrophags  are   attracted  by  its  excretions 
and  swarm  into  the  exudations  surrounding  it. 
The  macrophags  play  a  very  important  part  in 
bringing  about  senile  decay.    The  atrophy  of  the 
kidneys   in   old   persons   is   attributable   to  their 
agency.     They  accumulate  in  large  quantities  in 
these  organs,  clustering  around  the  renal  tubes 
which  they  ultimately  cause  to  disappear.     Hav- 
ing appropriated  the  place  of  the  renal  tubes,  the 
macrophags  proceed  to   form  connective  tissue, 
which  thus  takes  the  place  of  the  normal  renal 
tissue.     A   similar  process   occurs   in   the   other 
organs  that  degenerate  in  old  age.     In  the  brains 
of  old  persons  and  animals,   for  instance,  it  is 
known  that  a  number  of  nervous  cells  are  sur- 
rounded and  devoured  by  macrophags.     Judging 
from  investigations  mentioned  above,  I  think  I  am 
justified  in  asserting  that  senile  decay  is  mainly 
due  to  the  destruction  of  the  higher  elements  of 
the  organism  by  macrophags.     This  conclusion 
has  been  confirmed  by  means  of  direct  observa- 
tion stars.     The  same  phenomenon  may  be  ob- 
served in  the  case  of  parrots  and  dogs  of  ad- 
vanced age,  and  in  other  animals. 

''Hair,  before  it  has  lost  its  color,  is  full  of 
pigment  scattered  throughout  the  two  layers  of 
which  each  hair  is  composed.  At  a  given  mo- 
ment, the  cells  of  a  central  cylinder  of  hair  be- 
come active,  and  proceed  to  devour  all  the  pig- 


512  THE  HEALTH  QUESTION  BOX 

ment  within  their  reach.  Once  they  are  filled 
with  colored  particles,  these  cells,  which  are  a 
variety  of  macrophags  generally  called  pigmento- 
phags  or  more  properly  speaking  chromophags, 
become  migratory,  and,  quitting  the  hair,  either 
find  their  way  under  the  skin  or  leave  the  body. 
The  coloring  matter  of  the  hair  is  removed  in 
this  way  by  chromophags,  leaving  the  hair 
colorless. 

"The  process  by  which  hair  becomes  white  is 
of  importance,  because  it  shows  that  the  activity 
of  macrophags  is  a  dominant  factor  in  bringing 
about  senile  decay.  The  brittleness  of  old  peo- 
ple's bones  is  probably  due  to  a  similar  case,  i,  e., 
to  the  absorption  and  destruction  of  the  frame- 
wo(rk  brought  about  by  macrophags  invading 
the  layers  of  bone." 

Life  Expectancy 

Q.  What  is  life  expectancy,  and  how  does 
the  life  expectancy  of  men  compare  with  that 
of  women? 

A.  Life  expectancy  is  the  number  of  years 
which  the  average  individual  may  expect  to  live 
at  any  given  age.  The  following  table  shows  the 
life  expectancy  for  males  and  females,  and  also 
the  difference  in  life  expectancy  between  city 
dwellers  and  those  who  live  in  rural  districts, 
for  ages  one  to  eighty-five  years : 


THE  HEALTH  QUESTION  BOX 


513 


Fe- 

Fe- 

Males 

Males 

males 

males 

Age 

in 

in 

in 

in 

Yrs. 

Males 

Females 

Cities 

Coun- 
try 

Cities 

Coun- 
try 

1 

49.86 

53.24 

47.32 

55.06 

51.39 

57.35 

5 

55.11 

57.39 

53.09 

58.74 

56.19 

59.82 

10 

51.07 

53.31 

49.13 

54.53 

52.22 

55.54 

IS 

46.66 

48.87 

44.72 

50.10 

47.77 

51.07 

20 

42.48 

44.66 

40.51 

45.92 

43.51 

46.86 

25 

38.59 

40.69 

36.54 

42.06 

39.46 

42.95 

30 

34.70 

36.79 

32.61 

38.10 

35.52 

39.05 

35 

30.94 

32.95 

28.87 

34.14 

31.67 

35.10 

40 

27.32 

29.15 

25.32 

30.20 

27.88 

31.15 

45 

23.77 

25.36 

21.89 

26.27 

24.14 

27.18 

50 

20.32 

21.67 

18.59 

22.43 

20.53 

23.27 

55 

16.98 

18.13 

15.45 

18.68 

17.10 

19.47 

60 

13.95 

14.90 

12.68 

15.23 

14.04 

15.93 

65 

11.24 

11.96 

10.26 

12.10 

11.32 

12.64 

70 

8.83 

9.38 

8.14 

9.36 

8.99 

9.76 

75 

6.75 

7.20 

6.33 

7.02 

6.99 

7.38 

80 

5.10 

5.37 

4.91 

5.20 

5.31 

5.40 

85 

3.90 

4.08 

3.83 

3.91 

4.08 

4.05 

Why  Women  Live  Longer  than  Men. 

Q.     Why  do  women  live  longer  than  men? 

A.  The  mortality  statistics  show  six  male 
deaths  to  five  female  decedents.  Sufficient  cause 
for  the  greater  life  expectancy  in  women  is  to 
be  found  in  their  being  less  addicted  to  the  use  of 
alcohol  and  tobacco.  It  is  claimed  that  ninety 
per  cent  of  all  men  smoke,  while  comparatively 
few  women  do  so.  The  use  of  alcoholic  liquors 
by  women  is  much  less  than  by  men.  Hunter  has 
shown  that  the  mortality  of  moderate  drinkers  is 
double  that  of  abstainers,  and  according  to 
Dwight,  the  records  of  the  New  England  Mu- 
tual Life  Insurance  Company  covering  sixty 
years  show  that  the  mortality  of  srhokers  is  57.6 
per  cent  greater  than  that  of  non-smokers. 

A  comparison  of  the  mortality  of  the  two 
sexes  from  various  diseases  is  particularly  in- 
structive. 140  males  die  from  disease  of  the  ar- 
teries to  100  females.  At  the  age  of  20-24  years 
300  males  die  to  100  females.    At  the  age  period 


514  THE  HEALTH  QUESTION  BOX 

of  40-44  years  376  males  die  to  100  females. 
For  the  50  years  between  20-70  years  the  propor- 
tion is  245  male  decedents  from  diseases  of  the 
arteries  to  100  females.  170  males  die  of  angina 
pectoris  to\  100  females. 

So  great  difference  in  the  mortality  rate  must 
be  the  result  of  some  powerful  cause  acting  upon 
large  numbers  of  the  population.  Whatever  this 
etiological  factor  may  be,  it  must  be  an  agent 
which  possesses  specific  properties  through  which 
it  is  able  to  damage  the  blood  vessels.  Is  there 
to  be  found  any  other  agency  so  open  to  just  in- 
crimination in  this  connection  as  the  practice  of 
tobacco-using?  Tobacco  is  known  to  produce 
specific  effects  upon  the  sympathetic  nervous 
system  and  through  this  great  system  of  nerves 
upon  the  blood  vessels. 

Claude  Bernard,  the  great  French  physiologist, 
first  noticed  the  contraction  of  the  blood  vessels 
caused  by  nicotine.  (Brooks.)  Bruce,  Miller, 
Hooker,  Hirschfelder,  all  have  noted  the  same. 
The  effects  on  old  smokers  is  as  great  as  on  be- 
ginners. 

Boveri  gave  nicotine  to  rabbits  for  eighty-four 
days,  and  found  hardening  of  the  blood  vessels. 
The  great  excess  of  male  over  female  deaths 
begins  at  the  age  period  from  15-25  years,  the 
age  when  the  smoking  habit  usually  becomes 
established,  and  reaching  its  maximum  at  the  age 
period  of  40-44  years,  the  time  of  life  when  full 
maturity  has  been  achieved  and  the  old-age  pro- 
cess naturally  begins. 

Angina  pectoris,  a  highly  painful  disease  of 
the  heart,  due  to  constriction  of  the  vessels  of 
the  heart  itself,  is  even  more  dominant  as  a  cause 


THE  HEALTH  QUESTION  BOX  515 

of  death  in  males.  The  mortahty  statistics  for 
1915  show  170  male  deaths  from  angina  pectoris 
for  100  females,  an  excess  nearly  double  that 
found  in  general  diseases  of  the  blood  vessels. 
Here  again  tobacco  must  be  justly  incrimin- 
ated. Experiments  upon  animals  have  shown 
that  the  inhalation  of  tobacco  smoke  will  cause 
hardening  of  the  large  arteries,  extensive  harden- 
ing of  the  arteries  being  found  in  a  youth  of 
seventeen  who  was  a  great  cigarette  smoker. 

Is  Race  Vitality  Increasing 
Q.     Does   not   an   increase   in   the   average 
length  of  human  life  show  an  improvement  in 
the  vitality  of  the  race? 

A.  While  the  average  length  of  life  has  been 
increasing  in  all  civilized  countries  within  the 
last  three  centuries,  the  proportion  of  centena- 
rians to  the  total  population  has  been  diminish- 
ing. 

At  the  present  time  the  most  highly  civil- 
ized nations  have  the  smallest  number  of  cen- 
tenarians, while  the  largest  number  is  found 
among  those  people  who  still  adhere  most  closely 
to  the  simple  life.  The  Bulgarians,  a  people 
numbering  only  five  millions,  boast  of  3,000  cen- 
tenarians, or  one  in  1,700.  In  Spain,  the  pro- 
portion is  one  to  40,000;  in  France,  one  to  190,- 
000;  in  England,  one  to  200,000;  in  Germany, 
one  in  700,000.  We  have  in  this  country  one 
centenarian  to  every  25,000  of  the  population, 
but  the  number  is  rapidly  decreasing  as  the 
natural  result  of  the  increased  death-rate  after 
middle  life,  due  to  the  increasing  mortality  from 
chronic  disease.    It  is  inevitable  that  examples  of 


516  THE  HEALTH  QUESTION  BOX 

great  age  will  grow  less  and  less  numerous  so  long 
as  men  and  women  cultivate  the  use  of  alcohol, 
tobacco,  tea  and  coffee  and  other  poison  habits. 

Our   Nearest   Relatives 

Q.  What  members  of  the  animal  kingdom 
are  most  nearly  related  to  the  human  species? 

A.  Modern  physiologists  place  man  and  the 
higher  apes  in  a  special  class  known  as  primates. 

In  Metchnikoff's  remarkable  book,  "The  Na- 
ture of  Man,"  many  interesting  facts  are  pre- 
sented which  clearly  show  the  close  relationship 
between  man  and  the  higher  apes.  According  to 
Metchnikoff,  Gruenbaum,  of  Liverpool,  has  been 
fortunate  enough  to  procure  a  considerable 
quantity  of  the  blood  of  three  large  anthropoid 
apes — the  gorilla,  chimpanzee,  and  orang-utan. 
He  has  been  able  to  prove  that  the  serum 
of  animals  injected  with  man's  blood  gives 
a  precipitate  not  only  with  this  blood  but  also 
with  that  of  the  above-mentioned  apes.  It  was 
impossible  for  him  to  distinguish  this  precipitate 
as  regards  quality  and  quantity  from  that  which 
is  obtained  with  human  blood. 

"To  verify  this  result,  Gruenbaum  prepared 
the  serum  of  animals  injected  with  the  blood 
of  the  gorilla,  chimpanzee,  and  orang-utan. 
These  three  kinds  of  serum  gave  precipitates 
with  the  blood  of  man.  It  is,  therefore,  evident 
that  there  exists  between  the  human  species  and 
the  anthropoid  apes  not  only  a  superficial  analogy 
of  body  and  of  the  principal  organs,  but  a  close 
blood-relationship. 

"Facts  of  this  kind  could  not  be  foreseen  when 
the  theory  of  the  simian  origin  of  man  was  put 


THE  HEALTH  QUESTION   BOX  517 

forward.  In  spite  of  this  they  have  risen  to  con- 
firm it  in  a  truly  astonishing  way. 

"It  is,  therefore,  impossible  to  doubt  that  man 
is  a  member  of  the  group  of  primates  havmg  a 
close  connection  with  the  higher  monkeys  of  the 
present  time.  This  result  is  of  great  importance 
in  all  questions  relating  to  human  nature. 

"It  would  certainly  be  of  considerable  interest 
to  know  more  exactly  what  steps  were  followed 
in  the  simian  descent  of  man.  On  this  question 
our  knowledge  is  still  very  imperfect.  In  his  re- 
searches on  anthropoid  apes,  Selenka  insists  on  a 
more  intimate  relationship  between  the  chimpan- 
zee and  man.  The  great  resemblance  of  the 
premolars  and  of  the  molars  in  the  permanent 
dentition  of  the  chimpanzee  with  human  teeth 
appears  to  indicate  that  the  chimpanzee  and  man 
have  a  common  origin. 

"A  very  distinguished  German  anatomist, 
Wiedersheim,  has  given  in  a  pamphlet  a  resume 
of  our  actual  knowledge  of  the  organs  of  man 
from  the  point  of  view  of  their  descent.  He  has 
found  fifteen  organs  which  show  in  the  human 
species  a  considerable  advance  on  those  of  an- 
thropoid apes.  The  chief  of  these  are  the  lower 
limb,  well  adapted  for  a  constant  erect  carriage 
of  the  body ;  the  strengthening  of  the  pelvis  and 
of  the  sacrum,  as  well  as  the  broadening  of  the 
more  slender  pelvis  of  the  female ;  the  curvature 
of  the  lumbar  part  of  the  vertebral  column;  the 
development  of  the  buttocks  and  of  the  calves; 
the  difference  of  certain  muscles  of  the  face ;  the 
nose ;  certain  strands  from  the  brain  to  the  spinal 
cord ;  the  occipital  lobe  of  the  brain ;  the  greater 
development  of  the  cerebral  cortex,  and,  lastly. 


518  THE  HEALTH  QUESTION  BOX 

the  considerable  differentiation  of  the  muscles  of 
the  larynx  which  permits  speech. 

"But  besides  these  progressive  organs,  Wieder- 
sheim  has  counted  seventeen  decaying  organs, 
still  able  to  fulfill  their  physiological  function  in 
a  more  or  less  incomplete  manner  (amongst 
these  are  the  decadent  muscles  of  the  leg  and 
foot;  the  eleventh  and  twelfth  pairs  of  ribs,  the 
toes,  the  caecum,  etc.),  and  not  less  than  one 
hundred  and  seven  rudimentary  organs  which 
serve  no  useful  physiological  purpose.  To  this 
category  belong  the  coccyx — the  vestige  of  a  tail 
— the  thirteenth  pair  of  ribs  in  the  adult,  the 
muscles  of  the  ear,  the  vermiform  appendage,  etc. 

Professor  R.  L.  Garner^  who  has  devoted 
many  years  of  his  life  to  the  study  of  the  man- 
like apes  of  Africa  in  their  native  forests  has 
made  many  interesting  observations  of  the  habits 
and  social  conditions  of  these  creatures.  He 
finds  that  they  resemble  in  v'ery  many  respects 
the  lower  human  races.  They  live  upon  the  na- 
tural products  of  the  forest,  chiefly  fruits,  nuts, 
and  green  shoots. 

"They  sleep  on  the  back  or  side,  like  human 
beings,  and  often  make  their  beds  18  to  25  feet 
from  the  ground.  They  have  acute  sight  and  espe- 
cially hearing,  but  their  sense  of  smell  is  not 
much  better  developed  than  that  of  man.  The 
period  of  gestation  is  probably  seven  months. 
Twin  births  are  exceedingly  rare.  Females  are 
sexually  mature  at  from  7  to  9  years ;  males  a 
year  or  two  later.  The  usual  duration  of  life  is 
20  to  21  years.  Rights  of  ownership  are  well 
respected  among  them." 


THE  HEALTH  QUESTION  BOX  519 

Inbreeding 
Q.     Does  inbreeding  through  the  marriage 
of  near  relatives  tend  toward  race  degeneracy? 

A.  That  depends  upon  circumstances.  It  is 
generally  supposed  that  the  marrying  of  persons 
who  are  of  the  same  blood  is  likely  to  give  rise 
to  defective  offspring.  The  laws  of  many  states 
prohibit  such  marriages.  Davenport  summar- 
izes the  laws  of  the  different  States  as  follows: 

1.  Sibs  (i.  e.  full  brothers  and  sisters)  are 
forbidden  to  marry  in  all  States,  and  half-sibs 
in  most  States. 

2.  Parents  and  children  are  forbidden  to  mar- 
ry in  all  States,  and  parents  and  grandchildren  in 
all  States  excepting  Pennsylvania. 

3.,  Marriage  between  a  child  and  parent's 
sibs  (i.  e.  marriage  between  niece  and  uncle, 
nephew  and  aunt)  is  prohibited  in  all  but  four 
States. 

4.  Marriage  between  first  cousins  is  pro- 
hibited in  over  one-third  of  the  States,  being 
either  tacitly  or  specifically  permitted  in  the 
other  States. 

5.  Less  closely  connected  relatives  are  pro- 
hibited from  marrying  in  some  States :  for  in- 
stance, second  cousins  may  not  marry  in  Okla- 
homa and  marriage  between  a  child  and  its  par- 
ents' half-sibs  is  forbidden  in  Alabama,  Minne- 
sota, New  Jersey,  Texas,  and  a  few  other  States. 

According  to  King,  recent  experiments  in  the 
breeding  of  domestic  animals  "have  shown  con- 
clusively that  there  is  no  general  physiological 
law  forbidding  inbreeding  and  that  the  results 
obtained  depend  very  largely  on  the  character 
of  the  stock  that  is  inbred." 


520  THE  HEALTH  QUESTION  BOX 

The  Ptolemys,  who  were  the  most  famous  and 
successful  rulers  of  Egypt,  afford  an  example  of 
the  closest  inbreeding  during  several  generations. 
Kings  married  their  full  sisters,  queens  married 
their  uncles.  Cleopatra,  the  last  of  the  line  to 
rule  Egypt,  was  one  of  the  most  beautiful  women 
named  in  history  and  in  many  other  ways  was 
most  remarkable.  There  were  no  defects  in  the 
Ptolemy  line.  The  Roman  Caesars  afford  an 
example  of  inbreeding  of  the  opposite  sort. 
Julius  Caesar  was  reputed  to  be  an  epileptic. 

According  to  the  laws  of  heredity,  if  a  man 
who  has  tuberculosis  tendency  marries  a  woman 
of  like  tendencies,  the  children  are  likely  to  be 
predisposed  to  tuberculosis. 

The  marriage  of  cousins  is  dangerous  when 
there  is  a  history  of  defective  mentality.  Among 
the  children  of  such  a  marriage,  one  in  four 
would  be  practically  certain  to  be  completely  de- 
fective, and  one-half  the  children  would  be  like 
their  parents,  and  would  transmit  to  their  child- 
ren the  same  defective  tendencies. 

Popenoe  cites  several  instances  in  which  in- 
tensive inbreeding  has  produced  no  bad  results. 
He  says,  for  example:  "What  about  Smith's  Is- 
land off  the  coast  of  Maryland,  where  all  the 
inhabitants  are  said  to  be  interrelated,  and  where 
a  physician  who  lived  in  the  community  for  three 
years  failed  to  find  among  the  700  persons  a 
single  case  of  idiocy,  insanity,  epilepsy  or  con- 
genital deafness? 

"What  about  the  community  of  Batz,  on  the 
coast  of  France,  where  Voisin  found  five  mar- 
riages of  first  cousins  and  thirty-one  of  second 
cousins,  without  a  single  case  of  mental  defect, 


THE  HEALTH  QUESTION  BOX  521 

congenital  deafness,  albinism,  retinitis,  pigmen- 
tosa or  malformation?  The  population  was 
3,000,  all  of  whom  were  said  to  be  interrelated. 
"What  about  Cape  Cod,  whose  natives  are 
known  throughout  New  England;  for  their  abil- 
ity? 'At  a  recent  visit  to  the  Congregational 
Sunday-school,'  says  a  student,  'I  noticed  all  of- 
ficers, many  teachers,  organist,  ex-superintend- 
ent, and  pastor's  wife,  all  Dyers.  A  lady  at  Truro 
united  in  herself  four  quarters  Dyer,  father, 
mother  and  both  grandmothers  Dyers.'  " 

Heredity  of  Acquired  Characters 

Q.     May  acquired  characters  be  inherited? 

A.  Yes,  but  the  characters  must  be  really 
acquired.  Weisman  cut  off  the  tails  of  300  suc- 
cessive generations  of  rats,  but  the  last  genera- 
tion produced  tails  equal  to  any  of  their  an- 
cestors. It  has  been  clearly  proven  that  mutila- 
tions are  not  inherited,  but  bodily  changes  re- 
sulting from  years  of  special  activity  or  changes 
produced  by  bad  habits,  such  as  alcoholism  or 
other  indulgences  which  affect  the  entire  body, 
may  influence  the  germ  plasm  in  such  a  way  as 
to  influence  the  progeny. 

Lamar,  100  years  ago,  maintained  that  char- 
acters acquired  by  an  animal's  own  efforts, 
through  the  improvement  of  its  bodily  functions, 
might  be  inherited.  He  formulated  two  laws  re- 
lating- to  heredity,  which  are  as  follows : 

First  Lazv:  In  every  animal  which  has  not 
exceeded  the  term  of  its  development,  the  more 
frequent  and  sustained  use  of  any  organ  grad- 
ually strengthens  this  organ,  develops  and  en- 
larges it,  and  gives  it  strength  proportioned  to 


522  THE  HEALTH  QUESTION  BOX 

the  length  of  time  of  such  use;  while  the  con- 
stant lack  of  use  of  such  an  organ  imperceptibly 
weakens  it,  causes  it  to  become  reduced,  progres- 
sively diminishes  its  faculties,  and  ends  in  its 
disappearance. 

Second  Law:  Everything  which  nature  has 
caused  individuals  to  acquire  or  lose  by  the  in- 
fluence of  the  circumstances  to  which  their  race 
may  be  for  a  long  time  exposed,  and  conse- 
quently by  the  influence  of  the  predominant  use 
of  such  an  organ  or  by  that  of  the  constant  lack 
of  use  of  such  part,  it  preserves  by  heredity  and 
passes  on  to  the  new  individuals  which  descend 
from  it,  provided  that  the  changes  thus  acquired 
\  are  common  to  both  sexes,  or  to  those  who  have 
given  origin  to  these  new  individuals. 

These  laws  are  illustrated  by  the  increase  of 
speed  of  race  horses,  which  has  occurred  in  the 
last  century,  as  shown  by  the  following  table, 
showing  the  speed  of  famous  trotting  horses : 

1818  Boston    Blue 3:00 

1830  Bull-  Calf 2:47  % 

1839  Dutchman 2  :32 

1845  Lady   Suffolk 2 :29  J^ 

1859  Flora    Temple 2 :19  54 

1874  Goldsmith   Maid 2:14 

1892  Nancy  Hanks 2 :04 

1912  Uhlan 1:58 

A  study  of  the  history  of  racing  horses  ap- 
pears to  show  that  the  winners  of  a  new  genera- 
tion of  racing  horses  are  the  progeny  of  racing 
parents  who  were  prize  winners.  A  study  of 
the  records  of  stock  raisers  show  that  race 
horses  produced  race  horses  only  when  they 
themselves  have  been  raced  a  number  of  years, 
and  they  ceased  to  be  fathers  and  mothers  of 


THE  HEALTH  QUESTION  BOX  523 

racers  after  they  were  retired  to  the  breeding 
stable.    According  to  Fisher, 

"History  shows  that  two  hundred  of  the  sons 
of  Ahnont  were  used  for  breeding  purposes.  Of 
these,  ten  per  cent  were  raced,  while  ninety  per 
cent  vv^ere  kept  at  home  because  they  were  con- 
sidered too  valuable  for  breeding  purposes  to 
have  their  energies  sapped  upon  the  track.  As 
the  successful  sires  of  racing  stock,  the  raced 
sons,  however,  outranked  the  unraced  as  sixteen 
to  one." 

The  same  principle  seems  to  be  demonstrated 
in  the  breeding  of  dairy  cattle.     Says  Fisher, 

'Tt  is  characteristic  of  cows  to  produce  a  cer- 
tain quantity  of  milk  per  day  when  their  first 
calves  are  born.  With  proper  care  and  regular 
milking  the  amount  produced  is  decidedly  larger 
when  the  second  calf  is  born,  still  larger  with 
the  third  and  so  on  up  as  far  as  the  present  re- 
cords go.  The  matter  is  officially  recognized  by 
breeders,  who  for  the  judging  of  cattle,  follow 
a  standard,  which  in  the  case  of  the  Holstein- 
Friesian  Association  requires  that  the  amount  of 
milk  produced  in  the  first  ten  days  following 
birth  of  a  calf  shall  not  fall  below  the  following 
amounts : 

For    two-year-olds 354  lbs. 

For  three-year-olds 432  lbs. 

For   four-year-olds 511    lbs. 

For  five-year-olds  and  over 589  lbs. 

"While  the  official  standard  does  not  go  higher, 
it  is  known  that  the  actual  increase  in  milk-pro- 
ducing power  continues  beyond  six  years. 

"Since  increased  milk  production  with  succes- 
sive calves  is  dependent  upon  the  increased  ex- 


524  THE  HEALTH  QUESTION  BOX 

ercise  to  which  the  udders  are  subjected  through 
milking,  it  was  to  be  expected,  other  things  being 
equal,  and  with  the  inheritance  of  acquired 
characteristics  possible  that  those  calves  and 
their  descendants  should  prove  best  in  milk  pro- 
duction in  a  new  generation  which  had  been  born 
latest  in  the  calf  list  of  any  mother. 

"Investigation  has  shown  that  the  probability 
that  a  calf  will  become  a  great  milk  producer 
rises  steadily  as  its  number  in  the  calf  series  of 
a  given  cow  rises." 

The  genealogical  trees  of  our  best  New  Eng- 
land families  show,  according  to  Fisher,  "a.  nor- 
mal or  average  breeding  rate  of  a  little  better 
than  three  generations  to  the  century.  More 
specifically,  the  average  of  fathers  and  mothers 
at  the  time  of  birth  of  their  children,  is  short  of 
thiry-three  years.  New  England  blood  is  ac- 
knowledged as  good  stuff,  yet  how  does  this 
already  slow  breeding  rate  compare  with  that 
of  the  great  men  of  history  ?  How  does  the  New 
England  rate  of  sixty-six  years  from  birth  of  a 
grandfather  to  birth  of  grandson  compare  with 
the  rate  when  the  grandson  is  recognized  as 
eminent?  History  speaks  in  no  uncertain 
values.  Instead  of  the  sixty-six  years  or  less, 
the  following  numbers  are  found  : 

Augustus    Caesar 118  years 

Audubon 115 

Lamarack 110 

Franklin ._ 108 

Washington  Irving 107 

Wallaston 107 

Sulla 105 

Montmorency lOo 

Copernicus 100 

Gustavus   Adolpbus 98 


THE  HEALTH  QUESTION   BOX  525 

Montalembert   96  years 

Bunsen 95 

Ptolemy 95 

Watt 94      "^ 

Dumas,   the    Elder 93 

Goethe 92      " 

Pope 92      " 

Whittier 91      " 

Tohn    Hunter 90 

Bach 87    ;; 

John    Herschel 85 

Robert  E.  Lee. 78      *^ 

Charles    Darwin 78 

Abraham  Lincoln 76 

Grant 74      " 

"In  a  list  of  571  eminent  men,  with  860  birth 
ranks  thus  studied,  the  rate  of  breeding  showed 
an  average  of  40.7  years  from  father  to  son,  in- 
stead of  the  New  England  33.  If  the  probability 
of  being  eminent  when  bom  of  a  father  between 
thirty-five  and  forty,  is  taken  as  a  unity,  the  prob- 
ability if  born  at  twenty-five  is  less  than  one- 
fifth  as  great.  Ascending  the  age  scale,  the  proba- 
bility at  fifty  to  fifty-five  is  five  times  that  at 
thirty-five  to  forty ;  and  over  sixty,  it  is  over 
ten  times  that. 

"Alexander  the  Great  was  the  son  of  Philip 
of  Macedon  when  Philip  was  26  years  old. 
Philip  himself  was  born  Avhen  his  father,  Amyn- 
tas  II.  was  63 ;  Amyntas  II.  in  his  turn  was  the 
grandson  of  Alexander  I.,  90  years  covering  the 
two  generations  intervening. 

"Aristotle  was  the  son  of  Nicomachus  at  58, 
who  was  himself  the  son  of  an  old  man. 

"Confucius  was  the  son  of  his  father  at  71, 
his  mother  being  the  youngest  daughter  of  a 
governor.  If  it  is  asked  what  became  of  Con- 
fucius' blood,  it  may  be  added  that  his  only  son 
was  born  when  Confucius  was  19. 


526  THE  HEALTH  QUESTION  BOX 

"Benjamin  Franklin  was  the  son  of  Josiah 
Franklin  at  51,  who  in  turn  was  the  son  of  his 
father  at  57,  in  his  turn  the  son  of  his  father 
at  70.  'Franklin  was  the  youngest  son  of  the 
youngest  son  for  five  generations  back,'  that  is, 
all  five  ancestors  were  the  sons  of  their  parent's 
mature  years.  Franklin  was  the  son  of  his 
mother  at  50.  Franklin's  only  son  was  born  when 
Franklin  was  23,  and  was  of  but  average  ability. 

"Goethe  was  the  son  of  his  father  at  39,  who 
in  turn,  was  the  son  of  his  father  at  53.  Goethe's 
mother  was  38. 

"Lamarack's  father  was  42  when  the  illus- 
trious son  was  born.  The  father  was  himself 
the  grandson  of  De  Monet,  born  over  110  years 
earlier." 

Pre-natal  Influence  of  Mental  Impressions 

Q.  Is  there  any  scientific  basis  for  the  belief 
in  prenatal  influences  v/nizh  are  supposed  to 
produce  birth  marks  and  other  peculiarities? 

A.  Scientific  research  has  shown  that  "There 
is'  as  much  reason,"  says  Popenoe  and  Johnson, 
"to  expect  the  child  to  grow  to  resemble  the  cow 
on  whose  milk  it  is  fed  after  birth  as  to  expect 
it  to  grow  to  resemble  its  mother  because  of  pre- 
natal  mental   influence." 

William  Hunter,  a  famous  English  physician, 
related  that  while  physician  in  a  lying-in  hospital, 
he  had  in  many  thousand  cases  asked  the  mother, 
before  her  confinement,  whether  anj^thing  had 
affected  her  imagination,  and  recorded  the  ans- 
wers ;  and  absolutely  not  one  case  came  right, 
though,  Avhen  the  child  was  anything  remarkable, 
they  afterwards  made  the  cap  to  fit," 


THE  HEALTH  QUESTION   BOX  527 

Eugenics  Registry 

Q.     What  is  the  Eugenics  Registry? 

A.  At  the  Race  Betterment  Conference, 
held  at  the  Battle  Creek  Sanitarium  of  Battle 
Creek,  Michigan,  in  January  1914,  the  sug- 
gestion was  made  that  a  register  should  be  es- 
tablished to  be  known  as  the  Eugenics  Registry, 
which  should  provide  for  the  registration  of 
persons  of  superior  mental  and  physical  quali- 
fications, especially  those  descended  of  parents 
and  grand  parents  of  hke  character.  Since  the 
conference  referred  to  the  Registry  has  been  or- 
ganized and  is  now  being  conducted  under  the 
supervision  of  a  board  consisting  of  the  fol- 
lowing persons : 

David  Starr  Jordon,  President  Leland  Stan- 
ford University,  Irving  Fisher,  Professor  of 
economics,  Yale  University,  C.  B.  Davenport, 
director  of  the  Eugenics  record  office.  Cold 
Spring  Harbor,  Luther  Burbank,  Santa  Rosa, 
California,  Doctor  J.  H.  Kellogg,  secretary,  Bat- 
tle Creek,  Michigan;  Prof.  O.  C.  Glaser,  exec- 
utive secretary. 

Full  information  concerning  the  registry  and 
the  conditions  of  registration  may  be  obtained  by 
addressing  The  Eugenics  Registry,  Battle  Creek, 
Michigan, 

Increase  of  Insanity 

Q.     Is  insanity  increasing? 

A.  Mental  defectives  have  increased  within 
the  last  fifty  years  at  the  rate  of  900  per  cent 
in  a  century.  At  the  present  rate  of  increase,  in 
fifty  years  from  the  present  time,  9  per  cent  of 
the  total  population  will  be  insane,  idiotic,  imbe- 


528  THE  HEALTH  QUESTION  BOX 

die,  or  otherwise  defective.  According  to  Doc- 
tor Davenport,  mental  defectives  now  constitute 
1  per  cent  of  the  total  population.  The  recog- 
nition of  a  new  class  of  mental  defectives,  the 
moron,  gives  us  the  key  to  a  large  number  of 
social  problems  and  explains  the  rapid  increase 
of  a  certain  type  of  criminals  and  the  growing 
army  of  ne'er-do-wells.  Of  all  classes  of  men- 
tal defectives  this  class  is  by  far  the  most  dan- 
gerous because  not  easily  recognized  except  by 
experts,  and  so  left  to  reproduce  and  increase 
without  restriction. 

An  eminent  English  alienist  recently  made 
the  assertion  that  the  whole  human  race  will  in 
time  become  insane.  The  writer  does  not  share 
this  pessimistic  view  for,  notwithstanding  the 
fact  that  at  the  rate  at  which  mental  defectives 
are  at  present  increasing,  the  whole  race  would 
become  insane,  idiotic  or  imbeciles  within  less 
than  three  centuries,  so  sad  a  calamity  is  not 
likely  to  befall  the  human  family,  for  long  be- 
fore the  race  reaches  the  state  of  universal  in- 
competency, the  impending  danger  will  be  ap- 
preciated, the  cause  sought  for  and  eliminated, 
and,  through  eugenics  and  euthenics,  the  mental 
soundness  of  the  race  will  be  saved. 

Physical  Superiority  of  Savages 

Q.  Is  it  true  that  savages  have  better  bodies 
than  civilized  men? 

A.  Civilization  is  destroying  us.  The  civil- 
ized man  has  almost  entirely  lost  his  sense  of 
smell,  whereas  the  savage  has  a  keen  smell. 
It  is  said  that  certain  tribes  of  South  America 
can  scent  a  member  of  another  tribe  rods  away. 


THE  HEALTH  QUESTION   BOX  529 

Defective  eye-sight  is  growing  more  and  more 
common  among  civilized  people. 

Moreover  the  savage  is  able  to  hear  far  bet- 
ter than  the  civilized  man,  while  his  sense  of 
taste  is  superior.  The  savage,  wandering 
through  a  forest,  knows  as  soon  as  he  plucks 
a  berry  or  other  fruit  and  touches  it  to  his 
tongue  whether  or  not  it  is  fit  to  eat.  The  civil- 
ized man  sitting  down  to  a  hotel  table  gives  little 
consideration  as  to  the  suitability  of  the  food, 
but  eats  what  he  finds  on  the  menu  regardless  of 
consequences. 

The  endurance  of  the  savage  is  also  incom- 
parably above  that  of  civilized  man.  Because  of 
their  extraordinary  vitality  savages  recover  from 
wounds  that  would  prove  fatal  to  a  man  with 
habits  customary  with  civilized  people. 

Longevity  of  Brain  Workers 

Q.  Is  it  true  that  most  brain  workers  are 
short-lived? 

A.  An  investigation  by  George  M.  Beard 
showed  that  the  average  length  of  life  of  500 
of  the  greatest  men  in  history  was  fourteen  years 
longer  than  that  of  the  average  man. 

The  Public  Health 

Q.     Is  sickness  increasing? 

A.  Statistics  gathered  by  Tredgold  from 
various  friendly  societies,  aggregating  a  mem- 
bership of  nearly  a  million  and  a  half,  demon- 
strate that,  notwithstanding  the  great  advance 
in  the  prevention  of  disease  through  public 
sanitation  and  improvements  in  therapeutics,  the 
average    amount    of    sickness    at    all    ages    has 


530  THE  HEALTH  QUESTION  BOX 

steadily  increased  during  the  last  half  century. 
The  report  of  actuaries,  appointed  in  connec- 
tion with  the  National  Insurance  Act  enacted 
by  the  British  Government  in  1911,  shows  the 
increase  of  sickness,  which  has  occurred  during 
the  last  thirty  years  in  several  large  friendly 
societies. 

This  report  shows  a  very  marked  increase  of 
sickness  at  all  ages  of  life,  from  sixteen  to  sev- 
enty years,  ranging  from  fourteen  per  cent  to 
seventy  per  cent,  the  greatest  increase  being  at 
sixteen  to  nineteen  years  and  the  next  greatest 
fifty-five  to  sixty-nine  years. 

Birth  Rate 

Q.     Is  the  birth  rate  decreasing? 

A.  Professor  Cattel  in  a  recent  paper,  stated 
that  if  the  decline  of  the  birth  rate  continues 
during  the  balance  of  the  century  as  rapidly  as 
during  the  last  few  years,  in  the  year  2,000  no 
babies  will  be  born  in  the  United  States. 

The  birth  rate  is  rapidly  declining  in  almost 
every  civilized  country  of  the  globe,  but  espe- 
cially in  the  older  parts  of  this  country, 

Jews'  Health 

Q.  Is  the  Jewish  race  healthier  than  other 
races? 

A.  Yes,  and  one  reason  is  that  they  have 
followed  so  many  of  the  laws  of  hygiene  for  so 
many  generations.  They  have  not  eaten  pork, 
for  example,  and  they  have  taken  care  to  in- 
vestigate carefully  all  animals  before  they  eat 
them.  As  a  race,  the  Jewish  people  have  not  been 
very  large  eaters  of  meat. 


THE  HEALTH  QUESTION   BOX  531 

Dust 

Q.  Of  what  does  atmospheric  dust  con- 
sist? 

A.  The  dust  of  the  air  has  many  sources.  In 
cities  it  consists  largely  of  the  excreta  of  ani- 
mals dried  in  the  sun  and  powdered  by  the 
traffic  of  the  street.  Dust  is  most  abundant  in 
large  cities.  In  London  one  cubic  inch  of  air 
contains  over  two  million  dust  particles.  Even 
the  air  of  the  ocean,  far  from  land,  may  con- 
tain from  ten  thousand  to  thirty  thousand  dust 
particles  per  cubic  inch.  The  air  of  high  moun- 
tains is  the  freest  from  dust.  Even  the  purest 
mountain  air  observed  was  found  to  contain 
1500  dust  particles  to  the  cubic  inch.  Scientists 
have  discovered  that  all  space  is  filled  with  very 
minute  particles — cosmic  dust  produced  by  the 
destruction  of  meteorites.  At  a  distance  of 
fifteen  miles  above  the  earth,  the  atmosphere 
may  contain  quantities  of  volcanic  dust. 

Street  dust  ,is  highly  dangerous.  It  should 
be  suppressed  by  frequent  and  thorough  street 
flushing.  The  accumulation  of  house  dust 
should  be  prevented  by  a  vacuum  cleaner.  The 
old  fashioned  broom  and  the  feather  duster 
should  be  discarded  as  excellent  dust  dis- 
tributors. The  inhalation  of  dust  is  highly  in- 
jurious, not  only  because  ordinary  dust  consists 
very  largely  of  disease  germs  but  also  because 
of  the  irritation  produced  by  the  accumulation 
of  dust  in  the  lung  tissues.  The  lungs  of  coal 
miners  are  nearly  as  black  as  coal.  The  lungs 
of  stone  cutters  are  full  of  grit. 


532  THE  HEALTH  QUESTION   BOX 

Ventilation 

Q.  What  is  the  best  means  of  ventilating 
a  room? 

A.  Window  ventilation  when  properly  man- 
aged is  not  only  highly  efficient  but  very  satis- 
factory. It  must  be  remembered  that  two  open- 
ings must  be  supplied,  an  entrance  and  an  exit 
for  the  air.  This  may  be  accomplished  by  a  sin- 
gle window  by  lowering  the  window  at  the  top 
and  raising  it  at  the  bottom.  The  chief  objection 
to  this  plan  is  that  unpleasant  drafts  are  likely 
to  be  experienced.  In  cold  weather  this  may  be 
a  matter  of  considerable  gravity.  There  are  two 
very  simple  methods  of  obviating  this  difficulty: 

1.  The  window  board. 

A  thin  board  six  or  eight  inches  wide  is 
fastened  across  the  bottom  of  the  window  open- 
ing resting  on  the  sill  and  made  tight  at  each  end. 
Now  when  the  window  is  raised  the  movement 
of  air  will  strike  against  this  board  and  will 
be  deflected  toward  the  ceiling.  An  incoming 
current  after  passing  several  feet  in  an  upward 
direction  will  gradually  mix  with  the  air  and 
thus  draft  will  be  obviated. 

2.  The  window  screen. 

This  consists  of  a  frame  covered  with  muslin 
one  or  two  feet  wide  fitted  into  the  window  open- 
ing tight  against  the  lower  sash.  When  the  lev  -r 
sash  is  raised  the  air  rapidly  filters  in  without 
producing  a  draft.  The  screen  has  also  the  ad- 
vantage that  in  windy  weather  it  will  exclude 
dust. 


THE  HEALTH  QUESTION  BOX  533 

Window  Tent 
Q.     Is  the  window-tent  a  good  thing? 

A.  The  window-tent  is  certainly  an  excellent 
means  of  securing  pure,  cold  air  during  sleep  in 
the  cold  months. 

Fireplace  Ventilation 

Q.  Does  an  open  fireplace  afford  sufficient 
ventilation? 

A.  A  fireplace  is  a  good  ventilator,  and  will 
aid  in  supplying  an  abundance  of  fresh  air,  pro- 
vided a  window  is  open  in  the  room  to  create  a 
current. 

It  is  important  that  the  fireplace  should 
have  a  good  draft.  .  An  open  coal  or  wood  fire 
is  in  every  way  preferable  to  a  gas  fire.  When 
installed  in  the  usual  way,  gas  grates  are  very 
unhealthful. 

Gas  Heating 

Q.     Is  gas  heating  of  rooms  healthful? 

A.  A  living  room  should  never  be  heated 
witli  gas  unless  care  is  taken  to  thoroughly  re- 
move the  products  of  combustion,  so  that  none 
of  them  are  mixed  with  the  air  of  the  room.  The 
gas  stove  has  been  responsible  for  many  deaths. 
The  same  applies  to  oil  stoves. 

In  any  room  where  gas  or  oil  stoves  are  burn- 
ing, there  miust  be  an  open  window.  Open  the 
window  at  the  top,  and  also  insert  a  wmdow 
board  under  the  lower  sash  so  air  can  enter  the 
room  betvv^een  the  lower  and  upper  sashes. 

Furnace  Heat 

Q.     Is  furnace  heat  wholesome? 

A.     Yes,  if  the  furnace  is  a  good  one,  and  does 


534  THE  HEALTH  QUESTION  BOX 

not  leak  smoke  or  gas.     The  air  may  be  too 
dry. 

There  should  be  a  water  pan  in  the  furnace, 
and  this  should  be  kept  supplied  with  water. 
Care  should  be  taken  to  bring  fresh  air  to  the 
furnace  from  out  of  doors,  and  not  from  the 
basement,  cellar,  or  front  hall. 

The  House  Fly 

Q.  What  diseases  are  communicated  by 
the  common  house  fly? 

A.  Modern  scientific  research  has  demon- 
strated that  the  house  fly  is  a  carrier  of  many 
different  kinds  of  germs  which  are  productive 
of  disease. 

Among  the  various  diseases  which  have 
been  proven  to  be  communicable  through  the 
medium  of  the  house  fly  are  the  following: 
tuberculosis,  typhoid  fever,  scarlet  fever,  the 
dysenteries,  cholera,  tetanus,  eye  contagions,  an- 
thrax, glanders,  infantile  paralysis,  diphtlieria, 
meningitis,  leprosy,  bubonic  plague,  carbuncle, 
infected  wounds,  erysipelas,  and  the  eggs  of  para- 
sitic worms. 

The  Dangerous  Fly 

Q.     How  do  flies  distribute  disease? 

A.  The  fly  may  distribute  disease  in  three 
special  ways : 

1.  By  the  germs  clinging  to  its  feet,  legs, 
wings,  and  proboscis. 

2.  Its  body,  when  covered  with  bacteria, 
may  cause  infection  when  crushed  or  drowned, 
if  it  falls  upon  or  into  anything  that  goes  into 
any  person's  mouth. 


THE  HEALTH  QUESTION   BOX  535 

3.  By  its  excreta.  Investigation  has  shown 
that  most  germs  pass  unharmed  through  a  fly's 
body.  The  annoying  fly  specks,  always  the  bane 
of  the  housekeeper,  are  known  danger  spots. 

The  fly  feeds  on  filth,  and  it  also  breeds  in 
filth.  It  makes  filth,  it  wallows  in  filth,  and  the 
filth  clings  to  its  feet,  legs,  wings,  and  body. 
It  carries  filth  to  everything  it  touches,  and  not 
only  filth,  but  the  germs  of  many  deadly  diseases 
that  abound  in  filth. 

There  is  only  one  radical  cure — absolute  clean 
ness.  The  number  of  flies  indoors  may  be  lessened 
by  the  prohibitory  measure  of  screening  the  house 
windows  and  doors,  and  this  should  be  done  early. 

Keep  foods  of  every  sort  and  particularly  milk 
in  screened  enclosures  or  safes.  See  to  it  that 
garbage  cans  are  kept  closely  covered,  that  they 
are  emptied  daily  and  well  scrubbed  before  be- 
ing used  again,  or  that  the  collector  gives  clean 
ones  in  exchange.  To  make  assurance  double 
sure  add  a  half  pound  of  copperas  to  a  pail 
of  water  and  sprinkle  weekly  the  place  where 
the  garbage  can  is  kept.  A  sprinkling  of  chlorid 
of  lime  serves  the  same  end.  Do  this  to  every 
moist  nook  and  refuse  pile  appearing  to  offer  a 
breeding  place  for  flies.  Treat  vaults  by  a 
plentiful  use  of  dry  earth  at  all  times  and  at 
least  once  a  week  to  a  thorough  sprinkling  with 
crude  petroleum  or  copperas. 

The  only  sure  way  to  insure  freedom  from 
flies,  IS  to  prevent  their  breeding  and  to  hold 
forth  no  attraction  for  them. 


536  THE  HEALTH  QUESTION   BOX 

Mosquitoes 

Q.  What  measures  are  effectual  in  destroy- 
ing mosquitoes? 

A.  The  mosquito  requires  still,  shallow  water 
for  breeding.  A  little  kerosene,  just  enough  to 
coat  the  surface  sprayed  over  pools  and  pud- 
dles, ponds,  rain  barrels  and  other  water  fre- 
quented by  mosquitoes  is  an  efficient  remedy. 
Not  only  is  it  destructive  to  the  larvae,  but  the 
grown  insect  will  not  lay  her  eggs  on  oiled 
water. 

All  breeding  places  should  be  done  away  with. 
Drain  or  fill  in  the  pools,  ditches  and  depressions 
where  water  stands.  Even  post  holes  and  cow 
tracks  should  receive  attention.  Wherever  a  cup- 
ful of  water  can  stagnate,  there  mosquitoes  can 
breed. 

Treat  with  oil  all  standing  water  that  can- 
not well  be  drained  or  screened.  Sprinkle  or 
spray  the  oil  over  the  surface  till  all  the  water  is 
covered  with  an  unbroken  film  of  it.  An  ounce 
of  oil  may  thus  be  spread  over  ten  or  fifteen 
square  feet  of  water  surface.  For  small  areas  it 
may  be  poured  on  the  water.  The  oil  must  be  re- 
newed at  least  every  three  weeks.  Rain  or  wind 
that  ruffles  the  water  surface  may  make  a  renewal 
necessary  sooner.  Standing  water  for  house  use, 
as  the  cistern,  rain  barrels  and  tanks  may  be  pro- 
tected by  screens.  The  precaution  must  be  taken, 
however,  to  clean  av/ay  weeds,  grass  and  bushes 
from  the  margin  of  the  water  that  there  be  no 
hiding  places  for  adult  insects  and  no  harborage 
for  wigglers,  where  they  will  be  inaccessible  to 
the  fishes. 


THE  HEALTH  QUESTION  BOX  537 

The  banks  of  brooks  should  be  evened  so  as 
to  do  away  with  any  marshy  places  or  pockets 
where  water  can  stagnate. 

Artesian  Water 

Q.  Is  artesian  water  always  certain  to  be 
pure? 

A.  Artesian  water  is  generally  free  from 
bacteria  and  its  use  is  comparatively  safe.  Very 
deep  artesian  wells  are  practically  always  safe, 
but  artesian  wells  which  do  not  penetrate  the 
rock  for  a  considerable  distance  may  be  con- 
taminated by  surface  water. 

Softening  Water 

Q.  How  may  water  be  softened  for  domes= 
tic  use? 

A.  Hard  water  contains  lime  and  usually 
magnesia,  sometimes  also  iron.  By  the  addi- 
tion of  "quick  lime"  and  soda  ash  in  proper 
phroportion  most  of  these  chemicals  are  ren- 
dered insoluble,  and  appear  as  a  sediment. 
After  standing  a  few  hours  the  water  becomes 
clear.  The  right  proportions  of  lime  and  soda 
ash  must  be  determined  in  each  case  by  a 
chemical  analysis  of  the  water  to  be  softened. 
Water  is  softened  to  some  extent  by  boiling. 

Water  softening  plants  which  operate  auto- 
matically are  in  successful  operation  in  many 
cities  and  with  entire  success. 

Typhoid  Germs  in  Water 

Q.  Can  water  containing  typhoid  fever 
germs  be  rendered  safe  for  drinking  or  cul- 
inary purposes? 


538  THE  HEALTH  QUESTION  BOX 

A.  Researches  conducted  by  the  United 
States  government  and  other  rehable  authorities 
have  in  recent  years  demonstrated  that  water 
infected  to  such  a  degree  as  to  be  highly  dan- 
gerous if  used  for  drinking  purposes  may  be 
rendered  safe  by  the  addition  of  liquid  chlorine 
or  hypochlorite  of  lime  in  proportion  of  one  part 
to  a  million  of  water. 

Chlorine  destroys  the  dangerous  elements  with- 
out imparting  to  the  water  any  injurious  prop- 
erties. Chlorine  is  one  of  the  constituents  of 
the  gastric  juice  and  is  not  harmful  in  the 
quantities  which  are  found  efficient  for  the  pu- 
rification of  water.  To  be  reliable,  this  method 
must  be  employed  under  the  supervision  of  an 
experienced  chemist.  When  thus  used  it  has 
proven  very  successful  and  has  stopped  typhoid 
epidemics  in  many  communities.  This  method 
should  be  regarded,  however,  only  as  a  tempor- 
ary expedient  to  be  employed  only  until  a  pure 
water  supply  can  be  secured. 

Alkali  in  Water 
Q.     Is  water  which  contains  alkali  injuri- 
ous when  used  for  drinking  and  cooking  pur- 
poses? 

A.  Waters  containing  alkalis  are  always 
more  or  less  injurious  when  used  internally. 
Such  water  should  not  be  used  habitually. 

Water  Testing 

Q.     How  may  water  be  tested  for  purity? 

A.  There  are  no  simple  tests  for  pure  water 
for  home  use  which  can  be  relied  upon.  The 
water  must  be  sent  to  a  bacteriological  labor- 


THE  HEALTH  QUESTION   BOX  539 

atory  for  careful  examination.  Chemical  tests 
are  not  sufficient.  Water  which,  as  tested  chem- 
ically, may  seem  perfectly  pure,  may  be  deadly 
because  of  the  presence  of  germs  which  could 
not  be  detected  except  by  bacteriological  an- 
alysis. Any  State  Board  of  Health  will  an- 
alyze water. 

Water  Sterilization 

Q.  How  long  should  water  boil  in  order 
to  become  sterilized? 

A.  Perfect  sterilization  of  water  requires 
.leating  for  half  an  hour  at  a  temperature  of  240° 
F.,  but  this  is  rarely  necessary.  The  dan- 
gerous disease  germs  likely  to  be  found  in  water, 
such  as  typhoid  and  cholera  germs,  are  de- 
stroyed by  boiling  for  ten  or  fifteen  minutes. 
The  spores  of  dysentery  germs  may  survive  boil- 
ing, however,  requiring  a  higher  temperature  for 
their  destruction.  Water  which  has  been  con- 
taminated by  human  excreta  may  not  be  rendered 
wholly  safe  by  boiling,  though  it  is  then  much 
less  dangerous.  Boiling  three  days  in  succes- 
sion will  make  the  water  safe. 

Rain  Water 

Q,  How  can  one  make  sure  of  collecting 
rainwater  so  it  will  be  pure? 

•  A.  Rainwater  is  always  more  or  less  impure 
as  it  collects  dust  by  passing  through  the  air. 
Considerably  more  dust  and  filth  is  collected 
from  the  roof.  The  quality  of  rainwater  can 
be  greatly  improved  by  permitting  the  first  water 
which  falls  to  escape.     Rainwater  is  not  likely 


540  THE  HEALTH  QUESTION  BOX 

to  be  contaminated  by  any  sort  of  roofing  mater- 
ial in  common  use. 

Purification  of  Water  by  Ghlorin 

Q.  Is  there  any  chemical  substance  by  the 
use  of  which  polluted  water  may  be  rendered 
safe? 

A.  Within  recent  years  great  use  has  been 
made  of  chlorin  as  a  means  of  rendering  impure 
water  safe  for  use.  Many  epidemics  of  typhoid 
fever  have  been  arrested  by  treating  the  water 
with  chloride  of  lime.  It  has  been  found  that 
about  one  part  of  chlorin  in  one  million  parts  of 
water  will  destroy  the  bacteria  and  render  the 
water  safe  without  impairing  its  quality  for  cul- 
inary and  drinking  purposes. 

An  eminent  New  York  physician  has  recently 
devised  a  chlorin  compound  which  can  be  used 
in  an  emergency  for  the  purification  of  drinking 
water.  The  compound  is  highly  concentrated 
and  presented  in  the  form  of  a  small  tablet,  one 
of  which  dropped  into  a  glass  of  water  and  dis- 
solved will  in  the  course  of  a  few  moments  de- 
stroy any  dangerous  bacteria  which  it  may  con- 
tain. It  is  hoped  that  this  disinfecting  tablet 
may  be  of  service  to  soldiers  at  the  fighting  front. 

Vaccination 
Q.     Does  vaccination  prevent  smallpox? 

A.  Vaccination  unquestionably  mitigates  the 
evils  of  small-pox.  When  proper  care  is  taken 
to  perform  vaccination  with  good  virus,  there  is 
very  little  chance,  indeed,  of  any  ill  consequences 
arising  from  it  and  a  high  degree  of  protection 
is  offered. 


THE  HEALTH  QUESTION  BOX  541 

Disinfection  of  Clothing 

Q.  How  may  infected  clothing  be  disin- 
fected? 

A.  There  are  many  ways  in  which  clotning 
may  be  disinfected.  The  best  method  is  heating 
in  a  steam  steriUzer  for  half  an  hour.  Another 
is  to  boil  for  one  hour  in  a  saturated  solution 
of  common  salt.  The  addition  of  salt  will  raise  the 
temperature  a  few  degrees  above  boiling  point 
and  insure  thorough  destruction  of  disease  germs 
and  germ  spores. 

Still  another  very  excellent  method  is  form- 
alin fumigation.  The  articles  may  be  placed  in 
a  small  room  or  closet,  or  in  a  box  especially 
prepared  for  the  purpose,  and  exposed  to  the 
fumes  of  formalin  by  burning  a  formalin  candle 
within  the  enclosure.  Such  candles  can  be  ob- 
tained at  any  drug-store,  and  are  accompanied 
by  full  directions  for  their  use. 

Bad  Smells 

Q.     Is  there  danger  in  a  bad  smell? 

A.  In  general,  bad  smells  are  unwholesome 
and  dangerous. 

Before  the  discovery  of  germs  there  had  come 
to  be  quite  general  recognition  of  a  definite  re- 
lationship between  bad  smells  and  ill  health. 
Even  malaria,  as  its  name  indicates,  as  well  as 
many  other'  maladies,  was  regarded  as  being 
caused  by  breathing  contaminated  air,  though 
now  we  know  that  the  disease  owes  its  origin 
to  infection  with  the  parasites  through  the  bite  of 
a  certain  species  of  m.osquito.  The  discovery  of 
bacteria,  however,  by  Pasteur,  brought  to  light 


542  THE  HEALTH  QUESTION  BOX 

a  cause  behind  the  bad  smell,  the  mischievous 
germ,  of  which  the  foul-smelling  gases  were  ex- 
cretory products.  The  conclusion  was  soon 
formed  that  the  real  cause  of  a  disease  was  not 
the  bad  smell  itself  but  the  germ  which  produced 
the  bad  smell,  and  that  bad  odors,  although  incon- 
A^enient,  were  after  all,  not  sa  dangerous  or 
deadly  as  had  formerly  been  supposed. 

Within  recent  years,  however,  extensive  ob- 
servations have  been  made  chiefly  by  Italian  in- 
vestigators which  show  that  bad  odors  are  in 
themselves  the  cause  of  disease.  This  subject  has 
recently  been  investigated  in  the  United  States 
by  Winslow  and  David  Greenberg  of  Yale  Uni- 
versity, to  whose  report  we  are  indebted  for  the 
facts  here  presented.  These  investigators  tell  us 
that  in  experiments  made  by  Alessi  of  the  Univer- 
sity of  Rome,  "rats  were  exposed  to  putrefactive 
gases  by  placing  their  cages  over  an  untrapped 
water-closet, — the  guinea  pigs  and  rabbits  by 
placing  beneath  their  cages  vessels  of  excremen- 
titious  substances.  The  animals  exposed  to  the 
gases  of  putrefaction  "lost  their  usual  vivacity 
and  pined  away,  in  spite  of  eating  voraciously." 

In  further  experimentation  with  these  animals 
it  was  found  that  they  were  easily  infected  by 
colon  or  typhoid  germs,  whereas  animals  which 
had  not  been  exposed  to  putrefactive  gases  es- 
caped injury. 

The  animals  which  had  been  exposed  to  the 
putrefactive  gases  were  made  seriously  ill  and  a 
large  proportion  of  them  died,  the  typhoid  or 
colon  bacillus  injected  (as  the  case  might  be) 
being  usually  isolated  in  nearly  pure  culture 
from  the  blood,  spleen  and  other  organs. 


THE  HEALTH  QUESTION  BOX  543 

Puntoni,  an  Italian  investigator  who  also 
studied  this  subject,  showed  that  mice  exposed 
to  putrefactive  gases  often  died  within  twelve 
hours,  showing  great  changes  of  the  liver  and 
kidneys  and  even  the  intestines,  due  to  the  elimin- 
ation through  these  organs  of  the  poisons  ab- 
sorbed into  the  blood. 

Puntoni  reports  a  series  of  experiments  in 
which  white  rats  were  fed  for  periods  of  15  to 
20  days  on  food  infected  with  typhoid  and  para- 
typhoid bacilli.  After  this  period  the  animals 
were  placed  in  sterilized  cages  and  fed  on  dry 
foods  under  which  conditions  the  typhoid  and 
paratyphoid  bacilli  quickly  disappeared  from 
their  feces  (within  48  hours).  Three  to  fifteen 
days  later  the  rats  were  exposed  to  putrefactive 
gases  as  above,  and  after  they  had  succumbed  to 
the  toxic  action,  typhoid  bacilli  were  isolated  from 
the  intestinal  contents  in  3  out  of  13  cases,  para- 
typhoid A  in  1  case  out  of  11,  and  paratyphoid 
B  in  1  case  out  of  9.  Puntoni  concludes  that 
"when  putrefactive  gases  are  respired,  they  may 
injure  the  intestinal  wall,  reviving  and  making 
virulent  the  pathogenic  microbes  always  present 
in  the  intestines." 

Winslow  and  David  Greenberg,  in  experiment- 
ing with  young  guinea  pigs,  found  that  an  ex- 
posure to  fecal  odors  produced  a  marked  effect 
on  growth  and  development. 

The  Hair  Brush 

Q.  Is  the  hair  brush  a  source  of  danger 
from  infection? 

A.  Yes.  As  a  necessary  toilet  article,  the 
hair-brush  is   supposed   to   gently   massage  the 


544  THE  HEALTH  QUESTION  BOX 

scalp,  keep  the  hair  iree  from  dust  and  generally 
promote  the  health  and  lustre  of  the  hair. 

Recent  investigations  conducted  by  the  Louis- 
iana State  Board  of  Health  tend  to  show  that 
the  average  hair-brush  is  a  suitable  candidate  for 
fumigation  and  cremation. 

The  result  of  the  laboratory  examination  of 
405  hair  brushes  gathered  from  barber  establish- 
ments from  13  different  points  in  the  State  sug- 
gests the  importance  of  attention  to  the  hygiene 
of  hair  brushes  in  public  shops  dealing  with  all 
conditions  of  men  and  women. 

Cultural  examinations  demonstrated  the  pres- 
ence of  moulds,  epithelia,  contagious  disease 
germs,  and  dirt  that  bore  witness  to  the  unclean- 
liness  of  the  hair  brushes  chosen  at  random  from 
shops  of  various  grades. 

The  washing  of  brushes  with  a  five-per  cent 
carbolic  acid  soap  or,  preferably,  thorough 
sterilization,  is  a  precautionary  step  which  safe- 
guards patrons  of  commercial  establishments. 

Incidentally,  the  provision  of  individual  hair 
brushes  in  barber  shops  and  in  the  home  recom- 
mends itself  as  necessary  sanitary  measures. 
The  individualization  of  hair  brushes,  however, 
does  not  lessen  the  necessity  for  their  periodic 
cleaning.  The  scalp  and  hair  are  collectors  of 
extraneous  material,  some  of  which  is  undoubted- 
ly disease  producing.  The  hair  brush  affords  an 
opportunity  for  autoinfection,  especially  in  the 
presence  of  lice,  boils  of  the  scalp,  or  similar 
evidences  of  pyogenic  infection. 


THE  HEALTH  QUESTION   BOX  545 

Air  Moisture 

Q.  Is  it  necessary  to  add  moisture  to  the 
air  in  cold  weather? 

A.  There  is  good  evidence  for  believing  that 
the  addition  of  moisture  to  air  which  is  un- 
usually dry  is  a  matter  of  great  importance  to 
persons  in  health,  as  also  to  those  suffering  with 
certain  forms  of  disease,  particularly  pulmonary 
difficulties. 

The  air  should  not  be  saturated,  but  should 
contain  sufficient  moisture  so  that  it  will  not  cause 
unpleasant  dryness  of  the  throat,  eyes,  and  skin. 
The  requisite  amount  of  moisture  may  be  ob- 
tained by  evaporation  of  moisture  in  open  vessels 
upon  the  stove,  in  a  pan  provided  for  it  in  the 
furnace,  by  means  of  moistened  linen  cloths  or 
sponges  placed  before  registers,  and  in  a  variety 
of  other  ways.  Attention  to  this  point  is  parti- 
cularly necessary  in  winter,  when  out-of-door  air, 
on  account  of  its  low  temperature,  contains  a 
much  smaller  proportion  of  moisture  than  at  most 
other  times. 

Another  convenient  method  of  moistening  the 
air  in  houses  which  are  heated  by  steam  is  to 
have  a  jet  placed  in  the  fresh  air  intake.  The 
amount  of  moisture  required  in  average  cold 
winter  weather  is  considerable. 

In  the  warm  season  of  the  year  the  degree 
of  saturation  of  outdoor  air  and  that  within  doors 
is  about  the  same.  In  the  wdnter  season,  how- 
ever, owing  to  the  higher  temperature  of  in-doors, 
it  is  very  much  drier  unless  watery  vapor  is 
added  by  artificial  means.  This  is  owing  to  the 
fact  that  air  acquires  by  increase  of  temperature 
a  greater  capacity  for  absorbing  moisture. 


546  THE  HEALTH  QUESTION  BOX 

Method  of  Moistening  the  Air 
Q.     What  is  the  best  method  of  moistening 
the  air  of  living  rooms  in  cold  weather? 

A.  A  plan  which  the  writer  has  found  most 
satisfactory  is  a  steam  jet  when  steam  heating  is 
employed.  A  steam  jet  in  the  main  hot  air  duct 
near  the  heater  prepares  the  air  for  the  whole 
house  at  once,  and  may  be  easily  regulated  to 
meet  varying  weather  conditions.  During  a  Jan- 
uary or  February  thaw,  when  the  air  is  saturated 
with  moisture,  no  addition  of  moisture  is  needed. 
At  such  times  evaporating  pans  become  a  real 
nuisance  because  of  the  penetrating  odor  which 
they  continually  give  off. 

In  a  house  heated  by  a  furnace  the  problem  is 
much  more  difficult.  The  best  plan  the  author 
knows  is  one  which  necessity  compelled  him  to 
work  out  some  years  ago.  A  moisture  box  is  so 
arranged  that  the  air  may  be  made  to  pass  over 
a  series  of  wet  cloth  surfaces  or  may  be  diverted 
by  means  of  valves  so  that  it  does  not  touch  the 
moist  surfaces. 

The  accompanying  cut  shows  the  construction 
of  a  hot  air  water  evaporator  which  is  inexpensive 
and  efficient.  The  moistening  chamber  is  four 
feet  long,  two  wide  and  two  and  one-half  feet 
high. 

The  water  pan  is  two  feet  square  and  four 
inches  deep,  with  two  opposite  sides  extending 
one  foot  high. 

It  may  be  made  of  galvanized  iron,  but  copper 
is  preferable.  In  the  bottom  of  the  pan  is  laid  a 
wire  grating  consisting  of  twelve  transverse 
bars.  Another  similar  grating  with  thirteen 
cross    bars    is    provided    for    the    upper    side 


5TE/1K  PIPE  FROK  ^IR  V^LVE  OF  RflOi^TOR 


WATER  P(flN 


P/1DIAT0R 


Air    Moistening   Device    for   Radiator 


WATER    PAN 

5H0WINS     EVAPORATING    SHEET 

(End   l/iew.  ) 


SUPPLV 
TANK 


-> 


EVAPORATING 


SHEET 


WATER      PAN 


A 


AIR   MOISTENING     OE\/ICE 

f - r  Furncce 


THE  HEALTH  QUESTION  BOX  547 

Galvanized  wire  about  one-sixteenth  of  an  inch 
in  thickness  is  necessary  to  give  proper  rigidity. 
The  ends  of  this  upper  grating  are  attached  to 
the  highest  sides  of  the  v^ater  pan.  Upon  these 
gratings  is  stretched  the  cloth  for  the  evaporating 
surface  as  shown  in  the  diagram. 

The  best  fabric  for  the  evaporating  strip  is 
bleached  muslin  (two  thicknesses)  or  cheese 
cloth  (four  thicknesses).  Old  sheeting  is  ex- 
cellent. The  strip  should  be  seven  yards  long 
and  two  feet  wide.  A^  narrov/  hem  should  be 
m.ade  at  each  end  and  into  it  should  be  slipped  a 
heavy  wire  to  facilitate  the  stretching  of  the  strip 
over  the  gratings.  Nov/,  beginning  at  one  of  the 
lower  gratings,  one  end  of  the  strip  is  attached, 
binding  the  end  v/ire  of  the  strip  firmly  to  the 
first  cross  piece  of  the  grating,  and  the  strip  is 
then  passed  over  the  first  cross  bar  of  the  upper 
grating  and  so  on  until  the  end  is  reached,  which 
is  secured  to  the  last  bar  of  the  lower  grating. 
Care  must  be  taken  to  make  the  strip  smooth  and 
taut. 

When  water  is  put  into  the  pan  it  will  creep 
up  the  cloth  by  capillary  action  and  keep  the 
whole  surface  moist.  The  open  spaces  are  two 
inches  wide  at  the  widest  part,  and  so  will  allow 
the  free  movement  of  air  through  the  moistener. 
The  evaporating  surface  presented  to  the  circu- 
lating air  is  eighty  square  feet. 

Provision  is  made  for  fining  the  pan  by  a  pipe 
with  funnel-shaped  mouth,  passing  in  at  one  side. 
V/ater  may  be  applied  at  stated  intervals  as  found 
necessary  or  by  a  small  tank  with  float  valve  so 
adjusted  as  to  keep  the  water  at  a  fixed  level. 
This  can  be  easily  arranged  by  any  plumber. 


548  THE  HEALTH  QUESTION  BOX 

The  relation  of  the  hot  air  pipe  to  the  v/ater 
pan  is  such  that  the  pan  receives  the  full  benefit 
of  the  hottest  air  as  it  leaves  the  furnace,  and  so 
the  water  v^ill  be  maintained  at  boiling  point. 

The  valve  or  damper  renders  possible  com- 
plete control,  by  mixture  of  the  dry  air  and 
moist  air  in  any  proportion  desired.  When  the 
valve  is  up  and  closed  tightly  over  the  outlet  of 
the  evaporator,  the  air  will  pass  directly  from  the 
furnace  to  the  registers  withouit  having  any 
vapor  added  except  the  small  amount  that  may 
pass  back  into  the  incoming  current. 

The  valve  may  be  adjusted  at  any  interme- 
diate point  that  may  be  desired  and  may  be  con- 
trolled from  above  by  a  small  chain  or  wire  cord 
as  shown. 

The  original  cost  of  an  air  moistening  device 
is  of  no  account  compared  with  the  saving  of 
ten  to  twenty-five  per  cent  of  the  total  coal  con- 
sumption for  heating  an  ordinary  home.  It 
must  be  remembered  that  with  an  efficient  air 
moistener  the  temperature  of  living  rooms  should 
not  at  any  time  exceed  65°  F.  and  may  be  60° 
or  even  less  without  discomfort,  with  proper  care 
in  relation  to  clothing  the  feet  and  legs. 

Good  Illumination 

Q.  What  is  the  best  means  for  protecting 
the  eyes  from  injury  from  artificial  light? 

A.  1.  Don't  judge  illumination  by  the  bright- 
ness of  the  lamps.  A  well-shaded  lamp  may 
look  dim,  because  it  is  well  shaded,  but  yet  be 
giving  first-class  light  for  working  purposes. 
Judge  the  light  by  the  way  it  helps  you  to  see 
what  you   are  looking  at. 


THE  HEALTH  QUESTION   BOX  549 

2.  Don't  work  in  a  flickering  light. 

3.  Don't  expose  the  eyes  to  an  unshaded 
light. 

4.  Don't  face  the  light.  When  reading  or 
writing  it  is  best  to  have  the  light  come  from 
the  left  and  from  above  the  shoulder,  so  that 
no  shadow  will  be  cast  on  the  page  which  you 
are  reading. 

5.  Don't  let  lamps  and  globes  get  dirty. 

6.  Use  light  wall-paper  or  tinting.  Dark 
walls  absorb  light  strongly,  instead  of  reflecting 
it.  A  very  dark  wall-paper  or  dark  wood  finish 
may  require  three  or  four  times  as  much  light 
as  a  really  light  finish.  Reds,  greens  and  browns 
reflect  only  ten  to  fifteen  per  cent  of  the  light 
which  falls  on  them.  White,  cream  color  and 
light  yellowish  tints  reflect  over  one-half  the 
light. 

7.  Indirect  lighting  is  greatly  preferable 
when  suflicient. 

Give  your  eyes  every  advantage  when  using 
them  in  artificial  light. 

The  Gum  Chewing  Habit 
Q.  Is  the  chewing  of  gum  harmful? 
A.  Yes.  The  constant  activity  of  the  salivary 
glands  induced  by  gum  chewing,  especially  when 
flavored  gum  is  chewed,  exhausts  the  glands  so 
that  they  lose  their  power  to  digest  starch,  a  very 
important  function  which  is  necessary  for  good 
digestion.  This  has  been  proven  by  actual  ex- 
periment. A  man  was  made  to  chew  gum  con- 
stantly for  several  hours.  At  the  end  of  the  first 
hour  there  was  slight  diminution  in  the  digestive 
power  of  the  saliva.     At  the  end  of  two  hours 


550  THE  HEALTH  QUESTION  BOX 

there  was  a  very  marked  loss  of  digestive  activity 
and  at  the  end  of  four  hours,  when  the  experi- 
ment was  terminated,  the  saliva  had  almost  en- 
tirely lost  its  activity.  The  habit  of  chewing  to- 
bacco or  gum  exhausts  the  salivary  glands  and 
thus  lays  the  foundation  for  indigestion.  The 
thorough  chewing  of  the  food  is  essential  to  good 
digestion ;  but  gum  chewing  is  a  useless  and  more 
or  less  harmful  practice. 

The  habit  of  gum  chewing  is  likely  to  produce 
"sour  stomach"  by  interfering  with  the  diges- 
tion of  starch  through  lessening  the  activity  of 
the  saliva.  Imperfectly  digested  starch  absorbs 
the  pepsin  of  the  gastric  juice  and  thus  pre- 
vents the  combination  of  the  hydrochloric  acid 
with  the  protein  of  the  food.  The  large  amount 
of  hydrochloric  acid  left  over  in  consequence 
gives  rise  to  acid  dyspepsia  or  hyperchlorhy- 
dria,  which,  in  turn,  may  give  rise  to  gastric  or 
duodenal  ulcer.  The  so-called  "pepsin"  and 
other  flavored  gums  are  especially  harmful. 

Protoplasm 

Q.  What  is  the  meaning  of  the  word  "pro- 
toplasm" ? 

A.  Protoplasm  is  the  technical  term  which 
scientists  apply  to  the  atom  of  living  forms.  Out 
of  these  simple  forms  of  life  all  higher  and  more 
complex  organisms  are  formed.  This  is  true  of 
animals  as  well  as  vegetables.  Take  a  man  in 
pieces,  and  he  will  be  found  to  be  made  of  similar 
masses  connected  together  by  various  devices. 
Dissect  a  tree,  and  the  same  will  be  found  to 
hold  true.  Examine  a  drop  of  blood  with  a 
microscope,  and  it  will  be  seen  that  the  blood  is 


THE  HEALTH  QUESTION   BOX  551 

simply  a  stream  in  which  are  floating,  develop- 
ing, moving,  and  working,  millions  of  little 
creatures  so  nearly  like  the  microscopic  creatures 
found  in  the  scum  of  a  stagnant  pool  that  they 
have  received  the  same  name.  The  arteries  and 
veins  of  the  body  may  be  looked  upon  as  cor- 
responding to  the  rivers  and  streams  of  a  conti- 
nent, and  the  blood  corpuscles  to  the  fish  which 
swim  in  the  waters. 

Effects  of  Heat 
Q.     Does  heat  cause  breaking  down  of  the 
tissues  ? 

A.  Experiments  have  shown  that  a  rise  of 
body  temperature  in  man  caused  by  external  ap- 
plication of  heat,  and  continued  intermittently  for 
several  days,  is  not  attended  with  an  Increased 
breaking  down  of  protein,  so  long  as  the  temper- 
ature does  not  rise  much  above  102°  F.  but  that 
such  increase  appears  when  the  body  temperature 
reaches  or  exceeds  104°  F. 

Traveling  for  Health 

Q:  Is  it  wise  for  an  invalid  to  travel  for 
health? 

A.  Travel  is  often  highly  beneficial  to  the 
health  of  chronic  invalids.  The  chief  benefits  of 
travel  are  not  to  be  attributed  to  the  change  of 
air  or  scene,  in  the  majority  of  cases,  but  rather 
■to  the  change  of  habits  necessarily  involved  in 
moving  about  from  place  to  place  in  sight  seeing, 
etc. 

Many  persons  who  at  home  take  practically  no 
exercise,  in  traveling,  especially  in  mountainous 
regions,  find  themselves  actually  doing  as  much 


552  THE  HEALTH  QUESTION   BOX 

muscular  work  as  an  ordinary  laborer  or  me- 
chanic in  performing  his  daily  tasks.  This  in- 
creased activity  is  of  the  greatest  benefit  through 
improving  the  digestion,  bowel  action,  strengthen- 
ing the  heart,  encouraging  proper  circulation  of 
the  blood,  increasing  the  action  of  the  lungs  and 
blood  purification  by  absorption  of  oxygen  and 
general  health  promotion.  Change  of  diet  is 
also  in  many  cases  of  great  service,  especially 
when  one  goes  on  a  camping  expedition.  Heavy 
meals  with  many  courses  and  rich  desserts  are 
necessarily  exchanged  for  simpler  bills  of  fare 
which  gives  the  digestive  organs  a  much  needed 
rest. 

In  the  majority  of  cases  a  correction  of  the 
daily  habits  of  life,  undertaken  at  home,  will  ac- 
complish far  more  in  a  curative  way  than  may  be 
expected  from  the  negative  benefits  derived  from 
travel. 

Bone  Grafting 

Q.     What  is  meant  by  bone  grafting? 

A.  In  recent  years,  as  a  result  of  numerous 
experiments  upon  animals  as  well  as  human  be- 
ings, a  method  has  developed  which  has  proven 
to  be  the  most  successful  of  all  means  of  re- 
storing injured  bones  to  a  normal  condition.  If, 
for  example,  a  portion  of  a  thigh  bone  is  so 
damaged  that  the  ends  of  the  bone  cannot  be 
brought  together  so  as  to  secure  a  solid  union, 
a  portion  of  the  fibula  or  a  strip  of  bone  removed 
from  the  tibia  may  be  used  to  fill  in  the  gap.  A 
slender  piece  of  bone  thus  implanted  is  found  to 
grow  and  develop  until  it  becomes  large  enough 
to  meet  the  needs  of  its  new  situation.    This  fact 


THE  HEALTH  QUESTION   BOX  553 

affords  a  very  striking  illustration  of  the  mar- 
velous intelligence  everywhere  displayed  in  the 
functions  and  activities  of  the  human  body. 

Fattening  the  Face 

Q.  What  harmless  "cream"  may  be  used 
to  fatten  the  face? 

A.  The  face  cannot  be  fattened  by  rubbing 
in  "cream"  of  any  sort.  A  diet  which  causes  a 
gain  in  weight  will  produce  increased  fullness 
of  the  face.  Massage  of  the  face  will  encourage 
the  deposit  of  fat  in  the  cheeks  by  bringing  more 
blood  to  the  parts.  As  a  lubricant  for  the  skin 
of  the  face  or  "face  cream"  there  is  nothing  bet- 
ter than  lanolin  cream.     (See  index.) 

Centipede  Bite 
Q.     Is  the  bite  of  the  centipede  poisonous? 

A.  The  house  centipede  known  in  this  coun- 
try is  more  or  less  poisonous  but  fortunately  its 
bite  is  never  fatal.  Although  possessed  of  a 
most  voracious  carnivorous  appetite  the  centipede 
probably  never  attacks  human  beings  unless 
brought  into  immediate  contact  with  the  body 
and  obliged  to  defend  itself.  The  centipede  feeds 
on  house  flies,  cockroaches,  and  bed  bugs,  and  so 
is  somewhat  useful  as  a  destroyer  of  household 
pests.  It  lives  in  bath  rooms,  moist  closets, 
cellars  and  pantries  where  roaches  and  flies  are 
likely  to  be  found. 

The  bite  of  the  centipede  is  generally  relieved 
by  the  prompt  application  of  ammonia. 

Mineral  Elements  of  Plants 

Q.  In  what  foods  are  iron,  potash  and  phos- 
phates found  in  greatest  abundance? 


554  THE  HEALTH  QUESTION  BOX 

A.  Metallic  iron,  phosphorus,  and  potash  in 
the  form  in  which  these  elements  are  known  in 
the  laboratory  are  not  found  in  foodstuffs.  In 
foods  these  substances  are  incorporated  in  the 
living  structure  in  organic  combination  with 
other  elements  needed  io'r  nutrition.  The 
amount  of  the  elements  named  found  in  or- 
ganized form  in  various  foodstuffs  differs,  how- 
ever, very  considerably.  For  example,  iron  is 
most  abundant  in  the  green  leaves  of  plants. 
Lettuce,  spinach  and  tomatoes  are  particularly 
rich  in  this  element.  Potash  is  most  abundant 
in  green  vegetables,  particularly  roots  and  under- 
ground stems,  such  as  the  potato,  the  artichoke, 
turnips,  carrots,  parsnips  and  sweet  potatoes. 
Phosphorus  is  found  in  large  proportions  in 
cereals,  particularly  whole-grain  preparations 
such  as  wheat,  rye,  barley,  oatmeal,  and  unpol- 
ished rice. 

Rigor  Mortis 

Q.     What  is  rigor  mortis? 

A.  The  peculiar  rigidity  which  comes  soon 
after  death  in  man  and  animals  is  supposed  to 
be  due  to  coagulation  of  the  muscular  fibre.  It 
is  the  beginning  of  decomposition,  and  indicates 
the  death  of  the  muscular  fibres.  It  is  ob- 
served that  in  persons  who  die  suddenly  in  a  state 
of  comparative  health,  as  from  accident,  rigoi 
mortis  does  not  appear  for  some  hours  after 
death,  and  then  remains  for  some  time.  In  per- 
sons who  die  from  long-continued  or  wasting 
disease,  the  opposite  in  both  particulars  is  true. 


THE  HEALTH  QUESTION   BOX  555 

House  Pets 

Q.     Are  house  pets  objectionable? 

A.  All  house  pets  are  more  or  less  dangerous. 
Dogs  are  a  constant  source  of  danger.  Cats 
are  perhaps  the  most  dangerous  of  all  domestic 
animals.  In  a  paper  read  before  the  National 
Conference  of  Charities  and  Corrections  held 
at  Richmond,  these  facts  were  emphasized,  and 
the  assertion  was  made  that  it  requires  more 
care  to  keep  a  cat  or  a  dog  in  a  safe  and  sanitary 
condition  than  to  care  for  a  child.  Cats  suffer 
from  nearly  all  diseases  to  which  human  beings 
are  subject.  They  are  especially  subject  to 
diphtheria  and  ringworm.  An  entire  community 
became  infected  with  diphtheria  from  a  single 
cat.  The  speaker  mentioned  a  case  which  had 
come  within  his  own  personal  knowledge  in 
which  several  families  were  infected  with  ring- 
worm from  a  handsome  pet  cat. 

Twins 

Q.    What  is  the  cause  of  twins? 

A.  There  are  two  varieties  of  twins.  First, 
those  in  which  the  twins  do  not  look  alike,  and 
second,  those  in  which  they  are  identical  in  sex 
and  closely  resemble  one  another  in  all  parti- 
culars. Twins  of  the  first  sort  are  due  to  the 
simultaneous  fertilization  of  two  distinct  ova  or 
embryos,  each  of  which  develops  independently. 
Identical  tv/ins  are  developed  from  a  single 
embryo.  Early  in  its  history  the  developing 
embryo  splits  in  two  and  the  two  halves  then 
develop  independently  into  two  identical  human 
beings. 


556  THE  HEALTH  QUESTION  BOX 

Smoke 
Q.    Is  smoke  injurious  to  health? 

A.  The  smoke  nuisance  has  come  to  be  one 
of  the  most  glaring  evils  of  city  life,  especially  in 
industrial  communities.  Recent  experiments  in- 
dicate that  the  enormous  financial  loss  which  oc- 
curs through  the  contamination  of  the  atmosphere 
with  smoke  is  but  a  very  small  part  of  the  in- 
jury produced.  Coal  smoke  contains  among 
other  poisonous  substances  sulphuric  acid  gas. 
This  gas  is  poisonous  to  all  living  things.  Its 
toxic  properties  are  well  shovv^n  by  its  poisonous 
effects  produced  upon  plants.  Very  sensitive 
plants,  such  as  fir  trees,  are  injured  by  one  part 
of  sulphurous  acid  gas  in  one  million  parts  ot 
air.  The  curious  fact  was  noted  that  the  in- 
jury to  plants  by  sulphurous  acid  is  much  greater 
during  daylight  than  during  night ;  it  is  also 
greater  in  spring  than  in  winter.  Sulphurous 
acid  interferes  with  the  process  of  assimilation 
in  the  plant.  The  pine  tree,  in  fact  all  cone 
bearing  trees,  are  found  to  be  highly  sensitive 
to  the  influence  of  smoke  poisons.  It  cannot  be 
doubted  that  similar  injuries  are  inflicted  upon 
the  sensitive  organism  of  young  children  and 
even  older  persons  who  are  constantly  sub- 
jected to  the  influence  of  a  smoke  laden  atmos- 
phere. 

Body  Consumption  in  Starvation 

Q.  What  portions  of  the  body  are  first  at- 
tacked v^^hen  food  is  withdrawn? 

A.  The  calorimeter  studies  of  the  human 
body  as  well  as  of  dogs,  rabbits  and  other  ani- 
mals, show  that  in  starvation  the  body  first  con- 


THE  HEALTH  QUESTION  BOX  557 

sumes  its  store  of  glycogen  or  carbohydrates. 
Even  this,  however,  is  not  entirely  used  up, 
although  at  the  end  of  three  days  only  a  small 
fraction  of  the  normal  store  of  glycogen  which 
amounts  to  about  four  per  cent  of  the  weight 
of  the  body  is  found  remaining.  The  fats  are 
absorbed  only  after  the  carbohydrates  have  been 
consumed.  The  protein  or  albuminous  tissues 
are  attacked  simultaneously  and  in  increasing 
amount  as  the  fat  is  consumed.  First  of  all  in 
fasting  such  portions  of  protein  as  have  not  been 
assimilated  but  are,  so  to  speak,  afloat  in  the 
body  are  burned.  Then  the  carbohydrates  are  at- 
tacked and  lastly  the  fats.  Protein  is  necessarily 
burned  first  for  the  reason  that  there  is  no  pro- 
vision made  in  the  body  for  storing  protein  while 
carbohydrates  are  stored  as  glycogen,  any  sur- 
plus being  converted  into  fat  and  stored  as  adi- 
pose tissue. 

In  fasting  the  stools  are  highly  putrid  and 
"similar  in  appearance  to  the  feces  passed  when 
the  diet  is  mainly  composed  of  meat."  (Von 
Noorden) . 

Says  the  same  author,  "The  blood  atrophies." 

Statkewitsch  studied  the  effects  of  fasting  in 
a  large  nmr.ber  of  animals — cats,  dogs,  rabbits, 
pigeons,  frogs,  lizards,  and  other  animals — and 
found  that  after  prolonged  fasting  the  cells  of 
the  heart,  liver,  muscles,  kidneys,  pancreas,  and 
other  glands  were  the  seat  of  degenerative  pro- 
cesses. These  processes  were  most  marked  in 
the  muscles  and  glands. 

Zander  found  evidences  of  degeneration  of 
the  heart  muscles  in  pigeons  after  fasting  eight 
to  twelve  days. 


558  THE  HEALTH  QUESTION  BOX 

Gaglio  found  cloudy  swelling  of  the  muscles, 
granular  and  fatty  degeneration  of  the  liver  in 
fasting  frogs. 

Body  Loss  During  Long  Fasting 

Fatty  tissues 95  per  cent 

Muscles    40-45     "  " 

Heart    40-45     "  " 

Glands    40-45     "  " 

Blood    40-45     "  " 

Bones   10-15     "  " 

Reproduction  of  Body  Cells 
Q.     How  are  the  cells  of  the  body  repro- 
duced? 

A.  Cells  have  a  limited  life.  They  are  con- 
stantly dying.  New  cells  must  be  formed  from 
foodstuffs.  They  cannot  be  formed  from  the 
materials  of  dead  cells.  When  a  cell  dies,  its  ma- 
terial is  disintegrated  and  cast  out  of  the  body. 
It  has  normally  no  further  utilization  in  the  body. 

This  fact  affords  a  strong  hint  that  animal 
tissue  cannot  be  the  best  source  for  nutrient  ma- 
terial for  the  human  body.  Otherwise,  why 
should  not  the  body  use  the  remnants  of  its  own 
tissues  when  crippled  by  use?  A  further  strik- 
ing fact  also  appears :  the  tissues  of  animals 
must  always  contain  a  very  considerable  amount 
of  material  derived  from  dead  cells.  All  the 
cells  of  animal  flesh  are  dead.  It  is  rather  sur- 
prising indeed  that  any  utilizable  material  can  be 
obtained  from  flesh. 

In  the  case  of  a  machine,  v\forn-out  parts  may 
be  recast  into  new  parts,  but  in  the  animal  body 
this  cannot  be  done.  Worn  parts  are  wholly  dis- 
carded and  new  parts  must  be  constructed  out 


THE  HEALTH  QUESTION   BOX  559 

of  new  material  derived  from  the  daily  food,  and 
in  part,  from  stored  material. 

Suspended  Animation 

Q.  Are  the  reports  of  long  suspended  ani- 
mation in  animals  confirmed  by  scientific  in- 
vestigation? 

A.  It  is  well  known  that  frogs  and  fishes  may 
be  preserved  alive  for  months  imbedded  in 
blocks  of  ice  or  frozen  mud,  and  when  restored 
to  activity  by  being  slowly  thawed  out  are  ap- 
parently wholly  uninjured  by  the  long  exposure 
to  a  low  temperature.  Recent  experiments  have 
shown  that  round  worms  may  be  so  thoroughly 
dried  that  they  are  flat  like  strips  of  paper,  and 
may  be  kept  for  months  in  this  condition,  yet 
when  soaked  in  water  the  dried  worms  may  be  in 
a  few  moments  restored  to  a  perfectly  healthy 
appearance  and  activity.  The  conclusion  is  that 
although  most  of  the  functions  of  life  are  sus- 
pended in  these  cases  a  small  degree  of  vital 
activity  still  remain ;  in  other  words  actual  death 
does  not  occur. 

Life  in  Detached  Body  Tissue 
Q.    May  the  cells  or  tissues  of  the  body  con- 
tinue to  live  and  grow  after  separation  from 
it? 

A.  Dr.  Carrel,  has  within  the  last  few  years 
succeeded  in  cultivating  various  tissues  outside 
of  the  body.  A  fragment  of  the  heart  of  a 
chicken  planted  in  lymph  in  a  few  hours  had  at- 
tained a  size  five  times  that  of  the  ©riginal  frag- 
ment and  continued  to  grow  for  months.  The 
fragment  of  tissue  continued  to  beat  regularly  in 


560  THE  HEALTH  QUESTION  BOX 

the  new  medium.  After  a  day  or  two  it  was 
noted  that  the  beating  would  cease,  but  if  the  tis- 
sue were  placed  in  a  temperature  a  little  above 
freezing  for  a  day  or  two,  when  warmed  up  again 
the  beating  would  recommence  and  continue  for 
twenty-four  hours  or  more.  The  resting  in  the 
cold  was  found  to  be  necessary  to  allow  the  tissues 
to  get  rid  of  the  fatigue  poisons.  In  other  experi- 
ments Dr.  Carrel  succeeded  in  replacing  one  kid- 
ney of  a  cat  by  a  kidney  from  another  cat.  After 
a  time  the  other  kidney  was  also  replaced  so  that 
the  cat,  although  both  kidneys  had  been  removed 
was  apparently  in  perfect  health  through  the  ac- 
tivity of  the  kidneys  obtained  from  two  other 
cats. 

The  experiment  was  not  successful  however, 
for  it  was  found  that  after  some  months  the 
transplanted  kidneys  underwent  degeneration. 
Hope  is  entertained  that  sometime  it  may  be- 
come possible  to  transplant  important  organs 
from  one  person  to  another. 

Ozone 

Q.  What  is  ozone  and  is  it  a  very  valuable 
remedy  for  consumption? 

A.  Ozone  is  a  very  active  form  of  oxygen. 
When  inhaled  even  in  very  dilute  form  it  is  high- 
ly irritating.  It  has  many  times  been  tried  in 
the  treatment  of  consumption  but  has  proved  to 
be  entirely  useless. 

Density  of  the  Air 
Q.    What  is  the  difference  in  the  amount  of 
oxygen  present  in  the  air  on  a  mountain  top 
and  at  sea  level? 


THE  HEALTH  QUESTION  BOX  561 

A.     The    density    of    air    depends    upon    the 

weight  of  the  overlying  atmosphere.       It  varies 

/sUghtly  at  different  times  of  the  year,  and  in 

different  parts  of  the  world,  and  with  the  amount 

of  vapor  which  it  contains. 

The  air  becomes  rapidly  less  dense,  as  one 
rises  above  the  sea  level.  At  an  elevation  of 
two  and  seven-tenths  miles,  the  amount  of  oxygen 
contained  in  a  given  quantity  of  air  will  be  pro- 
portionately lessened,  one-half  what  it  is  at  sea 
level.  It  is  calculated  that  at  a  height  of  100 
miles  the  pressure  is  one  one-millionth  of  that  at 
the  earth's  surface.  The  boiling  point  which  at 
sea  level  is  212°  F.,  diminishes  one  degree  for 
every  350  feet  of  elevation  above  sea  level.  At 
the  top  of  Mount  Shasta,  water  boils  at  about 
170°  F. 

Oslerism 

Q.  Is  it  true  as  stated  by  Dr.  Osier  that 
human  efficiency  is  small  after  the  age  of  40,  or 
that  "the  effective  vitalizing,  driving  work  of 
the  world  is  done  between  the  ages  of  25  and 
40"? 

A.  This  view  is  disputed.  Dr.  Borland  has 
shown  that  both  these  statements  are  erron- 
eous. Here  are  a  few  of  the  things  which  the 
Doctor  tells  us  would  be  missed  if  the  results  of 
the  work  of  men  over  forty  years  of  age  were 
to  be  blotted  out  of  human  experience: 

"Printing  from  type,  the  discovery  of  dy- 
namic electricity,  of  oxygen,  of  vaccination,  of 
the  circulation  of  the  blood;  the  invention  of 
the  reflecting  telescope,  of  the  Bessemer  process 
of  making  steel,  of  the  double-acting  steam  en- 


562  THE  HEALTH  QUESTION  BOX 

gine,  of  railways,  and  all  the  inventions  and 
discoveries  and  advances  in  chemistry,  medi- 
cine, manufactures,  and  commerce  which  have 
naturally  followed  these  epoch-making  achieve- 
ments. History  would  have  to  be  rewritten,  for 
the  names  of  Washington,  Lincoln,  Grant, 
Sherman,  Kossuth,  Tallyrand,  Peel,  Cavour, 
Nelson,  Cromwell,  Richelieu,  Luther,  John 
Knox,  Palmerston,  Bismark,  von  Moltke,  Gari- 
baldi, Columbus,  and  a  host  of  others  would 
have  been  forgotten  in  the  absence  of  their 
most  notable  deeds." 

Determining  Age  by  X-ray 

Q.  Can  the  age  be  determined  by  means  of 
the  X-ray? 

A.  Yes;  Dr.  Rotch  of  Harvard  University 
has  demonstrated  that  the  age  may  be  deter- 
mined by  the  X-ray  which  reveals  the  stage  to 
which  ossification  has  advanced  as  shown  in 
the  accompanying  cuts. 

Paraffin  Oil  for  Wounds 

Q.  Is  liquid  petrolatum,  or  paraffin  oil,  use- 
ful as  a  dressing  for  wounds? 

A.  Yes.  According  to  Dr.  Junkin,  paraffin 
oil  is  an  excellent  dressing  for  wounds. 

"In  wounds  of  the  extremities  the  sterile 
dressings  are  soaked  in  the  oil  and  then  applied 
to  the  parts.  Any  pus  cavities  forming  in  such 
wounds  are  washed  out  by  means  of  a  syringe 
filled  with  the  liquid  petrolatum." 

The  advantages  of  paraffin  oil  as  an  antiseptic 
are  summarized  by  Dr.  Junkin  as  follows : 


"    3    p,    J- 
O"  ft     3 


as 


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„,    2.  "^  tra    o 
Si-  w  X 

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c   o    _  o   D- 


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^     fj    OQ 

m 

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M.    C       "" 

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01      _      c;      9 

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O      f^      "^    TO 

3    TO     (^     O     i-p 

P  TO    »    ^ 

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TO 


TO 


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0)  X  s;'  -^  ™ 

o>  en  p 

O  O     -,    "     BJ 

^  ^  ~.    ■ 

™  S  P  "P 

•  Q_  0) 


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ET  3-  S;   o 


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THE  HEALTH  QUESTION  BOX  563 

"Oily  substances  tend  to  encapsulate  the  bac- 
teria, thus  destroying,  the  infection. 

"Great  comfort  is  afforded  by  the  oil  dress- 
ings because  of  the  non-irritating  quality  of 
the  oil  and  its  prevention  of  the  dressings  ad- 
hering to  the  wound. 

"Owing  to  the  low  specific  gravity  of  the  oil 
it  is  especially  effective  in  reaching  the  many 
recesses  of  an  infected  area. 

"Some  twenty-five  cases  of  infection  have  been 
treated  with  the  oil,  no  other  antiseptic  being 
employed.     The  results  are  all  very  striking." 

Infected  Wound 
Q.     What  is  the  best  treatment  for  an  in- 
fected wound? 

A.  A  freshly  infected  wound  should  never 
be  closed  up.  The  only  safety  is  in  keeping  the 
wound  open  and  keeping  up  active  drainage. 
Painting  the  wound  with  tincture  of  iodine,  or 
with  a  solution  of  iodine  consisting  of  one  part 
of  tincture  of  iodine  and  three  parts  of  alcohol, 
will  destroy  most  of  the  germs  which  lie  upon 
the  surface.  If  some  time  must  elapse  before  the 
wound  can  be  dressed,  the  parts  should  be  im- 
mersed in  a  salt  solution  prepared  by  adding  two 
ounces  of  salt  to  a  gallon  of  boiled  water.  The 
effect  of  the  salt  solution  is  to  produce  an  out- 
flow of  serum  and  blood  cells  from  the  wound 
which  will  exercise  the  most  salutary  effect  in 
preventing  the  growth  of  bacteria  and  in  pro- 
moting a  healing  process.  Badly  infected  wounds 
which  cannot  he  closed  should  be  kept  continually 
immersed  in  a  salt  water  bath.  If  the  part  in- 
jured  is   so   located   that   immersing   is    incon- 


564  THE  HEALTH  QUESTION  BOX 

venient,  compresses  of  cheesecloth  saturated  with 
salt  solution  should  be  kept  constantly  applied  to 
the  parts.  The  compresses  should  be  changed 
before  they  become  dry. 

Sick  Room  Disinfection 

Q.  What  is  the  best  method  of  disinfecting 
a  sick  room? 

A.  The  sick  room  may  be  fumigated  by  the 
use  of  formalin. 

In  recent  years  less  stress  is  laid  upon  the  im- 
portance of  fumigation  by  sanitary  authorities. 
It  is  now  believed  that  thorough  ventilation  of  the 
sick  room  together  with  thorough  scrubbing  of 
the  floors  and  walls  with  soap  and  water  are 
practically  the  only  measures  necessary. 

A  room  which  has  been  long  occupied  by  a 
person  suffering  from  chronic  disease,  or  by  a 
fever  patient,  or  a  case  of  smallpox  or  other 
contagious  disease,  ought  to  be  very  thoroughly 
cleansed  before  being  occupied  by  others.  The 
means  by  which  this  may  be  most  efficiently  done 
are  these: 

1.  Take  out  the  windows,  and  give  the  great- 
est possible  freedom  to  ventilation. 

2.  Remove  the  old  paper  from  the  walls,  and 
burn  it.  Wash  the  hare  walls  with  a  solution 
of  copperas,  and  then  apply  whitewash  to  the 
ceiling. 

Cleanse  the  woodwork  with  a  solution  of 
chloride  of  lime,  one  pound  to  the  gallon. 

3.  Remove  the  carpet  from  the  floor,  the  bed- 
ding from  the  bed,  and  every  other  fabric  from 
the  room,  and  thoroughly  disinfect  them  before 
replacing. 


THE  HEALTH  QUESTION  BOX  565 

Osteopathy 

Q.     Is-'osteopathy  a  scientific  method? 

A.  The  name  osteopathy  justifies  the  infer- 
ence that  this  medical  system  bases  its  curative 
efforts  upon  the  supposition  that  disease  is,  in 
general,  the  result  of  some  morbid  condition  of 
the  bones  or  joints.  The  so-called  "lesion" 
theory  of  osteopathy  was  at  first  based  upon 
this  notion,  which  was,  however,  quickly  shov^ai 
to  be  an  error  after  the  introduction  of  the  X-ray 
as  a  means  of  diagnosis.  At  the  present  time 
there  is  a  marked  tendency  among  the  practi- 
tioners of  osteopathy  to  discard  the  exclusive 
bone  lesion  theory.  The  lesion  idea  has  been 
extended  to  many  other  structures.  The  osteo- 
pathic philosophy  seems  to  be  rapidly  expand- 
ing, and  if  it  continues  to  develop  at  its  present 
rate,  will  in  a  few  years  more  become  almost 
identical  with  what  is  now  known  as  physio- 
therapy, which  recognizes  the  curative  value  of 
all  natural  agents.  Many  persons  are  doubtless 
benefitted  by  the  vigorous  manipulations  of  the 
muscles  and  joints  employed  in  the  osteopathic 
method. 

Radium 

Q.     What  is  radium? 

A.  Radium  is  a  heavy  metal  derived  from  the 
rare  metal  uranium.  It  glows  in  the  dark  and 
throws  off  rays  of  various  sorts  which  produce 
powerful  effects  upon  all  living  things.  The  so- 
called  "gamma"  rays  of  radium  are  believed  to 
be  similar  in  nature  to  light  rays,  although  in- 
visible, moving  with  a  velocity  one  thousand 
times  greater.     Radium  also  throws  off  minute 


566  THE  HEALTH  QUESTION   BOX 

particles  which  have  "an  energy  of  more  than 
six  thousand  milHon  times  that  of  the  swiftest 
rifle  bullet." 

This  rarest  of  metals  is  possessed  of  most  ex- 
traordinary properties.  Its  activity  is  so  great 
that  it  may  be  well  that  it  exists  in  very  small 
quantities.  Sir  William  Ramsay  estimates  that 
the  amount  of  radium  in  the  whole  world  is  not 
over  500  pounds.  Fortunately  it  is  widely 
scattered. 

Ml.  Currie,  one  of  the  discoverers  of  radium, 
declared  that  he  would  not  be  willing  to  venture 
into  a  room  which  contained  a  pound  of  radium. 

Radium  is  useful  as  a  means  of  curing  cancer 
of  the  skin.  It  is  capable  of  rendering  service  in 
other  forms  of  disease.  It  must  be  used  by  an 
expert. 

Mechanotherapy 

Q.    What  is  mechanotherapy? 

A.  Certain  forms  of  passive  exercise  may  be 
administered  by  machinery  far  more  effectively 
than  by  the  hand.  This  is  particularly  true  of 
vibratory  exercise.  The  rapid,  steady,  and  pro- 
longed vibratory  movements  which  can  be  ad- 
ministered by  machinery  can  not  be  even  ap- 
proximated in  efficiency  by  the  human  hand.  Cer- 
tain kneading  and  percussion  movements  may 
be  administered  more  effectively  by  mechanical 
means  than  by  the  manual  method.  Mechanical 
vibration,  kneading  and  shaking  movements,  are 
the  most  effective  forms  of  mechanotherapy. 

Diathermy 

Q.     What  is  diathermy? 

A.     This  is  a  new  method  of  applying  elec- 


THE  HEALTH  QUESTION   BOX  567 

tricity  in  which  the  electrical  current  is  converted 
into  heat  within  the  body.  None  of  the  ordi- 
nary effects  of  electricity  are  experienced;  that 
is,  there  is  no  electrical  sensation,  no  muscular 
contraction ;  the  only  sensation  is  that  of  warmth. 
By  proper  arrangement  of  the  electrodes  the  heat 
may  be  concentrated  in  any  part  of  the  body. 
This  invention  renders  it  possible  to  apply  heat 
to  internal  parts  heretofore  inaccessible. 

This  method  has  been  found  of  very  great 
advantage  as  a  means  of  stimulating  the  activity 
of  the  liver,  kidneys  and  other  internal  glands 
when  inactive.  It  has  also  proved  of  great  ser- 
vice in  cases  of  dilatation  of  the  heart.  A  di- 
lated heart  has  been  seen  by  means  of  the  X-ray 
to  contract  under  its  influence.  It  is  of  great 
service  in  cases  of  arteriosclerosis,  especially  in 
cases  in  which  the  disease  affects  the  vessels  of 
the  abdomen,  the  most  common  form  of  arterial 
degeneration. 

Diathermy  is  highly  useful  in  neuralgia  of  all 
forms,  in  migraine  and  other  forms  of  head- 
ache; also  in  sciatica,  neuritis  and  muscular 
rheumatism.  It  absorbs  gouty  deposits  by  raising 
the  temperature  of  the  blood  and  so  rendering 
the  uric  acid  deposits  soluble.  It  is  altogether 
one  of  the  most  useful  additions  which  have  been 
made  to  physiotherapy  in  recent  years. 

The  Electrocardiograph 

Q.    What  is  the  electrocardiograph? 

A.  This  is  one  of  the  most  remarkable  and 
interesting  instruments  for  diagnosis  which  has 
appeared  in  recent  times.  Its  value  is  based 
upon  the  fact  that  the  heart  in  its  action  gives 


568  THE  HEALTH  QUESTION   BOX 

rise  to  electrical  currents.  By  means  of  the 
electrocardiograph  these  delicate  currents  may 
be  recorded  in  such  a  manner  as  to  produce 
curves  the  form  of  which  indicates  whether  the 
heart  is  in  a  condition  of  health  or  not,  and  if  it 
is  diseased,  the  nature  and  location  of  the  dis- 
order. There  are  certain  obscure  heart  troubles 
the  nature  of  which  can  be  determined  only  by 
means  of  the  electrocardiograph. 

The  Salt  Glow 
Q.     What  is  the  value  of  the  salt  glow? 

A.  The  salt  glow  is  an  admirable  means  of 
producing  circulatory  reaction  without  thermic 
reaction  if  the  temperature  employed  is  not  very 
much  below  that  of  the  surface  of  the  body.  The 
salt  acts  as  a  chemical  irritant  to  the  skin,  in  ad- 
dition to  the  mechanical  stimulus  produced  by 
the  rubbing  of  the  sharp  crystals  in  contact  with 
the  surface  of  the  body. 

The  salt  glow  produces  to  an  intense  degree 
the  circulatory  stimulation  of  the  brine  bath,  the 
sea-water  bath,  the  effervescing  bath,  and  the 
saline  sponge.  By  moistening  the  salt  with  ice- 
cold  water,  it  is  possible,  however,  when  desir- 
able, to  produce  most  powerful  thermic  effects  in 
addition  to  the  circulatory  reaction  produced  by 
the  chemical  effect  of  the  salt  and  the  friction. 

It  is  also  a  tonic  measure  of  high  value,  and 
also  produces  valuable  derivative  effects ;  it  is 
especially  valuable  in  feeble  patients  whose  heat- 
making  powers  are  small,  and  in  whom  thermic 
reaction  does  not  readily  occur,  or,  if  it  does,  the 
cold  bath  exhausts  the  patient  and  produces  loss 
of  heat.     The  salt  glow  is  valuable  in  cases  in 


THE  HEALTH  QUESTION   BOX  569 

which  the  skin  is  very  inactive,  a  condition  com- 
monly found  present  in  chronic  indigestion.  It 
may  be  usefully  employed  in  cases  of  Bright's 
disease  and  in  diabetes,  conditions  demanding  in- 
crease of  skin  activity,  but  contraindicating  the 
cold  bath. 

Massage 

Q.     Does  massage  increase  metabolism? 

A.  According  to  Zuntz  the  belief  that  mas- 
sage stimulates  metabolism  has  no  real  scientific 
foundation.  Breathing  is  not  materially  in- 
creased as  a  result  of  massage  and  the  con- 
sumption of  oxygen  is  not  increased  more  than 
ten  or  fifteen  per  cent  which  is  no  more  than 
would  result  from  slight  finger  movements.  It 
is  evident  then  that  massage,  either  manual  or 
mechanical,  can  have  very  little  effect  in  break- 
ing down  tissue  in  obesity. 

High  Frequency  Current 

Q.  What  is  the  high  frequency  current  and 
is  it  1  useful  method  of  treatment? 

A.  The  so-called  high  frequency  electrical 
current  is  an  alternating  current  similiar  to  that 
which  is  used  in  the  so-called  wireless  elec- 
tricity. It  has  been  employed  in  the  treatment 
of  certain  morbid  growths  with  a  measure  of 
success. 

This  method  employs  electrical  currents  which 
were  first  discovered  by  Tesla  but  were  first  used 
in  application  to  the  human  body  by  d'Arsonval 
Properly  applied,  this  current  produces  powerful 
effects  in  relieving  pain,  lowering  blood-pressure, 
and  in  favorably  influencing  the  various  vital 
functions. 


570  THE  HEALTH  QUESTION   BOX 

Phototherapy 

Q.    What  is  meant  by  phototherapy? 

A.  The  wonderful  influence  of  the  sunHght 
as  a  curative  agent  has  been  appreciated  from 
the  most  ancient  times.  The  Greeks  and  Romans 
provided  most  excellent  arrangements  for  "in- 
solation" or  sun  bathing  in  connection  vi^ith  their 
great  public  baths  as  well  as  in  the  palaces  of 
the  rich.  Sick  animials  show  preference  for 
the  sun. 

The  discovery  of  the  electric  light,  veritable 
resuscitated  sunlight,  has  placed  in  our  hands 
the  means  by  which  the  powerful  healing  agent 
which  permeates  the  body  with  its  healing  rays 
may  be  utilized  at  all  seasons  of  the  year.  The 
arc  light  is  called  into  service  with  special  fre- 
quency in  the  cold  months  when  the  outdoor 
gymnasiums  are  not  in  use. 

The  electric  light  bath  possesses  all  the  virtues 
of  the  Turkish  bath  with  none  of  its  dangers  and 
inconveniences,  and  adds  the  marvelous  virtues 
of  light.  The  luminous  heat  rays  do  not  stop 
at  the  skin  as  does  ordinary  heat,  but  permeate 
the  soft  parts  of  the  body  in  every  direction, 
searching  out  painful  and  sluggish  parts  and  im- 
parting their  powerful  vital  stimulus.  Its  value 
in  the  treatment  of  chronic  maladies  of  all  sorts 
can  scarcely  be  over-estimated.  Its  superior 
efficiency  as  well  as  its  luxurious  attractiveness 
are  well  attested  by  the  fact  that  it  has  been 
more  extensively  copied  and  imitated  than  any 
other  invention  of  the  sort.  The  electric  light 
bath  is  without  doubt  the  most  important  im- 
provement in  bath  appliances  that  has  been 
made  in  modern  times. 


TRIANGULAR.    BAMDA-QEr. 


HiEAD    BAhDA-CjE' 


THE:  SLING. 


THE  CHEST  BAHDAQE: , 


FOOT  BAMDAG&, 


H-IP  BAHDAGEir 


First  Aid 


COMPRESSING  Tl-IE  AGTERV 
0(=  TMlr  AR,M  IN  THE  NECK^. 


C0M.PRE55ING  THj 

MjftIM  ARTERY  OF  TliE  LEG. 


First  Aid 


THE  HEALTH  QUESTION  BOX  571 

Family  Medicine  Chest 

Q.  What  can  you  suggest  to  take  the  place 
of  the  old-fashioned  family  medicine  chest? 

A.  It  is  important  that  every  home  should 
have  a  sort  of  first-aid  outfit.  The  following 
is  a  list  of  first  essentials : 

Clinical  or  fever  thermometer. 

Bath  thermometer. 

Ice  bag. 

Hot  water  bags  (one  large,  oval,  one  long 
bag). 

Enema  outfit. 

Fomentation  cloths. 

Cheese  cloth,  mackintosh  and  flannel  for  com- 
presses and  packs. 

Two  Turkish  towels. 

Roll  of  adhesive  plaster. 

Sterilized  absorbent  cotton. 

Sterilized  gauze,  one  package. 

Three  or  more  rolls  of  bandages  (varying 
width). 

Medicine  dropper. 

Atomizer. 

A  package  each  of  bicarbonate  of  soda  and 
boracic  acid. 

A  bottle  of  some  bland  sweet  oil. 

Tube  of  vaseline. 

Two  white  enamelware  bowls. 

Camphor  ice. 

Castile  soap. 

A  good  pair  of  scissors. 

Hand  and  nail  brushes. 

Other  useful  articles  may  be  included,  but 
with  this  as  a  beginning  one  is  fairly  equipped 
for  ordinary  emergencies. 


572  THE  HEALTH  QUESTION   BOX 

Hot  Baths 

Q.  What  is  meant  by  a  hot  bath?  How 
hot  should  it  be? 

A.  By  the  term  "hot  bath"  we  usually 
mean  an  ordinary  full  bath  given  at  a  temper- 
ature of  98°  to  104°  F.  The  bath  should  last 
from  two  to  three  minutes.  It  must  never  be 
very  greatly  prolonged,  because  baths  above  the 
body  temperature  cause  a  rapid  accumulation  of 
heat  and  a  rise  of  temperature.  In  the  ad- 
ministration of  the  bath  at  a  temperature  con- 
siderably above  that  of  the  body,  the  beginning 
temperature  should  he  100°  F,,  the  temperature 
being  gradually  raised,  by  the  addition  of  hot  wa- 
ter, to  the  maximum  desired.  By  this  means 
the  skin  becomes  gradually  accustomed  to  the 
elevated  temperature,  and  a  much  higher 
temperature  will  be  tolerated  than  ii  the  patient 
enters  the  bath  at  the  maximum  temperature. 

Care  should  be  taken  that  the  water  is  not 
too  hot.  To  prevent  this  one  should  have  at 
hand  a  hath  thermometer.  Where  this  is  not 
obtainable  do  not  rely  upon  placing  the  hand 
in  the  water  as  a  test,  for  the  hand  becomes,  by 
usage,  so  obtuse  to  heat  that  water  which  would 
seem  only  warm  to  it  would  be  painfully  hot  to 
the  body  of  the  patient.  To  avoid  this  source 
of  error,  it  is  only  necessary  to  plunge  the  arm 
to  the  elbow  mto  the  water,  by  which  means 
the  real  temperature  will  be  determined.  Wa- 
ter which  causes  redness  of  the  skin  is  hot ;  when 
it  feels  simply  comfortable,  with  no  special  sen- 
sation of  either  heat  or  cold,  it  is  warm.  Slightly 
cooler  than  this  is  tepid.     When  it  causes  the 


THE  HEALTH  QUESTION  BOX  573 

appearance  of  goose-flesh,  it  may  for  practical 
purposes  be  called  cool,  a  still  lower  degree  be- 
ing cold. 

Bath  Temperatures 

Q.  What  temperatures  are  indicated  by  the 
terms  cold,  hot,  tepid,  etc.  ? 

A.  The  following  table  giveg  the  temper- 
atures indicated  by  the  various  terms  in  com- 
mon use: 

Very    cold 32°  to     55°  F. 

Cold  55°  to    65°  F. 

Cool    65°  to    80°  F. 

Tepid    80°  to    92°  F. 

Warm  (neutral,  92°  to  95°)...  92°  to    98°  F. 

Hot    98°  to  104°  F. 

Very  hot 104°  and  above 

The  Daily  Bath 
Q.    Is  the  daily  bath  essential  to  health? 

A.  For  sedentary  people,  yes.  Persons  who 
live  active  lives,  especially  wild  tribes  which  live 
in  the  state  of  nature  and  w^ear  little  clothing  do 
not  need  the  benefits  of  the  daily  bath. 

The  daily  cold  bath  and  frequent  warm  baths 
compensate  to  some  degree  for  the  lack  of  ex- 
ercise and  out-of-door  life.  The  daily  bath  is 
not  prevalent  among  the  laboring  classes,  yet  the 
active  out-of-door  life  led  by  persons  of  these 
classes  gives  them  greater  longevity  than  the 
so-called  better  class,  notwithstanding  their  dirty 
skins. 

Bath  Rules 

Q.     What  are  the  best  bathing  rules? 

A.  LA  cold  bath  should  never  be  taken  when 
one  is  tired  or  exhausted. 

2.  Applications  toward  which  there  is  an  in- 


574  THE  HEALTH  QUESTION  BOX 

stinctive  dread  should,  in  general,  be  avoided. 
The  bodily  instincts  generally  crave  things  that 
are  good  for  the  body,  and  repel  things  likely  to 
do  harm. 

3.  General  cold  applications  should  never  be 
made  when  the  skin  is  cold,  when  a  sensation 
of  chilliness  is  present,  when  the  hands  and 
feet  are  cold,  or  when  the  head  is  hot.  In  such 
cases  the  skin  must  be  warmed  by  a  warm  bath, 
such  as  the  electric  light  bath,  or  the  hands  and 
feet  should  be  heated  by  placing  in  water,  and 
the  head  cooled  by  the  application  of  a  towel 
wrung  out  of  cold  water  (not  ice-water).  The 
cold  bath  must  also  be  avoided  when  the  body 
is  much  fatigued  or  overheated.  In  such  a  case, 
a  very  short  hot  bath  should  be  taken,  followed 
by  a  neutral  bath  (92°  to  96°  F.) 

Gold  Air  Bath 

Q.  Will  a  cold  air  bath  serve  the  same  pur- 
pose as  a  cold  v^rater  bath? 

A.  For  some  persons  the  cold  air  bath  is 
preferable  to  the  cold  water  bath,  as  it  leaves  the 
skin  dry.  The  reaction  produced  is  ordinarily 
less  than  from  cold  water,  but  the  effect  may  be 
increased  by  prolonging  the  application  and  ac- 
companying the  air  bath  by  vigorous  rubbing  of 
the  skin  with  a  towel  or  with  the  hands,  or 
both. 

The  duration  of  the  bath  must  depend  upon 
the  temperature  of  the  air,  the  susceptibility  of 
the  patient,  and  the  degree  of  activity  accom- 
panying the  air  bath.  Most  persons  may  readily 
become  accustomed  to  exposures  of  from  five  to 
ten  minutes.     Vigorous  muscular  activity  should 


THE  HEALTH  QUESTION  BOX  575 

be  maintained  during  the  exposure,  and  the 
whole  surface  of  the  body  should  be  vigorously 
rubbed,  so  as  to  promote  reaction.  The  appear- 
ance of  slight  chilliness  is  an  indication  that 
the  bath  should  be  terminated  at  once.  A  very 
good  plan  is  to  take  the  air  bath  immediately 
on  rising  in  the  morning.  If  one  sleeps  in  a 
cold  room,  as  he  should  do,  on  getting  out  of 
bed  in  the  morning  the  covers  should  be  re- 
placed so  as  to  retain  the  warmth  of  the  bed. 
It  is  a  good  plan  after  the  bath  to  return  to 
bed  for  a  few  moments  before  dressing,  so  as  to 
encourage  complete  reaction.  The  bath  in  this 
way  may  he  repeated  two  or  three  times  in 
succession.  This  is  a  good  plan  for  those  who 
are  not  accustomed  to  the  air  bath,  and  who  can- 
not endure  exposure  to  the  cold  air  more  than 
two  minutes  at  a  time. 

One  of  the  most  agreeable  forms  of  the  cold 
bath  is  the  swimming  bath  when  this  is  available. 
A  very  good  substitute  is  the  "exercise  bath,"  an 
imitation  bath  in  the  surf  which  is  taken  in  a 
bath  tub  by  means  of  a  simple  appliance.  (See 
page  590.) 

Gold  Water  Shampoo 

Q.     Does  frequent  washing  of  the  head  in 
cold  water  tend  to  cause  baldness? 
A.     No,  the  very  opposite. 

Hydrotherapy 

Q.    What  is  hydrotherapy? 

A.  Hydrotherapy  is  the  rational  or  scientific 
use  of  water.  It  differs  from  the  old  fashioned 
"water  cure,"   still  in  vogue  at  mineral  spring 


576  THE  HEALTH  QUESTION   BOX 

resorts  and  many  similar  places,  in  that  the 
methods  employed  are  based  upon  a  careful 
study  of  the  physiologic  effects  of  the  several 
procedures,  so  that  their  value  and  effects  are 
known  with  certainty.  "Water  cure"  meth- 
ods have  done  an  untold  amount  of  good,  hut 
they  have  also  done  harm,  and  should  now  be  dis- 
placed by  the  more  exact  and  hence  safer  meth- 
ods of  hydrotherapy. 

There  are  three  distinct  classes  of  procedures 
in  hydrotherapy  which  may  be  simply  termed 
(1)  the  douche  method,  (2)  the  immersion 
method  and  (3)  the  wet  cloth  method;  to  which 
may  be  added  the  combined  method. 

The  douche  method  comprises  the  various 
forms  of  jets,  showers,  "pours,"  etc.,  in  which 
water  in  motion  is  employed. 

The  immersion  method  comprfises  all  sorts 
of  procedures  in  which  the  body  or  a  part  of  it  is 
immersed  in  water.  The  "wet-cloth"  method 
(an  awkward  but  appropriate  name)  comprises 
all  sorts  of  packs,  compresses,  fomentations,  and 
frictions  in  which  wet  or  moistened  cloths  are 
employed. 

As  commonly  employed,  scientific  hydrothe- 
rapy is  associated  with  various  applications  of 
light  and  heat,  massage,  exercise  and  other 
kindred  measures. 

When  scientifically  applied,  water  is  unques- 
tionably the  most  potent  of  all  agents  for  com- 
bating disease.  Water  has  been  in  use  by  the 
human  race  as  a  remedy  from  prehistoric  times. 
It  is  employed  by  the  most  primitive  tribes.  It 
is  even  used  by  animals  who  seem  to  be  led  by 
instinct  to  resort   for  relief  to  this   wonderful 


THE  HEALTH  QUESTION   BOX  577 

agent   which   comes   nearer   than  any   other  to 
being  a  veritable  universal  panacea. 

Morning  Gold  Bath 

Q.  Which  is  better  to  take  after  a  bath— 
a  cold  mitten  friction  or  an  alcohol  rub,  or 
may  one  use  both  to  good  advantage? 

A.     A  warm  bath  should  always  be  followed 
by  some  cooling  measure,  such  as  a  cold  pail 
pour,  a  cold  mitten  friction,  a  cold  towel  fric- 
tion,   or   an    alcohol   ruh,    depending   upon   the 
strength  of  the  patient.     For  a  person  in  ordi- 
nary  health,   of    fairly    robust   constitution,   the 
cold  full  immersion  bath  may  be  advantageously 
employed  as  a  measure  of  hygienic  routine.     If 
the  cold   immersion   bath   is   employed,   fill  the 
tub  sufticiently  full  of  water  to  allow  complete 
and  instantaneous  immersion  of  the  entire  body 
except  the  head.    Immerse  as  quickly  as  possible 
after   cooling  the  head.     The   duration   of  the 
bath  must  be  very  brief,  not  more  than  five  to 
ten  seconds.     Ruh  the  surface  of  the  body  vig- 
orously while  in  the  bath,   and  after  emerging 
rub  with  coarse  towels  until  the  body  is  warm 
and  dry.     Exercise  till  reaction  is  complete,  as 
evidenced  by  a  sensation  of  warmth  and  well- 
being.     The    best    time    for    the    bath    is    im- 
mediately on  rising  in  the  morning,  while  warm 
and  feeling  a  relish  for  the  contact  of  cold  wa- 
ter.    Used   thus   the   cold   bath   is   a   powerful 
means  of  promoting  vital  resistance  and  main- 
taining the  integrity  of  the  body.     If  this  meas- 
ure seems  too  severe,  a  cold  towel  rub  may  be 
employed.     The  cold  mitten  friction  is  still  less 
vigorous.  • 


578  THE  HEALTH  QUESTION   BOX 

■  ).'   -e-rij..'  Gold  Mitten  Friction  .'u./    jaa^ur, 

Q.    What  is  a  cold  mitten  friction,  and 'h<l>w 
is  it  given?  -  _ 

A.  The  surface  is  rubbed  with  a  hand  covered 
by  a  mitt  made  of  a  fabric  having  a  firm,  close 
texture  somewhat  resembling  haircloth,  such  as 
J  is  used  by  the  Turkish  bath  shampooers  at  Cairo 
,.and  Constantinople.  The  hand  covered  with  this 
ttiitt  is  dipped  in  water  at  60°'  to  40°-  F. 
every  few  seconds  while  the  surface  is  being 
rubbed.  Each  separate  part,  as  an  arm,  a  leg, 
the  chest,  the  abdomen,  the  back,  is  rubbed  until 
red,   then    dried   before   proceeding   to  -another 

Vi5i;.   .  .:ii,  3u   \/.:  .juiUli  iit;.t   jDIOJ 

.ipart. 

The  Heating  Gompresjs  5Iod   o  •■ 

-^-  i@:  How  is  the  "heating  compress"  given? 
"A':  Wring  a  cloth  out  of  cold  water  and  apply 
to  the  affected  part.  Cover  with  mackintosh 
and  then  with  several  thicknesses  of  flannel. 
The  moist  cloth  will  quickly  become  warm,  and 
will  retain  the  heat  for  a  long  time.  It  acts  as  a 
poultice,  and  is  fully  as  effective  as  a  poultice 
(besides  being  much  cleaner)  in  deep-seated 
spinal  pains,  in  pains  due  to  indigestion,  chronic 
catarrh  of  the  bowels,  and  constipation.  A  heat- 
ing compress  applied  to  the  abdomen  will  often 
relieve  congestion  of  the  head  and  so  induce 
sleep. 

The  Ice  Bag 
2.;:  Q.    When  should  the  ice  bag  or  ice  compress 
be  used? 

A.     The  ice  bag  is  so  useful  that  it  should 
be  found  in  every  home.    It  should  be  filled  with 


THE  HEALTH  QUESTION  BOX  579 

ice  broken  into  small  bits,  preferably  not  larger 
than  a  lima  bean.  It  should  be  filled  about  two- 
thirds  full  so  that  it  will  easily  adapt  itself  to 
th.e;  parts -to  which  it  is  applied. 
.,, Here  are  some  of  the  most  important  uses  of 
the  ice  bag : 

Placed  upon  the  throat  or  at  the  pit  of  the 
stomach  it  relieves  vomiting.  An  ice  bag  back 
of  the  neck  is  an  excellent  remedy  for  sea  sick- 
ness. In  a  case  of  acute  inflammation,  either 
internally  or  externally,  one  or  two  ice  bags  may 
be  applied.  Heat  should  he  applied  to  the  feet 
and  legs  to  prevent  chilling.  An  acute  attack  of 
appendicitis  may  often  be  avoided  by  an  appli- 
cation of  a  couple  of  ice  bags  to  the  lower  right 
side  of  the  abdomen  and  over  the  appendix.  The 
ice  bags  should  be  removed  every  hour  and  a 
hot  fomentation  should  be  applied  to  the  feet 
and  legs  continuously.  In  pneumonia  two  or 
three  ice  bags  should  be  applied  over  the  af- 
fected lung  during  the  first  day  or  two.  Every 
thirty  minutes  the  ice  bag  should  be  removed 
for  forty-five  minutes.  A  good  plan  is  to  make 
a  short  hot  application  in  the  interval.  An  ice 
bag  applied  over  the  heart  is  an  excellent  hea,rt. 
tonic. 

When  the  pulse  is  weak  and  rapid  one  or  two 
ice  bags  applied  over  the  heart  will  generally  slow 
and  strengthen  the  pulse.  Care  must  be  taken  to 
avoid  chilling  by  applying  heat  or  extra  wraps  to 
the  rest  of  the  body. 

Several  ice  bags  or  an  ice  cap  should  he  ap- 
plied to  the  head  in  cases  of  cerebral  congestion. 
Ice  bags  may  be  applied  to  the  neck  in  such 
cases  with  excellent  effect. 


580  THE  HEALTH  QUESTION  BOX 

The  Fomentation 

Q.     What  is  a  fomentation  and  how  should 

it  be  applied? 

A.  A  fomentation  is  a  moist  hot  application. 
It  may  be  applied  in  various  ways.  The  im- 
portant points  are  ( 1 )  to  make  the  application  as 
hot  as  can  be  borne  without  burning  the  skin ;  (2) 
to  make  the  application  cover  a  large  area,  the 
larger  the  surface  the  more  effective;  (3)  not 
to  continue  too  long  (15  to  20  minutes  is  usually 
the  right  time,  to  be  renewed  after  an  hour  or 
more  if  necessary,  and  (4)  to  make  a  short  cool- 
ing application  at  the  end. 

The  simplest  method  of  application  is  by  means 
of  a  flannel  cloth  wrung  out  of  very  hot  water. 
It  is  well  to  apply  a  dry  flannel  cloth  next  the 
skin  and  cover  all  to  retain  the  heat. 

A  flannel  cloth  previously  wet  may  be  heated 
by  wrapping  around  a  hot  steam  pipe  or  by  lay- 
ing on  the  top  of  a  stove,  protected  by  a  news- 
paper, or  by  means  of  a  special  electric  heater. 

When  continuous  heat  is  desired,  this  may  be 
secured  by  means  of  an  electric  thermophore 
placed  over  a  moist  cloth  laid  on  the  skin.  A 
photophore  may  be  used  for  heating,  or  in 
emergency  a  hot  water  bag  or  a  sand  bag  may  be 
employed. 

Heat  kills  pain.  This  fact  explains  the  chief 
value  of  the  fomentation.  It  is  an  efficient  means 
of  employing  heat.  About  the  only  precautions 
necessary  are  to  avoid  fomentations  over  the 
heart  for  more  than  one  or  two  minutes  duration, 
and  to  be  careful  not  to  blister  the  skin  when  the 
patient  is  paralyzed  or  unconscious. 


THE  HEALTH  QUESTION   BOX  581 

Duration  of  Hot  Application 

Q.  For  how  long  may  a  fomentaton  be  con- 
tinued without  injury? 

A.  The  duration  of  a  fomentation  is  not  usu- 
ally more  than  five  to  fifteen  minutes.  When 
continued  longer  than  five  minutes,  the  flannel 
should  be  reheated.  Small  fomentations  may  be 
kept  hot  by  means  of  one  or  two  rubber  bags 
filled  w^ith  hot  water,  or  a  heated  brick  or  jug 
or  bottle.  A  rubber  bag  filled  with  hot  water 
and  covered  with  a  moist  flannel  is  a  conven- 
ient method  of  applying  a  small  fomentation.  A 
rubber  or  a  flexible  metal  coil  through  which  a 
current  of  hot  water  is  constantly  passed  may 
be  used  for  a  continuous  application  of  moist 
heat  by  placing  under  a  coil  a  moist  flannel. 

Even  when  pain  is  persistent,  it  is  better  not 
to  continue  the  fomentation  for  more  than  fifteen 
to  twenty  minutes  without  exchanging  it  for  a 
short  cold  application  which  may  be  made  by 
dipping  the  hand  in  cold  water  and  rubbing  the 
parts,  or  by  applying  a  towel  or  a  cheesecloth 
napkin  wrung  out  of  cold  water,  for  fifteen  to 
twenty  seconds.  The  cold  application  serves  to 
restore  the  tone  of  the  vessels,  which  is  lost 
by  prolonged  application  of  heat,  thus  maintain- 
ing a  more  active  circulation  through  the  parts 
than  can  be  secured  by  the  fomentation  alone. 

A  fomentation  should  never  be  allowed  to  re- 
main on  a  part  until  it  becomes  cool,  as  this  will 
produce  an  effect  the  very  opposite  of  that  de- 
sired. 


582  THE  HEALTH  QUESTION  BOX 

Fomentations^Reaction  After 
Q.     How  may  reaction  afteri  a  |o,iij§ntation 
be  best  secured?  -hnun"?!  tnoiitiv.:-  ; 

-idk  At  the  conclusion  of  the  fomentation, 
immediately  after  the  withdrawal  of  tlie  last 
hot  cloth,  a  very  short  cold  application  should 
be  made,  either  by  rubbing  the  parts  with  the 
hands  dipped  in  cold  water  or  by  applying  for, 
fifteen  or  twenty  seconds  a  towel  wrung  out  of; 
cold  water.  By  this  means  the  blood  is  fixed  in 
the  skin  so  that  the  effect  of  the  fomentation  is 
prolonged. 

If  the  fomentation  has  been  so  large  or  so^ 
long  continued  as  to  produce  general  perspir- 
ation, some  general  cold  application  should  be 
made  after  the  fomentation  as  a  means  of  ton- 
ing the  skin.  A  cold  mitten  friction,  a  cold 
towel  rub,  and  in  some  cases  a  cold  wet  sheet 
rub  may  be  properly  used  for  this  purpose.  A,s 
a  general  rule,  such  a  cold  application  as  the  half, 
bath,  cold  shower  and  the  cold  douche  in  all 
forms  cannot  be  safely  used  in  cases  of  internal 
inflammation,  or  when  the  patient  is  suffering 
with  or  has  just  been  rpliev^d  irom  severe  neui:-j 
algic  pain.  ..   .,,u    },-,   .,  .-^.; 

'  '     Precautions  Necessary   in  Use  oF^*^!  '^_ 
2    Fomentations  >  •      -  <-:. 

Q.  Is  there  any  danger  in  giitfing  Ho,t  fomen- 
tations? '.;irj,    r;;:^ 

'>i4.l J.  Great  care  must  be  taken  to  avoid  injury 
to  the  skin  in  the  application  of  fomentations  to 
paralyzed  parts ;  also  in  applying  fomentations  to 
persons  who  are  unconscious  from  shock,  faint- 


THE  HEALTH  QUESTION  BOX  583 

ing,  or  other  cause,  as  during  unconsciousness 
2'  the  circulation  of  the  blood  is  often  greatly 
slowed  so  that  burns  may  be  easily  made  at  a 
temperature  which  would  not  injuriously  affect 
a  person  in  a  normal  condition.       '^  borru. 

I  i  0    'How  the   Fomentation   Relieves  Pain 

tfiic.Qi  Djn  what  way  does  the  fomentation  act? 

'  A,  The  most  important  service  rendered  by 
the  fomentation  is  perhaps  in  the  relief  of  pain. 

•'  -Aside  from  opiates,  there  is  no  means  by  which 

"'pain  may  be  so  promptly  and  positively  relieved 
as  by  the  application  of  moist  heat.  For  this 
purpose  the  fomentation  should  be  applied  as 
hot  as  possible  without  running  the  risk  of  in- 
juring the  skin.  The  fomentation  acts  both  by 
the  diversion  of  blood  from  the  painful  part  and 

J-;,  through  a  sedative  influence  upon  the  nerves. 
The  area  covered  by  the  fomentation  must  be 

.,-  very   much    larger   than    that    affected    by   the 

f^„pain,''^t  least  three  or  four  times  as  large. 

Taking  Gold  After  Cold  Bath 

^,      ,Q.     Why  does  one  take  cold  after  a  cold 

''[''  Al    Drie  does  hot' tafee  cold  after  a^c^^^^    bath 

because  the  bath  is  cold,  but  in  spite  of  this  fact. 

.    Daily  cold  bathing  is  one  of  the  best  precautions 

'"a  person  can  take  against  colds.     If,  after  tak- 

^^^ing  a  cold  bath  or  a  bath  of  any  kind,  one  is 

"'not  careful  to  thoroughly  dry  the  skin,  chill  is 

apt  to  occur  by  the  evaporation  of  moisture  from 

the  skin  after  dressing,  and  thus  cold  may  be 

■^  ^takeh.     Neglect  to  secure  good  reaction,  that  is 

thorough  warming  of  the  skin,  after  a  cold  bath 


584  THE  HEALTH  QUESTION   BOX' 

may  produce  a  wretched  feeling  which  may  lead 
one  to  think  he  has  contracted  a  cold  when  he  has 
not,  the  symptoms  being  rheumatic  in  character. 
Very  cold  bathing  especially  in  persons  not  ac- 
customed to  cold  baths,  may  produce  excessive 
reaction,  which  may  often  be  accompanied  by 
a  slight  fever,  and  so  may  be  mistaken  for  a  cold. 
After  taking  a  cold  bath  a  person  should  rub  the 
surface  of  the  body  very  thoroughly,  and  then 
take  a  walk  or  engage  in  some  vigorous  out-of- 
door  exercise.  Persons  who  are  not  accustomed 
to  cold  bathing  should  begin  very  cautiously, 
employing  first  the  method  known  as  partial 
bathing  in  which  a  small  part  of  the  body,  as  an 
arm  or  a  leg,  is  first  bathed  then  rubbed  until 
warm. 

Sun  Bath 

Q.  What  is  the  curative  value  of  the  sun 
bath? 

A.  Sunlight  is  one  of  the  most  powerful  of 
all  hygienic  and  curative  agents.  As  a  hygienic 
measure  it  is  of  inestimable  value  in  the  de- 
struction of  dangerous  microbes,  the  most  of 
which  are  unable  to  resist  the  action  of  the  direct 
rays  of  the  sun  for  more  than  a  few  minutes. 
Sunlight  is  thus  the  most  important  of  all  dis- 
infecting and  sterilizing  agencies.  The  value  of 
sunlight  in  the  maintenance  of  health  is  well 
shown  in  the  dwarfed  development  and  rapid  de- 
terioration of  plants  deprived  of  its  stimulating 
influence. 

In  taking  a  sun  bath,  either  the  whole  or  a 
part  of  the  body  may  be  exposed  to  the  direct 
influence  of  the  solar  rays,  or  some  protection 


THE  HEALTH  QUESTION  BOX  585 

may  be  afforded  by  a  covering  of  white  cheese- 
cloth. The  bath  may  be  best  taken  in  a  room 
properly  constructed  for  the  purpose.  The 
room  should  face  the  south,  and  the  windows 
should  be  sloping.  The  patient  should  lie  on  a 
cot  placed  before  a  window,  the  head  being  pro- 
tected from  the  direct  rays  of  the  sun.  The 
length  of  the  exposure  will  depend  upon  the  in- 
tensity of  the  sun's  rays  and  the  effects  sought. 
If  the  light  is  very  intense,  or  the  patient  very 
feeble,  the  duration  of  the  bath  should  not  be 
more  than  five  minutes  if  the  whole  body  is  ex- 
posed; in  less  sensitive  patients,  or  those  ac- 
customed to  the  sun  bath,  it  may  be  continued 
from  twenty  minutes  to  half  or  three  quarters 
of  an  hour. 

Indications  for  Sun  Bath 

Q.  In  what  conditions  should  the  sun  bath 
be  used? 

A.  The  sun  bath  is  useful  in  all  cases  of  mal- 
nutrition, anemia,  inactivity  of  the  skin,  chronic 
dyspepsia,  most  cases  of  neurasthenia,  indigestion, 
chlorosis,  rheumatism,  diabetes,  and  obesity. 
The  only  class  of  cases  in  which  the  bath  is 
positively  contraindicated  is  that  in  which  the 
patient  has  recently  suffered  from  heat  stroke, 
and  is  especially  susceptible  to  the  action  of  the 
direct  rays  of  the  sun;  but  such  cases  are  rare. 

Sunlight  a  Healing  Agent 

Q.     In  what  way  does  sunlight  cure  disease? 

A.  Sunlight  is  the  greatest  of  all  promoters 
of  health  and  the  greatest  enemy  of  disease. 
The  direct  sunlight  will  kill  disease  germs  in 
a   few  minutes.     Even   the  deadly   tuberculosis 


586        ''^%E/9iEAL¥h  QUESTION  BOX 

'■'g^ernis  succumb  to  the  bright  rays  of  the  siiri  in 
''^,teh  or  fifteen  minutes.  Thus  every  tuberculous 
"''']p^tient  should  live  in  the  sunlight  as  much  as 
'■ 'possible. ,  When  the  sunshine  can  be  made  to 
^  fkll  directly  up'o'ri  the  diseased  tissues,  the  great- 
^^j0st  results  are  attainable.  The  sunlight  not  only 
""kills  the  consumption  germ,  but  at  the  same  time 
'"■yitalizes  and  energizes  the  body  and  ihcreiases 
its  fighting  power.  '' 

Dr.  Finsen,   of   Copenhagen,  was  one  of  the 
"first  to  demonstrate  the  curative  value  of  sunlight 
""'in    tuberculosis,    and    persons    suffering    from 
./'tuberculosis    of   the  skin    flocked   to '  his    clinic 
'    irOm   air  parts   of   Europe.      When   in   Copen- 
^nagen  many  years  ago,   the' '  Writer  visited  '  the 
famous  "Light  Institute"  founded  by  /^insen  and 
found   the   place   thronged   with   patients   and   a 
continuous   procession  of  sufferers  filing  along 
the  streets  in  the  vicinity. 
'f-  'Recent  experience  has  shown  that  tuberculosis 
3'%f  the  larynx,  once  regarded  as  a  hopeless  di- 
''%ease,  may  be  cured  by  the  application  of  sun- 
"light   direct   to  the  diseased   surfaces  by  means 
of  a  suitable  arrangement  of  mirrors.     The  pa- 
s^^tient  sits  in  the  sunlight  with  the  body  uncov- 
<'^'^'6ted  to  the  hips.     The  back  is  turned  toward 
'^f ' thfe-  ^fi '  aiid' '  ia  coricave  rhiTror  fhifowS  the  con- 
■• 'ee'ntrated  rays  into  the  open  mauth,  where  it  is 
directed  into  the  larynx  by  means  of  a  mirror 
f.^  set  at  the  proper  angle  and  held  in  place  by  the 
J.^jpatient,  who  may  become  very  expert  in  mak- 
ing the  application  after  a  little  instruction.. 

■■J' '-■■  '  '  -■_  i^i.      i'U.J 

r;;    .  ,r?    j-)9-r'' 


THE  HEALTH  QUESTION  BOX  587 

i3jh.  Warm  Bath  for  a  Gold 

o)0J  J  Should   a   warm   bath   be   taken   for  , Si 
cold?  'l'i£,(.\  bUv 

A.  Immediately  after  a  cold  is  taken,  a  very 
hot  bath  is  often  very  useful ;  but  for  relief  of 
a  chronic  cold,  warm  baths  are  less  useful  than 
cold  baths. 

niFeople    with   a    tendency    to    take    cold   may 
''harden''!  themselves  by  cold  baths.  .:jjub^iq 

lijJin    i'";:!^:-     '^^    ,,       -^     ,        -nr    ■■,'-■    ■'-'      ''-I  -50'l) 
+,_Mv     Are   Daily   Baths  Weakenmg 

Q.    Is  the  daily  bath  "weakening"? 

A.  Hot  baths  are  weakening  or  depressing, 
but  short,  cold  baths  are  tonic  and  strengthening. 
Very  short  and  very  hot  baths  have  a  tonic  ef- 
fect also,  while  long  cold  baths  are  very  de- 
pressing. Cold  bathing  may  easily  be  overdone 
by  those  not  trained  and  "hardened"  to  the  use 
ofrcold  water.  -7/  ij.nmir.Uio-j  6:n  rl7€d  sri'L 

r  In  cold  weather,  a  Cold  fair  bath  cite  rin  laafty 
casfes  to  be :  recommended  instead  -of  a; "icold  iw^r» 
t^.]batk>d  >;fiiv^v([  i(fa;jri  hix  i-j-n  taii  ,'jidi?.?.oq  bg 
fin  thisj.kin^jQf; ib?^th:  thie  bpdyf; shcJijld  bfe;e3C-' 
posed  to  the  air; ; for  three  or  four  minutes,  the 
skin  being  vigorously  rubbed  in  the  meantime 
with  the  hands  or  with  a  towel  or  flesh  brush. 
A;  reaction  produced  in  this  way  is  in  every  way 
as  useful  as  that  produced  by  the  application, 
oleold  water,  and  involves  no  risk  of  taking  cold 
or  chapping  of  the  skin  which  some  persQn§i;fin<i) 
a  great  inconvenience  in  cold  weather.      ',  J  i;;r 

The  Hot  Bath  After  Exercise  jj^ 

.iig.i^r)  Should  a  ppld  or  a  hot  bath  be  takei>; 
srfter-ff^xerpisp?  -,jj.-jc. 


588  THE  HEALTH  QUESTION   BOX 

A.  In  a  case  of  complete  exhaustion  after 
violent  exercise,  a  short  hot  bath  is  preferable  to 
a  cold  bath.  In  fact,  a  cold  bath  is  generally 
dangerous  in  such  cases,  because  of  the  loss 
of  the  power  of  the  body  to  react.  In  these 
cases  the  nerve  centers  are  so  exhausted  that 
good  reaction  to  cold  can  not  be  induced.  A 
very  short  and  very  hot  application  to  the  skin 
produces  tonic  and  stimulant  effects  similar  to 
those  produced  by  cold.  After  a  short  hot  bath 
a  very  cold  application  may  be  made  without 
danger. 

The  Brand  Bath 

Q.  What  is  the  "Brand  bath"  and  for  what 
is  it  used? 

A.  This  is  a  cold  rubbing  bath  used  by  Ger- 
man physicians  in  the  treatment  of  typhoid  fever. 

The  bath  tub  containing  water  at  a  temperature 
of  70°  to  80°  F.  is  placed  near  the  bed.  The  pa- 
tient is  lifted  from  the  bed  into  the  tub  as  quickly 
as  possible,  the  face  and  head  having  been  pre- 
viously cooled  by  the  application  of  water  at  50° 
F.  Care  should  be  taken  to  immerse  the  patient 
to  the  neck,  as  exposure  of  the  shoulders  is  likely 
to  give  rise  to  pulmonary  complications.  The  head 
should  be  protected  by  a  towel  wet  in  ice  water 
and  wrapped  about  the  head  in  such  a  way  as  to 
form  a  sort  of  trough  leading  dov/n  the  back 
of  the  head.  On  entering  the  tub  the  patient  is 
rubbed  vigorously  for  two  or  three  minutes  then 
sits  up  for  a  f'^'v/  seconds  while  two  or  three 
gallons  of  water  at  50^°  F.  are  poured  upon  his 
head  and  allowed  to  run  down  the  back  of  his 
neck.    He  then  lies  down  again  and  the  rubbing 


THE  HEALTH  QUESTION   BOX  589 

is  repeated.  At  the  end  of  five  minutes  the  af- 
fusion to  the  head  is  repeated  and  the  rubbing 
continued.  After  the  bath  the  patient  is  covered 
well  in  bed. 

Salt  Water  Baths 

Q.  Is  the  use  of  salt  in  a  bath  as  a  flesh 
reducer  harmless? 

A.  Yes,  entirely  so  because  the  salt  is  not  ab- 
sorbed by  the  body.  So  long  as  the  temperature 
of  the  water  is  higher  than  that  of  the  body,  the 
movement  is  outward.  There  is  no  absorption. 
When  the  temperature  of  the  bath  is  lower  than 
that  of  the  body  in  a  cool  bath,  there  is  some 
absorption  taking  place.  In  the  ordinary  warm 
bath  with  salt  water,  the  salt  is  practically  not 
absorbed  at  all. 

The  Neutral  Bath 

Q.  What  is  the  correct  temperature  of  the 
warm  bath  to  cure  insomnia? 

A.  The  neutral  bath  temperature  is  from  92° 
to  98^  F. 

Hot  Foot-Bath 
Q.      How   should   the   foot-bath   be   taken? 

A.  The  water  should  be  as  hot  as  can  be 
borne.  Use  105°  to  115°  F.  The  temperature  of 
the  water  can  be  gradually  raised.  The  deeper 
the  water  the  greater  the  effect.  The  leg-bath 
is  still  more  efficient  than  the  foot-bath,  but  not 
always  so  convenient  as  the  hot  foot-bath,  which 
may  be  taken  in  bed.  If  necessary,  a  fomenta- 
tion may  be  applied  to  the  feet,  but  the  ejffect  is 
not  so  good  as  that  of  the  hot  foot-bath.  It  is 
an  excellent  means  of  relieving  severe  pain  in 
the  head,  also  ovarian  and  menstrual  pains. 


590  THE  HEALTH  QUESTION   BOX 

The  Exercise  or  Rowing  Bath 

f  Q.    What  is  the  best  substitute  for  sea  battl- 
ing? L3,j  .,f  (r..,, 

A.  Swimming  in  the  open  air  is  without 
doubt  one  of  the  best  of  all  forms  of  exercise. 
Unfortunately  this  form  of  exercise  is  at  the 
present  time  inaccessible  to  the  majority  of  peo- 
ple though  it  is  hoped  that  the  time  will  come 
when  every  public  school  will  :be  supplied ,  tNfith, 
a  swimming  pool  so  that  every  boy  and  every 
girl  may  learn  to  swim  and  may  have  an  op^^ 
portunity  to  engage  in  this  wholesome  exercise 
at  all  seasons  of  the  year.  A  recent  inventioii 
makes  it  possible  vf or  every  home:  to  have  the 
essential  advantages  of  sea  bathing  or  swimming 
by  the  aid  of  a  simple  appliance  which  may  be 
connected  with  any  bath  tub.  The  following  is 
a  brief  description  of  the  "exercise  bath :" 

The  patient  sits  in  a  bath  tub  filled  with  water, 
and  dips  water  over  himself  while  at  the  same 
time  executing  the  movements  of  rowing.  Tfife 
temperature  of  the  w^ater  may  be  100°  F.  at  the 
start,  but  should  be  rapidly  lowered  by  opening 
the  cold  water  faucet  and,  if  necessary,  letting 
out  part  of  the  water  while  the  cold  water  is  run- 
ning in.  The  rowing  and  dipping  apparatus  con- 
sists of  a  pair  of  handles  to  which  is  attached  a 
dipper  and  a  rubber  cOrd.  The  bather  fills  the 
bowl  as  he  reaches  forward,  then  dashes  the  wa- 
ter over  his  body  as  he  pulls  the  bowl  towards 
his  chest  and  bends  his  body  back.  Strokes  are 
made  at  the  rate  of  about  thirty  per  minutei 
From  one  hundred  to  one  hundred  and  fifty 
strokes  are  made.    The  temperature  of  the  water 


THE  HEALTH  QUESTION   BOX  591 

grows  continually  colder  to  the  close  of  the  bath 
or  until  pipe  temperature  is  reached.  A  temper- 
ature of  70°  F.  to  65°  F.  is  easily  borne,  and  one 
finishes  the  bath  with  the  s9,me  delightful  sen- 
sation of  warmth  and  glow  which  one  feels  after 
-./a  swim  in  the  surf.  The  temperature  of  the  wa- 
iter is,  of  course,  under  perfect  control,  an  ad- 
vantage over  sea  bathing  and  the  work  done  may 
be  made  as  vigorous  as  one  desires. 

This  exercise  bath  is  most  excellent  for  persons 
suffering  from  constipation.     The  impact  of  the 
'^-''cold  water  upon  the  surface  of  the  abdomen  re- 
flexly  stimulates  intestinal  activity. 

The  exercise  bath  is  especially  valuable  in  cases 
of  obesity.  Both  the  exercise  and  the  cold  water 
help  to  burn  up  the  excessive  accumulation  of  fat 
in  the  abdominal  wall  and  within  the  abdomen. 

Effervescent  Bath 

Q.     What  is  an  effervescent  bath? 
A.     The  so-called  effervescent  bath  or  Nau- 
heim  bath  is  a  mineral  bath  in  which  carbon 
:;t;jlioxide   is   produced   in    sufficient   quantities   to 
o j  keep  the  water  of  the  bath  saturated. 
!j3,,The  most  convenient  method  of   giving  the 
bi,|)at:hi,is  to  dis^lye  ,in  the, water  of  the  bath  a 
-vpixture    of    common    salt,    chlorid    of    calcium 
'.and   bicarbonate   of   soda,   then  to   place   along 
the  length  of  the  tub  at  the  bottom  little  blocks 
of  fused  bisulphate  of  soda.     The  bisulphate  is 
slowly  dissolved  and  so  gives  rise  to  the  gradual 
formation  of  COg  and  maintains  a  saturate  so- 
lution of  the  gas  f.or  a  considerable  period.    The 
,.  .;fpllo.wing   proportions   have   been   found   to  be 
suitable: 


592  THE  HEALTH  QUESTION  BOX 

Sodium  chlorid    40% 

Calcium  chlorid 25% 

Sodium  bicarbonate   17.5% 

Sodium  bdsulphate   17.5% 

A  mixture  of  the  first  three  ingredients  weigh- 
ing 110  ounces,  and  ten  blocks  of  bisulphate  of 
soda  weighing  2]/^  ounces  each  are  required  for 
an  immersion  bath  of  forty  gallons. 

Sitz  Baths  in  Pregnancy 
Q.     At  what  temperature  should  sitz  baths 
be  taken  during  pregnancy,  and  what  should 
be  the  duration  of  the  bath  ? 

A.  80°  to  90°  F. ;  eight  to  twelve  minutes. 
The  parts  immersed  should  be  continuously 
rubbed  to  prevent  chilling. 

The  Hot  Sitz  Bath 

Q.  In  what  conditions  is  the  hot  sitz  bath 
useful? 

A.  A  short  very  hot  sitz  bath  (112°  to  120° 
F.)  is  a  most  excellent  means  of  relieving  chronic 
pelvic  pain.  The  duration  should  be  from  three  to 
five  minutes,  and  it  should  be  instantly  followed 
by  a  dash  of  cold  water  upon  the  hips,  or  rapid 
cold  friction  of  the  parts.  This  is  a  most  ex- 
cellent and  serviceable  analgesic  measure,  and 
may  be  advantageously  employed  in  chronic 
ovarian  and  uterine  pains,  painful  afifections  of 
the  rectum,  and  chronic  inflammation  of  the 
prostate. 

Revulsive  Bath 

Q.  What  is  meant  by  the  "revulsive  sitz 
bath"? 


THE  HEALTH  QUESTION  BOX  593 

A.  With  the  feet  in  hot  water,  the  patient 
sits  in  water  at  a  temperature  of  102°  F.  and  the 
temperature  is  gradually  raised  to  110°,  112°, 
or  even  115°  F.  or  as  hot  as  can  be  borne.  The 
skin  should  be  well  rubbed.  After  four  or  five 
minutes,  the  patient  rises,  and  cold  water  is 
dashed  over  him.  If  cold  water  induces  pain,  the 
temperature  should  be  lowered  gradually.  In 
this  case  the  patient  remains  from  five  to  ten 
minutes  longer  in  the  bath,  the  moist  surface 
being  rubbed.  This  prevents  chilling  after  the 
bath,  and  increases  the  permanency  of  the  ef- 
fect produced. 

The  Continuous  Bath 
Q.     Are  prolonged  baths  dangerous? 

A.  The  prolonged  or  continuous  tepid  bath  is 
a  most  valuable  remedy.  It  is  absolutely  harm- 
less. The  lives  of  many  persons  suffering  from 
extensive  burns  have  been  saved  by  the  con- 
tinuous bath. 

This  bath  is  now  employed  in  all  the  leading 
insane  asylums  as  a  substitute  for  drugs  and  is 
used  for  putting  patients  to  sleep.  A  stay  in 
the  bath  from  two  to  ten  hours  will  cure  the 
most  desperate  case  of  insomnia. 

Dr.  W.  Weygandt,  an  eminent  German 
physician  recently  reported  his  experience  with 
the  effect  of  water  treatments  in  cases  of  mental 
and  nervous  diseases.  The  continuous  tepid 
bath  has  not  only  a  tranquilizing  action,  he  says, 
but  it  aids  in  the  healing  of  skin  affections.  In 
the  thousands  of  cases  in  which  he  has  applied 
it  he  has  rarely  noted  any  bad  effects.  He  asserts 
that  in  his  experience  the  continuous  tepid  or 


594  THE  HEALTH  QUESTION  BOX 

neutral  bath  produced  particularly  beneficial 
effects  on  the  metabolism,  and  that  several  of 
his  patients  have  improved  to  such  an  extent 
that  they  could  return  to  business,  while  in 
numerous  other  cases  it  has  prolonged  life  for 
years. 

He  found  the  continuous  bath  an  impor- 
tant aid  for  neurasthenics;  the  effect  is  more 
dependable  than  mere  bed  rest,  as  he  found  by 
personal  experience  during  a  nervous  breakdown 
from  overwork. 

The  continuous  bath  must  be  maintained  at  a 
temperature  varying  little  from  96°  F.  At  this 
temperature,  no  reaction  occurs  and  the  nervous 
system  is  not  excited.  At  the  same  time,  the  nerve 
ends  of  the  skin  are  rendered  less  sensitivie  by 
imbibing  water,  while  the  nerves  are  tranquilized 
and  soothed. 

More  particular,  however,  the  bath  produces  a 
decidedly  stimulating  effect.  The  absorption  of 
water  by  the  skin  is  sufficiently  active  to  excite 
great  activity  of  the  kidneys.  Very  large  quant- 
ities of  urine  are  often  produced,  and  by  this 
means  the  blood  and  tissue  fluids  are  cleared  of 
depressing  or  irritating  poisons. 

Precautions  Necessary  in  Taking  Gold  Baths 

Q.  What  precautions  are  necessary  in  tak- 
ing a  cold  bath? 

A.  Four  points  are  especially  to  be  borne  in 
mind  in  taking  the  cold  bath : 

1.  The  body  must  be  all  over  warm  be- 
fore any  kind  of  cold  bath.  For  this  reason  the 
best  time  for  taking  the  bath  is  immediately  up- 
on rising,  while  the  body  is  warm.    If  not  warm 


THE  HEALTH  QUESTION   BOX  595 

the  body  should  he  warmed  by  taking  a  very 
short  hot  bath  before  the  cold  one.  A  cold  bath 
to  a  cold  body  is  dangerous. 

2.  The  room  in  which  the  cold  water  bath  is 
taken  must  be  warm. 

3.  The  body  must  be  all  over  warm  at  the 
conclusion  of  the  hath. 

4.  A  cold  hath  must  be  of  short  duration — 
the  colder  the  water  the  shorter  the  bath.  Prompt 
and  thorough  reaction  after  a  cold  bath  must 
always  be  the  rule. 

The  Abdominal  Bandage 

Q.  What  is  an  abdominal  bandage  and  how 
should  it  be  applied? 

A.  There  are  several  forms  of  the  abdominal 
bandage.  A  dry  bandage  worn  about  the  ab- 
domen is  a  useful  means  of  support  to  the  ab- 
dominal organs  in  cases  v/here  the  muscles  are 
weak.  A  simple  bandage  of  flannel  is  generally 
used  for  this  purpose.  The  moist  abdominal 
bandage  is  useful  in  nearly  all  forms  of  in- 
digestion affecting  the  stomach  and  bowels.  This 
application  consists  essentially  of  a  towel  wrung 
out  of  cold  water  as  dry  as  possible,  wrapped 
around  the  body  and  covered  with  dry  flannel. 
The  covering  should  be  thoroughly  done,  so  that 
no  portion  of  the  moist  bandage  should  be  ex- 
posed. The  covering  should  be  thick  enough  to 
secure  a  quick  warming  of  the  towel,  and  to  keep 
it  warm.  Both  bandages  should  be  applied 
snugly. 


596  THE  HEALTH  QUESTION  BOX 

Vibration 

Q.  What  is  the  value  of  vibratory  treat- 
ment? 

A.  Vibration  causes  first  contraction  and 
then  dilatation  of  the  blood  vessels. 

Strong  vibration  of  the  chest  wall  causes  ex- 
pansion of  the  lung, — an  effect  of  very  great 
importance,  as  there  is  perhaps  no  other  means 
by  which  the  same  results  can  be  so  quickly  and 
efficiently  obtained.  The  effects  of  vibratory 
applications  to  the  chest  wall  are  quickly  manifest 
by  the  long  and  deep  respiratory  movements 
which  continue  for  some  time  after  the  con- 
clusion of  the  application. 

Vibration  applied  over  the  precordial  region 
lessens  the  rate  of  pulsation  and  increases  the 
force  of  the  heart's  action  to  a  very  remarkable 
degree.  Zander  observed  a  fall  of  from  130  to 
90  pulsations  per  minute.  This  effect  of  vi- 
bration is  so  well  recognized  among  French 
physicians  that  vibration  is  sometimes  referred 
to  as  the  gymnastic  digitalis. 

Zander  and  others  have  shown  that  mechanical 
vibration  produces  contraction  of  smooth  muscles. 
That  strong  vibratory  applications  will  increase 
peristalsis  the  writer  has  frequently  shown  in 
cases  in  which  visible  peristalis  was  produced  in 
patients  having  thin  abdominal  walls.  This  effect 
has  also  been  clearly  demonstrated  in  the  effect 
of  vibration  in  relieving  constipation.  This  is 
one  of  its  most  pronounced  and  certain  effects, 
whether  the  application  is  made  by  the  vibration 
chair,  or  by  a  hand  vibrator  applied  over  the 
abdomen  and  back. 


THE  HEALTH  QUESTION  BOX  597 

The  drowsiness  and  even  sleep  which  follow 
the  application  of  vibration  to  the  head  clearly 
demonstrate  the  sedative  effect  of  centrifugal 
vibration  upon  the  brain  applied  in  this  manner. 
The  first  sensation  is  that  of  slight  giddiness, 
-differing,  however,  from  that  which  is  produced 
by  a  whirling  motion  in  not  being  accompanied 
by  nausea.  A  similar  but  less  pronounced  effect 
is  produced  when  the  application  is  made  to  the 
occiput  or  back  of  the  neck.  The  application  is 
followed  by  a  sensation  of  lightness  and  in- 
creased mental  activity. 

The  Enema 

Q.  Should  the  enema  be  administered  warm 
or  cold? 

A.  Warm  enemas  are  necessary  in  cases  of 
colic  or  colitis  and  when  the  bowels  are  sensitive. 

The  cold  water  enema  is  an  efficient  means  of 
reducing  temperature  which  is  highly  useful  in 
connection  with  other  measures,  especially  when 
patients  have  a  great  repugnance  to  cold  appli- 
cations to  the  skin.  Two  or  three  pints  of  water 
should  be  used  at  a  temperature  of  80°  to  70°  F. 
A  lower  temperature  is  likely  to  produce  tenes- 
mus and  too  quick  discharge  of  the  water.  The 
water  should  be  injected  slowly  and  retained  for 
ten  to  fifteen  minutes,  if  possible.  When  dis- 
charged, a  like  quantity  should  be  introduced,  this 
procedure  being  repeated  until  the  temperature  is 
reduced  a  degree  or  two,  or  until  the  patient  shiv- 
ers. A  hot  bag  at  the  pit  of  the  stomach  pre- 
vents uncomfortable  chilling. 

In  certain  cases  the  fever  seems  to  yield  more 
readily   to   the   cool   enema   than   to   any   other 


598  THE  HEALTH  QUESTION   BOX 

means,  although  in  general  this  is  a  less  reliable 
measure  for  reducing  temperature  than  the  cool- 
ing pack  or  the  cool  bath. 

The  enema  is  indispensable  as  a  means  of 
mechanically  emptying  the  bowels  under  various 
conditions.  It  is  useful  as  a  means  of  temporary 
relief  in  many  cases  of  constipation,  and  the 
graduated  enema  is  a  useful  means  of  treatment. 
When  used  habitually,  the  temperature  of  the 
water  should  be  lower  than  that  of  the  body, 
preferably  not  higher  than  80°  F.  and  sometimes 
lower. 

The  enema  is  also  highly  valuable  as  a  means 
of  supplying  water  when  for  any  reason  it  can- 
not be  gotten  in  by  the  mouth.  A  half  pint  of 
water  every  hour,  to  be  retained  will  supply  the 
much  needed  water  in  these  special  cases. 

The  enema  is  less  useful  as  a  means  of  intro- 
ducing food.  Malt  sugar  is  about  the  only  food 
which  can  be  utilized  in  this  way.  An  ounce  of 
malt  sugar  may  be  added  to  each  pint  of  water 
introduced. 

The  Cooling  Wet  Sheet  Pack 

Q.  Hov7  should  a  cooling  w^et  sheet  pack 
be  given  to  a  child? 

A.  To  administer  the  cooling  wet  sheet  pack, 
arrange  upon  the  bed  a  rubber  or  oil-cloth  sheet 
to  keep  the  mattress  from  becoming  wet;  or  if 
neither  of  these  be  available,  a  Turkish  sheet 
doubled  for  the  child  to  lie  upon  will  serve  well. 
Spread  a  single  blanket  over  this  across  the  bed 
so  that  at  one  side  it  may  be  brought  up  to  cover 
the  patient.  A  cotton  sheet  as  long  as  the  child 
and   large    enough   to   wrap    once   around   him, 


THE  HEALTH  QUESTION   BOX  599 

wrung  out  of  cool  water  (70°  F.)  is  next  spread 
over  the  blanket  and  the  child,  divested  of  its 
clothing,  is  laid  upon  it  and  completely  envel- 
oped in  the  wet  sheet  over  the  chest,  under  the 
arms,  and  between  the  legs,  coming  in  contact 
with  every  portion  of  the  skin  surface,  and  then 
covered  with  the  single  thickness  of  blanket. 

The  sheet  is  left  until  it  becomes  warm,  Vv'hich 
may  be  five  to  eight  minutes.  As  soon  as  the 
sheet  is  warmed  it  is  replaced  by  one  freshly 
wrung  out  of  the  cool  water,  and  this  again  by 
another,  as  soon  as  it  approaches  the  tempera- 
ture of  the  skin.  This  process  is  continued  until 
the  sheet  is  no  longer  quickly  warmed,  or  until 
the  temperature  has  been  lowered  as  indicated 
by  slight  shivering.  The  length  of  time  required 
to  warm  the  sheet  will  increase  with  each  fresh 
one  applied. 

In  very  obstinate  cases  it  is  sometimes  needful 
to  continue  the  procedure  for  an  hour  or  two, 
but  generally  five  or  six  changes  will  be  suffi- 
cient to  lower  the  temperature  one  or  two  de- 
grees, and  the  patient  should  be  permitted  to 
rest  for  a  time,  during  which  his  temperature  is 
carefully  watched.  Should  it  again  begin  to  rise, 
and  a  physician  is  not  at  hand,  it  will  be  better 
to  resort  again  to  the  pack  than  to  allow  tlie 
fever  to  get  the  upper  hand. 

It  sometimes  occurs  with  a  restless  child  that 
he  resists  being  wrapped  all  over  with  the  wet 
sheet.  In  such  cases  allow  him  to  keep  one  arm 
out  but  cover  it  with  the  blanket  that  covers  the 
whole  body.  It  is  important  to  remember  that 
the  pack  must  be  kept  carefully  covered  by  the 


600  THE  HEALTH  QUESTION  BOX 

blanket  which  should  be  folded  snugly  about 
the  patient's  neck  to  prevent  the  contact  of  air, 
thus  chilling  the  patient. 

KEEP    TPIE    FEET    WARM. 

Care  must  be  taken  that  the  little  one's  feet 
are  warm,  before  beginning  the  pack.  With 
children  under  two  years  a  bottle  of  hot  water 
should  be  kept  at  the  feet.  Should  the  child 
not  react  promptly  upon  being  wrapped  in  the 
wet  sheet,  a  brisk  rubbing  of  the  surface  over 
the  sheet — but  always  underneath  the  blanket — 
will  counteract  the  difficulty.  It  is  often  wise 
to  give  the  feet  and  limbs  a  gentle  rubbing  for 
a  minute  or  two  at  the  beginning  of  the  treat- 
ment. 

Harm  is  likely  to  result  if  the  wet  sheet  is 
long  left  in  contact  with  the  skin  after  it  has 
become  well  warmed,  as  superheating  may  thus 
occur,  and  the  fever  increased.  It  will  probably 
take  from  six  to  eight  minutes  for  the  first 
wet  sheet  to  become  warm,  ten  or  twelve  for  the 
second  one,  fifteen  minutes  for  the  third,  twenty 
for  the  fourth  and  a  still  longer  time  for  the 
fifth,  this  indicating  that  the  temperature  is 
lowering, 

A  point  to  be  borne  in  mind  in  this  connection 
is  always  to  keep  the  wet  pack  well  covered  with 
the  wool  blanket,  not  even  for  a  moment  leaving 
it  uncovered,  and  making  the  changes  with  all 
possible  deftness  and  speed. 


THE  HEALTH  QUESTION  BOX  601 

The  Chest  Pack 
Q.     How  is  the  chest  pack  appHed? 

A.  As  follows :  Wring  dry  as  possible  out 
of  cold  water  two  large  linen  or  cotton  towels. 
Apply  one  across  each  shoulder,  bringing  the 
ends  across  the  chest  before  and  behind.  Wind 
snugly  about  the  chest  and  over  the  shoulders  a 
wide  flannel  bandage,  taking  great  care  to  ex- 
clude the  air.  A  bandage  of  mackintosh  may 
be  applied  under  the  flannel  to  prevent  drying 
of  the  compress  when  this  is  desired. 

Rational  Medicine 

Q.  What  is  meant  by  the  term  "rational 
medicine"? 

A.  The  term  "rational  medicine"  is  no 
longer  new.  It  is  already  a  trite  phrase,  and 
physicians  are  daily  coming  more  and  more  into 
sympathy  with  those  rational  and  physiological 
means  which,  while  often  slower  as  regards  im- 
mediate results,  act  with  a  certainty  and  perma- 
nency that  cannot  be  ascribed  to  those  agents 
which,  if  active  at  all,  are  only  active  as  toxic 
agents. 

Rational  medicine  seeks  not  to  cure  disease 
by  a  system  of  antidoting  one  poison  by  an- 
other, or  by  neutralizing  the  effects  of  one  mor- 
bid action  by  artificially  creating  another  of  an 
opposite  kind.  Liebig,  the  German  physician 
and  chemist  who  achieved  so  many  triumphs  in 
the  cause  of  scientific  medicine  in  the  first  half 
of  the  last  century,  once  remarked  respecting 
the  treatment  of  disease  by  medicinal  agents  or 
drugs,   "We  do  but  cure  one  disease  by  pro- 


602  THE  HEALTH  QUESTION  BOX 

ducing  another."  It  is  true  that  not  infrequently 
the  drug  disease  is  of  a  less  inconvenient  nature 
than  the  disease  for  which  it  is  substituted; 
nevertheless,  the  principle  still  stands,  and  is 
one  well  worth  considering;  indeed,  a  vast  num- 
ber of  intelligent  medical  men  have  become 
thoroughly  tired  of  the  dull  routine  of  medicat- 
ing maladies,  and  are  seeking  in  more  thorough- 
going measures  the  permanent  relief  which 
comes  from  tissue  regeneration  and  functional 
renovation  of  a  disordered  organism. 

Rational  medicine  seeks  first  to  find  and  re- 
move the  cause  of  disease  and  then  to  aid  the 
body  in  its  efforts  to  combat  disease  by  means 
of  all  natural  and  rational  remedies,  such  as 
light,  water,  air,  heat,  exercise,  diet,  and  other 
physiological  measures. 

Remedies  for  Pain 

Q.  What  are  the  best  means  of  relieving 
pain? 

Hot-water  bag.  A  rubber  bag  filled  with  hot 
water  is  an  excellent  means  of  relieving  pain 
in  deep-seated  parts,  pain  of  the  back,  chronic  in- 
testinal pain,  various  neuralgias,  and  other  pains 
in  which  inflammation  or  congestion  is  not  pres- 
ent. Hot  bags  should  not  be  employed  con- 
tinuously on  persons  suffering  from  acute  in- 
flammation. 

If  a  moist  application  is  desired,  a  moist  flan- 
nel may  be  wrapped  around,  the  water  bag. 
Bricks,  sand  bags,  etc.,  may  be  used  in  a  similar 
way. 

Radiant  Heat.  Consists  of  the  application  of 
a  lighted  electric  lamp  surrounded  by  a  suitable 


THE  HEALTH  QUESTION   BOX  603 

shade  or  reflector  to  the  part  affected.  It  is  a 
most  excellent  means  of  relieving  pain.  The  heat 
is  more  penetrating  than  that  from  any  other 
source  except  the  arc  light  and  sunlight.  It  is 
a  capital  means  of  relieving  pain  of  the  spine, 
various  joint  pains,  and  all  kind  of  neuralgic 
pains. 

Flame  Heat.  The  heat  rays  which  radiate 
from  a  blazing  fireplace  may  be  utilized  for  re- 
lieving a  chronic  pain  in  the  back  or  side  and 
non-inflammatory  pain  involving  any  large  por- 
tion of  the  body.  Lie  on  a  sofa  or  rug  before 
the  fire  with  the  skin  exposed. 

Arc  Light.  A  most  effective  means  of  reliev- 
ing visceral  and  spinal  pains.  The  heat  must 
be  concentrated  by  means  of  a  reflector  of  proper 
shape. 

Sunlight.  Sick  animals  nearly  always  lie  down 
in  the  sun,  unless  suffering  from  inflammation. 
There  is  no  better  remedy  for  general  neuralgic 
pains  than  a  sun  bath. 

Hot  Air.  A  current  of  heat  driven  into  the 
ear  is  a  most  effective  means  of  relieving  ear- 
ache. A  general  hot-air  bath  removes  rheumatic 
pains. 

Alternate  Compress.  The  alternate  application 
of  hot  and  cold  compresses  is  an  effective  means 
of  relieving  pain  from  internal  congestion.  The 
application  is  made  over  the  painful  part  and 
affords  relief  by  diverting  the  blood  to  the  sur- 
face. 

Alternate  Sponging.  The  application  and  ef- 
fect are  the  same  as  for  the  alternate  compress. 
Very  much  hotter  water  can  be  employed  how- 
ever, and  when  the  parts  may  be  rubbed  with  ice 


604  THE  HEALTH  QUESTION  BOX 

in  alterination  with  the  hot  application,  most 
powerful  revulsion  may  be  induced. 

Cold  Rubbing.  This  is  an  excellent  means  of 
relieving  certain  forms  of  pain.  Neuralgic  pains 
may  be  aggravated  by  this  means,  but  pains 
due  to  congestion  are  usually  relieved.  The 
parts  must  simply  be  rubbed  with  a  cloth  dipped 
in  cold  water.  The  temperature  of  the  water 
should  not  be  lower  than  60°  F.  It  is  often  nec- 
essary to  continue  rubbing  for  a  long  time  until 
the  surface  is  thoroughly  reddened. 

The  Ice-Bag  or  Ice  Compress.  Patients  with 
inflammation  or  congestion  are  best  relieved  by 
the  application  of  a  small  ice  compress-  or  an 
ice  bag  over  the  painful  part.  Generally  it  is 
well  to  apply  heat  to  some  distant  part  in  con- 
nection with  the  ice  application  or  to  make  a  gen- 
eral hot  application  so  as  to  prevent  chilling. 

Heating  Compress.  Wring  a  cloth  out  of  cold 
water  and  apply  over  the  painful  parts.  Cover 
with  mackintosh  and  then  with  several  thick- 
nesses of  flannel.  The  moist  cloth  will  quickly 
become  warm,  and  will  retain  the  heat  for  a 
long  time.  It  acts  as  a  poultice,  and  is  fully  as 
effective  as  a  poultice  (besides  being  much 
cleaner)  in  deep-seated  spinal  pains,  as  found 
in  pains  due  to  indigestion,  chronic  catarrh  of 
the  bowels  and  constipation.  A  heating  com- 
press applied  to  the  abdomen  will  often  relieve 
congestion  of  the  head  in  headache,  and  so  in- 
duce sleep. 

Fomentations  followed  by  the  Heating  Com- 
press. This  is  a  most  effective  means  of  relieving 
pain  in  chronic  rheumatism.  The  heating  com- 
press should  usually  follow  the  fomentation,  and 


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THE  HEALTH  QUESTION  BOX  605 

is  invaluable  as  a  means  of  removing  sciatic 
pains,  lumbago,  and  most  other  deep-seated  pains 
due  to  nerve  trouble.  It  is  excellent  in  neu- 
ritis. 

Cotton  Poultice.  This  is  similar  to  the  heating 
compress.  The  parts  are  covered  with  cotton, 
covered  with  mackintosh,  then  with  flannel.  The 
heat  induces  perspiration,  which  accumulates  in 
the  cotton  and  moistens  it  so  that  after  a  time 
the  application  really  becomes  a  moist  compress. 
Its  effects  are  the  same  as  a  poultice,  but  more 
cleanly  and  effective. 

The  Clay  Poultice.  Modelers'  clay  mixed  with 
equal  parts  of  water  and  glycerine  to  the  con- 
sistency of  very  thick  cream,  and  applied  hot 
to  the  painful  parts,  often  affords  reHef.  This 
is  a  most  excellent  application,  far  better  than 
bread  and  milk  poultices  or  any  similar  prepar- 
ation. Under  the  name  of  "Antiphlogistin,"  a 
clay  paste  is  sold  in  many  drug  stores.  Our  ex- 
perience is  that  this  preparation  is  no  better 
than  ordinary  clay  prepared  as  suggested. 

In  making  the  application,  the  clay  is  spread 
over  the  affected  parts,  and  covered  with  cotton. 
It  must  be  warmed  before  using.  Warming 
softens  and  facilitates  the  application,  and  at 
the  same  time  the  heat  itself  helps  the  effect. 

General  Hot  Bath.  Severe  internal  pain  is  best 
relieved  by  a  general  hot  bath,  which,  drawing 
the  blood  to  the  surface,  often  affords  complete 
relief  in  severe  pains  due  to  gall-stones,  gastritis, 
arthritis,  and  other  painful  affections. 

The  Hot  Blanket  Pack.  This  is  similar  to  the 
hot-water  bath,  but  is  not  so  effective.  It  can 
sometimes  be  more  conveniently  employed.     It 


606  THE  HEALTH  QUESTION  BOX 

is  useful  in  relieving  the  pain  of  menstruation 
and  of  appendicitis.  The  whole  body  is  wrapped 
in  a  blanket  wrung  out  of  hot  water. 

The  Foot-Bath.  The  water  should  be  as  hot 
as  can  be  borne.  Use  IDS'"  to  120°  F.  The 
temperature  of  the  water  can  be  gradually- 
raised.  The  deeper  the  water,  the  greater  the 
effect.  The  leg-bath  is  still  more  efficient  than 
the  foot-bath,  but  cannot  be  taken  in  bed.  If 
necessary,  a  fomentation  may  be  applied  to  the 
feet,  but  the  effect  is  not  so  good  as  that  of  the 
hot  foot-bath.  It  is  an  excellent  means  of  re- 
lieving severe  pain  in  the  head,  also  ovarian  and 
menstrual  pains. 

Revulsive  Sits.  With  the  feet  in  hot  water, 
the  patient  sits  in  water  at  a  temperature  of 
102*°  F.,  and  the  temperature  is  gradually  raised 
to  110°,  115°  or  even  IIS'^  F.,  or  as  hot  as  can  be 
borne.  The  skin  should  be  well  rubbed.  After 
four  or  five  minutes,  the  patient  stands,  and 
cold  water  is  dashed  over  him.  If  cold  water 
induces  pain,  the  temperature  is  gradually 
lowered.  In  this  case  the  patient  remains  from 
five  to  ten  minutes  longer  in  the  bath,  the  moist 
surface  being  rubbed.  This  prevents  chilling 
after  the  bath,  and  increases  the  permanency  of 
the  effect  produced. 

The  Hot  Hip  and  Leg  Pack  with  the  Ice-Bag. 
This  is  especially  useful  for  relief  of  pain  due 
to  pelvic  inflammation  in  women,  or  appendicitis 
in  either  men  or  women.  The  hips  and  legs  are 
wrapped  in  a  blanket  wrung  out  of  hot  water, 
and  after  the  patient  begins  to  feel  warm,  an 
ice-bag  is  slipped  under  the  blanket  and  over 
the  affected  part.    This  is  a  most  excellent  means 


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THE  HEALTH  QUESTION  BOX  607 

of  combating  appendicitis.  By  the  renewal  of 
this  application  for  two  or  three  hours,  an  at- 
tack of  appendicitis  may  be  sometimes  checked. 

Ice-Bag  and  Fomentation.  For  toothache,  lay 
an  ice-bag  on  the  side  of  the  neck  under  the 
jaw  and  fomentations  to  the  side  of  the  face.  If 
necessary,  employ  the  hot  foot-bath  and  the 
hot  hip  and  leg  pack.    Also  consult  a  dentist. 

Hot  Enema.  The  temperature  of  the  water 
should  be  from  102°  to  106°  F.  A  copious  enema 
will  relieve  severe  intestinal  pain  in  a  marvelous 
way, — the  pain  of  gall-stones,  renal  colic,  ap- 
pendicitis, inflammation  of  the  bladder,  and 
neuralgia. 

Rest.  Absolute  rest  of  the  painful  parts  is 
usually  necessary.  Rest  in  bed  is  required  for 
the  relief  of  severe  internal  pain.  In  pleurisy, 
rest  of  the  affected  lung  should  be  secured  by 
fastening  a  tight  bandage  around  the  lower  part 
of  the  chest. 

Position.  Pain  in  the  limbs  accompanied  by 
throbbing  may  generally  be  relieved  by  raising 
the  limb  one  or  two  feet  from  the  bed  or  couch 
upon  which  the  patient  is  lying.  Rest  is  always 
required  when  pain  is  present. 

Pain  in  the  Chest 

Q.  What  is  the  remedy  for  a  smarting  pain 
in  the  left  side  of  the  chest? 

A.  A  hot  fomentation  over  the  stomach  and 
the  seat  of  pain,  hot  sponging  of  the  same 
parts,  followed  by  the  heating  compress,  are 
means  likely  to  give  relief.  The  heating  com- 
press is  applied  as  follows:  A  cloth  is  wrung 
out  of  cold  water  dry  enough  so  it  will  not  drip ; 


608  THE  HEALTH  QUESTION   BOX 

this  is  laid  over  the  affected  parts  and  covered 
with  oiled  muslin  or  some  other  impervious 
cloth,  and  the  whole  is  protected  by  means  of 
heavy  woolen  wrappings.  It  is  quite  possible 
that  the  pain  may  be  due  to  intestinal  autoin- 
toxication resulting  from  constipation.  A  laxative 
diet  is  to  be  recommended  in  such  cases.  Use 
bran  and  paraffin. 

The  Thirst  Cure 

Q.  Is  there  any  advantage  to  be  gained  by 
the  thirst  cure? 

A.  It  has  been  claimed  that  by  withhold- 
ing water  the  body  will  be  compelled  to  burn 
up  its  waste  matters  more  actively.  But  care- 
fully conducted  experiments  carried  out  by  Solo- 
mon on  two  subjects  showed  most  conclusively 
that  the  amount  of  oxygen  consumed  by  persons 
undergoing  the  thirst  cure  is  not  at  all  increased, 
which  is  sufficient  proof  that  there  is  no  increase 
of  oxidation  and  hence  no  advantage  to  be 
gained  from  this  standpoint. 

In  certain  cases  of  dropsy,  accompanying  ad- 
vanced disease  of  the  heart,  it  is  sometimes 
necessary  to  temporarily  limit  the  intake  of 
fluids  so  as  to  lessen  the  volume  of  the  blood. 

Source  of  Animal  Heat 

Q.    What  is  the  source  of  animal  heat? 

A.  It  was  formerly  supposed  that  heat  was 
generated  by  a  special  mechanism  under  the 
control  of  the  central  nervous  system.  It  is  now 
known  that  this  is  an  error.  Heat  is  regarded 
as  a  by-product  in  the  human  body  as  it  is  in 
the  operation  of  the  steam  engine.     In  c.ase  of 


THE  HEALTH  QUESTION  BOX  609 

the  human  body,  the  heat,  though  a  waste  prod- 
uct, serves  a  useful  and  necessary  purpose  ex- 
cept, of  course,  when  it  is  produced  in  greater 
excess  than  is  necessary  to  maintain  the  temper- 
ature of  the  body  at  100°  F.  Under  ordinary  cir- 
cumstances two-thirds  of  all  the  energy  con- 
tained in  the  food  reappears  as  animal  heat. 
The  other  third  is  dissipated  in  external  work 
performed  by  the  muscles.  For  a  given  amount 
of  work  the  same  amount  of  energy  is  required 
whether  the  work  is  done  in  summer  or  in  win- 
ter. In  summer  time  the  body  generally  di- 
minishes somewhat  in  weight  because  the  appetite 
fails  on  account  of  the  depressing  influence  of 
heat  so  that  the  intake  of  energy  becomes  less 
than  the  output.  The  negro  and  other  natives  of 
tropical  countries  have  in  this  respect  an  advant- 
age over  the  //hite  men,  for  they  escape  the  de- 
pressing influence  of  heat,  being  able  to  eat  as 
much  in  hot  weather  as  in  cold  weather,  and  they 
are  able  to  make  good  their  energy  expenditures 
and  do  not  lose  weight.  Rubner  attributes  this 
advantage  of  the  negro  to  the  fact  that  he  is  a 
vegetarian,  remarking:  "The  negro,  however, 
is  able  in  summer  to  take  a  full  diet  owing  to  the 
small  amount  of  protein  which  he  consumes," 
also  "because  he  is  wonderfully  free  from  fat." 

Stomach  Warmer 
Q.    Is  the  use  of  the  stomach  warmer  bene- 
ficial in  indigestion? 

A.  The  application  of  heat  to  the  stomach 
is  one  of  the  oldest  and,  aside  from  diet,  one  of 
the  best  remedies  for  various  gastric  discom- 
forts.   A  hundred  years  ago  tin  cans  made  con- 


610  THE  HEALTH  QUESTION  BOX 

cave  to  fit  the  body  were  to  be  found  in  almost 
every  tin  shop,  and  their  use  was  continued  until 
the  manufacture  of  rubber  hot-water  bags  was 
begun  some  fifty  or  sixty  years  ago.  The  writer 
well  remembers  an  old-fashioned  schoolmaster 
from  Canada  who  came  under  his  care  many 
years  ago,  bringing  with  him  a  huge  stomach 
heater  of  the  sort  described.     - 

Two  hundred  years  before  the  invention  of 
the  tin  stomach  warmer,  the  warming  stone  was 
in  common  use,  and  was  described  in  a  medical 
work  published  in  1640  as  "An  Excellent  Help 
really  found  out  for  cold,  aged  and  sick  Peo- 
ple— and  for  the  Poor,  who  may  borrow  the 
heating  of  this  stone  at  a  neighbor's  fire,  if  his 
Charity  be  not  altogether  cold ;  for  it  will  damni- 
fie  him  no  more  than  lighting  one  candle  by  an- 
other." 

Persons  who  suffer  from  discomfort  after 
eating  are  usually  greatly  relieved  by  application 
of  a  hot  water  bag  over  the  stomach  while  ly- 
ing down  for  half  an  hour  or  an  hour  after  a 
meal.  Hot  sand  bags  answer  the  same  purpose. 
When  nausea  or  vomiting  are  present,  the  pa- 
tient should  take  care  to  lie  on  the  left  side  as 
this  position  subjects  the  stomach  to  less  strain 
and  often  prevents  vomiting. 

Nature  Heals 
Q.  What  is  the  process  of  cure? 
A\  Slaid  Dietl,  pupil  of  the  famous  Ger- 
man pathologist,  Rokitanski :  "Nature  alone  can 
cure;  this  is  the  highest  law  of  practical  medi- 
cine, and  the  one  to  which  we  must  adhere.  .  . 
Nature  creates  and  maintains;  she  must  there- 
fore be  able  to  cure." 


THE  HEALTH  QUESTION   BOX  611 

The  healing  power  is  in  the  blood;  it  is  the 
blood  that  heals,  or  rather,  the  creative  power 
which  formed  the  body  in  the  first  place,  and 
which  repairs  the  damage  done  by  the  wear  and 
tear  of  life.  It  is  this  same  power  which  re- 
stores disordered  functions  and  repairs  damaged 
tissue.     Physicians  do  not  and  cannot  heal. 

Medicines,  baths,  and  other  so-called  remedial 
measures  are  powerless  to  heal.  All  that  phy- 
sicians and  remedies  can  do  is  to  aid  in  remov- 
ing causes  of  disease  and  supplying  favorable 
conditions.  Physiological  measures,  such  as  water, 
electricity,  massage,  exercise,  and  sunlight, 
regulation  of  diet  and  clothing,  possess  a  won- 
derful controlling  influence  over  the  healing 
power  of  the  body  by  regulating  the  movement 
of  the  blood,  the  greatest  of  all  remedial  agencies  ; 
and  by  stimulating  the  vital  activities  and  con- 
trolling the  vital  forces  by  which  the  healing 
process  is  carried  on. 

Tonics 

Q.  Are  medicinal  tonics  of  use  for  toning 
up  the  nervous  system? 

A.  Medicinal  tonics  are  of  no  use  in  build- 
ing up  the  nervous  system.  The  body  can  only  be 
built  up  by  means  of  proper  foods.  Drugs  pro- 
duce good  feeling  without  actually  improving 
existing  conditions.  The  best  tonics  are  good 
food,  fresh  air,  proper  exercise  and  cold  bath- 
ing. Outdoor  sleeping  has  an  excellent  tonic 
effect.  The  morning  cool  bath  has  no  superior 
as  a  tonic.  When  cold  water  cannot  be  toler- 
ated or  cannot  be  conveniently  obtained  for  the 


612  THE  HEALTH  QUESTION   BOX 

morning  bath,   the  cold   air   bath  may  be   sub- 
stituted. 

Obesity 

Q.  When  may  a  person  be  regarded  as 
obese? 

A.  There  are,  of  course,  degrees  of  obesity. 
A  person  whose  weight  is  ten  or  fifteen  per  cent 
greater  than  that  of  the  average  person  of  his 
height  may  be  said  to  be  over-fat.  When  the 
excess  of  fat  amounts  to  twenty-five  per  cent 
of  the  normal  weight  of  the  individual  he  may 
be  said  to  be  obese.  Cases  are  sometimes  met  in 
which  the  fat  accumulation  is  so  great  that 
the  person's  weight  has  become  more  than 
double  the  normal.  Such  a  person  is  danger- 
ously obese. 

Any  person  whose  weight  is  fifteen  or  twenty 
pounds  more  than  the  normal  weight  for  his 
height  should  take  measures  to  reduce  his 
weight. 

The  Cause  of  Obesity 

Q.    What  is  the  cause  of  obesity? 

A.     There  are  several  causes. 

The  most  com.mon  cause  is  over  eating  or 
eating  an  excess  of  fats.  An  excessive  intake 
of  starchy  foods  also  tends  to  produce  an  exces- 
sive accumulation  of  flesh.  The  same  is  true 
of  sugar.  Candy  eating  is  undoubtedly  a  fre- 
quent cause  of  excessive  fat  accumulation. 
Food  is  fuel;  fat  is  unused  fuel. 

About  one-fourth  of  the  food  we  eat  is  con- 
sumed in  muscle  work,  the  remaining  three- 
fourths  is  mostly  used  in  maintaining  the  heat  of 
the  body.    It  is  evident  then,  that  the  amount  of 


THE  HEALTH  QUESTION   BOX  613 

food  consumed  should  be  regulated  by  the 
temperature  and  amount  of  work  done.  A  per- 
son lying  quietly  in  a  warm  bed  requires  less 
than  half  the  amount  of  food  which  is  needed 
by  a  person  exposed  to  cold  and  engaged  in 
active  exercise.  A  man  working  very  hard  out 
doors  in  very  cold  weather  might  in  fact  utilize 
fully  three  times  as  much  food  as  a  person  ly- 
ing still  in  bed  or  sitting  quietly  in  a  warm 
room.  It  is  evident  then,  that  the  amount  of  in- 
take should  be  carefully  regulated  to  the  out- 
put in  heat  and  work.  Obese  people  are  gen- 
erally persons  who  have  a  good  appetite  and 
good  digestion  and  on  this  account  are  likely 
to  eat  more  than  the  body  requires  to  maintain 
the  normal  body  temperature  of  one  hundred 
degrees  and  the  necessary  output  of  energy. 
When  a  person  finds  himself  gaining  in  weight 
this  fact  is  usually  evidence  that  his  intake  of 
food  fuel  is  greater  than  the  consumption.  This 
excess  of  intake  will  be  deposited  as  reserve 
tissue  or  fat.  It  should  be  borne  in  mind  also 
that  it  is  not  so  much  the  quantity  of  food 
eaten,  but  the  character  of  the  food.  One  may 
for  example,  eat  very  liberally  of  such  food- 
stuffs as  juicy  fruits,  lettuce,  celery,  turnips, 
greens  and  other  fresh  vegetables  without  ac- 
cumulating flesh.  Indeed,  on  such  a  diet  one 
may  easily  loose  flesh,  whereas  if  one  eats  freely 
of  such  concentrated  foodstuffs  as  bread,  cer- 
eals, sugar  and  fats  one  may  easily  eat  an  ex- 
cess even  though  the  quantity  eaten  has  not  been 
at  iany  time  sufficient  to  produce  a  sensation  of 
fullness  in  the  stomach.  It  is  for  this  reason 
that  starchy  foods  and  fats  are  said  to  be  fat- 
tening, whereas  it  would  be  quite  impossible  for 


614  THE  HEALTH  QUESTION  BOX 

a  person  to  become  over-fat  on  a  diet  of  fruits 
and  vegetables,  the  Irish  potato  and  sweet  po- 
tato being  excepted. 

In  recent  years  another  form  of  obesity  has 
been  recognized  which  can  scarcely  be  said  to  be 
due  to  over  eating.  This  form  of  the  disease 
has  been  shown  to  be  due  to  a  disturbance  of 
the  internal  secretions.  Persons  who  suffer 
from  this  form  of  obesity  are  often  pale.  They 
may  be  small  eaters.  The  difficulty  appears  to 
be  that  the  food  is  not  utilized;  that  is,  the  food 
fuel  is  not  burned  as  efficiently  as  it  should  be. 
The  individual  is  like  a  furnace  that  has  insuf- 
ficient draft.  The  fuel  not  being  properly  burned 
accumulates  and  the  furnace  is  choked. 

This  form  of  obesity  is  due  to  a  disturbance 
of  the  pituitary  gland.  It  is  usually  character- 
ized by  an  uneven  distribution  of  fat.  The  back 
of  the  neck,  the  hips,  the  abdomen  and,  in  wo- 
men, the  mammary  glands,  are  the  most  com- 
mon seats  of  fat  accumulation. 

When  this  form  of  obesity  occurs  in  early  life 
there  is  an  arrest  of  sexual  development. 

The  proper  remedy  for  this  form  of  obesity 
is  the  extract  of  the  pituitar}^  gland.  An  up- 
to-date  physician  should  be  consulted. 

Is  Obesity  Curable 

Q.  Is  obesity  curable?  If  so,  by  what 
means? 

A.  Practically  all  cases  of  obesity  are  cur- 
able if  proper  means  are  adopted.  It  must  be 
understood,  however,  by  a  cure  is  not  meant 
complete  restoration  to  a  normal  condition. 
This  is  by  no  means  always  possible;  in  fact. 


THE  HEALTH  QUESTION   BOX  615 

in  cases  of  extreme  obesity  it  is  not  safe  even 
if  it  were  possible  to  reduce  the  patient's 
weight  to  his  original  standard.  If,  for  ex- 
ample, a  person  whose  normal  weight  is  175 
pounds  has  acquired  a  weight  of  350  pounds  he 
should  be  content  to  reduce  his  weight  to  225  or 
250  pounds.  A  reduction  of  weight  of  150  or 
175  pounds  could  scarcely  be  accomplished  in 
such  a  case  without  doing  the  individual  serious 
damage.  A  great  accumulation  of  fat  in  the 
abdomen  stretches  the  abdominal  muscles  so 
that  when  this  condition  has  existed  for  a  con- 
siderable length  of  time  the  removal  of  the  fat 
will  leave  the  abdominal  muscles  in  such  a  re- 
laxed condition  that  they  will  not  afford  proper 
support  to  the  viscera.  The  fat  which  has  been 
present  in  excess  has  been  deposited  all  about 
the  various  internal  organs,  in  some  instances 
in  masses  an  inch  or  more  in  thickness.  When 
this  padding  is  absorbed,  a  relaxed  condition  is 
developed  which  often  gives  rise  to  pain  and 
miseries  of  various  sorts,  such  as  those  which 
attend  the  condition  known  as  floating  kidney 
for  example. 

The  treatment  of  chronic  obesity  is  very  sim.ple 
in  appearance,  but  not  always  easy  in  execution. 
The  average  obese  patient  is  over-fat  because  he 
has  eaten  too  much  food  and  taken  too  little  ex- 
ercise, so  the  essential  features  of  treatment 
are,  first,  a  diminution  of  the  amount  of  food, 
second,  an  increase  of  the  amount  of  exercise.  A 
decrease  in  food  intake  is  by  far  the  most  im- 
portant of  all  measures  which  can  be  adopted 
in  the  treatment  of  this  disease.  As  obese  pa- 
tients generally  have  excellent  appetites  the  re- 


616  THE  HEALTH  QUESTION   BOX 

duction  of  food  intake  is  often  a  matter  of 
much  distress  and  inconvenience  especially  if  the 
dietary  is  unwisely  managed.  It  is  by  no  means 
necessary  that  the  patient  should  fast  or  even 
that  the  amount  eaten  should  be  diminished. 
It  is  best  that  the  full  volume  of  food 
should  be  maintained  or  even  that  the  food 
should  be  increased  in  volume,  but  instead  of 
such  concentrated  foodstuffs  as  bread,  potatoes, 
sugar  and  fats  of  various  sorts  the  patient 
should  restrict  his  dietary  to  fruits  and  vege- 
tables with  the  exception  of  the  potato.  In 
many  instances  this  is  all  the  restriction  required. 
The  patient  should  abstain  from  the  use  of  fat 
meats,  butter,  and  other  fats,  cream  and  milk 
with  the  exception  of  skimmed  milk,  bread  and 
other  cereals  and  potatoes.  Lettuce,  celery, 
greens  of  all  sorts,  fresh  vegetables  and  juicy 
fruits  may  be  eaten  freely.  In  this  way  the 
appetite  is  satisfied  even  though  the  actual 
amount  of  nutriment  may  be  very  greatly  di- 
minished. In  general,  it  is  necessary  that  the 
obese  patient  should  diminish  the  amount  of 
actual  food  substance  eaten  to  one-half  the 
amount  he  has  been  accustomed  to  take  or  two- 
thirds  of  the  normal  ration  for  a  person  of  his 
height. 

The  so-called  Karell  method  of  treating 
obesity  consists  in  feeding  the  patient  exclu- 
sively on  a  diet  of  skimmed  milk.  The  patient's 
diet  is  restricted  to  one  pint  of  skimmed  milk 
a  day.  The  milk  is  given  in  doses  of  a  few 
spoonfuls  at  intervals  of  two  or  three  hours. 

In  certain  cases  surplus  fat  may  be  removed 
by  a  surgical  operation. 


THE  HEALTH  QUESTION  BOX  617 

Obesity  Dangers 

Q.     What  are  the  dangers  from  obesity? 

A.  Plump  people  are  only  one- fourth  as 
likely  to  suffer  from  tuberculosis  as  a  person  of 
average  weight,  while  lean  people  are  six  times 
as  likely  to  suffer  from  this  disease  as  those 
who  are  overweight.  Dr.  Symmonds  has  clearly 
shown  that  leanness  predisposes  to  tuberculosis 
or  at  least  to  fatal  tuberculosis,  while  lean  per- 
sons are  only  half  as  likely  to  suffer  from  dia- 
betes as  persons  of  average  weight. 

Lean  persons,  on  the  other  hand,  are  twice 
as  likely  to  die  from  pneumonia  as  persons  who 
are  overweight.  Fleshy  persons  seem  to  be  in 
some  way  immune  against  the  germ  of  pneu- 
monia, while  lean  persons  are  especially  suscep- 
tible. Overweights  suffer  twice  as  often  from 
Bright's  disease,  both  acute  and"  chronic,  as  do 
persons  of  normal  weight.  This  is  probably  due 
to  the  excessive  feeding  to  which  overweights 
are  likely  to  be  habituated.  Obese  persons  suf- 
fer from  cirrhosis  of  the  liver  three  and  one- 
half  times  as  often  as  persons  of  normal  weight. 

Doctor  Rogers,  the  chief  medical  director  of 
a  great  New  York  life  insurance  company  has 
shown  by  extended  and  careful  study  of  the  data 
furnished  by  the  experience  of  this  great  insur- 
ance company,  that  persons  who  are  even  ten 
per  cent  above  the  normal  weight  have  a  consid- 
erably higher  mortality  than  those  who  are  ten 
per  cent  below  the  normal  weight. 


618  THE  HEALTH  QUESTION  BOX 

How  to  Reduce  a  Fat  Abdomen 

Q.     What  will  reduce  a  fat  abdomen? 

A.  Savvying  wood.  This  is  a  capital  exercise, 
something  that  will  make  the  abdominal  mus- 
cles work.  Or  one  may  lie  on  the  back  and 
raise  the  legs  to  vertical  150  times  a  day. 
The  next  best  thing  is  to  lie  on  the  back  and 
raise  the  head  far  enough  to  see  the  feet  for  a 
considerable  number  of  times  daily.  This  will 
contract  the  abdominal  muscles  and  make  them 
work.  This  part  of  the  body  gets  fat  because 
the  muscles  are  so  little  used.  V/ork  uses  up  fat 
as  fuel.  Fat  accumulates  where  there  is  deficient 
activity;  so  the  main  thing  to  do  is  to  make  that 
part  of  the  body  work.  Swimming  is  a  good  ex- 
ercise for  the  purpose. 

Automatic  exercise,  that  is,  exercise  produced 
by  rhythmical  electrical  stimulation  of  the  mus- 
cles, is  a  most  efficient  means  of  reducing  either 
general  or  local  obesity. 

Buttermilk  Cure  for  Obesity 

Q.  What  is  the  buttermilk  and  potato  cure 
for  obesity? 

A.  In  the  so-called  "buttermilk  and  potato 
cure"  for  obesity,  the  patient  is  allowed  to  eat 
nothing  at  all  but  buttermilk  and  potatoes.  A 
full  ration  of  these  two  articles  would  require  a 
person  to  eat  two  quarts  of  buttermilk  and 
seven  pounds  of  potatoes.  The  bulk  of  this  diet 
is  so  great  that  the  patient  finds  it  quite  im- 
possible to  eat  the  whole  of  it.  Consequently 
he  is  able  to  satisfy  his  appetite  completely  while 
at  the  same  time  the  amount  of  food  he  takes 


Electro-Thermo-Steam    Inhaler 


Automatic  Exercise  Chair 


THE  HEALTH  QUESTION   BOX  619 

is  less  than  his  body  requires,  and  the  result  is 
he  loses  in  weight. 

This  diet  has  a  further  advantage  in  that  it 
contains  very  little  fat.  The  sense  of  satiety  de- 
pends more  upon  the  bulk  of  the  food  than  the 
quality  of  it. 

Fasting  to  Relieve  Obesity 

Q.  In  fasting  for  relief  of  obesity,  how 
much  may  the  diet  be  reduced? 

A.  In  an  attempt  to  get  rid  of  surplus  flesh 
by  reducing  the  intake  of  food,  it  is  highly  im- 
portant to  avoid  robbing  the  body  of  its  store 
of  protein  as  this  must  result  in  wasting  of  the 
muscles,  vv^eakening  the  heart,  depreciating  the 
blood  and  generally  injuring  the  vital  machin- 
ery. Carefully  conducted  experiments  by  Mag- 
nus-Levy, Beinstein,  and  others,  have  shown 
that  if  the  dietary  is  not  reduced  much  below 
two-thirds  of  the  actual  requirement,  that  is, 
not  more  than  one-third  below  the  energy  out- 
put, the  protein  of  the  tissues  will  not  be  at- 
tacked while  the  fat  will  be  progressively  con- 
sumed. It  is  especially  important  also  to  note 
in  arranging  the  dietary  for  a  fat  patient  that 
the  protein  may  be  protected  by  making  the  diet 
consist  almost  exclusively  of  carbohydrates. 
That  is,  fats  should  be  almost  withdrawn  from 
the  diet.  The  protein  intake  may  be  kept  at  the 
minimum,  and  the  carbohydrates  should  consti- 
tute the  greater  part  of  the  ration. 


620  THE  HEALTH  QUESTION  BOX 

The  "Fruit  Regimen"  for  Obesity 
Q.     Is  the  "Fruit  Regimen"  good  for  obes- 
ity? 

A.  There  is  no  method  superior  to  the  fruit 
and  bran  regimen.  This  plan  is  very  simple. 
The  diet  is  made  to  consist  exclusively  of  juicy 
fruits,  bran,  celery,  lettuce,  cucumbers,  etc.  The 
food  should  be  taken  four  times  a  day  or  at 
intervals  of  about  four  hours.  Convenient 
hours  are  seven  a.  m.,  eleven  a.  m.,  three  p.  m. 
and  seven  p.  m.  At  each  meal  two  or  three 
heaping  dessert  spoonfuls  of  sterilized  bran 
should  be  eaten.  A  very  convenient  way  to  take 
the  bran  is  with  stewed  tomatoes  or  apple  sauce, 
or  it  may  be  made  ihto  a  porridge  with  tomatoes 
or  fruit  of  some  sort  thickened  with  a  small 
spoonful  of  flour  or  meal.  Salt  should  be 
avoided  altogether  or  taken  only  in  a  very  min- 
ute quantity.  This  is  quite  important  if  a  rapid 
reduction  of  weight  is  desired.  One  or  two 
paraffin  tablets  or  an  ounce  of  paraffin  oil  should 
be  taken  at  each  meal.  The  purpose  of  this 
regimen  is  so  secure  very  pronounced  activity  of 
the  bowels  which  greatly  aids  in  the  reduction 
of  flesh.  After  a  week  or  two  the  number  of 
bran  and  fruit  meals  may  be  reduced  to  three 
and  the  amount  of  nutriment  may  be  increased 
by  the  addition  of  other  vegetables,  one  or  two 
small  potatoes,  a  small  slice  of  bread  and  but- 
ter at  each  meal,  preferably  in  the  form  of 
zweiback  and  small  portions  of  scalded  oat- 
meal. 

Care  should  be  taken  to  avoid  making 
the  regimen  so  severe  as  to  produce  a  sense 
of    weakness    and    exhaustion.      Two    or    three 


THE  HEALTH  QUESTION  BOX  621 

quarts  of  water  should  be  taken  daily.  Free 
water  drinking  helps  to  rid  the  body  of  tissue 
wastes. 

In  cases  in  which  the  tongue  is  coated  as  the 
result  of  intestinal  toxemia,  the  "fruit  regimen" 
not  only  reduces  the  weight  but  also  changes  the 
intestinal  and  alkalinizes  the  blood  and  tissue 
fluids.  Constipation  and  intestinal  toxemia  with 
headache  or  rheumatism  as  natural  consequences 
is  frequent  in  obesity,  the  "fruit  regimen"  affords 
a  highly  useful  means  of  dealing  with  disease. 

Obesity  Pills,  Anti-Fat  Remedies 

Q.  Is  it  safe  to  make  use  of  the  much  ad- 
vertised anti-fat  remedies  for  reducing  the 
weight? 

A.     Certainly  not. 

Many  of  these  so-called  obesity  remedies  are 
dangerous.  Such  nostrums  do  harm  by  caus- 
ing delay  in  the  application  of  efficient  remedies. 
And  besides,  not  a  few  of  these  obesity  remedies 
contain  active  and  highly  dangerous  drugs.  One 
of  the  products  most  frequently  employed  is  the 
dried  thyroid  of  the  sheep.  This  remedy  may 
be  of  some  value  in  rare  cases  in  which 
there  is  a  deficiency  of  the  secretion  of 
the  thyroid  gland,  but  even  in  these  cases 
it  must  be  used  with  the  greatest  care  as 
an  over-dose  is  likely  to  produce  serious  dis- 
turbances of  the  heart  and  various  nervous  dis- 
orders of  a  more  or  less  serious  character.  In 
by  far  the  great  majority  of  cases  of  obesity 
there  is  no  deficiency  of  the  thyroid  secretion 
and  administration  of  thyroid  is  followed  within 
a  few  days  by  quickening  of  the  pulse  and  the 


622  THE  HEALTH  QUESTION  BOX 

appearance  of  various  unpleasant  and  more  or 
less  serious  nervous  disturbances  and  sooner  or 
later  grave  conditions  may  be  developed. 
Thousands  of  persons  have  been  damaged  by  the 
use  of  these  meretricious  nostrums.  The  only 
safe  thing  is  to  avoid  them  altogether.  One  who 
suffers  from  obesity  should  place  himself  under 
the  care  of  an  intelligent  physician  and  care- 
fully follow  his  instructions.  Diet  and  exercise 
are  sovereign  remedies  for  this  condition. 

Massage  not  an  Efl&cient  Remedy  for 
Obesity 

Q.  Can  excessive  fat  be  removed  by  means 
of  massage? 

A.  No.  Massage  is  purely  mechanical  in  its 
effects.  It  does  not  increase  to  any  considerable 
extent  the  bodily  activities  by  means  of  which 
alone  fat  can  be  consumed.  Careful  experi- 
ments made  by  Zuntz,  an  eminent  German  in- 
vestigator, and  others  showed  that  massage  does 
not  increase  metabolism  and  hence  cannot  be 
relied  upon  as  a  means  of  reducing  fat.  Many 
persons  have  wasted  an  enormous  amount  of 
time  and  money  in  an  attempt  to  reduce  their 
weight  by  treatment  at  the  hands  of  manipula- 
tors who  claim  to  be  able  to  accomplish  a  cure, 
by  massage  and  various  special  manipulations, 
but  do  not  make  good  their  claims.  Work  is 
necessary  for  the  reduction  of  fat,  and  work  by 
the  patient  himself,  no  matter  how  distasteful. 
The  obese  patient  must  make  up  his  mind  that 
he  must  work  out  his  own  salvation. 


THE  HEALTH  QUESTION  BOX  623 

The  Cause  of  Flatfoot 
Q.     What  is  the  cause  of  flatfoot? 

A.  According  to  Dr.  Fairweather,  an  English 
physician,  the  wearing  of  high  heels  is  the  chief 
cause  of  flatfoot. 

"In  a  normal  barefooted  man  the  balance  of 
the  body  is  so  perfect  that  practically  no  effort 
is  required  to  keep  erect.  The  weight  rests  on 
the  heels  and  outer  sides  of  the  feet,  not  on  the 
arch  or  inner  sides  of  the  feet.  Fairweather 
says  that  if  the  heels  are  raised  from  the  ground 
by  boot  heels  even  a  quarter  of  an  inch  thicker 
than  the  soles,  the  outer  side  of  the  foot  is  re- 
moved from  the  ground  and  the  weight  falls  on 
the  arch.  The  center  of  gravity  is  also  thrown 
forward,  and  in  a  man  of  5  feet  7  inches  the 
head  is  thrown  9  inches  off  the  vertical  by  a 
heel  three-quarters  inch  high.  To  remedy  this, 
and  to  prevent  falling  forward,  the  back  mus- 
cles and  the  extensors  of  the  thigh  and  foot 
come  into  action.  The  peroneus  longus  and 
brevis,  while  extending  the  foot,  also  evert  it, 
and  the  tibialis  anticus,  which  supports  the  arch 
and  inverts  the  foot,  gets  elongated  and  ceases 
to  act.  A  soldier  5  feet  7  inches,  weighing  154 
pounds,  and  wearing  a  heel  three-quarters  of 
an  inch  thicker  than  the  sole,  has  to  exert 
strength  enough  to  be  constantly  lifting  56 
pounds  from  the  ground  in  trying  to  retain  his 
balance." 

"Heels  are  also  partly  responsible  for  hammer 
toes,  the  long  flexors  of  the  toes  being  supplied 
by  the  same  nerve  as  the  calf  muscles,  and  get- 
ting   spastic    with    them.      Fairweather    thinks 


624  THE  HEALTH  QUESTION   BOX 

sprained  ankles,  the  stoop  of  old  age,  asthma, 
varicose  veins,  v^^eak  back,  and  spinal  curvature 
may  also  be  partly  due  to  the  effect  of  heels. 

"A  rational  boot  should  have  the  soles  and 
heels  of  the  same  thickness.  Under  the  arch  of 
the  foot  the  sole  should  be  curved  with  a  con- 
vexity upward,  but  not  so  convex  as  to  cause 
pressure  on  the  sole.  The  leather  could  be  re- 
inforced by  spring  steel  from  the  heel  to  the 
ball  of  the  foot.  The  inner  edge  of  the  boot 
should  be  straight,  so  as  to  allow  the  big  toe 
to  be  in  line  with  the  inner  side  of  the  arch, 
as  in  American  boots." 

Flat  Foot 
Q.    Is  there  any  cure  for  flat  foot? 

A.  Yes,  if  the  defect  is  taken  in  hand  early 
enough.  The  deformity  is  due  to  weakness  of 
the  muscles  and  ligaments  which  support  the  arch 
of  the  foot.  These  may  be  strengthened  by 
walking  on  tiptoe  with  the  heels  turned  slightly 
outward. 

The  sole  of  the  shoe  should  be  made  about  a 
quarter  of  an  inch  thicker  on  the  inside.  This 
will  slightly  evert  the  foot  and  greatly  aids  in 
correcting  the  difficulty.  This  method  has  been 
shown  by  military  experience  to  be  better  than 
the  wearing  of  insoles. 

Corns  and  Galluses 

Q.  How  may  corns  and  callouses  on  the 
soles  of  the  feet  be  cured? 

A.  Corns,  or  calluses,  on  the  soles  of  the  feet 
are  often  very  painful,  and  occasion  great  in- 
convenience.    If  very  tender  and  swollen,  with 


THE  HEALTH  QUESTION   BOX  625 

redness  of  the  tissues  around  about,  the  proper 
remedy  is  rest,  lying  in  a  horizontal  position,  ac- 
companied by  proper  use  of  poultices,  until  the 
soreness  and  irritation  disappear.  After  the 
tenderness  has  subsided,  a  loose  shoe  should  be 
worn;  and  to  relieve  the  corn  of  pressure,  apply 
over  it  a  thick  piece  of  buckskin  or  felt,  with 
an  opening  in  the  middle  of  the  size  of  the  callus. 
By  this  means,  the  pressure  can  be  wholly  taken 
off  the  callus,  and  nature  will  in  due  time  effect 
a  cure.  If  the  skin  is  very  thick,  it  may  be 
softened  by  the  application  of  compresses  wet  in 
a  saturate  solution  of  carbonate  of  soda.  In 
a  short  time,  the  skin  becomes  softened,  so  it 
can  be  easily  scraped  off. 

A  still  more  efficient  remedy  is  the  application 
twice  a  day  of  a  solution  of  salicylic  acid  in 
collodion,  a  dram  to  the  ounce.  Soak  and  dry 
each   time   before   applying  the   collodion. 

Care  of  the  Feet  in  Winter 

Q.  Give  practical  hints  on  care  of  feet  in 
winter. 

A.  Bathe  the  feet  in  cold  water  night  and 
morning.  Rub  well  and  apply  talcum  powder. 
If  the  feet  perspire,  change  the  stockings  every 
day. 

Hot  Feet 

Q.  Is  there  any  remedy  for  burning  of  the 
feet  at  night? 

A.  The  symptom  is  due  to  a  vasomotor  dis- 
turbance, the  cause  of  which  will  generally  be 
found  to  be  chronic  constipation  or  colitis.     If 


626  THE  HEALTH  QUESTION   BOX 

this  symptom  is  troublesome  at  night  it  may  often 
be  relieved  by  placing  at  the  feet  a  bag  filled 
with  cold  water,  also  by  applying  to  the  feet  an 
ointment  consisting  of  cold  cream  with  the  ad- 
dition of  ten  grains  of  menthol  to  the  ounce. 
This  should  be  rubbed  on  at  bed  time. 

Keeping  the  Feet  Warm 

Q.  What  is  the  best  plan  for  keeping  the 
feet  warm  in  cold  weather? 

A.  The  worst  thing  to  do  is  to  toast  them 
over  a  register.  Toasted  feet  lose  the  power  to 
warm  themselves. 

The  next  worst  thing  to  do  is  to  wear  rubbers 
or  overshoes.  The  feet  must  have  air  to  keep 
them  dry.  Feet  moist  with  retained  perspira- 
tion that  should  be  carried  off  by  evaporation 
through  porous  coverings  will  soon  become  cold. 
The  reason  is  obvious.  The  non-conducting 
property  of  stocking  and  shoe  is  due  to  dryness. 
When  they  become  wet  or  even  moist,  they  are 
no  longer  non-conductors,  but  become  good  con- 
ductors of  heat,  and  carry  off  the  heat  of  the 
feet  rapidly.  The  feet  must  be  kept  dry  or  they 
cannot  be  warm. 

Clean  stockings  are  necessary.  Stockings 
which  have  been  wet  with  perspiration  are  sat- 
urated with  salt  and  other  skin  excretions,  and 
so  a  dirty  stocking  is  a  cold  stocking  instead  of 
a  warm  protection.  The  stockings  should  be 
changed  at  least  every  other  day  in  real  cold 
weather,  especially  when  the  feet  are  inclined  to 
sweat. 

The  foot  covering  should  be  sufficiently  re- 
duced when  one  is  indoors  to  prevent  overheat- 


THE  HEALTH  QUESTION  BOX  627 

ing  of  the  feet  and  perspiration,  which  will 
lead  to  chilling  after  going  out. 

Our  Canadian  cousins  are  much  given  to  out- 
of-doors  sports,  as  we  ought  to  be,  and  have 
learned  some  excellent  means  of  warming  the 
feet  when  cold. 

"One  of  the  methods  employed  in  Canada  con- 
sists in  springing  on  the  ball  of  the  foot  at  each 
step.  It  is  remarkable  how  soon  feet  which  are 
numb  with  cold  will  warm  up  with  this  action. 
The  warming  effect  in  this  case  is  obtained  from 
the  increased  action  of  the  muscles  of  the  ankle 
and  calf  of  the  leg. 

"Another  method  consists  in  kneeling  on  a 
semi-hard  surface  such  as  a  sod,  or  a  thinly 
cushioned  bench,  the  whole  weight  of  the  body 
being  taken  directly  on  the  knees.  Along  the 
edges  of  the  frozen  lakes  and  skating  rinks  in 
Canada  one  will  see  whole  lines  of  people  kneel- 
ing as  if  in  prayer,  with  their  skates  still  on  their 
feet  and  chatting  merrily  as  if  this  were  a  nor- 
mal position  in  which  to  rest.  When  one  in- 
quires into  the  reason  for  this  spectacle,  he  will 
be  informed  v/ith  surprise  that  the  skaters  are 
only  warming  their  feet." 

A  Canadian  takes  off  his  rubbers  to  warm  his 
feet,  which  is  sensible,  as  it  gives  his  feet  a 
chance  to  become  dry  and  hence  warm. 

Sweating  Hands  and  Feet 
Q.    What  causes  sweating  hands  and  feet? 

A.  Neurasthenics  are  much  subject  to  per- 
spiration of  the  hands  and  feet.  The  perspir- 
ing parts  are  usually  cold.  This  condition  is 
usually  associated  with  constipation  and  is  re- 


628  THE  HEALTH  QUESTION  BOX 

lieved  by  the  application  of  measures  elsewhere 
recommended  for  relief  of  constipation  and  neu- 
rasthenia. 

Chilblains 

Q.  What  is  the  best  treatment  for  chil- 
blains? 

A.  The  alternate  hot  and  cold  foot  bath  is  an 
excellent  remedy  for  chilblains.  The  hot  water 
should  be  as  hot  as  can  be  borne,  and  the  cold 
water  as  cold  as  can  be  obtained.  Allow  the 
feet  to  remain  half  a  minute  in  the  hot  water 
and  fifteen  seconds  in  the  cold  water.  Alternate 
ten  or  twelve  times.  Apply  this  treatment  twice 
daily 

Frost  Bite 

Q.     What  is  the  treatment  for  frost  bite? 

A.  Extensive  experience  in  the  trenches  dur- 
ing the  European  war  showed  that  lack  of  cleanli- 
ness of  the  feet  is  an  important  predisposing 
cause  of  frost  bite.  Moisture  and  over-tight 
shoes  are  also  contributing  causes.  In  bad  cases 
there  has  been  found  a  fungus  similar  to  the 
mold  which  sometimes  grows  on  meat  and  bread. 

Washing  the  feet  with  borated  camphorated 
soap  and  keeping  them  warm  and  dry  are  neces- 
sary aids  to  recovery.  Electric  heating  pads  have 
been  used  in  the  trenches  with  success. 

The  alternate  hot  and  cold  foot  bath  recom- 
mended for  chilblains  is  of  great  service  in  re- 
storing the  vitality  of  the  injured  tissues. 

The  mold  referred  to  abounds  in  straw  and 
stable  litter  and  hence  dairymen  and  those  who 
work  in  stables  should  take  care  to  wash  their 
feet  several  times  a  week  with  the  disinfecting 


THE  HEALTH  QUESTION  BOX  629 

soap  above  mentioned  or   some  similar  prepa- 
ration. 

Gold  Feet 

Q.     What  is  the  cause  of  cold  feet? 

A.  When  the  feet  and  legs  are  cold  there  is 
deficient  circulation  of  the  blood  through  the 
parts,  and  the  result  is  an  excessive  accumu- 
lation of  blood  in  the  liver,  stomach,  spleen,  and 
other  abdominal  organs.  The  congestion  of 
blood  in  these  parts  interferes  seriously  with 
their  functions.  The  brain,  spinal  cord,  and 
lungs  are  also  congested  and  various  mischiefs 
result;  hence  the  feet  must  be  kept  warm. 

The  feet  are  not  cold  because  the  circulation 
is  weak,  but  because  of  spasm  of  the  blood 
vessels  of  the  extremities  due  to  irritation  of 
the  vasomotor  centers  of  the  spine.  This  is 
generally  the  result  of  absorption  of  poisons  from 
the  alimentary  canal.  Coldness  of  the  hands 
and  feet  is  a  common  symptom  of  intestinal  au- 
tointoxication. This  condition  is  promoted  bj 
flesh  eating,  by  hasty  eating,  by  excessive  eating, 
by  an  inactive  state  of  the  bowels,  and  by  what- 
ever interferes  with  good  digestion. 

Many  neurasthenics  suffer  almost  constantly 
from  coldness,  and  often  clamminess,  of  the 
hands  and  feet.  This  symptom  is  most  likely  to 
appear  soon  after  eating.  It  may  also  be  in- 
duced by  mental  or  nervous  excitement. 
Temporary  relief  may  be  obtained  by  rubbing, 
or  by  alternating  hot  and  cold  applications  to 
the  spine.  The  abdominal  supporter  sometimes 
affords  complete  relief  by  supporting  the  ab- 
dominal viscera  and  thus  preventing  reflex 
irritation  of  the  vasomotor  centers. 


630  THE  HEALTH  QUESTION   BOX 

Bunions 

Q.    What  is  the  best  treatment  for  bunions? 

A.  Bunions  are  the  result  of  wearing  shoes 
which  are  too  narrow  at  the  toe.  Benefit  may 
be  obtained  by  wearing  sandals  and  shoes  with 
wide  toes.  In  very  bad  cases  an  operation  may 
be  necessary.  Bunion  plasters  give  great  re- 
lief by  preventing  pressure. 

Weak  Ankle 

Q.  Prescribe  treatment  for  a  weak  ankle 
which  turns  frequently. 

A.  The  ankle  may  be  strengthened  by 
special  exercises,  especially  toe  walking.  Bathe 
the  parts  in  cold  water  daily,  applying  a  heating 
compress  at  night.  Do  not  wear  low  shoes.  A 
leather  ankle  support  may  be  made  by  any  shoe- 
maker. In  bad  cases  a  special  apparatus  may 
be  needed.  In  such  cases  a  surgeon  should  be 
consulted. 

Ingrowing  Toe  Nails 

Q.  What  can  be  done  for  ingrowing  toe 
nails? 

A.  Ingrow'ing  toe  nails  may  be  radically  cured 
by  a  simple  operation.  If  the  difficulty  is  slight, 
it  may  be  cured  by  wearing  a  broad-toed  shoe, 
scraping  the  center  of  the  nail  and  taking  care  to 
give  the  nail  a  square  edge  to  prevent  the  cor- 
ners from  penetrating  the  flesh. 


THE  HEALTH  QUESTION  BOX  631 

Feeble  Feet 

Q.     What  are  the  causes  of  feeble  feet? 

A.  The  American  foot,  like  American  teeth, 
and  the  American  man  in  general  is  undergoing 
a  process  of  degeneration.  The  same  is  true 
of  the  feet  of  civilized  man  everywhere.  Often 
the  little  toe  is  found  with  only  two  joints  in- 
stead of  three,  and  occasionally  the  condition 
extends  to  the  toe  next  to  the  little  toe.  The 
great  toe,  also,  is  becoming  smaller  and  less 
serviceable.  The  great  toe  of  the  Filipino,  for 
example,  is  so  much  longer  than  the  other  toes 
and  so  far  separated  from  them  that  it  renders 
real  service  in  grasping  and  clinging. 

The  Japanese,  likewise,  have  great  toes  so 
well  developed  that  they  enable  the  Japanese 
carpenter,  for  example,  to  clamber  about  with 
perfect  safety  on  roofs  upon  which  the  Euro- 
pean could  not  possible  maintain  a  foothold. 

A  more  serious  defect  in  the  feet  is  the  ten- 
dency to  flat-foot,  which  appears  to  be  rapidly 
increasing.  Flat-foot  is  the  natural  result  of 
the  wearing  of  shoes,  especially  of  ill-fitting 
shoes.  The  ligaments  and  muscles  which  bind 
together  the  bones  which  form  the  arch  of  the 
foot,  or  instep,  become  weakened  by  over  strain 
and  over  exertion,  and  especially  through  lack  of 
development,  as  the  natural  result  of  wearing 
tight  and  ill-fitting  shoes.  With  the  flattening  of 
the  arch,  the  toes  turn  outward,  producing  the 
condition  known  as  splay  foot,  when  the  flat- 
tening of  the  arch  has  developed  to  an  extreme 
degree. 

The    pain    and    inconvenience    occasioned    by 


632  THE  HEALTH  QUESTION  BOX 

breaking  down  of  the  arch  of  the  foot  is  often 
so  great  as  to  incapacitate  a  person  for  walking 
except  for  short  distances  or  for  occupations 
which  require  much  standing. 

This  defect  is  one  of  the  most  cotnmon  of  all 
causes  of  incapacity  for  military  duty.  Military 
examining  surgeons  report  the  finding  of  a  large 
number  of  men  in  whom  a  tendency  to  flat-foot 
exists,  but  in  whom  the  effect  has  not  yet  reached 
sufficient  proportions  to  justify  exemption  from 
service. 

These  cases  are  found  to  be,  ordinarily,  in- 
cipient cases.  The  difficulty  is  found  to  be 
readily  curable  by  a  very  small  device,  which 
consists  of  raising  the  inner  border  of  the  sole 
oi  the  shoe  by  the  application  of  a  wedge- 
shaped  piece  about  one-quarter  of  an  inch  in 
width  at  its  thickest  part  which  is  placed  inside 
of  the  shoe.  The  effect  of  this  is  to  throw  the 
weight  of  the  body  upon  the  outside  of  the  foot. 
This  relieves  the  pressure  upon  the  arch  and  re- 
stores equilibrium.  It  is  necessary  also,  that  the 
shoes  should  be  roomy,  so  as  to  permit  free  ac- 
tion of  the  muscles  of  the  foot. 

The  wearing  of  insoles  or  arches  to  support 
the  instep  does  not  remove  the  cause  of  the  dif- 
ficulty, and  so  does  not  correct  the  defect.  Such 
supports  give  temporary  relief  from  the  strain 
upon  the  instep,  but  on  the  whole  have  a  tendency 
to  aggravate  the  difficulty.  On  this  account,  this 
very  commonly  used  device  is  condemned  by 
orthopedic  surgeons. 

Certain  measures  of  treatment  are  of  great 
value  as  a  means  of  alleviating  the  condition  of 


THE  HEALTH  QUESTION  BOX  633 

flat-foot  when  the  arch  is  not  yet  completely 
broken  down. 

Among  the  best  of  these  is  walking  on  the  toes 
with  the  feet  apart  and  the  heels  turned  out. 
This  should  be  practiced  several  minutes  night 
and  morning. 

Bathing  the  feet  in  very  cold  water  is  a  mea- 
sure of  value.  The  effect  of  cold  water  is  to 
increase  the  tone  of  the  muscles  of  the  foot  and 
to  improve  the  blood  circulation  of  the  parts. 

An  eminent  surgeon  says  "modern  women  are 
never  allowed  to  be  anatomically  normal  after 
they  are  two  years  old.  This  statement  seems 
more  extreme  than  it  really  is.  So  soon  as  a  child 
begins  to  walk  about,  its  shoes  are  made  stiifer 
and  higher  about  the  ankle.  Thus  its  weight  is 
thrown  back,  and  the  habit  of  walking  on  the 
heels  and  throwing  forward  the  hips  is  begun. 
From  this  time  on,  shoes  are  rarely  wide  or 
flexible  enough  across  the  ball  of  the  foot,  nor 
sufficiently  free  over  the  instep'  and  ankle.  The 
feet  are  being  grown  to  suit  the  fashionable  shoe 
of  the  day.  The  wrong  carrying  of  the  weight 
of  the  body  makes  ills  that  are  patched  up  by 
palliative  measures  of  various  kinds,  but  are  al- 
most never  radically  attacked  by  righting  the 
body's  most  important  relation  to  its  base  of 
support." 

Sore  Feet 

Q.  What  are  the  best  means  for  preventing 
soreness  of  the  feet  due  to  walking? 

A.  The  British  Red  Cross  Association  has 
prepared  the  following  excellent  rules  for  the 
care  of  sore  feet. 


634  THE  HEALTH  QUESTION   BOX 

1.  Feet  should  be  washed  with  soap  and  water, 
and  very  gently  dried — not  rubbed. 

2.  Dab  with  methylated  spirit  on  absorbent 
cotton,  except  where  the  skin  is  broken. 

3.  When  dry,  dust  with  powder  composed  of 
equal  parts  of  starch  and  boracic  acid  or 
fuller's  earth. 

4.  Bandage  with  clean  bandage,  not  too  tight — 
or  else  put  on  clean  socks.  All  soiled  socks 
should  be  washed  and  dried  before  use. 

5.  Reddened  skin  or  recent  blisters  should  be 
protected  by  strips  of  strapping. 

6.  All  corns  should  be  protected  by  strapping. 
Open  sores  require  surgical  advice,  and  this 
should  be  sought  whenever  possible,  especially 
if  the  .surrounding  redness  of  the  foot  is  ex- 
tending. 

7.  Toenails  should  be  cut  short  and  square — 
not  too  short. 

Dry  Skin 

Q.    What  is  the  cause  of  a  dry  skin? 

A.  The  skin  naturally  secretes  a  fine  oil 
which  serves  as  a  lubricant  and  protects  the 
body  from  excessive  loss  of  heat.  It  also  serves 
as  a  natural  means  of  cleansing  the  skin.  This 
oil  is  secreted  by  the  oil  glands  of  the  skin. 
These,  as  well  as  other  glands  of  the  skin  are 
under  the  control  of  the  thyroid  gland.  When 
the  activity  of  the  gland  is  diminished,  as  it 
sometimes  is,  especially  in  persons  past  middle 
age,  the  skin  becomes  dry.  The  hair  usually 
begins  to  fall  out  and  to  become  less  vigorous 
in  growth  from  the  same  cause.  Constipation 
and  the  resulting  intestinal  toxemia  is  probably 
the  chief  cause. 


THE  HEALTH  QUESTION  BOX  635 

The  bowels  should  be  made  to  move  three 
times  a  day  (see  Constipation)  so  as  to  keep 
the  body  free  from  toxins.  Water  must  be 
taken  freely,  two  or  three  quarts  a  day.  Bathe 
only  in  soft  water  and  be  careful  to  remove  all 
soap  from  the  skin.  After  the  bath  apply 
lanoline  cream.  It  is  well  also  to  apply  a  little 
of  the  cream  daily,  especially  if  there  is  a  tendency 
to  irritation,  itching,  burning,  or  "breaking  out." 

Lanoline  Cream — "Skin  Food" 

Q.  What  is  the  best  "skin  food"  or  oint- 
ment for  the  skin? 

A.  There  is  no  such  thing  as  "skin  food." 
The  many  advertised  "skin  foods"  are  usually 
simple  ointments  prepared  from  lard  or  other 
cheap  grease  of  some  sort  and  highly  perfumed. 
The  skin  cannot  be  fed  by  rubbing  anything  upon 
it  or  into  it.  The  skin  is  not  a  stomach.  The 
skin  is  a  breathing  organ  and  an  excreting  or- 
gan. The  skin  lets  things  out.  It  takes  very 
little  in.  It  will  take  in  moisture  to  a  very  slight 
degree.  Friction  improves  the  circulation  of  the 
skin  and  thus  helps  its  nutrition.  When  natural 
oil  of  the  skin  is  deficient,  oil  in  some  form  should 
be  applied  daily.  The  best  skin  lubricant  is  the 
following,  prepared  from  a  formula  given  the 
writer  by  an  eminent  New  York  skin  specialist: 

Lanolin 2  ounces 

Boro-glyceride    1 

Cold  cream  made  with  white 

vaseline    6 

Apply  daily  when  the  skin  is  dry  or  chapped. 
When  there  is  much  irritation  of  the  skin  10 


636  THE  HEALTH  QUESTION  BOX 

grains  of  carbolic  acid  or  menthol  crystals  may 
be  added  to  each  ounce  of  the  mixture.  To  re- 
lieve severe  itching  apply  hot  water  (120°  F.) 
and  afterward  lanolin  cream  containing,  if  neces- 
sary, both  carbolic  acid  and  menthol. 

To  Relieve  Itching 

Q.  What  is  the  best  means  of  relieving 
itching? 

A.  Heat  is  almost  a  panacea  for  itching,  no 
m.atter  what  the  cause.  But  the  temperature  of 
the  application  must  be  high,  120°  F.  at  least. 
Water  at  this  temperature  may  be  splashed  over 
the  part,  or  cloths  may  be  dipped  in  hot  water 
and  applied.     Here  is  a  good  method : 

Dip  a  soft,  smooth,  folded  towel  in  very  hot 
water,  holding  by  the  dry  ends.  Press  the  sur- 
plus water  out  by  drawing  over  the  edge  of  the 
bowl.  Apply  to  the  itching  parts  in  a  "touch 
and  go"  fashion,  making  the  contacts  longer  as 
the  temperature  lowers,  until  it  is  possible  to 
press  the  wet  towel  firmly  against  the  skin  for 
a  minute.  The  temperature  must  be  high 
enough  to  be  slightly  painful,  but  take  care  not 
to  actually  burn  the  skin. 

After  the  hot  application,  apply  "Lanolin 
Cream."  The  plain  cream  is  usually  sufficient,' 
but  in  aggravated  cases,  add  to  the  cream  two 
per  cent  of  carbolic  acid  or  menthol,  or  both 
(10  grains  to  the  oz.). 

Repeat  the  hot  applications  as  often  as 
necessary.  The  itching  usually  ceases  for  sev- 
eral hours,  and  after  a  few  days  disappears. 


THE  HEALTH  QUESTION  BOX  637 

Chapped  Hands 

Q.     What  is  good  for  chapped  hands? 

A.  The  sensitive  parts  of  the  skin  are  pro- 
tected by  a  thin  horny  layer.  Dry  cold  air  cracks 
this  natural  protective  covering  and  exposes  the 
sensitive  structures  beneath.  When  the  hands 
are  washed  with  soap  in  hard  water,  some  of 
the  insoluble  lime  soap  which  is  formed  is  left 
upon  the  skin,  and  this  increases  the  tendency 
of  the  skin  to  crack  or  chap.  If  the  hands  are 
soiled,  the  chapping  gets  worse  because  of  in- 
fection of  the  raw  surface  exposed  at  the  bot- 
tom of  each  crack. 

The  remedy  is  simple.  Keep  the  hands  per- 
fectly clean  by  washing  with  good  soap  and 
soft  water  (rain  or  snow  water,  distilled  or 
softened  water).  After  washing,  rinse  the  hands 
in  clear  water  until  all  the  soap  is  removed.  Wash 
in  a  running  stream,  not  in  a  bowl.  Apply  "lano- 
line  cream"  night  and  morning,  and  rub  in  well. 

Dingy   Complexion 

Q.  What  is  the  cause  of  a  bad  or  dingy 
complexion? 

A.  No  one  admires  brown  circles  around  the 
eyes,  and  brown  patches  on  the  hands,  and  a 
leather-colored  skin.  What  these  things  mean 
is  that  behind  the  leather-colored  skin  is  a  bad 
breath.  Behind  the  bad  breath  is  impure  blood — 
blood  charged  with  these  same  offensive  aromas 
that  are  coming  out  in  the  breath,  for  that  is 
where  these  offensive  odors  come  from.  The 
blood  picks  them  up  in  the  colon  and  other  parts 
of  the  body  and  carries  them  to  the  lungs,  where 
they  are  poured  into  the  breath.     The  breath  is 


638  THE  HEALTH  QUESTION  BOX 

bad  because  the  whole  body  is  bad.  It  is  not 
simply  the  breath  that  smells  bad — the  whole  body 
is  tainted.  Even  the  perspiration  is  offensive, 
because  some  of  the  poisons  that  do  not  escape 
by  the  breath  escape  by  way  of  the  skin — foul 
putrescent  materials  that  ought  to  be  carried  out 
through  the  bowels,  but  are  obliged  to  escape 
through  the  lungs,  kidneys  and  the  skin. 

A  dingy  skin  can  not  be  cleared  by  rubbing 
on  cosmetics  or  lotions  of  any  sort.  The  cleansing 
process  must  he  thorough-going.  First  of  all  the 
diet  must  be  changed.  Stop  eating  meats  and  rich 
foods.  They  rot  in  the  colon  and  produce  the 
poisonous  brown  pigment  which  tinges  the  skin, 
hrenzcatechin.  M'ake  the  bowels  move  three  times 
a  day  by  the  use  of  sterilized  bran  and  paralax 
or  some  other  good  preparation  of  paraffin. 
Drink  three  quarts  of  water  daily.  Sleep  in  the 
open  air  on  a  porch  or  at  least  with  open  win- 
dows at  all  seasons.  Take  a  sweating  bath  twice 
a  week  and  a  cold  air  bath  or  cold  towel  rub 
every  morning.  Live  simply,  biologically, 
scientifically. 

A  brown  skin  means  that  the  possessor  is  grow- 
ing old  too  fast.  It  is  necessary  to  cultivate 
youth  by  obeying  the  laws  of  health  and  keeping 
the  body  clear  of  poisons. 

Sensitive  Skin 

Q.  Why  do  my  hands  itch  and  burn  in  cold 
weather? 

A.  Doubtless  you  have  a  very  sensitive  skin. 
You  should  protect  it  by  applying  to  it  a  coating 
of  oil.  Lanoline  cream  is  best.  (See  index.) 
Take  great  pains  also  when  cleaning  the  hands 


THE  HEALTH  QUESTION  BOX  639 

not  to  leave  soap  on  the  skin.  The  hands  should 
always  be  washed  in  running  water,  and  not  in 
water  held  in  a  bowl  or  basin.  The  first  use  of 
Abater  in  a  bowl  soils  the  whole  quantity  and  it 
is  then  impossible,  no  matter  how  long  the  pro- 
cess is  continued  to  get  the  hands  clean  in  un- 
clean water.  The  reason  why  the  hands  chap  in 
cold  weather  is  generally  that  either  dirt  or  soap 
is  left  on  the  skin,  producing  an  irritation. 

Oily  Skin 

Q.    What  can  be  done  for  oily  skin? 

A.  In  some  persons  there  is  an  excessive  pro- 
duction of  sebaceous  matter  or  sebum,  due  to 
morbid  activity  of  the  fat  glands  of  the  skin. 
The  skin  of  such  persons  presents  a  shiny  look. 
Little  beads  of  oily  matter  may  be  seen  at  the 
mouths  of  the  glands  near  the  roots  of  the  hairs. 
The  forehead,  nose  and  cheeks  are  most  fre- 
quently affected.  When  the  scalp  is  affected,  the 
condition  may  be  indicated  by  soiling  of  the  pil- 
low. Acne  is  frequently  accompanied  by  this 
condition. 

When  many  of  the  glands  are  clogged  up,  as 
indicated  by  the  abundance  of  blackheads,  the 
surface  should  first  be  thoroughly  rubbed  with 
warm  oil.  Cocoanut  or  almond  oil  is  the  best. 
After  half  an  hour  the  surface  should  be  rubbed 
with  a  flannel  cloth,  thoroughly  saturated  with 
soap  moistened  with  warm  water,  and  stretched 
over  the  fingers ;  or  a  soft  sponge  may  be  used. 
This  is  best  done  at  night,  just  before  retiring. 
Repeat  every  few  days.  The  X-ray  has  proved 
itself  very  serviceable  in  oily  skin  and  seborrhea. 
It  cures  by  destroying  the  glands. 


640  THE  HEALTH  QUESTION  BOX 

Excessive  Perspiration 

Q.  What  is  the  best  means  of  checking  ex- 
cessive perspiration? 

A.  Excessive  perspiration  is  often  d  neta- 
rasthenic  symptom  and  is  due  to  toxemia.  The 
skin  is  making  an  effort  to  remove  from  the 
blood  the  poisons  with  which  it  is  congested.  Ex- 
cessive perspiration  is  often  a  common  symptom 
of  tuberculosis.  Neurasthenics  are  likely  to 
sweat  profusely  when  they  fall  asleep  and  when 
subject  to  nervous  strain  of  any  sort.  The  con- 
sumptive sweats  at  night.  Sponging  the  skin 
with  very  hot  water  at  bed  time  is  an  excellent 
means  of  lessening  the  night  sweats.  The  neu- 
rasthenic should  unload  his  overloaded  colon  by 
making  the  bowels  move  three  or  four  times  daily, 
not  for  a  few  days  only  but  habitually.  A  non- 
flesh  diet  and  careful  following  of  the  simple  life 
rules  will  in  time  effect  a  cure. 

Lupus 
Q.     What   is   this   disease   and   is   it   con- 
tagious? 

A.  Lupus  is  simply  tuberculosis  of  the  skin. 
It  may  be  communicated  the  same  as  other 
forms  of  tuberculosis  but  is  less  likely  to  be  a 
source  of  infection  for  the  reason  that  the  germs 
of  this  disease  are  very  deep  in  the  skin  and 
are  not  likely  to  be  spread  about  as  are  the 
germs  which  develop  in  connection  with  pul- 
monary tuberculosis  and  with  which  the  ex- 
pectorated matters  of  the  patient  are  teeming. 


THE  HEALTH  QUESTION  BOX  641 

Wens 
Q.    What  causes  the  growth  of  wens? 

A.  Obstruction  of  the  oil  glands  in  the 
skin.  These  glands  manufacture  a  fatty 
substance  which  is  normally  expelled  upon  the 
skin.  This  substance  accumulates  when  the 
opening  of  the  ducts  becomes  obstructed,  and 
forms  a  tumor,  commonly  called  a  wen. 

Removal  of  Wens 

Q.     Can  a  v/en  be  removed  without  a  knife? 

A.  It  might  be  removed  with  caustic  appli- 
cations, but  it  would  be  painful  and  bungling, 
and  leave  an  unsightly  scar.  The  knife  is  the 
only  proper  means;  it  makes  a  clean  wound 
which  heals  immediately. 

Small  Seed  Warts 

Q.  What  is  the  easiest  way  to  remove  small 
seed  warts? 

A.  Put  on  a  little  acetic  acid  every  night  with 
the  tip  of  a  wooden  toothpick  and  in  a  few  days 
the  wart  will  soften  and  rub  off.  Radium  and 
carbon  dioxide  ice  are  painless  and  certain  rem- 
edies for  warts. 

Leuooderma— Piebald  Skin 

Q.  Is  there  any  cure  for  leucoderma,  or  any 
v/ay  to  prevent  the  spread  of  it? 

A.  Correction  of  the  auto-intoxication  to 
which  this  condition  is  usually  due  will  arrest 
the  spread  of  the  skin  changes,  and  the  writer 
has  seen  one  case  in  which  the  natural  color  of 
the  skin  returned. 


642  THE  HEALTH  QUESTION   BOX 

Warts  and  Moles 
Q.     How   should   warts   and   moles   be   re- 
moved? 

A.  The  best  means  is  freezing  with  carbon 
dioxide  ice.  Radium  is  also  effective  and  the 
X-ray. 

Excision,  that  is,  removal  by  the  knife,  is  a 
satisfactory  method  of  dealing  with  these  ab- 
normalities if  the  work  is  done  thoroughly.  In 
the  case  of  moles  it  is  highly  important  that  the 
entire  mole  should  be  removed.  A  small  fragment 
left  behind  may  develop  into  a  cancer.  Incom- 
plete removal  has  led  to  the  popular  notion  that 
operation  is  dangerous  in  these  cases.  As  a  mat- 
ter of  fact,  nothing  is  more  dangerous  than  in- 
complete operation  except  an  injury,  which  is 
still  more  likely  to  lead  to  cancer  development. 

Enlarged  Pores 

Q.  Can  the  skin  of  the  cheeks  and  nose 
with  enlarged  pores  be  made  normal? 

A.  The  most  that  can  be  said  with  reference 
to  this  condition  is  that  it  can  be  greatly  im- 
proved. 

The  Senile  Skin 

Q.  What  is  the  significance  of  brown  spots 
on  the  hands  and  a  shiny  appearacc' 

A.  The  skin  is  a  very  good  indicator  of  a 
person's  real  age.  "A  man  is  as  old  as  his 
arteries,"  as  his  kidneys,  also  as  his  skin.  A 
thin,  shiny,  wrinkled,  inelastic  skijn,  indicates 
senility,  no  matter  what  the  person's  age.  Large 
dark  brown  spots  on  the  hands  have  the  same 
meaning.  The  skin  is  thin  because  it  has  under- 
gone degeneration  and  this  condition  of  the  skin 


THE  HEALTH  QUESTION  BOX  643 

accompanies  similar  degenerations  which  are 
taking  place  in  all  parts  of  the  body.  In  many 
case^  the  skin  may  be  very  greatly  improved  by 
baths,  massage,  sun  or  electric  light  baths  and 
by  a  strict  antitoxic  and  laxative  diet.  The 
bowels  must  be  made  to  move  three  times  a  day 
by  proper  diet  and  the  use  of  paraffin  oil,  bran 
or  agar-agar,  and  the  kidneys  must  be  kept  ac- 
tive by  free  water  drinking. 

Brown  Patches  on  the  Skin 
Q.  Why    do    brown    spots,    somewhat    re- 
sembling freckles,   appear  on  the  hands  and 
what  is  the  cause  of  them? 

A.  They  are  an  evidence  that  degeneration 
of  the  thyroid  gland  and  of  the  suprarenal  cap- 
sules of  the  kidney  has  taken  place.  Long  re- 
tention of  putrescible  food  material  in  the  colon 
is  the  cause.  A  product  of  the  decay  that  thus 
takes  place  is  certain  brownish  coloring  matters 
which  are  absorbed  into  the  blood.  It  is  one 
of  the  functions  of  the  suprarenal  capsules  to 
destroy  this  brown  coloring  matter.  But  when 
these  glands  have  too  much  work  to  do,  because 
of  the  flood  of  poisons  pouring  into  the  blood 
continuously,  they  get  worn  out.  And  so  the 
brown  coloring  matter  is  left  as  a  deposit  under 
the  skin.  Most  often  the  hands,  but  the  face 
and  all  portions  of  the  body  are  subject  to  them. 
In  one  whose  antitoxic  glands  have  entirely 
failed,  the  whole  skin  may  be  as  brown  as  an 
Indian's. 

The  only  safe  plan  is  to  avoid  the  difficulty  by 
eating  natural  foods  (grains,  vegetables,  nuts 
and  fruits),  and  by  frequent  bowel  movements, 


644  THE  HEALTH  QUESTION  BOX 

keeping  the  colon  from  becoming  a  storage  place 
for  body  waste  and  poisons. 

Pimples 

Q.  What  is  the  safest  and  surest  way  of 
getting  rid  of  pimples  on  face,  neck,  chest,  and 
arms?  Are  any  of  the  face  creams  advertised 
on  the  market  useful? 

A.  Pimples  or  acne  on  the  face  and  other 
parts  are  the  result  of  lowered  vital  resistance, 
almost  invariably  the  result  of  intestinal  auto- 
intoxication. Bathing  the  parts  with  very  hot 
water  is  beneficial,  but  a  rapid  cure  can  be  ac- 
complished only  by  the  adoption  of  an  anti- 
toxic diet  and  care  to  secure  thorough  movement 
of  the  bowels  two  or  three  times  daily. 

Vigorous  outdoor  exercise  sufficient  to  cause 
free  perspiration,  copious  water  drinking  (two  or 
three  quarts  a  day),  avoidance  of  meat  and  espe- 
cially of  animal  fats,  abundant  use  of  fresh  fruits 
at  every  meal  and  the  free  use  of  bran,  sufficient 
to  make  the  bowels  move  freely  three  times  a 
day,  are  the  best  means  of  raising  vital  resistance. 
Sometimes  the  use  of  an  autogenous  vaccine  is 
necessary.  The  application  of  the  X-ray  by  a 
skillful  roentgenologist  is  a  very  certain  method 
of  cure  and  the  actinic  ray  of  the  electric  light  is 
almost  equally  efficient.  Sunburning  is  a  most 
excellent  method. 

Prickly  Heat 
Q.  How  can  I  rid  myself  of  prickly  heat? 

A.  Prickly  heat,  or  heat  eruptions,  accom- 
panied by  severe  prickling  and  itching,  gen- 
erally  disappears    within   a    few    hours,   but   it 


THE  HEALTH  QUESTION  BOX  645 

may  continue  for  some  time  and  finally  become 
eczema.  Persons  subject  to  prickly  heat  should 
wear  cotton  or  silk  next  to  the  body,  and  should 
avoid  overexerting  themselves  during  hot 
weather.  The  irritation  may  be  relieved  by  cool 
sponging  and  by  bathing  the  surface  with  soda 
or  saleratus  water,  a  teaspoonful  to  the  pint. 
After  bathing,  the  surface  should  be  dried  by 
a  gentle  patting  with  a  soft  towel,  without  rub- 
bing. Rice  powder  or  borated  talcum  powder  is 
useful. 

Salt  Rheum — Eczema 

Q.     What  is  salt  rheum? 

A.  Salt  rheum  is  a  common  name  for 
eczema,  or  moist  tetter.  This  is  the  most  com- 
mon of  all  skin  diseases.  Eczema  appears  in 
various  forms.  When  acute  it  is  characterized 
by  intense  burning,  or  itching,  with  a  watery 
discharge;  when  chronic  the  skin  thickens  and 
scales  and  scabs  form.  This  condition  is  gen- 
erally caused  by  intestinal  toxemia,  inactivity  of 
the  bowels  and  a  high-protein  diet. 

Salt  rheum  is  curable  by  regulation  of  the  diet 
and  by  application  of  other  means.  A  cure  can 
always  be  hastened  by  local  applications;  espe- 
cially by  the  use  of  the  X-ray.  Light  applications 
are  also  useful  in  some  cases.  The  burning  and 
itching  can  be  greatly  relieved  by  an  application 
of  gauze  wrung  out  of  very  hot  water.  The 
temperature  of  the  water  should  be  as  hot  as 
can  possibly  be  borne.  Cloths  wrung  out  of  hot 
soda  water  (a  teaspoonful  of  bi-carbonate  of  soda 
to  a  pint  of  water)  generally  afford  relief. 


646  THE  HEALTH  QUESTION  BOX 

Eczema  in  Infants 

Q.  What  is  the  remedy  for  eczema  in 
infants? 

A.  Eczema  is  generally  due  to  constipation, 
indigestion  or  colitis.  First  of  all  the  diet  of 
the  child  must  be  regulated  so  as  to  secure  nor- 
mal digestion.  The  bowels  should  move  at  least 
three  or  four  times  a  da)^  The  bowels  normally 
move  after  each  feeding.  In  some  cases  cow's 
milk  seems  to  be  a  cause  of  eczema  in  young 
children.  In  such  cases  the  amount  of  milk  in 
the  diet  should  be  diminished.  In  some  cases  it 
may  be  necessary  to  suspend  milk  feeding  en- 
tirely for  a  few  days  substituting  gruels  and 
vegetable  purees  to  which  a  little  butter  has  been 
added.  Malt  sugar  should  be  used  to  the  ex- 
tent of  one  or  two  ounces  daily.  The  irritation 
of  the  skin  may  be  relieved  by  the  use  of  lanoline 
cream.    (See  index.) 

Red  Spots  Under  the  Skin 

Q.  What  causes  small  red  spots,  like  blood, 
to  form  under  the  skin? 

A.  Rupture  of  the  blood  vessels  from  de- 
generation of  the  vessel  walls.  The  case  may 
be  a  very  serious  one,  and  the  patient  should  be 
placed  under  the  most  skilled  medical  care  im- 
mediately. 

Ringworm 

Q.  What  is  the  cause  of  and  cure  for  ring- 
worm? 

A.  Ringworm  is  a  parasitic  disease.  Paint 
the  part  with  tincture  of  iodine,  turpentine,  or  a 
strong  solution  of  borax.  Improve  the  general 
health.     The  X-ray  is  a  certain  cure. 


THE  HEALTH  QUESTION  BOX  647 

Defects  of  Nails 
0,.     What  is  the  cause  of  ridges  and  white 
spots  on  the  nails? 

A.  Slight  defect^  in  the  nutrition  of  the 
nail,  which  probably  indicate  some  general  im- 
pairment of  nutrition  at  the  time  when  the  af- 
fected part  of  the  nail  was  being  formed,  such 
as  loss  of  sleep,  attack  of  indigestion,  or  some 
other  illness.  A  very  common  cause  is  chronic 
constipation,  which  disturbs  all  the  bodily  func- 
tions by  causing  the  absorption  of  poisons. 

"Winter  Itoh" 
Q.    Is  there  a  remedy  for  "winter  itch?" 

A.^  Many  persons  suffer  from  intolerable 
burning  or  itching  which  makes  its  appearance 
at  the  beginning  of  cold  weather  and  disappears 
with  the  first  warm,  damp  days  of  spring.  The 
cause  is  fine  chapping  or  cracking  of  the  skin 
due  to  the  dryness  of  the  air.  At  first  no  erup- 
tion appears;  but  after  the  parts  have  been 
rubbed,  redness  appears,  and  often  the  char- 
acteristic appearance  of  eczema  or  salt  rheum. 

Almost  instant  relief  from  the  intolerable  itch- 
ing or  burning  may  be  obtained  by  bathing  the 
parts  with  very  hot  water.  The  temperature 
must  be  115°  to  122°  F.  The  water  may  be 
poured  on  from  a  basin  or  applied  by  means  of 
a  soft,  folded  towel  wrung  out  of  water  hotter 
than  the  skin  will  bear  without  injury  if  con- 
tact is  prolonged.  The  water  should  be  dashed 
on,  or  the  towel  applied  for  a  few  seconds  then 
withdrawn  and  reapplied. 

After  the  hot  application,  smear  well  with  lan- 
oline   cream.      (See   index.)    Repeat   the   treat- 


648  THE  HEALTH  QUESTION  BOX 

ment  twice  a  day.  Carefully  avoid  rubbing  or 
scratching,  as  this  will  cause  infection  and  may 
give  rise  to  eczema. 

The  method  of  applying  hot  water  above  de- 
scribed may  be  applied  to  any  part  of  the  body 
for  relief  of  itching  from  any  cause. 

Pigmentation  of  the  Skin 
Q.     What  is  the  cause  of  pigmentation  of 
the  skin  observed  in  intestinal  toxemia? 

A.  Combe  and  other  investigators  have 
shown  that  pigmentation  of  the  skin  is  due  to 
the  absorption  by  the  intestine  of  certain  color- 
ing matters  produced  by  the  putrefaction  of  pro- 
tein. The  most  important  are  brenzcatechin  and 
alkapton,  highly  poisonous  substances  produced 
by  decay  of  meat  in  the  colon. 

Freckles 
Q.     Is  there  any  safe  method  of  removing 
freckles  ? 

A.  Superficial  freckles  may  be  removed  by 
lotions  of  various  sorts,  such  as  lemon  juice  and 
boracic  acid,  buttermilk  compresses,  etc. 
Permanent  freckles  which  are  not  caused  by  ex- 
posure to  the  sun  and  wind  and  which  are  due 
to  deposits  are,  in  many  cases,  the  result  of  in- 
testinal autointoxication.  A  coloring  matter 
known  as  brenzcatechin  is  formed  by  the  de- 
composition of  animal  substances  in  the  in- 
testine. 

The  deposit  of  these  substances  in  the  skin 
gives  rise  to  the  brown  spots  and  patches 
sometimes  known  as  liver  spots.  The  adoption 
of  an  antitoxic  diet,  free  water  drinking,  sweat- 


THE  HEALTH  QUESTION  BOX  649 

ing  baths,  abundant  exercise  out  of  doors,  sleep- 
ing out  of  doors,  and  other  measures  which  pro- 
mote purity  of  the  blood  and  improve  the  health 
will  often  cause  the  disappearance  of  these 
blemishes. 

Care  must  also  be  taken  to  make  the  bowels 
move  three  times  a  day  (see  constipation). 
Large,  dark  brown  spots  and  "moles"  may  be 
removed  by  the  careful  application  of  carbon 
dioxide  ice. 

Boils 

Q.  What  is  the  cause  of  boils  and  how  may 
they  be  prevented? 

A.  Boils  are  directly  due  to  infection  of  the 
tissues  with  germs.  There  are  always  found 
upon  the  skin  germs  which  are  capable  of  produc- 
ing boils  and  other  suppurative  processes  if  in- 
troduced into  the  system.  Ordinarily,  however, 
the  body  does  not  suffer  from  the  close  proximity 
of  these  noxious  elements,  for  the  reason  that 
the  tissues  are  able  to  destroy,  in  various  ways, 
the  small  number  of  bacteria  which  penetrate  the 
skin.  When,  however,  by  any  means  the  vital- 
ity of  the  system  becomes  lowered  to  a  sufficient 
degree,  invasion  by  these  parasitic  microbes 
through  a  scratch,  a  pin  prick,  or  any  other 
abrasion  of  the  skin,  may  give  rise  to  the  mul- 
tiplication of  germs  under  the  skin  and  the  pro- 
duction of  pus,  with  the  accompanying  swell-^ 
ing,  pain,  and  inflammation, 

A  person  subject  to  boils  should  build  up 
his  resistance  by  simple  living, — cold  bathing, 
out-of-door  life,  day  and  night,  abstaining  from 
flesh  foods  and  meats  of  all  kinds.  The  diet 
should  consist  chiefly  of  fruits  and  vegetables. 


650  THE  HEALTH  QUESTION  BOX 

The  bowels  should  be  made  to  move  three  or 
four  times  daily.  If  the  boils  still  continue  to 
appear  an  auto  vaccine  should  be  prepared  and 
administered.  In  most  cases  immunity  may  be 
quickly  established  by  this  method. 

Treatment  for  Boils 
Q.     What  treatment  is  of  value  for  boils? 

A.  The  application  of  heat  and  cold  alter- 
nately will  sometimes  disperse  a  boil  in  the 
early  stage.  When  it  becomes  painful,  apply 
hot  fomentations  frequently,  with  the  wet  com- 
press during  the  intervals,  or  apply  continuously 
a  soft  poultice.  The  wet  compress  covered  with 
oil-silk  has  the  same  effect  as  the  poultice.  The 
kind  of  poultice  is  quite  immaterial,  if  it  be  non- 
irritating,  for  its  only  valuable  properties  are 
warmth  and  moisture. 

When  the  boil  is  ripe,  that  is,  when  a  little 
white  vesicle  appears  near  the  surface,  its  cure 
may  be  hastened  by  lancing  with  a  sharp  knife. 
The  discharge  may  be  encouraged  by  gentle 
pressure;  but  squeezing  boils  is  a  very  harm- 
ful practice,  and  greatly  retards  their  cure.  After 
opening,  a  boil  should  be  dressed  with  compresses 
wet  with  boracic  acid  solution,  or  with  a  five  per- 
cent solution  of  common  salt.  Applications  for 
the  treatment  of  boils,  to  be  effective,  should  in- 
clude the  surrounding  tissues  as  well  as  the  boil. 

A  carbuncle  is  simply  a  large  boil.  A  sty  is  a 
small  boil  on  the  eyelid.  Treatment  for  each 
is  the  same  as  for  ordinary  boils. 

It  is  a  mistaken  notion  that  the  purulent  mat- 
ters discharged  from  boils  are  concentrated  im- 
purities which  previously  existed  in  the  blood. 


THE  HEALTH  QUESTION  BOX  651 

The  pus  itself  is  made  up  of  the  white  blood 
corpuscles,  the  most  precious  part  of  the  blood. 
It  is  an  error  to  suppose  that  boils  are  in  any- 
way beneficial  to  the  health.  They  are  due  to  in- 
fection and  are  caused  by  low  vital  resistance. 
This  condition  is  commonly  expressed  by  the 
term  "bad  blood,"  or  a  "low  state  of  the  body." 
A  person  in  this  condition  should  proceed  to  build 
himself  up  by  "right  living"  as  quickly  as  possible, 
otherwise  he  may  fall  a  victim  to  some  malady 
much  more  serious  than  boils. 

Ulcers 
Q.     How  may  the  offensive  odor  of  ulcers 
be  removed? 

A.  Old  ulcers  on  various  parts  of  the  body 
are  frequently  very  offensive  as  well  as  painful. 
To  remove  the  odor  emitted  by  the  discharges, 
apply  cloths  wet  with  Dakin's  solution.  Alternate 
hot  and  cold  applications  once  or  twice  a  day 
hastens  the  healing  of  chronic  ulcers. 

Blackheads — Comedo 

Q.  Is  there  an  efficient  remedy  for  black- 
heads? 

A.  When  these  are  present  in  large  num- 
bers, the  face  appears  as  though  gun  powder 
had  been  blown  into  it,  or  pepper  sprinkled  over 
it.  It  is  best  to  remove  them,  as,  if  not  removed 
nature  undertakes  the  work  by  setting  up  an  in- 
flammation about  each  one  and  producing  real 
acne.  They  may  be  squeezed  out  by  pressure 
between  the  nails,  but  are  best  removed  by  a 
little  tube  with  an  opening  about  a  thirty-sec- 
ond of  an  inch  in  diameter,  or  a  watch  key, 


652  THE  HEALTH  QUESTION  BOX 

which  should  be  pressed  directly  down  upon  the 
affected  gland,  care  being  taken  not  to  injure 
the  skin  by  too  great  pressure.  The  further 
treatment  of  comedo  should  be  the  same  as 
recommended  elsewhere  for  oily  skin. 

Beri-beri 
Q.    What  is  the  cause  of  beri-beri? 

A.  Beri-beri  is  caused  by  lack  of  vitamines. 
It  is  generally  due  to  an  exclusive  diet  of  polished 
rice,  but  may  be  caused  by  fine  wheat  flour. 

Cause  of  Nettle  Rash 

Q.    What  causes  nettle  rash? 

A.  Poisons  absorbed  from  the  intestine,  or 
acute  intestinal  toxemia.  This  is  now  thoroughly 
demonstrated.  There  was  recently  a  symposium 
on  the  subject  of  intestinal  toxemia  in  London 
at  which  sixty  of  the  most  distinguished  men  of 
England  took  opportunity  to  attend  and  all  agreed 
that  nettle  rash  is  practically  always  due  to 
poisons  absorbed  from  the  intestine. 

Treatment  for  Nettle  Rash  in  an  Infant 

Q.  What  is  the  proper  treatment  for  nettle 
rash  in  an  infant. 

A.  Bathe  with  very  hot  water  contaiining 
a  dram  of  salt  or  soda  to  the  pint.  The  child's 
diet  should  be  corrected.  Nettle  rash  is  due  to 
indigestion.  A  physician  should  be  consulted  in 
regard  to  a  change  in  the  baby's  food.  Usually 
the  child  is  constipated.  Malt  sugar  and  orange 
juice  may  be  needed. 


THE  HEALTH  QUESTION  BOX  653 

Heat  Rash 
Q.     What  is  the  cause  of  a  rash  that  comes 
out  on  the  arms  and  wrists  when  a  person 
becomes  heated? 

A.  There  is  doubtless  a  hypersensitive  con- 
dition of  the  skin,  very  possibly  the  result  of  an 
acrid  state  of  the  perspiration.  This  condition 
is  generally  the  result  of  a  chronic  toxemia  aris- 
ing from  the  absorption  of  putrefactive  products 
from  the  intestine.  Relief  can  generally  be  ob- 
tained by  cleansing  the  parts  daily  with  distilled 
or  soft  water,  by  bathing  with  alcohol,  and  the 
free  use  of  borated  talcum  powder. 

Bruises 

Q.    What  is  a  good  treatment  for  a  bruise? 

A.  For  severe  contusion  in  consequence  of  a 
blow  received  on  any  of  the  soft  parts  of  the 
body  apply  a  hot  fomentation  as  soon  as  possible 
after  the  accident.  Repeat  the  fomentation  at 
intervals  of  two  or  three  hours  as  long  as  the 
bruise  remains  sore  and  painful.  During  the  in- 
terval apply  over  the  part  a  compress  consist- 
ing of  a  towel  wrung  as  dry  as  possible  from 
cold  water,  and  covered  first  with  mackintosh, 
then  with  several  thicknesses  of  flannel  to  main- 
tain warmth.  The  hemorrhage  beneath  the  skin 
which  frequently  occurs  in  consequence  of  a 
severe  bruise,  may  generally  be  prevented  by  firm 
compression  immediately  after  the  injury.  It 
is  a  custom  among  German  mothers  when  a 
child  falls,  striking  its  head  severely,  to  apply 
the  convex  surface  of  the  bowl  of  a  teaspoon 
immediately  on  picking  it  up.  The  compression 
can  be  kept  up  by  means  of  a  pad  and  bandage. 


654  THE  HEALTH  QUESTION  BOX 

When  a  person  has  been  much  jarred  by 
a  considerable  fall,  or  more  or  less  bruised  all 
over,  a  hot  full  bath  or  a  hot  blanket  pack  will 
give  more  relief  than  any  other  remedy.  This 
measure  should  not  be  applied  however  when 
the  patient  is  faint. 

In  case  a  person  has  been  bruised  about  the 
trunk  or  body,  by  having  a  tree  fall  on  him  or 
being  run  over,  the  services  of  a  skilled  surgeon 
should  be  obtained  as  soon  as  possible.  Hot 
fomentations  or  a  hot  full  bath  may  be  employed 
in  the  meantime. 

Bruises  upon  the  head  in  consequence  of 
severe  blows  or  a  fall,  often  give  rise  to  serious 
symptoms  on  account  of  fracture  of  the  skull 
and  compression  of  the  brain,  or  from  simple 
concussion  or  jarring  of  the  brain.  If  a  person 
is  insensible  or  partially  paralyzed  in  con- 
sequence of  an  accident  in  which  the  head  is 
injured,  surgical  advice  should  be  secured  at 
once.  As  a  general  rule,  continuous  cold  is  the 
best  application  for  injuries  resulting  from 
severe  blows  upon  the  head.  Fomentations  may 
be  applied  at  intervals  to  relieve  soreness,  but 
the  application  should  be  continued  not  longer 
than  five  or  ten  minutes  at  a  time. 

Necessary  Hours  of  Sleep 
Q.  How  many  hours  of  sleep  are  required? 
A.  A  very  few  persons  may  be  able  to  get 
along  fairly  well  with  six  hours,  but  eight  hours 
of  complete  rest  in  bed  are  required  by  the 
average  person.  Many  persons  who  have  a  pre- 
disposition to  neurasthenia  require  an  hour 
or  two  more.  Few  persons  are  able  to 
work    for   any   length   of    time   with   less   than 


THE  HEALTH  QUESTION  BOX  655 

six  hours  sleep.  The  stories  told  of  persons  who 
habitually  require  but  four  hours  sleep  are  not 
authentic. 

Napoleon  slept  but  four  hours  in  his  bed 
but  took  naps  in  the  day  time.  The  Duke  of 
Wellington  slept  four  hours  at  night  but  often 
fell  asleep  at  the  dinner  table  and  sometimes 
when  riding.  Mr.  Edison  advocates  four  hours 
sleep  as  sufficient,  but  in  addition  to  four  hours 
in  bed  often  takes  naps  in  the  day-time  on  a  bed 
in  his  laboratory.  His  intimates  say  that  he  sleeps 
as  much  as  most  people  do,  which  is  six  to  eight 
hours  in  twenty-four. 

How  to  Go  to  Sleep 

Q.     What  is  the  cause  of  sleeplessness? 

A.  Sleeplessness  may  be  due  to  too  much 
blood  in  the  brain,  or  to  irritating  poisons  in  the 
blood.  It  is  not  a  cure  that  should  be  sought 
so  much  as  a  removal  of  the  cause. 

Insomnia  is  usually  accompanied  by  consti- 
pation, and  is  the  natural  result  of  the  absorp- 
tion of  poisonous  matters  from  the  colon. 

The  putrefaction  of  the  undigested  remnants 
of  food  in  the  colon  gives  rise  to  the  for'mation 
of  poisons  of  various  kinds,  some  of  them  ca- 
pable of  exciting  the  brain  and  nerves  in  such 
a  way  as  to  give  rise  to  insomnia. 

It  is  generally  impossible  to  cure  insomnia 
without  relief  of  the  accompanying  constipa- 
tion. 

A  neutral  bath  at  bedtime  is  an  excellent  aid 
in  getting  oneself  to  sleep.  This  consists  of  a 
full  bath  at  a  temperature  of  92°  to  96°  F.  A 
bath  of  this  temperature  has  wonderful  calming 
and  sleep-producing  effects. 


656  THE  HEALTH  QUESTION   BOX 

The  duration  of  the  bath  may  be  as  long  as 
necessary  to  produce  the  desired  effects.  Sev- 
eral hours  in  the  bath  may  be  required.  Sooner 
or  later  the  disposition  to  sleep  will  come,  and 
then  the  patient  may  leave  the  bath  and  retire. 

In  getting  out  of  the  bath  great  care  must  be 
taken  to  avoid  chilling,  even  in  the  slightest  de- 
gree. Do  not  cool  off  in  the  manner  usual  after 
warm  baths,  but  wrap  yourself  in  a  Turkish 
sheet  and  gently  dry  (not  rub)  your  body,  and 
then  slip  into  a  warm  bed  as  quickly  as  possible. 

A  warm  foot  bath  taken  just  before  going  tr 
bed  will  often  induce  sleep  by  withdrawing  the 
blood  from  the  head.  The  moist  abdominal 
bandage — a  wet  bandage  well  covered  with  flan- 
nel so  as  to  produce  thorough  warming  will 
often  accomplish  the  same  result. 

In  addition,  the  following  rules  as  to  eating 
should  be  observed: 

1.  Eat  no  meat  dishes  of  any  kind. 

2.  Take  only  a  light  supper,  consisting  of 
fruits,  with  perhaps  a  glass  of  buttermilk  or 
plain  soup  of  some  sort.  Avoid  bread  and 
butter,  cake,  pastry  and  all  indigestibles.  The 
less  work  the  stomach  has  to  do  during  the 
night,  the  sounder  the  sleep  will  be. 

3.  Drink  neither   tea  nor  coffee. 

4.  Drink  two  or  three  quarts  of  water  daily. 

5.  Make  the  bowels  move  three  or  four 
times  a  day  by  the  use  of  laxative  foods.  The 
bowels  ought  to  move  after  every  meal. 

6.  Live  out  of  doors  as  much  as  possible,  and 
sleep  in  a  tent  or  on  a  porch  so  as  to  breathe 
fresh  air  when  asleep. 


THE  HEALTH  QUESTION  BOX  657 

7.  Take  enough  muscular  exercise  every  day 
to  really  tire  yourself. 

8.  Avoid  excitement  of  any  kind  before  go- 
ing to  bed. 

9.  Avoid  feather  mattresses  and  pillows,  and 
too  much  bed  covering.  The  bed  covers  should 
be  light  and  porous. 

Sleep  and  Longevity 
Q.     Does  much  sleep  tend  to  lengthen  life? 

A.  Yes.  During  sleep  the  pulse  is  slowed 
and  all  the  life  processes  slackened  to  a  pro- 
nounced degree.  The  winter  sleep  of  plants  and 
of  hibernating  animals  no  doubt  greatly  con- 
tributes to  their  life  duration.  A  hibernating 
animal  uses  so  little  energy  that  no  food  is 
taken  for  six  months  or  even  more  in  some 
cases.  The  heart  beats  only  a  few  times  a  min- 
ute and  respiration  occurs  only  three  or  four 
times  a  minute. 

If  human  beings  could  hibernate,  the  result 
might  be  a  marked  increase  in  longevity.  The 
rest  cure  systematized  by  Weir  Mitchell  is  a 
sort  of  hibernation,  plus  feeding. 

Persons  who  afford  examples  of  great  longev- 
ity are  invariably  good  sleepers. 

A  most  remarkable  example  of  sleep  indul- 
gence associated  with  longevity  is  afforded  by  the 
two  sisters  of  Brillat-Savarin,  the  famous  French 
judge  who  fled  to  this  country  during  the 
French  revolution,  and  afterwards  wrote  a  fa- 
mous book  on  the  art  of  eating,  in  which  he  laid 
special  stress  upon  thorough  mastication  and,  in 
fact,  anticipated  the  chewing  campaign  of  Horace 
Fletcher. 


658  THE  HEALTH  QUESTION  BOX 

It  is  related  of  the  sisters,  who  lived  in  a 
country  house  belonging  to  the  judge  and  visited 
by  him  only  once  a  year,  during  the  months  of 
September  and  October,  that  ''they  spent  ten 
months  of  the  year  in  bed,  getting  up  two  days 
before  his  arrival,  and  living  a  normal  life  dur- 
ing his  stay.  On  his  departure  they  would  say: 
'Goodby  until  next  September,  Anthelme.  We 
are  going  to  bed.'  One  of  them  died  at  the  age 
of  ninety-nine,  as  she  was  finishing  dinner,  her 
last  words  being,  'Hurry  up  with  the  dessert.' " 

The  other  sister  is  said  to  have  reached  nearly 
the  age  of  one  hundred  years. 

Plenty  of  sleep  is  no  doubt  conducive  to  long 
life.  Growth  in  young  animals,  and  repair  in  all 
living  things  is  most  active  during  the  hours  of 
sleep  and  rest.  When  the  amount  of  sleep  is  in- 
sufBcient,  the  result  is  incomplete  repair,  and 
hence  an  undue  amount  of  wear  and  tear  and 
premature  decay,  decline  and  death. 

Cause  of  Insomnia 
Q.     What  is  the  cause  of  sleeplessness  or 
insomnia? 

A.  The  disease  may  be  due  to  too  much  blood 
in  the  brain,  or  to  irritating  poisons  in  the  blood. 

Insomnia  is  most  frequently  due  to  autoin- 
toxication. Colon  poisons  excite  the  brain,  pro- 
ducing at  the  same  time  a  sense  of  exhaustion 
with  inability  to  sleep  or  rest.  Eating  heartily 
at  night  is  another  potent  cause  of  sleeplessness. 
The  sufferer  awakes  about  two  or  three  o'clock 
A.  M.  and  cannot  sleep  longer  because  of  the 
absorption  of  digested  food  which  stimulates 
the  brain  cells. 


THE  HEALTH  QUESTION   BOX  659 

Drowsiness 

Q  .    How  may  one  relieve  drowsiness? 

A.  A  person  who  cannot  sleep  at  night  is 
often  afflicted  with  an  almost  irresistible  drowsi- 
ness during  the  day,  especially  after  meals.  In- 
ability to  keep  awake  in  church  or  at  a  lecture  is 
not  uncommon.  This  difficulty  is  especially  com- 
mon in  visceral  neurasthenics,  who  often  suffer 
from  drowsiness  when  sitting  or  standing,  but 
become  wide  awake  on  assuming  the  horizontal 
position.  These  persons  suffer  from  lack  of  vaso- 
motor regulation,  and  so  are  at  the  mercy  of 
gravitation — when  upright  the  blood  runs  into 
the  dilated  abdominal  vessels ;  when  horizontal, 
the  blood  runs  back  to  the  head,  so  that  the  brain 
is  alternately  drained  of  blood  and  overcharged. 

For  temporary  relief,  bathing  the  face  and 
neck  with  very  hot  or  cold  water,  or  with  hot 
and  cold  water  in  alternation,  are  most  efficient 
measures.  Drinking  half  a  glassful  of  hot  water 
and  lying  upon  the  face  over  a  pillow  for  a  few 
minutes,  avoiding  sleep,  are  simple  measures 
which  often  afford  prompt,  if  temporary,  relief. 

Food  at  Bedtime 

Q.  Is  it  true  that  food  may  be  used  to  pro- 
mote sleep? 

A.  Eating  causes  drowsiness  by  diverting 
blood  from  the  brain  to  the  stomach ;  but  it  is  far 
better  to  draw  the  blood  from  the  brain  by 
warming  the  feet  than  by  exciting  the  stomach. 
Or,  if  it  is  necessary  to  divert  the  blood  into  the 
abdominal  veins,  this  may  be  done  by  a  moist 
abdominal  bandage,  thus  saving  the  stomach  the 
labor  of  digesting  the  food.     One  might  divert 


660  THE  HEALTH  QUESTION  BOX 

the  blood  from  the  head  to  the  feet  by  walking, 
but  this  would  exhaust  one's  energies  if  he  were 
ailready  tired.  The  effort  of  digestion  is  like- 
wise exhausting,  and  interferes  with  sleep. 

Avoid  Drugs  in  Insomnia 
Q.     May    sleep    producing    drugs    be    used 
safely? 

A.  Sleep  obtained  by  the  use  of  opiates,  is 
by  no  means  a  substitute  for  natural  sleep.  The 
condition  is  one  of  insensibility,  but  not  of  na- 
tural refreshing  recuperation.  Three  or  four 
hours  of  natural  sleep  will  be  more  than  equival- 
ent to  double  that  amount  of  sleep  obtained  by 
the  use  of  narcotics.  When  a  person  once  be- 
comes dependent  upon  drugs  of  any  kind  for 
producing  sleep,  it  is  almost  impossible  for  him 
to  dispense  with  them.  It  is  often  dangerous  to 
resort  to  their  temporary  use,  on  account  of  the 
great  tendency  to  the  formation  of  the  habit  of 
continuous  use.  The  most  effective  means  of 
combating  sleeplessness  when  known  causes  of 
this  condition  have  been  removed  is  the  neutral 
bath.  This  consists  of  a  full  bath  given  at  a 
temperature  of  92°  to  961°  F.  The  temper- 
ature should  never  be  higher  or  lower.  The 
neutral  bath  quiets  the  nervous  system  by  sat- 
urating the  cutaneous  nerves  with  water  and  thus 
diminishing  their  sensibility.  The  absorption  of 
water  from  the  bath  stimulates  the  action  of  the 
kidneys  and  thus  carries  away  the  irritating 
poisons.  Practically  every  case  may  be  relieved 
by  the  neutral  bath  if  the  bath  is  continued  long 
enough.  In  insane  asylums  patients  are  fre- 
quently kept  in  the  bath  two  to  five  hours.    No 


THE  HEALTH  QUESTION  BOX  661 

injury  results  from  this  bath,  no  matter  how 
long  it  is  continued.  The  neutral  pack  (see 
index)  may  be  used  when  the  neutral  bath  is  not 
available. 

Sleep  Walking — Somnambulism 

Q.     What  is  the  cause  of  sleep  walking? 

A.  The  habit  of  walking  about  while  asleep 
is  one  of  the  most  curious  of  all  the  phenomena 
of  nervous  action.  The  somnambulistic  state  is 
simply  an  exaggeration  of  the  state  of  dream.  It 
is  a  condition  in  which  the  intellectual  faculties 
are  dormant,  while  many  parts  of  the  brain  seem 
to  be  even  more  active  than  usual.  While  in 
this  curious  state,  persons  will  accomplish  feats 
which  would  be  impossible  for  them  while  awake. 

Many  remarkable  instances  of  somnambulism 
are  recorded.  For  example  a  story  is  told  of 
one  Cortelli,  who  was  found  one  night  asleep 
in  the  act  of  translating  from  a  dictionary.  When 
his  candle  was  extinguished,  he  arose  and  went 
to  seek  another  light. 

The  Archbishop  of  Bordeaux  tells  a  story 
of  a  theological  student  who  wrote  sermons 
while  he  was  asleep.  He  continued  to  write  after 
the  paper  was  removed  and  while  he  was  re- 
vising a  page  requiring  correction,  a  piece  of 
blank  paper  of  the  exact-  size  was  substituted  for 
his  own  manuscript,  and  on  that  he  made  the  cor- 
rections in  the  precise  situation  which  they  would 
have  occupied  on  the  original  page. 


662  THE  HEALTH  QUESTION  BOX 

Nightmare 

Q.  What  is  the  cause  of  nightmare,  and 
the  best  remedy? 

A.  Nightmare  is  a  nervous  disorder  oc- 
curring during  sleep,  most  frequently  the  effect 
of  indigestion.  The  remedy  is  to  avoid  eating  at 
night — avoid  sleeping  on  the  back,  especially; 
see  that  the  bowels  are  emptied  before  retiring. 
An  excellent  precaution  is  to  take  a  neutral  bath 
for  half  an  hour  just  before  going  to  bed. 

Mouth  Breathing  During  Sleep 

Q.  Why  does  a  person  sleep  with  the 
mouth  open? 

A.  There  is  probably  obstruction  of  the  nose 
which  must  be  removed.  In  some  cases  where 
mouth  breathing  is  only  a  habit  it  is  necessary  to 
close  the  mouth  by  means  of  a  bandage  or  some 
other  device. 

Indoor  Life 

Q.  Why  is  indoor  life  productive  of  dis- 
ease? 

A.      Man  is  naturally  an  out-of-door  dweller. 

Trees,  shrubs,  plants  of  all  sorts,  die  in  the 
ordinary  house.  No  plant,  and  few  lower  ani- 
mals, can  long  survive  the  conditions  which  pre- 
vail in  the  ordinary  modern  house.  The  bad 
air,  excessive  heat,  varying  temperature,  and  lack 
of  sunlight,  are  deadly  enemies  of  life.  Plants 
droop,  their  leaves  wither,  their  flowers  fade, 
buds  fail  to  open,  seeds  do  not  form,  growth 
is  stunted,  and  finally  there  come  death  and 
decay. 

Animals  lose  their  vivacity,  cease  to  grow, 
produce  either  no  young  at  all  or  weakly,  weaz- 


Fresh  Air  Sleeping  Arrangements 


Fresh  Air  Sleeping  Arrcingements 


THE  HEALTH  QUESTION  BOX  663 

ened  offspring,  become  puny,   scrawny,  rickety, 
often  tuberculous. 

The  modern  house,  the  office,  the  counting 
room,  the  factory,  the  store,  the  schoolhouse, 
as  well  as  the  sweat  shop  and  the  crowded 
tenement, — these  are  all  incubators,  breeding 
places  of  disease  and  death. 

Sleeping  Out-of-Doors 

Q.  Is  sleeping  out  of  doors  safe  in  all 
climates  ? 

A.  Yes.  It  is  more  convenient  in  warm  cli- 
mates than  in  cold,  but  is  none  the  less  benefi- 
cial in  cold  than  in  warm:  climates.  In  fact,  it 
is  probably  more  necessary  for  the  reason  that 
in  warm  climates  windows  and  doors  are  usually 
wide  open  so  there  is  a  free  circulation  of  air; 
whereas,  in  cold  climates  the  houses  are  usually 
tightly  closed  and  ventilation  deficient. 

But  to  sleep  out-of-doors  one  must  be  dressed 
for  it.  It  is  absurd  in  the  extreme  to  expect  to 
dress  for  outdoor  sleeping  as  one  dresses  to 
sleep  in  a  heated  room,  even  though  the  windows 
are  open.  Dress  as  if  you  were  going  for  a 
sleighride.  Have  plenty  of  light,  warm  bed 
clothes.  Wear  a  warm  gown  or  pajamas,  and 
if  necessary,  a  bathrobe.  If  you  have  a  tendency 
to  cold  feet,  you  will  find  bedsocks  of  advantage. 
And  if  you  are  sensitive  to  drafts  about  the 
head,  you  would  do  well  to  wear  a  night  cap. 

With  proper  apparel  and  a  dietary  directed 
to  the  production  of  heat,  there  is  no  reason 
why  all  persons  except  the  aged  or  those  unac- 
customed to  a  cold  cHmate  should  not  sleep  out- 
of-doors  all  winter  long.     And  once  you  have 


664  THE  HEALTH  QUESTION  BOX 

begun  the  habit  of  sleeping  out,  keep  it  up.  It  is 
a  mistake  to  come  in  for  a  single  night,  no  mxatter 
how  severe  the  weather.  By  so  doing  one  lays 
himself  liable  to  a  cold  and  he  is  more  sensitive 
to  the  cold  upon  going  out  again  after  sleeping 
in.  If  electric  current  is  available,  a  grealt  con- 
venience for  the  coldest  nights  is  an  electric  pad 
which  may  be  turned  on  long  enough  to  warm  the 
bed  and  then  turned  off.  If  you  have  difficulty 
in  getting  warm  when  you  first  go  to  bed,  you 
will  find  hot  sand  bags,  hot  bricks,  or  hot  water 
bags  an  advantage. 

Sleeping  out  has  its  inconveniences,  but  they 
are  many  timtes  offset  by  the  feeling  of  buoyant 
spirits,  renewed  health  and  keen  mind  which 
come  with  outdoor  sleeping.     Try  it. 

Sleeping  in  a  Tent 
Q.    What  is  the  best  arrangement  for  out- 
door sleeping  in  a  tent? 

A.  It  is  simply  necessary  to  take  care  to  see 
that  the  tent  is  open  so  that  the  air  can  circulate 
through.  One  may  shut  a  tent  up  so  tight  that 
he  will  be  a  great  deal  worse  off  than  if  indoors, 
because  the  tent  does  not  let  in  so  much  light 
as  do  glass  windows  and  the  fresh  air  admitted 
may  be  less  than  in  a  well  ventilated  room. 

Disturbed  Sleep 
Q.     How  may  one  fall  asleep  quickly  after 
being  disturbed  at  night? 

A.  Practice  rhythmical  deep  breathing,  and 
count  the  breaths  from  one  to  one  hundred. 
You  will  probably  fall  asleep  before  you  reach 
one  hundred. 


THE  HEALTH  QUESTION  BOX  665 

Proper  Position  in  Sleeping 
Q.     Should  one  sleep  upon  the  back  or  upon 
the  side? 

A.  The  best  position  for  sleeping  is  that 
in  which  one  finds  himself  most  comfortable.  It 
is  known  that  lying  upon  the  right  side  favors 
emptying  of  the  stomach.  For  persons  who  have 
very  weak  abdominal  muscles  and  whose  intes- 
tines are  constantly  filled  with  gas  because  of 
incompetency  of  the  ileocecal  valve  it  is  a  good 
plan  to  sleep  upon  the  face.  Sometimes  it  is 
still  more  beneficial  to  lie  over  a  small  cushion  or 
pillow,  the  pressure  of  which  upon  the  abdomen 
encourages  bowel  action. 

Sleeping  After  Meals 
Q.     Does   sleeping   after  meals   hinder   di- 
gestion? 

A.  On  the  whole,  digestion  interferes  with 
sleep  more  than  sleep  interferes  with  digestion. 

Six  o'clock  dinners  are  a  very  common  cause 
of  insomnia.  A  hearty  meal  should  not  be  eaten 
within  six  or  eight  hours  before  retiring.  Food 
is  a  nerve  stimulant.  The  great  influx  of  blood 
which  occurs  a  few  hours  after  eating  a  meal 
stimulates  the  brain  and  nerves  and  thus  pro- 
duces sleeplessness.  The  drowsiness  which  oc- 
curs immediately  after  eating  is  due  to  the  fact 
that  a  large  amount  of  blood  is  drawn  to  the 
stomach  to  aid  the  process  of  digestion.  This 
lessens  the  blood  supply  of  the  brain  and  so  pro- 
duces drowsiness  or  dullness. 

Dr.  Schule,  in  carefully  conducted  experiments 
upon  two  subjects,  showed  that  sleep  during 
digestion   greatly    increases   the    acidity   of    the 


666  THE  HEALTH  QUESTION   BOX 

gastric  juice  but  hinders  the  passage  of  food 
from  the  stomach  into  the  intestine.  Simply 
resting  in  a  horizontal  position  after  eating,  with- 
out sleeping,  was  observed  to  encourage  digestion. 
These  experiments  clearly  demonstrate  the  in- 
jury resulting  from  late  suppers. 

After  Dinner  Naps 

Q.  Is  there  any  objection  to  taking  a  nap 
after  dinner  or  after  any  other  hearty  meal? 

A.  Sleeping  immediately  after  eating  is  de- 
cidely  objectionable  and  often  gives  rise  to  hy- 
peracidity. The  stomach  has  two  distinct  lines 
of  work: 

1.  It  secretes  a  digestive  fluid  which  dissolves 
food. 

2.  Its  muscular  walls  contract  upon  the  food, 
mixing  the  gastric  contents  and  pushing  the  di- 
gested portion  along  to  the  intestine. 

During  sleep  the  secretion  proceeds  normally, 
but  the  movements  of  the  stomach  are  greatly 
diminished  in  intensity  so  that  the  stomach  is  not 
emptied  at  the  proper  rate.  This  is  partly  due 
to  the  fact  that  the  breathing  movements  are 
greatly  diminished  during  sleep  and  so  the  as- 
sistance which  the  stomach  receives  from  the 
diaphragm  in  moving  food  along  into  the  in- 
testine is  lost.  When  the  food  is  retained  too 
long  in  the  stomach  the  gastric  contents  be- 
come excessively  acid,  and  the  mucous  membrane 
is  injured  and  pain,  spasm  of  the  pylorus  and 
other  symptoms  are  the  result.  A  short  nap  of 
ten  or  fifteen  minutes  after  a  meal  is  not  objec- 
tionable, but  prolonged  sleeping  directly  after 
eating  should  be  avoided. 


THE  HEALTH  QUESTION  BOX  667 

Dreams 

Q.    What  is  the  cause  of  dreams? 

A.  Dreams  never  occur  in  perfectly  sound 
sleep.  They  are  an  indication  that  there  is  not 
complete  cessation  of  activity  in  the  cerebrum. 
The  will  being  dormant,  the  various  faculties 
act  in  an  irregular,  disorderly  manner,  giving 
rise  to  a  great  variety  of  absurd,  grotesque,  in- 
consistent mental  pictures.  It  has  been  remarked 
that  dreams  are  the  best  index  to  a  person's  char- 
acter since  they  are  really  but  the  echoes  of  our 
waking  thoughts.  The  superstitious  confidence 
put  in  dreams  is  in  the  highest  degree  unphiloso- 
phical,  and  has  not  a  shadow  of  evidence  in  its 
favor.  Late  eating  and  deficient  physical  ex- 
ercise are  the  most  common  causes  of  bad 
dreams,  which  are  also  a  symptom  of  disease. 

The  Sympathetic  Nerves 
Q.    What  are  the  sympathetic  nerves  or  the 
so-called  sympathetic  nervous  system? 

A.  This  system  is  made  up  of  a  series  of 
small  ganglia  found  in  the  head  and  on  either 
side  of  the  spinal  column  within  the  cavities  of 
the  trunk.  The  ganglia  are  all  connected  by 
small  fibres,  so  that  they  are  sometimes  spoken 
of  as  being  a  single  nerve,  the  great  sympathetic. 
Their  fibres  follow  the  blood-vessels  in  great 
numbers,  starting  with  them  as  they  go  out 
from  the  heart.  A  large  collection  of  sympathetic 
nerves  found  just  back  of  the  stomach,  is  known 
as  the  solar  plexus.  This  system  is  closely  con- 
nected with  the  cerebro-spinal  system.  It  largely 
controls  the  functions  of  the  heart,  bloodvessels, 
stomach,  liver  and  other  vital  organs. 


668  THE  HEALTH  QUESTION   BOX 

Neuron 

Q.     What  is  a  neuron? 

A.  A  neuron  or  nerve  cell  is  the  unit  of  the 
nervous  system  of  the  body.  It  consists  of  three 
parts ;  a  body,  arms  or  branches  known  as  "dend- 
rites" and  one  very  long  arm  called  the  "axon." 

A  nerve  cell  is  strictly  comparable  to  a  small 
battery  or  a  battery  cell.  In  its  body  is  gen- 
erated nerve  energy,  much  as  a  battery  cell  or 
a  dynamo  generates  electricity.  The  axon  con- 
ducts the  nerve  energy  as  a  wire  conducts  elec- 
tricity. The  dendrites  are  receiving  organs,  like 
the  antennae  of  the  wireless  apparatus.  The 
dendrites  of  one  cell  form  contacts  with  one  or 
more  axons  of  other  cells.  A  nerve  cell  is  also 
comparable  to  a  central  telephone  station ;  it  both 
receives  and  sends  out"  messages.  It  differs  from 
a  telephone  station  essentially  in  the  fact  that 
while  it  may  receive  messages  from  many  di- 
rections through  its  numerous  branching  dend- 
rites, it  has  but  one  wire  on  which  to  send  out 
its  messages.  But  this  one  wire  may  make  con- 
tacts with  many  different  cells. 

Nerve  Energy 
Q.     What  is  nerve  energy? 

A.  The  energy  generated  by  nerve  cells  was 
once  supposed  to  be  identical  v/ith  electricity, 
but  it  is  now  known  that  this  is  not  true.  Nerve 
energy  travels  much  more  slowly  than  does  elec- 
tricity. The  rate  at  which  a  nerve  impulse 
travels  is  only  about  one  hundred  feet  a  second, 
whereas  electricity  travels  at  the  rate  of  280,000 
miles  a  second. 

Nerve  energy  differs  from  electricity  in  an- 


MERVE-CELL  IN  ACUTE 
ALCOHOLISM 


APPAEARANCE  OF  NERVE -CELL 
IN. CHRONIC  ALCOHOLISM. 


CONTRACTED 
NERVE- CELLS. 
CONTACT  BROKEN 


A  PURKINJE'S  CELL 


NERVE-CELLS  OF  THE  RETINA 


A,  Rested  Cell  showing  energy  granules. 


B,    Fatigued   Cell,   energy  granules 
diminished 


THE  HEALTH  QUESTION  BOX  669 

Other  important  particular.  Electricity  will 
travel  on  any  moist  or  metallic  substance.  Nerve 
force  will  travel  on  nothing  but  nerves — axons 
or  neurons.  If  a  nerve  is  cut,  the  current  of 
nerve  energy  is  at  once  interrupted  and  is  not 
restored,  even  if  the  ends  are  pressed  together 
ever  so  closely.  The  nerve  conductor  is  re- 
stored only  by  actual  repair  and  restoration  of 
the  continuity  of  the  living  conducting  path. 
Electricity,  on  the  other  hand,  requires  only  a 
good  contact  to  insure  conduction. 

When  examined  under  a  microscope,  a  healthy 
nerve  cell  is  seen  to  contain  a  number  of  minute, 
glistening  granules.  Certain  coloring  matters 
are  readily  taken  up  by  these  granules  so  that 
they  may  be  made  easily  visible  under  the  micro- 
scope and  thus  their  number  readily  estimated. 
Professor  Hodge,  an  eminent  physiologist,  has 
demonstrated  by  a  minute  study  of  the  nerve 
cells  of  swallows  that  there  is  a  great  loss  of  cell 
substance  after  the  bird  has  been  for  hours 
active  on  the  wing.  These  observations,  with 
numerous  others,  have  definitely  proved  that  the 
granules  represent  stored  energy. 

Mental  energy,  like  nerve  energy,  of  which 
it  is  only  one  form,  depends  upon  the  energy 
granules  stored  up  in  the  cells. 

Mental  capacity  depends  upon  the  number  of 
brain  cells  and  the  number  of  groupings  formed 
by  connecting  or  so-called  "association"  fibres. 


670  THE  HEALTH  QUESTION   BOX 

Fatigue 
Q.    What  is  fatigue? 

A.  A  cell  through  its  activity  consumes  itself, 
just  as  a  battery  uses  up  the  elements  of  which 
it  is  composed.  The  exhausted  cell  is  diminished 
in  size  and  it  has  a  much  smaller  number  of 
energy  granules  than  does  the  rested  cell. 

The  nerve  cell  which  has  used  up  its  store  of 
energy  so  that  its  output  is  very  small,  or  has 
ceased  altogether,  is  in  a  state  of  partial  or  com- 
plete exhaustion. 

When  fatigue  is  the  result  of  work,  rest  is 
demanded.  If  one  continues  to  work  when  tired 
a  wasteful  expenditure  of  energy  occurs.  L. 
Zuntz,  of  Berlin,  has  shown  that  when  one  is 
fatigued  the  amount  of  energy  required  for  the 
performance  of  a  given  task  is  greatly  increased. 
For  example,  if  one  walking  at  the  rate  of  three 
miles  an  hour  expends  seventy-five  units  of 
energy  for  each  mile  when  fresh,  after  v/alking 
for  some  time  and  becoming  weary,  the  energy 
expended  per  mile  will  be  ninety  calories  or  even 
more.  The  explanation  of  this  increased  energy 
expenditure  is  found  in  the  fact  that  when  one 
becomes  tired  he  uses  a  larger  number  of  muscles 
for  performing  the  same  work  than  when  fresh. 

Fatigue  Poisons 
Q.    What  are  fatigue  poisons? 

A.  Laboratory  experiments  have  demon- 
strated that  an  exhausted  muscle  may  be  com- 
pletely rested  by  simply  washing  it,  showing  that 
the  exhausted  muscle  contains  some  element  the 
removal  of  which  restores  the  ability  of  the 
muscle  to  work.     It  has  been  noted,  also,  that 


THE  HEALTH  QUESTION  BOX  671 

if  the  muscles  of  the  legs  are  worked  to  the  ex- 
tent of  exhaustion  the  arms  also  become  tired, 
even  though  they  have  taken  no  part  in  the  work. 
Professor  Ranke  found  that  an  extract  prepared 
from  exhausted  frog  muscles  produced  fatigue 
when  introduced  into  the  circulation  of  fresh 
muscles.  These  experiments  have  led  to  the  con- 
clusion that  poisons  result  from  the  activities  of 
the  cell.  These  fatigue  poisons  lessen  the  cell's 
working  power. 

Neurasthenic  Fatigue 

Q.  What  is  the  most  common  cause  of 
fatigue  ? 

A.     There  are  two  forms  of  fatigue. 

1.  The  natural  feeling  of  weariness  or  ex- 
haustion which  results  from  long  work  or  ac- 
tivity. 

2.  A  sense  of  exhaustion  or  "good  for  noth- 
ingness" which  is  not  the  result  of  work  and  is 
not  relieved  by  rest — a  very  common  symptom 
of  neurasthenia.  Natural  fatigue  is  an  acute 
condition  but  "the  tired  feeling"  of  the  neu- 
rasthenic is  a  chronic  condition  and  an  unna- 
tural state  which  no  amount  of  rest  will  cure. 
Both  forms  of  fatigue  are  due  to  poisoning. 
There  is  in  the  brain  a  nerve  center  known  as 
the  fatigue  center.  When  work  is  done  poisons 
accumulate  in  the  tissues  and  when  the  poisons 
have  accumulated  to  a  sufficient  degree  they  ex- 
cite the  fatigue  center  and  thus  call  attention 
to  the  fact  that  the  body  requires  rest.  These 
products  are  known  as  fatigue  poisons. 

Proper  rest,  especially  if  accompanied  by 
sleep,  quickly  relieves  fatigue  by  giving  the  blood 


672  THE  HEALTH  QUESTION  BOX 

an  opportunity  to  wash  poisons  out  of  the  tissues 
and  for  the  Hver  and  kidneys  to  destroy  and  re- 
move them.  The  poisons  that  give  rise^  to 
chronic  fatigue  are  the  result  of  the  putrefaction 
of  undigested  and  unused  foodstuffs  in  the  colon, 
and  particularly  undigested  remnants  of  flesh 
food.  This  is  why  a  person  feels  languid  and 
tired  when  constipated,  even  when  he  has  not 
worked.  It  is  also  the  cause  of  the  great  ex- 
haustion and  weakness  in  a  person  suffering 
from'  diarrhea  or  looseness  of  the  bowels.  Neu- 
rasthenics are  often  continually  tired,  frequent- 
ly to  the  point  of  exhaustion,  when  they  have 
done  no  work.  In  such  cases  the  fatigue  is  due 
to  the  poisons  resulting  from  chronic  colitis  or 
other  infections  of  the  colon.  Doctor  Lee,  of 
New  York,  showed  that  indol  and  skatol,  the 
poisons  which  give  to  fecal  matters  their  offensive 
odor,  r.re  powerful  fatigue  poisons. 

Constipation  is  a  much  more  common  cause  of 
fatigue  than  is  over  work.  Neurasthenic  business 
men  imagine  that  they  are  being  worn  out  by 
business  cares  and  labors,  because  they  are  tired ; 
whereas  the  real  cause  of  their  ex- 
haustion is  an  overloaded  condition  of  the  colon. 
The  temporary  relief  which  such  persons  often 
seek  in  periodical  visits  to  mineral  water  resorts 
is  due  to  the  laxative  effects  of  the  waters  which 
temporarily  unload  from  their  bodies  the  poisons 
with  which  their  tissues  are  saturated.  This  re- 
lief is  only  temporary  however,  for  the  use  of 
mineral  waters  sooner  or  later  results  in  colitis 
and  an  aggravation  of  the  troubles  for  which  re- 
lief is  sought. 

The  bowels  must  be  made  to  move  regularly 


THE  HEALTH  QUESTION   BOX  673 

three  or  four  times  a  day  by  the  use  of  agar-agar, 
bran  preparations  or  paraffin.  The  free  use  of 
meat  is  a  common  cause  of  after  dinner  fatigue. 

Many  business  men  are  unable  to  perform 
work  of  any  kind  after  eating  a  hearty  meal,  A 
member  of  the  Supreme  bench  of  a  western  state, 
who  had  for  several  years  been  unable  to  do  men- 
tal work  for  several  hours  after  his  midday  meal, 
discovered  after  discarding  flesh  foods  that  he 
was  able  to  work  as  easily  and  efficiently  after 
dinner  as  in  the  morning.  A  prominent  surgeon 
of  the  writer's  acquaintance  who  had  been  un- 
able to  do  any  sort  of  professional  work  for 
several  hours  after  his  midday  meal,  after  tak- 
ing for  the  first  time  a  dinner  from  which  meat 
was  excluded  remarked :  "There  is  something 
very  remarkable  about  that  dinner.  I  ate 
heartily  but  I  feel  just  as  well  as  I  did  before 
dinner  and  just  as  fit  for  work.''  This  busy 
surgeon  was  so  delighted  with  the  discovery  of 
a  means  by  which  his  working  capacity  might 
be  doubled  that  he  discarded  flesh  meats  of  all 
sorts  at  once  and  has  been  a  flesh  abstainer  ever 
since.  He  declared  that  he  experienced  so  great 
an  increase  in  capacity  for  work  and  general 
sense  of  well  being  that  he  feels  quite  like  an- 
other man.  The  writer  easily  might  cite  hun- 
dreds of  similiar  instances. 

A  short  hot  bath  is  one  of  the  most  efficient 
means  of  relieving  a  sense  of  fatigue,  whether 
produced  by  exhausting  work,  or  the  result  of 
chronic  toxemia  or  neurasthenia.  The  bath  must 
be  short  however,  not  more  than  two  or  three 
minutes,  and  should  be  followed  by  a  dash  over 
the  body  with  cool  or  tepid  water.     Very  cold 


674  THE  HEALTH  QUESTION   BOX 

water  should  never  be  used  in  conditions  of 
fatigue  for  the  reason  that  the  expenditure  of 
nervous  energy  required  to  produce  reaction  is 
absent,  and  reaction  is  likely  to  fail.  Prolonged 
cold  applications  will  still  further  exhaust  the  en- 
feebled nerve  centers. 

Heat  and  Fatigue 
Q.    Is  heat  the  cause  of  fatigue? 

A.  A  condition  which  closely  resembles 
fatigue  is  the  depression  which  results  from  ex- 
cessive heat.  The  direct  effect  of  heat  upon  liv- 
ing cells  is  stimulation.  Heat,  like  cold,  is  an 
excitant,  but  the  effect  upon  the  nervous  system 
of  an  overheated  atmosphere,  or  a  prolonged  hot 
bath,  is  highly  depressing. 

Neuritis 
Q.    What  is  the  cause  and  the  best  remedy 
for  neuritis? 

A.  Neuritis  is  produced  from  many  causes. 
A  bruise  or  exposure  to  cold  may  produce  in- 
flammation of  a  nerve.  The  most  common  cause 
is  poisons  absorbed  from  the  colon,  which  may 
give  rise  to  so-called  inflammation  of  a  nerve 
which  may  become  chronic.  Another  cause  is 
focal  infection,  often  diseased  teeth  or  tonsils. 

Most  of  the  cases  of  so-called  neuritis  are 
really  cases  of  neuralgia  due  to  autointoxication. 

The  most  valuable  of  all  remedies  is  heat. 
Heat  kills  pain.  Very  hot  fomentations  (see  in- 
dex) should  be  given  morning  and  night,  or  better 
still,  three  times  a  day.  Care  should  be  taken  to 
avoid  exposure  of  the  affected  parts  to  cold 
which  greatly  aggravates  pain. 


THE  HEALTH  QUESTION   BOX  675 

The  electric  light  bath  and  other  hot  baths 
are  beneficial,  but  must  not  be  too  prolonged 
as  they  may  produce  a  depressing  effect.  Acute 
neuritis  requires  rest.  Chronic  neuritis  is  bene- 
fited by  exercise  and  massage.  In  this  respect 
neuritis  differs  from  rheumatism.  Rheumatism 
requires  rest  of  the  affected  parts.  The  in- 
creased movement  of  the  blood  resulting  from 
exercise  is  highly  beneficial  in  neuritis.  The 
cause  of  neuritis  should  be  combated  by  dis- 
carding tobacco,  if  this  drug  is  used,  and  tea, 
coffee,  condiments  and  poisons  of  all  sorts.  Meats 
of  all  kinds  must  be  disused,  not  only  because  of 
the  poisons  which  they  contain  but  because  of 
the  poisons  which  result  from  the  putrefaction 
of  the  undigested  remnants  of  flesh  foods  re- 
maining in  the  colon.  The  flora  must  be  changed 
and  the  bowels  must  be  made  to  move  three  or 
four  times  a  day  by  the  free  use  of  bran  or 
bran  preparations  or  agar-agar  and  paraffin. 

Defects  of  Speech 

Q.  What  are  the  common  defects  of  speech 
and  what  are  the  causes? 

A.  The  most  prominent  forms  of  defective 
speech  are  paralalia  and  dyslalia.  Paralalia  is  a 
term  applied  to  the  various  forms  of  defective 
speech  and  erroneous  pronunciation,  sometimes 
called  stammering.  The  most  common  of  these 
defects  are  the  following: 

Lalling,  in  which  the  sound  of  /  takes  the  place 
of  many  other  consonants. 

Lambdacism,  in  which  there  is  inability  to  pro- 
nounce the  consonant  /,  r  or  zv  being  substituted 
for  /  in  words  in  which  this  consonant  occurs. 


676  THE  HEALTH  QUESTION   BOX 

The  Japanese  have  no  I  in  their  language  and 
often  show  this  defect  of  speech  in  their  attempts 
to  use  EngHsh  words. 

Gammacism,  in  which  the  letters  t  or  d  are 
used  in  place  of  g  or  k.  This  defect  is  due  to 
lack  of  mobility  of  the  back  part  of  the  tongue. 

Rhinism,  in  which  words  are  uttered  with  a 
"nasal  twang"  due  to  complete  or  partial  paral- 
ysis of  the  soft  palate  or  obstruction  to  the  nasal 
passages. 

Rhotacism,  in  which  there  is  a  defect  of  pro- 
nunciation of  the  letter  r.  The  letter  r  is  ab- 
sent from  the  Chinese  alphabet.  Consequently 
they  substitute  /  for  r  when  speaking  other  lan- 
guages than  their  own.  English  snobs  show  this 
defect  in  substituting  w  for  r  as  "wubber"  for 
"rubber." 

Sigmatism  or  lisping,  a  defect  shown  in 
various  ways  in  the  pronunciation  of  the  letter 
.y  and  cognate  sounds.  The  most  common  is  the 
substitution  of  the  sound  th  for  .y  or  the  reverse. 

In  most  of  these  defects  the  fault  is  with  the 
tongue,  the  difficulty  being  lack  of  mobility  or 
faulty  action.  Notwithstanding  this  fact  it  is 
known  that  removal  of  the  tongue  does  not 
necessarily  prevent  speech. 

Dislomia  is  a  form  of  defective  speech  in 
which  there  is  spasm  which  may  be  so  slight  as 
to  produce  a  hesitancy  in  speech  or  may  give 
rise  to  a  repetition  of  syllables  as  tut-tut-tut— tut- 
tut-tut-,  or  may,  if  very  strong  to  cause  utterance 
to  cease  entirely.  There  are  three  forms  of  dis- 
lomia. First,  hesitating  speech ;  second,  clonic 
spasm  of  articulation  in  which  there  is  repeated 
utterance  of  a  letter  or  syllable  before  the  next 


THE  HEALTH  QUESTION   BOX  677 

can  be  uttered ;  third,  tonic  spasm  of  articulation, 
commonly  called  stammering,  in  which  speech  is 
interrupted,  the  organs  of  speech  being  made 
immovable  by  spasm. 

Most  cases  of  disorder  of  speech  may  be  cured 
by  careful  training.  Various  tricks  are  used  by 
charlatans,  for  teaching  which  enormous  sums 
are  often  charged.  Some  of  these  tricks  have  for 
their  purpose  to  inspire  the  confidence  of  the 
stammerer  in  his  ability  to  speak,  which  really 
often  overcomes  the  major  part  of  the  difficulty; 
in  fact,  stuttering  and  stammering  are  often  the 
result  of  the  voluntary  interference  with  a 
function  which  is  normally  automatic.  The 
harder  the  individual  tries  to  speak,  naturally 
the  more  difficult  he  finds  the  effort,  when  if  the 
mind  is  diverted  so  that  he  speaks  involuntarily 
and  without  self-consciousness  there  is  no  diffi- 
culty. Most  stammerers  are  able  to  sing  as  well 
as  other  people.  Among  the  various  tricks 
which  are  employed,  and  all  of  w'hich  are  more 
or  less  helpful  in  individual  cases,  are  the  fol- 
lowing : 

(a)  Make  a  movement  with  the  finger  or  foot 
at  every  syllable  spoken.  The  rhythmic  action 
apparently  overcomes  the  spasm  in  many  cases. 

(b)  Breathe  deeply  and  nod  the  head  while 
speaking  and  practice  deep  breathing. 

One  "secret,"  which  was  sold  at  a  high  price, 
consisted  of  the  notion  that  the  human  mind  is 
capable  of  containing,  at  the  same  time,  one 
thought  and  a  half,  and  that  the  half  thought, 
which  is  just  coming  into  the  mind,  interferes 
with  the  expression  of  the  thought  already  well 
developed  in  the  mind  in  speech.    The  cure  con- 


678  THE  HEALTH  QUESTION  BOX 

sisted  in  banishing  the  half  thought.  This  was 
supposed  to  be  accompHshed  by  jinghng  a  watch 
chain,  striking  the  hips,  or  performing  some 
other  slight  movement. 

(d)  Other  common  tricks  consist  of  pressing 
on  the  chin  with  the  thumb,  speaking  with  bul- 
lets or  buttons  in  the  mouth,  or  with  a  cork  be- 
tween the  teeth.  An  old  trick,  suggested  by 
Dr.  Arnott,  consists  in  prefixing  all  initial  con- 
sonant sounds  with  the  short  sound  of  e  and  sub- 
stituting for  the  initial  zv  the  sound  of  oo,  for 
y,  ee,  and  for  u,  eeoo. .  The  following  illustration 
will  show  how  this  idea  would  be  appied  to  a 
sentence.    For  example : 

"Would  you  willingly  aid  in  securing  unani- 
mous consent  to  the  robbing  of  medical  practi- 
tioners by  taxation?"  Should  be  pronounced 
thus : — 

"Ooould  eeoo  ooillingly  aid  ins-ec-uring 
eeoonanimous  ec-ons-ent  eto  ther-obbing  ofm- 
edical  epract-itioners  ebyt-axation  ? 

All  these  tricks  may  be  tried,  and  in  addition 
the  general  health  should  be  improved  by  care- 
ful attention  to  hygiene  in  every  possible  way. 
Deep,  steady  breathing  should  be  practiced  sev- 
eral times  daily.  For  a  bad  stammierer  the  best 
plan  is  to  place  himself  under  a  good  trainer, 
but  by  all  means  avoid  advertising  charlatans. 
Persons  who  claim  to  have  secret  methods 
should  be  carefully  avoided. 


THE  HEALTH  QUESTION   BOX  679 

Remedy  for  Flushed  Face 

Q.     What  will  relieve  flushing  of  the  face? 

A.  An  antitoxic  diet;  that  is,  a  diet  in  which 
meat  is  entirely  excluded,  including  fish  and  fowl 
and  an  increase  of  bowel  activity.  The  bowels 
should  move  three  times  a  day.  Bathe  the  face 
with  very  hot  water. 

Hot  Flashes 

Q.     What  can  be  done  for  hot  flashes? 

A.  Hot  flashes  are  due  to  a  disturbance  of 
the  sympathetic  nervous  system. 

The  best  measures  of  treatment  are  an  out- 
door life  and  improvement  of  the  general  health. 
Special  attention  should  be  given  to  the  bowels 
which  should  be  made  to  move  three  or  tour 
times  a  day  by  regulation  of  the  diet  and  the 
use  of  simple  measures,  such  as  agar-a::;'ar 
and  bran  and  some  good  preparation  of  paraffin. 
A  neutral  bath  taken  at  night  often  proves  very 
valuable.  The  temperature  of  the  bath  should 
be  96°  to  92°  F.  and  the  duration  from  thirty 
to  forty  minutes.  Take  every  morning  a  cold 
towel  rub.  If  thin  in  flesh,  try  to  gain  in  weight 
by  increasing  the  amount  of  starchy  food  and 
fat  in  the  diet. 

Neurasthenic  Gait 

Q.  Is  a  person  suffering  from  neurasthenia 
in  danger  of  becoming  afflicted  with  locomotor 
ataxia? 

A.  No.  The  incoordination,  or  the  un- 
steadiness of  gait,  sometimes  observed  in  neu- 
rasthenia is  due  to  weakness  of  the  nerve 
centers,  and  disappears  with  recovery  of  strength. 


680  THE  HEALTH  QUESTION  BOX 

Neurasthenia  Not  a  Disease 
Q.  Is  neurasthenia  a  distinct  disease? 
A.  It  is  not  really  a  distinct  malady  in  the 
sense  that  typhoid  fever,  small  pox,  pulmonary 
tuberculosis  and  pneumonia  are  diseases,  but  is 
rather  a  symptom  or  group  of  symptoms  result- 
ing from  disease.  Or,  to  speak  more  accurately, 
it  is  a  group  of  symptoms  that  are  not  con- 
nected with  a  definite  morbid  condition,  but 
that  may  accompany  various  morbid  states — 
just  as  fever  with  its  accompanying  headache, 
rapid  pulse,  high  temperature,  hot  skin  and 
prostration  is  not  a  disease,  but  rather  an -indi- 
cation of  the  presence  of  disease,  the  character 
and  seat  of  which  may  vary  greatly. 

Neurasthenia  is  simply  a  state  of  exhaustion 
of  the  vital  resources,  the  result  of  neglecting 
to  conform  to  the  great  biologic  laws  which 
have  control  over  the  functions  of  the  mind  and 
body. 

Cause  of  Neurasthenia 
Q.     What  is  the  cause  of  neurasthenia? 

A.  Neurasthenia  is  generally  attributed  to 
over  work.  In  the  writer's  experience  cases  of 
neurasthenia  due  to  over  work  are  extremely 
rare.  Indeed  the  author  does  not  feel  certain 
that  he  has  ever  encountered  a  case  of  this  sort. 
It  is  not  over  work,  but  over  civilization  and 
useless  waste  of  energy  in  worry  and  in  other 
ways  that  produce  neurasthenia.  Work  is 
physiological.  The  damages  that  result  from 
work,  even  from  over  work,  are  readily  repaired 
by  rest  and  sleep.  Nature's  efficient  remedies  for 
the  consequences  of  over-activity. 


THE  HEALTH  QUESTION  BOX  681 

Every  tired  person  is  for  the  time  being  neu- 
rasthenic. His  store  of  nerve  energy  is  ex- 
hausted, his  efficiency  is  impaired;  but  a  period 
of  rest,  with  a  few  hours'  sleep,  completely  re- 
stores him  to  his  normal  state.  This  is  true 
of  a  healthy  man;  but  a  neurasthenic  is  tired 
when  he  has  not  worked,  perhaps  even  feels 
worse  after  he  has  slept.  So  it  is  plain  that  the 
neurasthenic  is  suffering  from  something  more 
than  over  work.  His  fatigue  is  not  of  a  sort 
that  is  cured  by  rest  or  sleep.  He  is  chronically 
tired  from  the  absorption  of  colon  poisons. 

Neurasthenia  of  Sedentary  Persons 
Q.     Does     neurasthenia     especially     affect 
sedentary  persons? 

A.  Among  604  neurasthenics  there  were 
found : — • 

Merchants  and  manufacturers 198 

Clerks 130 

Professors  and  teachers 68 

Students 50 

Officers 38 

Artists    33 

Without  profession 19 

Medical  men 17 

Agriculturalists 17 

Clergy    10 

Men  of  science  and  learning 6 

Schoolboys 6 

Working  men 6 

That  muscular  work,  even  excessive,  is  not  a 
common  cause  of  neurasthenia  is  clearly  shown 
by  clinical  experience.     The  above  table  shows 


682  THE  HEALTH  QUESTION   BOX 

only  one  neurasthenic  from  the  working  class  to 
more  than  a  hundred  from  men  leading  sedentary 
lives. 

Can  One  Inherit  Neurasthenia 
Q.  Is  neurasthenia  an  inherited  condition? 
A.  Neurasthenia  is  not  hereditary,  but  an  in- 
creasingly large  proportion  of  the  population  is 
born  with  a  predisposition  to  neurasthenia  and 
other  neuroses.  This  predisposition  is,  of  course, 
not  curable.  It  is  a  personal  characteristic  as 
definite  and  ineradicable  as  the  color  of  the  hair 
or  the  eyes;  but  if  the  predisposition  cannot  be 
removed,  its  outward  manifestations  may  be  in- 
definitely postponed  or  altogether  prevented. 
Probably  most  neurasthenics  are  born  with  a  pre- 
disposition to  the  disease,  although  it  is  also 
probable  that  any  person  may  become  a  neu- 
rasthenic if  the  exciting  causes  of  this  condition 
are  applied  with  sufficient  intensity  and  for  a 
sufficient  length  of  time. 

Neurasthenia  in  Children 
Q.     Do  children  suffer  from  neurasthenia? 

A.  Neurasthenia  often  begins  in  childhood. 
Multitudes  of  children  are  made  neurasthenic  by 
wrong  methods  in  education,  especially  by  the 
neglect  of  physical  development,  and  by  im- 
proper discipline  in  the  school  or  in  the  home. 
Doubtless  most  of  these  young  neurathenics 
are  predisposed  to  neuroses  by  heredity.  The 
proportion  of  such  children  to  the  total  school 
population  is  unquestionably  increasing. 

In  a  school  numbering  six  hundred  pupils, 
thirty  per  cent  showed  symptoms  of  neurasthenia, 
such  as  persistent  headache,  insomnia,  palpitation, 
sudden  neuralgic  pains,  etc. 


THE  HEALTH  QUESTION  BOX  683 

A  very  significant  fact  is  the  increase  of  the 
proportion  of  neurasthenics  with  each  advancin;^' 
grade.  In  the  classes  of  a  secondary  school  the 
following  proportion  of  neurasthenic  children 
were  found  in  the  several  grades : 

Preparatory  class 8  per  cent 

First  class 15  per  cent 

Second  class 22  per  cent 

Third  class 28  per  cent 

Fourth  class 44  per  cent 

Fifth  class .47  per  cent 

Sixth  class   58  per  cent 

Seventh  class 64  per  cent 

Eighth  class  89  per  cent 

Causes  of  Headache 
Q.     What  are  the  usual  causes  of  headache? 

A.  Among  the  most  common  types  of  head- 
ache are : 

1.  Neurasthenic  headache. 

This  headache  is  not  a  sharp  pain  but  a 
pressure  at  the  back-  or  top  of  the  head,  often 
described  as  a  band  about  the  head. 

2.  "Sinus"  headache ;  a  form  of  headache 
generally  located  just  above  the  eyes  and  due  to 
a  diseased  condition  of  some  of  the  sinuses  con- 
nected with  the  nose. 

3.  Rheumatic  headache  ;  due  to  the  absorption 
of  pus  from  some  focus  of  infection  which  may 
be  the  tonsils,  teeth,  suppurating  ear,  or  a  dis- 
eased colon. 

4.  Nervous  or  migraine  headache ;  sometimes 
called  sick  headache  due  to  toxins  absorbed  from 
the  colon  and  always  associated  with  intestinal 
stasis  or  constipation. 


684  THE  HEALTH  QUESTION  BOX 

Nervous    Headache — Migraine — Bilious 
Headache 

Q.     What  is  the  cause  of  nervous  headache? 

A.  The  so-called  nervous  headache  is  not 
an  affection  of  the  nerves  but  a  sign  of  toxemia. 
This  is  certainly  true  in  the  great  majority  of 
cases,  if  indeed  there  are  exceptions  to  the  rule. 
The  ordinary  cause  of  headache  is  the  absorp- 
tion into  the  system  of  poisons  due  to  stagnation 
in  some  part  of  the  intestines,  resulting  in  ab- 
sorption of  poisonous  matter  generated  by  the 
putrefaction  of  the  delayed  fecal  material.  In 
many  cases  the  stasis  or  stagnation  occurs  in  the 
upper  part  of  the  colon  or  cecum.  X-ray  exami- 
nations show  in  practically  all  cases  of  chronic 
nervous  headache  incompetency  of  the  ileocecal 
valve;  that  is,  the  small  intestine  is  no  longer 
shut  off  from  the  large  intestine,  because  of  over- 
stretching of  the  bowel.  The  opening  at  the  junc- 
tion of  the  small  intestine  with  the  colon  is  so 
greatly  enlarged  that  the  check-valve  which  nor- 
mally exists  at  this  point  is  rendered  inoperative 
so  that  the  putrefying  fecal  matters  found  in  the 
colon  back  up  into  the  small  intestine.  So  long 
as  the  poisonous  materials  remain  in  the  colon 
comparatively  little  harm  is  done  for  the  reason 
that  the  mucous  membrane  of  the  colon  appears 
to  act  as  a  very  efficient  filter,  holding  back  the 
poisonous  matters  which  are  present  in  the  colon 
contents,  and  permitting  absorption  only  of  water 
and  harmless  substances.  The  small  intestine  is 
not  so  well  prepared  and  at  the  same  time  ab- 
sorbs with  very  great  rapidity.  The  small  in- 
testine for  example,  absorbs  five  or  six  quarts  of 
liquid  every  twenty-four  hours  and  the  greater 


THE  HEALTH  QUESTION  BOX  685 

part  of  this  absorption  takes  place  in  the  lower 
part  of  the  small  intestine  or  the  part  adjacent 
to  the  colon.  The  colon  absorbs  only  a  few 
ounces  of  liquid  each  twenty-four  hours.  The 
constant  presence  of  incompetency  of  the  ileocecal 
valve  in  cases  of  nervous  headache  or  migraine 
gives  good  ground  to  suspect  that  this  defect  is 
one  of  the  important  causes  of  this  distressing 
malady.  Sufferers  from  this  disease  are  also 
chronically  constipated,  or  experience  alternations 
of  diarrhoea  and  constipation. 

Bouchard  was  one  of  the  first  to  call  attention 
to  the  relation  of  migraine  to  intestinal  toxemia, 
and  he  stated : 

"I  believe  that  nine-tenths  of  the  migraines 
are  of  dyspeptic  origin,  produced  by  a  primary 
intestinal  intoxication.  The  effect  may  be  made 
to  disappear  by  the  administration  of  caffein  or 
antipyrin,  but  the  cause  remains.  The  patient 
feels  his  pains  immediately  lessen,  but  they  rarely 
disappear  entirely ;  often  they  reappear  more  vio- 
lently than  ever.  But  what  we  must  endeavor  to 
do  is  to  prevent  a  return  of  this  crisis,  and  to  se- 
cure this  it  is  necessary  that  all  putrid  fer- 
mentation be  expunged  from  the  intestinal  canal 
during  digestion.  If  we  can  make  the  dyspepsia 
disappear,  we  heal  the  migraine." 

Treatment  of  Migraine 
Q.  What  is  the  best  treatment  of  migraine? 
A.  Recent  observations  indicate  that  mi- 
graine in  many  cases  is  due  to  anaphylaxis.  In 
many  instances  the  attacks  are  due  to  the  absorp- 
tion of  protein;  the  protein  of  milk  and  eggs 
seems  especially  likely  to  produce  an  attack. 


686  THE  HEALTH  QUESTION   BOX 

Of  greatest  importance  is  particular  atten- 
tion to  the  bowels,  which  should  be  made  to 
move  freely  at  least  two  or  three  times  a  day. 
It  is  the  usual  experience  of  sufferers  from 
migraine  that  an  attack  is  preceded  by  consti- 
pation. In  cases  in  which  this  symptom  is  not 
observed,  a  sluggish  state  of  the  bov/els  probably 
exists,  although  not  apparent  to  the  patient.  Ad- 
ministration of  an  enema  in  such  cases  generally 
leads  to  the  discovery  that  the  cecum  is  filled  with 
decomposing  food  remnants,  which  have  been  re- 
tained for  some  days  in  this  dilated  portion  of  the 
colon.  The  free  use  of  fruit  is  a  matter  of  very 
great  consequence  in  migraine,  and  an  exclusive 
fruit  diet  will  almost  certainly  secure  complete 
relief  from  suffering  so  long  as  it  is  maintained ; 
but  of  course  such  a  diet  cannot  be  continued  in- 
definitely, though  the  disease  can  be  greatly 
benefited. 

Migraine  is  now  generally  recognized  as  one 
of  the  symptoms  of  intestinal  autointoxication. 
Poisons  absorbed  from  the  intestine  circulate  in 
the  blood  and  are  excreted  in  the  stomach,  giv- 
ing rise  to  nausea,  gastric  irritation,  nervous 
exhaustion  and  other  general  symptoms  as  well 
as  local  pain.  Where  an  attack  of  migraine  is 
threatened,  a  repeated  enema  should  be  admin- 
istered, and  in  many  cases  the  attack  can  be 
shortened  by  some  quickly-acting  laxative,  as  a 
seidlitz  powder  or  a  dose  of  sulphur. 

Gastric  lavage  may  also  be  administered  with 
great  advantage.  Nearly  always  a  considerable 
quantity  of  acrid  material  is  found  in  the  Gtom- 
ach  even  when  no  food  has  been  taken,  and  after 
free  vomiting.  There  is  reason  to  believe  that  in 


THE  HEALTH  QUESTION   BOX  687 

migraine  poisonous  substances  absorbed  from 
the  colon  are  excreted  into  the  stomach  in  con- 
siderable quantity  and  the  resulting  gastric 
irritation  is  one  of  the  causes  of  the  distress- 
ing syimptoms  experienced  by  the  patient.  The 
water  employed  in  the  gastric  lavage  should  be  at 
a  temperature  of  about  105°  F.,  at  least  not 
less  tlian  this.  Great  relief  is  generally  ex- 
perienced when  the  lavage  is  administered 
promptly  at  the  very  beginning  of  the  attack. 

Migraine  is,  without  doubt,  a  result  of  er- 
roneous habits  of  life.  It  is  a  malady  which 
particularly  effects  sedentary  persons,  hence  is 
found  among  professional  people.  The  use  of 
tea  and  coffee,  the  use  of  flesh  foods  or  a  high 
protein  diet  are  unquestionably  the  great  causes 
of  migraine,  and  of  course  the  disease  will  not 
be  cured  so  long  as  these  practices  are  con- 
tinued. 

Attacks  of  migraine,  when  once  begun,  cannot 
be  abruptly  stopped,  although  the  patient's  suffer- 
ing may  be  greatly  mitigated  and  the  attack  may 
be  abbreviated.  The  time  to  cure  an  attack  of 
migraine  is  before  it  begins,  and  this  is  true  of 
headache  in  general.  A  thorough  bowel  move- 
ment three  times  a  day,  a  careful  adherence  to 
an  antitoxic  diet,  excluding  eggs  as  well  as  meat, 
are  most  effective  measures  for  combating  "sick- 
headache," 

Neuralgia 

Q.  What  is  neuralgia?  How  may  the  pain 
be  relieved? 

A.  Neuralgia  may  be  caused  by  mal-nutri- 
tion,  impoverishment  of  the  blood,  an  excess  of 
protein  in  the  diet,  autointoxication  through  the 


688  THE  HEALTH  QUESTION  BOX 

absorption  from  the  colon  of  the  products  of 
putrefaction.  An  eminent  French  physician  has 
stated  that  pain  is  the  cry  of  a  hungry  nerve 
for  better  blood.  The  best  way  to  secure  better 
blood  is  to  live  an  active  outdoor  life.  Better 
blood  is  secured  by  careful  regulation  of  the 
dietary,  avoiding  all  irritant  and  poison-contain- 
ing foods,  by  thorough  mastication  of  food,  and 
a  sufficient  amount  of  exercise  daily  in  the  open 
air  to  secure  moderate  perspiration;  the  cold 
bath  every  morning  on  rising,  and  an  abund- 
ance of  fresh  air  during  the  night  secured  by 
opening  wide  the  windows  of  the  bedroom  or 
by  sleeping  outdoors. 

For  temporary  relief  heat  is  the  best  of  all 
remedies.  It  cannot  be  too  often  repeated  that 
heat  kills  paip.  Applications  of  heat  may  be  ap- 
plied in  a  great  variety  of  ways,  as  by  hot  fo- 
mentations (see  index),  hot  water  bags,  hot  sand 
bags,  hot  poultices,  photophore,  incandescent  elec- 
tric light,  arc  light  and  diathermy.  The  last 
named  remedy  is  a  miodification  of  the  wireless 
electricity  and  is  especially  useful  in  cases  of 
deep  seated  neuralgia,  visceral  neuralgia,  which 
cannot  always  be  relieved  by  external  hot  appli- 
cations. By  means  of  diathermy  heat  may  be 
supplied  to  any  internal  part,  no  matter  how 
deeply  seated.  Three  bowel  movements  daily, 
and  a  hot  bath  every  night,  and  cold  bath  and 
vigorous  friction  every  morning  and  careful  ad- 
herence to  simple  life  rules  are  effective  remedies. 

In  making  hot  applications  for  relief  of  neu- 
ralgia it  is  important  to  remember  that  the  water 
must  be  as  hot  as  the  patient  can  bear  it. 
The  application  should  be  so  hot  as  to  make  it 


THE  HEALTH  QUESTION  BOX  689 

necessary  to  take  it  off  and  put  it  on  two  or 
three  times,  until  the  patient's  skin  can  bear  it 
a  little  better.  Commencing  the  application  at 
about  110°  F.,  the  skin  will  gradually  acquire  a 
tolerance  for  heat  until  a  temperature  from  140° 
t.ol60°  F.  can  be  borne.  Facial  neuralgia,  neu- 
ralgia of  the  stomach,  intestines,  or  bladder, 
lumbago,  sciatica,  in  fact,  almost  any  form  of 
neuralgia,  is  relieved  by  the  application  of  in- 
tense heat.  It  must  be  remembered  also  that  the 
hot  treatment  is  not  to  be  continued  indefinitely 
— fifteen  or  twenty  minutes  is  sufficiently  long, 
and  it  should  be  immediately  followed  by  the 
application  of  a  towel  or  compress  wrung  very 
dry  from  ice-water  and  left  in  place  thirty 
seconds.  The  parts  should  then  be  covered  with 
dry  flannel,  which  will  greatly  prolong  the  ef- 
fect of  the  hot  application. 

Tic  Douloureux 

Q.  What  is  the  best  treatment  for  tic 
douloureux,  or  trifacial  neuralgia? 

A.  In  bad  cases  it  is  necessary  to  destroy 
the  nerve  by  injecting  alcohol  into  the  nerve 
trunk.  In  some  cases,  the  disease  disappears 
if  the  bowels  are  made  to  move  well  three 
times  a  day,  and  the  diet  confined  to  fruits, 
grains,  nuts  and  vegetables. 

Prickling  Sensations 
Q.    What    is    the    cause    of   prickling    sen- 
sations? 

A.  Hot  flashes,  cold  sensations,  prickling, 
smarting,  "electric  thrills"  and  a  great  variety 
of  other  perversions  of  sensations  are  ex- 
perienced  by   certain   classes   of   neurasthenics. 


690  THE  HEALTH  QUESTION  BOX 

While  all  these  symptoms  are  sometimes  ex- 
perienced by  those  suffering  from  organic  nerv- 
ous diseases,  their  occurrence  in  neurasthenia 
has  no  other  significance  than  a  disturbed  cir- 
culation of  the  nerve  trunks. 

Shingles — Herpes  Zoster 

Q.     What  causes  shingles? 

A.  This  peculiar  and  very  painful  disease  is 
due  to  inflammation  of  a  nerve  trunk  believed 
to  be  the  result  of  infection.  The  most  com- 
mon seat  of  the  disease  is  the  side.  The  erup- 
tion follows  the  course  of  an  inter-costal  nerve. 
A  single  nerve  trunk  of  the  leg  or  any  other 
part  of  the  body  may  be  the  seat  of  the  inflam- 
mation. At  the  beginning  of  the  disease  very 
hot  applications  applied  over  the  affected  parts 
give  the  most  relief. 

If  for  example,  tlie  shingles  affects  the  side, 
the  most  common  seat,  the  fomentations  (see 
index)  should  go  two-thirds  the  way  around  the 
body,  and  should  reach  from  the  armpit  to  the  hip. 
The  affected  part  itself  should  be  covered  first 
with  a  little  dry  cotton  or  cheese  cloth,  and  then 
by  mackintosh  or  a  piece  of  newspaper  folded 
to  three  or  four  thicknesses.  After  the  fomenta- 
tions, rub  the  sound  skin  over  the  whole  sur- 
face that  has  been  reddened  with  the  hand 
or  a  soft  napkin  dipped  in  very  cold  water. 
Continue  the  rubbing  about  half  a  minute,  fre- 
quently dipping  the  hand  in  the  cold  water. 
Then  dry  the  parts,  and  dust  the  inflamed  sur- 
face with  starch  and  cover  with  soft  cotton  or 
with  a  mass  of  soft  cheese  cloth.  Apply  a 
bandage  around  the  body  just  tight  enough  to 
hold  the  cotton  in  place.    This  may  be  repeated 


THE  HEALTH  QUESTION  BOX  691 

three  or  four  times  a  day,  and  will  afford  very 
great  relief;  but  the  disease  has  a  definite 
course  the  same  as  measles,  whooping-cough, 
and  many  other  diseases.  After  a  few  days 
the  eruption  will  disappear. 

The  parts  which  have  been  inflamed  are  fre- 
quently the  seat  of  disagreeable  neuralgic  pains 
for  some  weeks  or  even  months  after  an  at- 
tack. For  this  apply  very  hot  fomentations  three 
or  four  times  a  day  and  the  heating  compress 
during  the  interval  and  at  night.  The  heating 
compress  consists  of  a  napkin  or  small  towel 
wrung  dry  out  of  very  cold  water,  and  applied 
over  the  part,  covered  first  with  mackintosh, 
and  then  with  flannels  so  as  to  keep  it  very 
warm. 

Sciatica 

Q.  What  is  sciatica  and  what  is  the  best 
method  of  treatment  for  this  condition? 

A.  Sciatica  is  a  painful  affection  of  the 
sciatic  nerve  or  large  nerve  which  supplies  the 
back  part  of  the  thigh  and  also  the  leg. 

The  pain  and  suffering  caused  by  this  dis- 
ease is  often  most  distressing.  Fortunately  it 
may  generally  be  relieved. 

A  very  hot  bath  is  a  most  excellent  remedy 
for  relieving  the  pain  of  sciatica.  The  patient 
sits  in  an  ordinary  tub  with  the  limbs  extended 
and  the  water  deep  enough  to  reach  the  um- 
bilicus. The  temperature  of  the  water  is  grad- 
ually raised  until  as  hot  as  can  possibly  be  borne. 
The  duration  of  the  bath  should  be  two  to  ten 
minutes.  At  the  end  the  temperature  may  be 
reduced  to  80°  F.  for  half  a  minute.  The  pa- 
tient should  be  then  put  in  bed  and  wrapped  up 


692  THE  HEALTH  QUESTION   BOX 

warmly.  Hot  fomentations  (see  index)  over  the 
painful  parts,  the  arc  light,  photophore,  thermo- 
phore, galvanism  and  massage  are  other  meas- 
ures which  may  be  used  advantageously.  Some- 
times sciatica  is  due  to  intestinal  autointoxication. 
Most  persons  suffering  from  sciatica  are  sub- 
jects of  chronic  constipation.  One  of  the  most 
effective  measures  of  combating  the  disease  is 
to  change  the  intestinal  flora  and  to  secure  nor- 
mal bowel  activity,  that  is,  three  or  four  full 
bowel  movements  daily.  The  patient  should 
adopt  permanently  a  strictly  anti-toxic  diet  (see 
index) .  A  person  who  suffers  pain  at  the  hip 
which  does  not  rapidly  yield  to  treatment  should 
submit  himself  to  examination  by  a  competent 
x-ray  specialist.  Pain  in  this  region  is  not  in- 
frequently due  to  sarcoma  or  some  other  form 
of  malignant  disease,  or  to  tuberculosis. 

How  the  Mind  May  Cause  Disease 
Q.     How  does  the  mind  affect  the  body  in 
producing  disease? 

A.  Recent  scientific  experiments  show  that 
joy,  sorrow,  anger  and  fear,  as  well  as  other 
emotional  states,  are  powerful  forces  which  may 
exalt  or  depress  bodily  functions  as  quickly  and 
as  powerfully  as  the  most  potent  drugs  or  the 
most  active  physical  agents.  Joyful  emotions 
heighten  the  activity  of  all  the  bodily  functions. 
Under  the  influence  of  joy  the  small  arteries 
and  capillaries  dilate,  and  every  organ  receives 
an  increased  and  more  active  blood  supply. 
Through  the  influence  of  joy  upon  the  muscular 
system  there  is  not  only  an  increased  disposi- 
tion to  activity,  but  an  increased  capacity  for 


THE  HEALTH  QUESTION   BOX  693 

effort  and  endurance.  The  heart  beats  stronger, 
the  brain  thinks  clearer,  breathing  is  deeper, 
digestion  more  active,  the  eyes  brighten,  the 
cheeks  glow — the  whole  body  rejoices  and  pros- 
'pers  under  the  influence  of  a  peaceful,  con- 
tented and  joyous  mental  state. 

Sorrow  produces  a  bodily  condition  quite  the 
opposite  of  that  produced  by  joy.  Under  the 
influence  of  sadness,  all  the  bodily  functions 
are  depressed.  The  muscular  system  is  relaxed 
and  weakened.  The  sorrowful  individual  has 
the  appearance  of  one  who  is  exhausted  or 
fatigued.  The  frequent  sigh  is  simply  Nature's 
effort  to  make  up  by  deep  breaths  the  loss  of 
oxygen  which  results  from  the  decreased  ac- 
tivity of  the  chest.  There  is  a  physiologic  basis 
for  the  current  expression,  "Weighted  down  with 
sorrow." 

The  effect  of  sorrow  upon  the  internal  or-- 
gans  is  most  profound.  The  external  blood- 
vessels are  contracted,  causing  pallor  or  some- 
times a  livid  appearance,  due  to  diminished  cir- 
culation through  the  skin;  the  hands  and  feet 
are  often  cold,  and  the  secretions  are  diminished. 

Worry  and  Exhaustion 

Q.  Why  does  worry  cause  exhaustion  and 
depression? 

A.  Worry  is  a  sort  of  mental  short-circuit- 
ing which  rapidly  exhausts  the  nerve  centers, 
draining  them  of  their  energy  and  unfitting  the 
body  for  useful  effort.  Experiments  have 
demonstrated  that  depressing  emotions  are  far 
more  powerful  causes  of  wear  and  tear  to  nerve 
centers  than  is  healthy  brain  work.  According 
to  Mosso's  observations,  the  effect  of  vigorous 


694  THE  HEALTH  QUESTION  BOX 

intellectual  activity  upon  the  brain  is  far  less 
than  that  of  a  disturbing  emotion.  Mental  work, 
combined  with  worry  and  anxiety,  tears  down 
the  nerve  centers,  exhausts  their  stores  of  en- 
ergy, and  cripples  their  ability  to  recuperate; 
but  it  is  not  the  work  itself  which  does  the 
mischief;  it  is  the  cross-fire,  the  short  circuit, 
the  confusing  and  harassing  influence  of.  dis- 
turbing emotions,  which  exhaust  the  nerve 
forces  and  prevent  the  brain  from  repairing  its 
losses. 

Mental  Healing 

Q.     Is  "mental  healing"  possible? 

A.  The  success  of  various  classes  of  mind 
healers  with  certain  invalids  affords  most  con- 
vincing evidence  that  a  large  number  of  per- 
sons suffer  from  maladies  which  have  their  chief 
seat  in  a  morbid  imagination  or  a  wrong  mental 
attitude.  Thousands  of  neurasthenics  are  made 
miserable  by  depressing  symptoms  which  are 
the  outgrowth  of  a  disordered  state  of  the 
nervous  system,  and  which  have  no  organic 
foundation.  Morbid  sensations  which  are  dis- 
tressing and  even  highly  painful  in  these  pa- 
tients not  infrequently  disappear  instantly  when 
some  happy  circumstance  produces  a  favorable 
change  in  the  patient's  state  of  mind.  On  the 
other  hand,  an  unfavorable  mental  change  may 
bring  about  at  once  an  aggravation  of  symptoms 
present  or  may  induce  a  wholly  new  crop  of  un- 
pleasant sensations.  Every  physician  of  ex- 
perience has  encountered  such  cases. 


THE  HEALTH  QUESTION  BOX  695 

How  to  Cure  Worry 

Q.  How  can  one  overcome  a  disposition  to 
worry? 

A.  The  man  who  worries  because  of  the 
threatened  collapse  of  an  important  business  en- 
terprise, to  the  building  up  of  which  his  whole 
life  has  been  devoted,  may  not  be  relieved  until 
the  threatened  danger  is  averted  or  the  crisis 
passed.  The  man  who  is  suffering  from  phy- 
sical deterioration,  because  of  chronic  toxemia, 
must  be  renovated  physically.  Poison  habits 
must  be  abandoned.  A  natural  antitoxic  diet- 
ary must  be  substituted  for  his  customary  pois- 
on-laden bill  of  fare.  The  bowels  must,  by  nat- 
ural means,  be  made  to  move  three  or  four 
times  a  day,  thus  ridding  the  body  of  the  in- 
fluence of  worry-producing  poisons.  There 
must  be  a  complete  revolution  in  living  habits, 
and  a  thoroughgoing  adoption  of  simple-life 
principles  of  living.  By  this  means  a  general 
physical  regeneration  may  be  produced,  with  the 
development  of  which  the  disposition  to  worry 
will  gradually  disappear  as  tlae  cause  is  removed, 
until  finally  a  normal,  happy  mental  state  is  es- 
tablished. 

Diversion  is  one  of  the  most  valuable  remedies 
for  worry.  Concentration  of  the  attention  upon 
some  wholesome  subject  is  of  utmost  import- 
ance as  a  means  of  combating  worry,  whether 
due  to  present  physical  or  mental  causes  or 
merely  habit.  Constant  occupation  of  some  sort 
is  essential  as  an  aid  to  diversion.  Manual 
work  is  best. 


696  THE  HEALTH  QUESTION  BOX 

Injury  from  Night  Noises 
Q.    Are  night  noises  injurious  if  one  is  able 
to  sleep  in  spite  of  them? 

A.  That  noise  may  be  a  cause  of  disease  is 
no  longer  questioned  by  pathologists.  Certain 
persons  get  used  to  noises,  no  matter  of  what 
sort,  when  long  exposed  to  them,  and  seem  to 
suffer  no  injury;  but  even  these  persons  are 
being  damaged  more  or  less  by  the  constant  ham- 
mering upon  their  nerve  centers  through  the 
auditory  nerves.  Nerve  centers  need  rest  quite 
as  much  as  do  muscles. 

Sound,  restful  sleep  in  the  presence  of  noise 
is  impossible.  A  person  who  lives  in  the  midst 
of  noise  gets  no  really  complete  rest  day  or 
night;  asleep  or  awake,  the  nerve  centers  are 
constantly  receiving  a  torrent  of  irritating  im- 
pulses. This  incessant  nerve  nagging  gives  no 
opportunity  for  recuperative  rest. 

Fear 
Q.     Is  there  any  relation  between  fear  and 
disease? 

A.  There  is  no  doubt  that  fear,  worry  and 
other  depressing  emotions— anxiety,  sorrow,  ap- 
prehension, pain  and  suspense  are  active  causes 
in  producing  disease.  Doctor  Jensen,  an  emin- 
ent London  physician,  by  careful  analysis  of  the 
symptoms  resulting  from  these  depressing  emo- 
tions, has  discovered  that  their  effects  are  sim- 
ilar to  those  resulting  from  severe  surgical 
shock.  The  blood  vessels  of  the  intestines  be- 
come paralyzed,  the  blood  accumulates  in  these 
parts,  robbing  the  brain  and  other  vital  organs  of 
their    natural    blood    supply    and    so    producing 


THE  HEALTH  QUESTION  BOX  697 

mental  inefficiency,  shortness  of  breath  and  a 
general  condition  resembling  fatigue.  This  disten- 
sion of  the  blood  vessels  of  the  intestine  encour- 
ages the  absorption  of  the  poisons  generated  in 
the  intestine,  while  at  the  same  time  increasing 
the  production  of  poisons  by  impairing  th2  di- 
gestive functions.  The  extreme  dryness  of  the 
mouth  which  usually  accompanies  a  state  of  fear 
is  strong  evidence  of  the  correctness  of  Doctor 
Jensen's  theory,  being  due  to  the  fact  that  the 
general  tissues  of  the  body  including  the  sali- 
vary glands  are  robbed  of  their  normal  blood 
supply  and  drained  of  their  fluids  which  are 
accumulated  to  an  extraordinary  degree  in  the 
abdominal  organs.  This  theory  accounts  for  the 
well-known  fact  that  the  milk  of  a  nursing 
woman  is  made  poisonous  to  the  infant  by  an 
outburst  of  anger  or  a  severe  fright. 

The  fact  that  fear  and  other  depressing  emo- 
tions produce  these  physical  changes  in  the 
body  emphasizes  the  great  importance  of  elim- 
nating  this  cause  of  disease  and  especially  in 
the  protection  of  sick  persons  against  its  malig- 
nant influence  by  optimistic  suggestion  and 
through  encouragement  and  cheerful  surround- 
ings. 

Prolapsed  Stomach  and  Bow^els 

Q.  Does  prolapse  of  the  stomach  and 
bowels  produce  neurasthenia? 

A.  Weakness  of  the  trunk  muscles,  resulting 
in  a  sagging  of  the  abdominal  wall  and  a  pro- 
lapse of  the  viscera,  must  be  regarded  as  one  of 
the  causes  of  gastric  or  splanchnic  neurasthenia 
— one  of  the  most  common  results  of  a  sedentary 
life.     The    deforming   bulge   of    the   lower    ab- 


698  THE  HEALTH  QUESTION  BOX 

domen  is  most  commonly  seen  in  persons  of  se- 
dentary habits.  It  is  most  common  in  women, 
but  professional  men  of  all  classes  very  fre- 
quently present  the  same  ungainly  shape  of  body 
and  suffer  from  the  natural  consequence — 
splanchnic  engorgement  and  visceral  neuras- 
thenia. 

Many  cases  of  neurasthenia  may  be  promptly 
relieved  by  the  application  of  a  suitable  ab- 
dominal supporter.  The  supporter  shown  in  the 
accompanying  cut  has  been  successfully  used  in 
many  hundreds  of  cases  of  this  sort. 

Treatment  of  the  Narcotic  Habit 
Q.     What  is  the  best  way  to  get  rid  of  a 
narcotic  habit? 

A.  The  best  means  of  ridding  oneself  of  the 
alcohol,  tea,  coffee,  or  tobacco  habit  is  to  adopt 
a  dry  dietary,  making  free  use  of  fruits  and 
fruit  juices  and  to  practice  thorough  mastication. 

Flesh  foods  and  all  animal  broths  and  ex- 
tracts unquestionably  excite  the  nerves,  and 
create  a  demand  for  the  soothing  effect  of  a 
narcotic.  Hence  a  person  who  desires  to  free 
himself  from  the  alcohol,  the  tobacco  or  the 
tea  or  coffee  habit  must  first  of  all  dispense  with 
all  fle'^h  foods.  Condiments  must  also  be  dis- 
carded, as  these  irritate  and  excite  the  nerves, 
creating  a  desire  for  the  soothing  effects  of  some 
narcotic  drug. 

The  nervousness  and  irritability  which  fol- 
lows the  withdrawal  of  the  accustomed  drug  may 
be  wonderfully  relieved  by  the  prolonged  neu- 
tral bath  at  a  temperature  of  94°  to  96°  F.  The 
duration  of  the  bath  may  be  indefinite;  several 
hours  if  necessary.    If  there  is  palpitation  of  the 


THE  HEALTH  QUESTION  BOX  699 

heart,  or  rapid  pulse  with  a  feeling  of  distress 
through  the  chest,  this  may  be  relieved  by  the  ap- 
plication of  an  ice  bag  over  the  heart,  by  spong- 
ing the  spine  alternately  with  hot  and  cold  water, 
or  applying  first  hot  and  then  cold  compresses  to 
the  spine,  alternating  every  minute. 

Baths  for  the  Insane 
Q.     Can  insanity  be   cured  by  baths   and 
diet? 

A.  Certain  forms  of  insanity  are  greatly  bene- 
fited by  the  proper  baths.  This  is  particularly 
true  of  melancholia  and  mania.  Acute  forms  of 
insanity  generally  recover  under  careful  treat- 
ment, including  baths,  proper  regulation  of  the 
diet,  etc.  Baths  are  now  administered  in  all  well- 
organized  insane  asylums. 

The  prolonged  neutral  bath  is  of  special  value 
in  the  treatment  of  insanity.  In  a  case  of  acute 
mania  the  neutral  bath  is  superior  to  all  remedies 
as  a  means  of  producing  sleep. 

The  patient  is  placed  in  the  bath  suspended 
in  a  hammock  and  is  kept  in  the  bath  until  he 
becomes  quiet.  At  first  a  very  prolonged  ap- 
plication may  be  necessary ;  two  or  three  or  even 
ten  or  twelve  hours,  but  the  patient  sooner  or 
later  becomes  quiet  and  falls  into  a  refreshing 
sleep.  The  neutral  bath  is  now  recognized  as  the 
most  valuable  of  all  means  to  promote  recovery 
in  these  cases.  The  shower  bath  and  douche,  both 
hot  and  cold,  are  also  highly  useful  measures  in 
various  forms  of  insanity.  At  the  present  time 
drugs  are  very  little  used  in  the  treatment  of  in- 
sane patients.  In  the  New  York  State  Hospital 
for  the  insane  the  electric  light  bath,  the  shower 


700  THE  HEALTH  QUESTION  BOX 

bath  and  the  neutral  bath  are  the  principal  meas- 
ures of  treatment  employed  and  are  found  to  be 
so  effective  that  drugs  of  all  sorts  have  almost 
fallen  into  disuse. 

Loconiotor  Ataxia 

Q.  What  is  the  cause  of  locomotor 
ataxia? 

A.  The  most  common  cause  is  syphilis.  It  is 
one  of  the  lat^-  manifestations  of  infection  of 
the  body  with  the  spirochete,  the  parasite  to 
which  the  disease  known  as  syphilis  is  due.  It 
is  barely  possible  that  locomotor  ataxia  may  be 
due  to  some  other  causes,  but  it  is  the  general 
belief  among  physicians  that  this  malady  is  rare- 
ly, if  ever,  attributable  to  any  cause  other  than 
syphilitic  infection.  Syphilitic  infection  con- 
tracted in  youth  is  likely  to  be  followed  twenty 
or  thirty  years  later  by  tabes  dorsalis  or  locomotor 
ataxia.     The  infection  may  be  inherited. 

Mind  Blindness 

Q.     What  is  meant  by  mind  blindness? 

A.  Mind  blindness  is  a  condition  in  which,  al- 
though a  person's  eyesight  is  perfect,  he  is  still 
unable  to  see.  The  eye  and  the  optic  nerve  per- 
form their  function  properly,  but  the  nerve  center 
in  the  brain  in  which  are  stored  the  memories  of 
sight  no  longer  performs  its  function  and  so  the 
object  is  not  recognized,  although  it  may  be  a 
most  familiar  one.  Mind  blindness  may  be  re- 
lated to  various  objects  or  only  to  words.  In 
some  rare  cases  the  mind  blindness  may  relate  to 
words  of  one  language  only,  while  words  of  an- 
other language  may  be  recognized  promptly.  This 


THE  HEALTH  QUESTION  BOX  701 

condition  is  due  to  an  injury  to  a  small  portion 
of  brain  substance  found  near  the  anterior  portion 
of  the  left  side  of  the  brain.  Recovery  sometimes 
occurs,  although  the  injury  is  often  permanent. 

Morning  Depression 
Q.     What  is  good  for  morning  depression? 

A.  A  cold  morning  bath,  properly  ad- 
ministered, is  a  complete  antidote  for  the  morn- 
ing depression  experienced  by  many  neu- 
rasthenics. It  is  of  the  highest  importance,  how- 
ever, that  the  bath  should  be  taken  in  a  proper 
way.  The  average  neurasthenic  would  be  little 
likely  to  receive  benefit  from  a  plunge  into  a 
tub  filled  with  cold  water.  Such  a  bath  would 
likely  be  followed  by  an  aggravation  of  symp- 
toms, increased  pain,  increased  depression,  iii- 
creased  disturbances  of  circulation,  as  shown  by 
cold  hands  and  feet,  etc.  A  single  trial  would 
be  sufficient  to  discourage  further  efforts  in  the 
direction  of  cold  bathing.  Neurasthenics  are 
generally  highly  sensitive  to  the  effects  of  cold 
water  on  this  account  it  is  necessary  to  avoid 
very  cold  general  applications.  A  temperature 
of  80  degrees  is  often  as  low  as  can  be  toler- 
ated at  first.  The  temperature  may  be  grad- 
ually lowered  as  the  ability  to  react  improves. 
In  many  cases  a  cold  air  bath,  that  is  exposure 
of  the  skin  to  cold  air,  while  rubbing  vigorously 
with  a  towel,  is  better  than  the  cold  water  bath. 

Epilepsy 
Q.     What  is  the  cause  of  epilepsy? 

A.  The  most  eminent  nerve  specialists  are 
now  agreed  that  in  the  majority  of  cases  epilepsy 
is  due  to  bad  heredity  or  constitutional  defect  of 


702  THE  HEALTH  QUESTION  BOX 

some  sort.  It  is  hence  evident  that  for  a  radical 
cure  the  treatment  of  an  epileptic  must  begin  be- 
fore he  is  born.  The  inherent  defect  which  mani- 
fests itself  in  epilepsy  may  be  inherited  from 
either  the  father  or  the  mother.  Alcohol,  syphilis, 
lead  poisoning  and  p'robabiy  many  other  in- 
fections may  so  impair  the  germ  plasm  of  the 
parents  or  injure  the  developing  embryo  as  to 
give  rise  to  epilepsy.  There  are,  of  course, 
cases  in  which  the  disease  is  due  to  the  growth 
of  a  tumor  in  the  brain.  These  cases  are  com- 
paratively rare.  In  the  majority  of  cases  of 
epilepsy,  according  to  Dr.  Williams,  former 
superintendent  of  the  State  Epileptic  Institution 
of  New  Jersey,  the  family  history  shows  epilepsy 
if  not  in  the  parents,  in  an  uncle,  aunt,  cousin,  or 
some  other  near  relative.  Dr.  Williams  insists 
that  children  born  in  families  with  an  epileptic 
heredity  should  be  placed  under  special  treat- 
ment and  training  before  the  active  symptoms  of 
the  disease  develop.  Dr.  Derkum  of  Philadel- 
phia, one  of  the  leading  nerve  specialists  of  the 
United  States,  insists  that  the  best  remedy  for 
epilepsy  is  the  simple  life,  what  he  terms,  "the 
back-to-Nature  cure."  Out  of  door  life,  abundant 
exercise  in  the  open  air,  simple  non-stimulating 
food,  general  health  culture — these  are  the  most 
effective  means  recognized  to  combat  this  grave 
disease. 

When  the  laws  of  eugenics  come  to  be  bet- 
ter understood  and  their  bearing  upon  race 
welfare  better  appreciated,  no  doubt  legal  re- 
strictions will  be  placed  upon  the  marriage  of 
epileptics  as  a  most  effective  means  of  prevent- 
ing the  increase  of  defectives  of  this  class. 


THE  HEALTH  QUESTION  BOX  703 

Muscle  Tone 

Q.     What   is   meant   by  the   term   "muscle 
tone"? 

A.  The  Hving  muscle  is  always  at  work.  The 
controlling  centers  continually  send  out  a 
rhythmic  stream  of  impulses  whereby  the  muscle 
is  kept  constantly  in  a  state  of  tension.  This 
is  muscle  tone.  When  the  nerve  centers  are  full 
of  energy  and  the  muscles  are  in  a  healthy  state, 
muscle  tone  is  good ;  that  is,  strong  impulses  are 
sent  into  the  muscles,  and  the  result  is  strong 
muscular  tension.  In  certain  conditions  of  dis- 
ease when  irritation  of  muscles  or  nerve  centers 
exists,  either  as  the  result  of  the  direct  effect 
of  diseased  conditions  or  of  reflex  influence, 
tension  may  be  enormously  exaggerated,  as  may 
be  seen,  for  example,  in  torticollis,  writer's  cramp, 
hysteria  and  in  the  tensed  condition  of  the  ab- 
dominal muscles  accompanying  disease  of  the 
appendix  or  inflammation  of  the  gall  bladder. 
Imperfectly  developed  muscles  are  deficient  in 
tone. 

Unused  muscles  rapidly  lose  their  normal 
tone.  Overstrained  muscles  become  relaxed, 
which  is  also  true  of  muscles  controlled  by  ex- 
hausted nerve  centers. 

Exhaustion   from  Nerve  Tension 

Q.  Why  does  a  person  whose  nerve  tension 
is  high  become  easily  exhausted? 

A.  Because  of  the  great  waste  of  nervous 
energy.  From  30  to  50  per  cent  of  all  the  energy 
expended  by  a  person  in  a  state  of  rest  is  used  up 
in  maintaining  the  muscle  tonus  of  the  muscles. 
This  muscle  tonus  is  the  principal  means  of  main- 


704  THE  HEALTH  QUESTION  BOX 

taining  the  heat  of  the  body.  It  is  enormously 
increased  when  the  body  is  exposed  to  cold,  for 
the  purpose  of  making  good  the  loss  of  heat. 
When  the  exposure  is  such  that  the  temperature 
of  the  blood  and  the  body  is  reduced  a  fraction 
of  a  degree  the  muscle  tonus  is  increased  so 
greatly  that  actual  shivering  may  occur.  The 
same  increase  of  nerve  tension,  which  may 
amount  even  to  trembling  of  the  hands  and  of 
the  whole  body,  may  result  from  extreme  nerve 
tension  due  to  nervousness  or  some  strong 
emotion  as  fear  or  anger.  Under  these  condi- 
tions the  expenditure  of  energy  is  enormously 
increased,  and  may  amount  to  several  times  the 
normal  rate  of  energy  loss  from  this  cause.  A 
person  who  is  constantly  in  a  state  of  nerve  ten- 
sion may,  through  this  cause  alone,  lose  more 
energy  than  is  made  good  by  the  daily  intake  of 
food.  Such  a  person  will  lose  flesh  and  will  be 
constanty  in  a  state  of  exhaustion  because  of  the 
great  waste  of  energy. 

The  rest  cure  is  of  very  great  value  in  such 
cases.  Rest  in  bed  for  two  or  three  weeks,  with 
proper  feeding,  generally  proves  of  very  great 
service  in  cases  of  this  sort.  The  patient  should 
be  protected  from  all  possible  sources  of  mental 
worry  and  anxiety. 

Muscular  Go-ordination 

Q.  What  is  meant  by  muscular  co-ordi- 
nation? 

A.  The  coordination  of  muscular  movement 
is  one  of  the  results  of  training  which  is  secured 
through  the  use  of  the  muscular  sense. 

Co-ordination  denotes  the  association  of  various 
muscles  in  performing  work,   particularly   such 


THE  HEALTH  QUESTION  BOX  705 

complicated  acts  as  writing,  walking  or  piano 
playing.  A  man  who  has  lost  the  power  of  co- 
ordination in  the  legs,  staggers  when  he  walks. 
This  is  the  cause  of  staggering  in  a  drunken  man 
or  a  man  suffering  from  locomotor  ataxia.  Neu- 
rasthenics sometimes  show  this  symptom  slightly, 
especially  in  the  hands.  Inability  to  stand  with 
the  eyes  closed  is  a  test  for  inco-ordination. 

The  loss  of  the  muscle  sense  in  locomotor 
ataxia  leads  to  inco-ordination.  It  may  be  rede- 
veloped by  training,  which  is  of  great  importance 
in  the  treatment  of  locomotor  ataxia  and  other 
conditions  in  which  this  function  is  disturbed. 
Every  new  association  of  muscles  must  be  learned 
and  perfected  by  repeated  effort.  These  efforts 
are  at  first  painful  and  exhausting,  as  for  ex- 
ample in  walking  a  crack  or  narrow  plank.  Writ- 
ing, piano-playing,  typewriting  and  similar  move- 
ments at  first  very  quickly  produce  fatigue,  hence 
should  not  be  continued  too  long  at  a  time. 

Tea  Taster's  Disorder 
Q.     What    are    the    symptoms    of    chronic 
tea  taster's  disorder? 

A.  An  eminent  New  York  neurologist  gave 
the  following  description  of  the  symptoms 
presented  by  a  tea  taster : 

"Headache  is  frequent,  principally  frontal  and 
vertical ;  a  ringing  and  buzzing  in  the  ears  is 
very  constant;  black  spots  often  flit  before  the 
eyes,  and  he  sees  flashes  of  light.  Vertigo  also 
is  very  persistently  present;  he  cannot  look  up 
at  a  clock  on  a  steeple  without  staggering;  in- 
somnia exists  to  a  considerable  extent ;  he  seldom 
has  a  good  night's  sleep,  and  he  dreams  much, 


706  THE  HEALTH  QUESTION  BOX 

but  his  dreams  are  of  a  pleasant  character; 
he  sometimes  sees  visions  when  not  sleeping. 
Dyspepsia  is  more  troublesome  than  any  of  the 
foregoing  three  symptoms.  This,  the  patient 
assigns  strictly  to  tea-tasting,  since  it  is  made 
worse  by  tea,  and  improves  when  he  abstains 
from  it,  though  now  becoming  confirmed.  His 
appetite  is  captious,  he  feels  heavy  at  the  epi- 
gastrium, he  has  eructations  and  sour  taste,  and 
finds  that  certain  kinds  of  food  distress  him.  He 
has  a  frequent  gurgling,  and  is  in  the  habit  of 
'working'  his  whole  chest  and  abdomen  to  make 
the  gas  pass  on. 

"His  mental  condition  is  peculiar.  He  lives  in 
a  state  of  dread  that  some  accident  may  hap- 
pen to  him;  in  the  omnibus,  fears  a  collision; 
crossing  the  street,  fears  that  he  will  be  crushed 
by  passing  teams;  walking  on  the  sidewalks, 
fears  that  a  brick  wall  may  fall  down  and  kill 
him;  under  the  apprehension  that  every  dog  he 
meets  is  going  to  bite  the  calves  of  his  legs,  he 
carries  an  umbrella  in  all  weather,  as  a  de- 
fense against  sach  an  attack.  He  often  dreads 
entering  his  office  for  fear  of  being  told  that 
some  business  friend  has  failed;  and  in  short, 
lives  in  a  state  of  constant  foreboding  of  some 
impending  evil.  At  times  his  left  leg  drags  and 
feels  numb,  and  he  is  conscious  of  an  unsteady 
gait.  He  has  also  often  a  twitching  of  the 
muscles  of  the  face  and  eyelids." 

Doctor  Cole,  of  England,  describes  the  cases  of 
several  individuals  who  were  frequently  found 
lying  insensible  as  the  result  of  tea-drinking. 
One  case  which  he  mentions  was  an  author  who 
was  thus  found  two  or  three  times  a  week. 


THE  HEALTH  QUESTION  BOX  707 

Tea  and  Coffee  Neurasthenia 
Q.     Does  the  use  of  tea  and  coffee  cause 
neurasthenia? 

A.  Yes.  The  widespread  use  of  tea  and  cof- 
fee in  England  and  America  and  in  other  civil- 
ized countries  is  unquestionably  a  prolific  cause 
of  neurasthenia,  especially  in  women  who,  on 
the  whole,  seem  to  be  more  susceptible  to  these 
drugs  than  are  men,  and  more  addicted  to  their 
use.  ■■  'V, -'^il 

A  man  or  woman  who  cannot  begin  a  day's 
work  in  comfort  without  one  or  two  cups  of 
tea  or  coffee,  or  who  suffers  from  headache  or 
nervousness  when  deprived  of  the  accustomed 
beverage,  is  a  tea  or  coffee  neurasthenic  and  as 
much  a  drug  habitue  as  a  person  who  is  addicted 
to  the  use  of  opium  or  cocaine. 

Yawning 

Q.    What  is  the  cause  of  yawning? 

A.  Physiologists  tell  us  that  in  the  middle  of 
the  upper  portion  of  the  spinal  cord  there  is 
a  small  nerve  center  which  has  charge  of  the 
back  movement  or  group  of  movements  which 
we  call  yawning.  Just  what  brings  this  center 
into  action  nobody  knows.  It  is  a  curious  fact, 
however,  that  the  disposition  to  yawn  seems  to 
be  to  a  certain  extent  infectious.  If  one  of  a 
group  of  persons  yawns  another  member  of  the 
group  is  almost  certain  to  yawn  a  few  minutes 
later.  Yawning  generally  occurs  when  a  per- 
son is  weary  or  drowsy.  Many  persons  are  in- 
clined to  yawn  after  eating.  Bathing  the  face 
with  cold  water,  drinking  a  glass  of  hot  or  cold 
water  or  some  refreshing  beverage  will  generally 
cause  the  disposition  to  yawn  to  disappear. 


708  THE  HEALTH  QUESTION  BOX 

Indigestion — Causes 
Q.     What  are  the  causes  of  indigestion? 

A.     The  principal  causes  of  indigestion  are: 

1.  Insufficient  mastication  of  food. 

2.  Unwholesome  foods. 

3.  A  deficient  secretion  of  gastric  juice  and 
other  digestive  fluids  caused  by  condiments. 

4.  A  deficiency  of  muscular  activity  of  the 
stomach  or  intestine  caused  by  too  long  retention 
of  foodstuffs.  The  stomach  should  be  empty 
in  four  or  four  and  one-half  hours  after  the 
taking  of  food  and  the  small  intestine  at  the 
end  of  eight  or  nine  hours. 

5.  The  slow  absorption  of  hquids  and  digested 
foodstuffs  from  the  intestine. 

6.  Infection  of  the  alimentary  canal  with  the 
so-called  "wild"  bacteria. 

Serious  disturbances  of  digestion  are  much 
more  frequently  due  to  a  disorder  of  muscular 
activity  of  the  stomach  or  intestine,  or  so-called 
disorders  of  motility,  than  to  disturbances  of  the 
secreting  functions  of  the  digestive  glands ;  but 
gastric  acid  is  necessary  for  the  digestion  of 
proteins.  The  acid  of  the  gastric  juice  also 
stimulates  the  secretion  of  pepsin  and  activates 
pepsin,  or  enables  it  to  digest  protein.  Hy- 
drochloric acid  acts  as  an\  antiseptic  in  the  stom- 
ach, preventing  the  growth  and  development  of 
bacteria.  In  the  duodenum,  hydrochloric  acid 
causes  the  formation  of  secretin  which  stim- 
ulates the  action  of  the  pancreas  and  the  liver. 
It  is  thus  apparent  that  when  hydrochloric  acid 
is  absent,  several  important  functions  of  the 
stomach  and  intestine  are  seriously  interfered 
with. 


THE  HEALTH  QUESTION  BOX  709 

Mucous  Stools 

Q.  What  is  the  cause  of  long,  jelly-like 
and  ropy  strings  found  in  the  stools? 

A.  The  symptom  described  is  characteristic 
of  colitis,  catarrh  or  infection  of  the  colon. 

Function  of  the  Small  Intestine 

Q.  Of  what  use  is  the  small  intestine  in 
digestion  ? 

A.  The  small  intestine  is  the  chief  organ  of 
digestion  and  practically  the  sole  organ  of  ab- 
sorption of  the  products  of  digestion. 

Normally  three-fourths  of  the  work  of  di- 
gestion is  accomplished  in  the  small  intestine, 
and  this  organ  is  alone  capable  of  maintaining 
the  entire  function  of  digestion. 

The  three  important  agencies  of  digestion  in 
the  intestine  are  the  pancreatic  juice,  bile  and 
the  intestinal  juice. 

The  pancreatic  juice  and  the  intestinal  juice 
each  furnishes  a  complete  set  of  ferments.  In 
other  words,  they  are  "duplicate  plants." 

Puffiness  under  the  Eyes 
Q.     What  is  the  cause  of  pufBness  under  the 
eyes? 

A.  The  most  common  cause  is  intestinal 
autointoxication.  This  is  also  a  symptom  of 
failing  heart  and  diseased  kidneys.  It  is  possible 
one  suffering  thus  may  have  arteriosclerosis  and 
weak  heart  resulting.  He  should  submit  him- 
self to  a  competent  physician  for  a  careful  ex- 
amination. 


710  THE  HEALTH  QUESTION  BOX 

Brown  Circles  About  the  Eyes 

Q.  What  causes  brown  circles  about  the 
eyes?     Please  suggest  treatment. 

A.  The  most  common  cause  of  the  symptom 
mentioned  is  intestinal  autointoxication.  Brown 
coloring  matters  of  a  poisonous  character  are 
formed  by  the  decomposition  of  animal  proteins 
in  the  colon.  These  are  absorbed  and  deposited 
in  the  skin.  This  is  the  cause  of  pigmentation 
of  the  skin,  either  about  the  eyes  or  in  other 
places.  Such  persons  are  often  neurasthenic. 
The  most  important  thing  for  them  to  do  is  to 
discard  the  use  of  flesh  foods;  that  is,  adopt  an 
antitoxic  diet,  live  outdoors.  Keep  the  bowels 
active;  they  should  move  at  least  two  or  three 
times  a  day.  The  cold  water  bath  daily,  the  cold 
air  bath,  the  sun  bath  and  all  hygienic  means  are 
indicated. 

Gas  in  the  Stomach  and  Intestines 

Q.  What  is  the  best  remedy  for  gas  in  the 
stomach  and  intestines? 

A.  Gas  in  the  intestines  practically  always 
means  stasis;  that  is,  material  left  behind  which 
should  have  been  evacuated.  Relief  is  obtained 
when  the  colon  is  emptied.  Flatulence  of  the 
stomach  is  usually  the  result  of  air-swallowing. 
It  is  very  difficult  to  convince  persons  who  have 
the  habit  of  swallowing  air  that  they  are  ad- 
dicted to  such  a  habit.  Nevertheless,  careful 
study  will  show  that  in  by  far  the  majority  of 
cases,  patients  who  complain  of  flatulence  or  gas 
on  the  stomach  are  habitual  air  swallowers, 
though  unconscious  of  the  fact.  What  seems  to 
such  a  person  to  be  raising  gas  from  the  stom- 


THE  HEALTH  QUESTION  BOX  711 

ach,  is  as  a  matter  of  fact  the  introduction  of  air 
into  the  stomach. 

Gas  which  cannot  be  expelled  is  usually  in  the 
small  intestine  and  is  associated  with  an  incom- 
petent ileocolic  valve. 

Bad  Breath 

Q.     What  is  the  cause  of  bad  breath? 

A.  Perfume  and  cosmetics  may  cover  up  a 
bad  breath  and  a  dirty  complexion,  but  they  do 
not  change  them.  The  cause  is  loathsome  masses 
of  putrescent  food  remnants  in  the  colon.  Foul 
gases  absorbed  into  the  blood  find  their  way  out 
through  the  lungs  and  pollute  the  breath. 

A  strong  odor  of  the  perspiration  is  due  to 
the  same  cause.  The  remedy  consists  in  clear- 
ing out  that  ancient  cesspool,  the  cecum,  a  hold 
of  every  unclean  germ.  Often  the  whole  colon 
is  filled  with  rotting  remnants  of  foodsuffs  too 
loathsome  for   description. 

The  Coated  Tongue 

Q.  What  is  the  significance  of  the  coated 
tongue  ? 

A.  The  brown,  yellow,  and  variously  colored 
coatings  which  appear  upon  the  tongue  in  certain 
bodily  conditions,  consist  of  germs,  which  are 
enabled  to  grow  because  of  a  state  of  low  bodily 
resistance.  It  is  no  doubt  true,  as  remarked  by 
Professor  Wainwright,  an  eminent  English  phy- 
sician, that  "The  state  of  the  tongue  may  be  a 
good  index  of  intestinal  health,  and  foul  condi- 
tion of  the  breath  speaks  volumes  of  what  may 
be  suspected  lower  down,  although  the  patient 
may  not  be  constipated." 


712  THE  HEALTH  QUESTION  BOX 

Sir  Bertrand  Dawson  of  the  London 
Hospital  and  Physician  to  the  King  of  Eng- 
land, attributed  to  intestinal  toxemia  "the  sal- 
low dirty  complexion,  the  inelastic  skin,  the 
dusky  lips  and  nails,  the  dirty  tongue,  evil- 
smelling  breath,  constant  abdominal  discomfort 
of  one  kind  and  another,  the  doughy  inelastic  ab- 
domen, cold  extremities,  and  physical  and  mental 
depression,"  so  often  encountered'  in  chronic 
invalids. 

Sir  Lauder  Brunton  said,  "The  bacillus  coli' 
seems  to  have  especial  power  of  producing  fa- 
tigue toxins,  and  many  people  in  whose  intes- 
tines it  exists  in  great  abundance,  suffer  from 
constant  weariness  and  a  feeling  of  fatigue." 
Probably  the  majority  of  people  who  think  they 
are  overworked  are  only  constipated. 

Dr.  Brown  called  especial  attention  to  the  fact 
that  "the  poisonous  substances  formed  in  the  in- 
testine do  not  give  rise  to  anti-bodies,  as  do  cer- 
tain other  poisonous  substances,  and  that  the  only 
way  to  secure  immunity  from  the  poisons  is  to 
create  a  normal  intestinal  flora  by  suppressing 
intestinal  putrefaction  through  dietetic  regu- 
lation. 

Mr.  Ernest  Clarke  an  eminent  English  oculist, 
called  attention  to  the  loss  of  accommodative 
power  as  being  produced  by  intestinal  toxemia 
through  hardening  of  the  lens  of  the  eye.  He 
regards  this  as  a  useful  test  for  tissue  changes 
produced  in  the  body  by  intestinal  toxemia. 

The  most  pronounced  toxic  effects  are  found 
in  high  protein  feeders  who  suffer  from  consti- 
pation. Indeed,  it  is  only  in  such  persons  that 
the  extreme  effects  of  intestinal  toxemia  are  com- 


THE  HEALTH  QUESTION  BOX  713 

monly  seen.  These  effects  which  have  been  so 
graphically  and  accurately  described  by  Combe, 
Lane,  Sir  Bertrand  Dawson,  Schmidt,  and  others, 
are  so  profound,  often  even  tragic,  that  it  is 
scarcely  to  be  wondered  that  Lane,  Metchnikoff 
and  a  multitude  of  their  followers  reached  the 
conclusion  that  an  organ  which  could  become  a 
source  of  so  great  mischief  to  the  body,  might 
well  be  eliminated.  Hundreds  of  unfortunate 
victims,  however,  bear  testimony  to  the  fact  that 
the  experiment  was  not  a  success,  and  there  are 
at  the  present  time  few  prominent  surgeons  who 
do  not  agree  with  Keith,  the  eminent  English 
anatomist,  in  the  conclusion  that  "it  is  not  the 
organization  of  the  great  intestine  that  has 
failed,  but  that  our  modern  dietary  sets  a  task 
for  which  it  is  not  adapted.  In  civilized  modern 
communities,  the  great  bowel  has  to  manipulate 
a  dietary  such  as  was  never  before  prescribed  to 
it  at  any  stage  of  its  long  evolutionary  history. 
If  an  engine  runs  unsatisfactorily  it  may  not  be 
from  a  fault  in  its  mechanism,  but  from  a  defect 
in  the  fuel.  Those  who  regard  the  great  bowel 
as  a  useless  structure  blame  the  engine ;  for  my 
part  I  stand  by  those  who  blame  the  fuel." 

Removal  of  the  Colon 

Q.     When  should  the  colon  be  removed? 

A.  Only  when  it  is  hopelessly  diseased  and 
the  source  of  so  much  inconvenience  as  to 
seriously  threaten  life  and  health,  as  in  cases  of 
cancer  or  tuberculosis. 


714  THE  HEALTH  QUESTION  BOX 

Flatulence  From  Drinking  at  Meals 

Q.  Why  should  a  glass  of  water,  or  even  a 
half  glass,  taken  between  meals,  cause  gas  on 
the  stomach? 

A.  The  symptom  referred  to  may  be  the  re- 
sult of  the  swallowing  of  air  while  drinking  wa- 
ter. It  may  be  due  to  the  setting  up  of  peristaltic 
movements  in  the  stomach.  In  cases  of  hypera- 
cidity in  which  the  pylorous  is  likely  to  be  too 
strongly  contracted,  water  drinking,  by  increas- 
ing the  acid  formation  and  causing  contraction 
of  the  stomach,  frequently  gives  rise  to 
eructations  of  gas  that  is  forced  upward  on  ac- 
count of  the  closure  of  the  pylorus  preventing 
its  escape  downward. 

Prolapsed  Colon 

Q.    What  causes  prolapsed  colon? 

A.  Collapse  of  the  colon  is  the  natural  result 
of  a  relaxed  condition  of  the  abdominal  muscles. 
This  condition  is  favored  by  chronic  constipa- 
tion and  by  a  stooped  attitude  in  sitting  and 
standing.  The  whole  colon  may  be  collapsed  or 
only  a  portion  of  it.  The  collapse  is  usually 
confined  to  the  transverse  colon.  Recent  observ- 
ations have  shown,  however,  that  the  transverse 
colon  has  no  fixed  position,  but  changes  its  posi- 
tion by  slow,  snake-like  movements.  These 
movements  probably  explain  the  fact  that  the 
omentum  is  very  likely  to  be  found  covering  and 
adhering  to  an  inflamed  surface  in  any  part  of 
the  abdominal  cavity. 


THE  HEALTH  QUESTION  BOX  715 

Ulcer  of  the  Duodenum 
Q.     Can  ulcer  of  the  duodenum  be  perma- 
nently cured  without  operation? 

A.  Most  cases  may  be  cured  without  oper- 
ation provided  the  colon  can  be  made  to  act 
properly  and  the  patient  can  be  made  to  follow 
flie  required  regimen. 

Ulceration  of  the  Rectum 

Q.  What  is  the  cause  of  ulceration  of  the 
rectum,  and  what  can  I  do  to  prevent  the  re- 
turn of  this  condition? 

A.  Ulceration  of  the  rectum  is  due  to  in- 
fection. The  most  important  thing  to  do  to 
prevent  a  return  is  to  build  up  the  general  health 
as  much  as  possible  and  thus  keep  resistance 
high  and  exercise  especial  care  to  keep  the 
rectum  thoroughly  clean.  Any  residue  of  fecal 
matter  left  in  the  rectum  will  cause  local  irrita- 
tion and  infection.  If  the  rectum  is  kept  thor- 
oughly clean,  this  will  not  occur.  In  many  per- 
sons, the  bowels  are  not  completely  evacuated,  a 
small  amount  of  fecal  matter  being  left  behind  in 
the  rectum  or  lower  bowel.  In  such  cases,  the 
introduction  of  a  few  ounces  of  cold  water  just 
after  the  bowels  have  acted  will  remove  any  such 
residue.  The  introduction  of  an  ounce  or  two  of 
oil  at  night  is  also  beneficial. 

The  anal  region  should  be  cleansed  with  water 
after  every  bowel  movement.  The  native  Hindoo 
always  does  this  and  thinks  the  practice  of  Euro- 
peans most  uncleanly.  When  the  parts  are  not 
cleansed  thoroughly,  the  highly  infectious  mate- 
rial left  behind  in  folds  of  the  skin  and  mucous 
membrane   sets   up   irritation   and  inflammation 


716  THE  HEALTH  QUESTION  BOX 

the  result  of  which  may  be  either  ulcer,  fissure, 
hemorrhoids  or  eczema.  When  the  parts  are 
thoroughly  cleansed  after  every  stool,  irritations 
present  usually  soon  recover.  Even  hemorrhoids 
generally  disappear.  If  anything  more  is  needed, 
a  suppository  containing  tannin  or  some  other 
antiseptic  may  be  used  after  each  movement. 

Charcoal 
Q.     Is  charcoal  of  any  value  in  combating 
intestinal  toxemia? 

A.  Powdered  charcoal  if  taken  in  sufficient 
quantity  is  undoubtedly  capable  of  rendering 
valuable  service  in  combating  toxic  conditions 
of  the  intestine.  Besides  producing  a  laxative  ef- 
fect the  charcoal  absorbs  a  considerable  amount 
of  the  poisons  resulting  from  putrefactive 
changes  in  the  intestine.  Charcoal  tablets  are 
of  little  value  unless  used  very  freely. 

Diarrhea  with  Constipation 

O.     What  is  the  cause  of  chronic  diarrhea? 

A.  Diarrhoea  often  means  the  same  thing 
as  constipation,  being  due  to  irritation  result- 
ing from  retained  fecal  matters.  Frequent  bowel 
movements  occur  because  the  bowel  is  never 
completely  emptied. 

The  writer  has  met  many  cases  in  which  the 
x-ray  showed  that  a  test  meal  remained  three  or 
four  days  in  the  colon,  notwithstanding  the  fact 
that  the  patient's  bowels  moved  ten  or  twelve 
times  a  day.  Bov/el  movements  are  too  frequent 
but  never  complete.  The  patient  feels  sure  that 
his  bowels  move  too  much  and  that  they  should 
be  checked.     To   make  use  of  bland  and  con- 


THE  HEALTH  QUESTION  BOX  717 

centrated  foods  is  a  serious  error.  Such  a  diet 
only  makes  matters  worse.  Scourers  are  needed 
to  clear  the  bowel  out  and  to  keep  it  clean.  In 
no  other  way  can  the  intestine  be  restored  to  a 
normal  condition.  The  "Fruit  Regimen"  is  es- 
pecially useful. 

Causes  of  Gonstipation 
Q\.     What   are  the   causes   of   constipation? 

A.     The   causes   are   many.      The   chief    ones 
are: 

1.  Concentrated    food,    that    is,    insufficient 
roughage  or  bulk  making  food. 

2.  Neglect  to  attend  the  "call"  of   Nature 
promptly. 

3.  The  use  of  flesh  foods. 

4.  Lack   of   exercise,   causing   weakness   of 
the  abdominal  muscles. 

5.  Stooped  or  "slumped"  attitude  in  sitting. 

6.  In  women,  the  corset  and  tight  bands. 

7.  The  high  closet  seat. 

8.  Irritating  condiments. 

9.  Irregularity  of  meals. 

10.  The  use  of  laxative  mineral  waters  and 
drugs. 

Inactivity  of  the  bowels  may  be  due  to  any 
one  of  these  several  causes.  A  most  common 
cause  is  a  torpid  state  of  the  liver.  In  cases 
in  which  the  stool  is  hard  and  dry,  the  im- 
mediate cause  is  deficiency  of  secretion  of  mu- 
cus by  the  intestinal  mucous  membrane.  The 
followjing  suggestions  will  be  found  hlelpful : 
1.  Eat  coarse  food,  such  as  brose,  peas,  beans, 
vegetables,  etc.  Avoid  meat  and  condiments,  tea, 
coffee,  fats,  pastry,  and  all  unwholesome  articles 


718  THE  HEALTH  QUESTION  BOX 

of  food.  2.  Drink  two  to  three  quarts  of  water 
daily.  The  water  should  be  taken  an  hour  be- 
fore the  meal,  and  not  within  two  hours  after. 

3.  Wear  at  night  a  wet  abdominal  bandage,  con- 
sisting of  a  towel  wrung  out  of  cold  water  dry- 
enough  so  it  will  not  drip,  and  covered  with 
several  thicknesses  of  dry  flannel.  The  towel 
should  be  long  enough  to  go  around  the  body 
two  or  three  times.  It  should  be  taken  off  in 
the  morning  and  the  surface  should  be  well 
rubbed    with   the    hand    dipped    in    cold    water. 

4.  Two  or  three  times  a  day  knead  and  per- 
cuss the  bowels  with  the  hands  for  five  or  ten 
minutes  very  thoroughly. 

Flesh   Eating   and   Constipation 

Q.  Are  the  effects  of  constipation  worse 
v/hen  meat  is  eaten? 

A.  Yes.  Constipation  is  an  exceedingly 
damaging  condition  to  any  person,  but  this  is 
especially  true  when  flesh  food  of  any  sort  enters 
largely  into  the  dietary.  Eggs  and  flesh  food 
readily  undergo  putrefactive  changes.  This  is 
just  as  true  within  the  body  as  outside  of  the 
body,  and  is  especially  true  in  the  body  for  two 
reasons.  The  conditions  of  warmth  and  moisture 
within  the  body  are  exactly  such  as  favor  decay 
in  the  highest  degree ;  and  besides  there  are  al- 
ways found  in  the  intestine  many  millions  of 
active,  putrefactive  bacteria,  which  quickly  set 
up  decay  in  any  putrescible  substances  with 
which  they  may  come  in  contact. 

A  beefsteak  smeared  with  fecal  matter  and 
left  in  a  warm  place  would  certainly  undergo 
very  active  putrefaction.     The   same  beefsteak 


THE  HEALTH  QUESTION  BOX  719 

in  contact  with  the  same  fecal  matters  within 
the  body  would  undergo  decomposition  with 
equal  facility.  The  more  largely  eggs  and  meat 
enter  into  the  dietary,  the  larger  will  be  the 
amount  of  undigested  remnants  of  these  putres- 
cible  foodstuffs,  and  the  greater  will  be  the 
amount  of  putrefaction  products.  The  free  use 
of  eggs  and  meat  is  unquestionably  a  widespread 
cause  of  disease  through  the  encouragement  of 
intestinal  putrefactions  resulting  in  intestinal 
autointoxication. 

Vegetarians  may  suffer  much  the  same  as  meat 
eaters  when  milk  andl  eggs  are  freely  used. 
Even  persons  who  are  strict  vegetarians,  but 
who  are  constipated,  may  suffer  from  intes- 
tinal putrefaction.  In  these  cases  the  putrefac- 
tion is  doubtless  in  large  part  due  to  the  fact 
that  the  intestine  has  become  diseased  and  in- 
fected by  the  long  use  of  putrescible  foods,  and 
the  active  germs  which  are  present  find  a  suffi- 
cient amount  of  food  material,  even  in  such  food- 
stuffs as  nuts,  cereals,  peas,  and  beans,  to  main- 
tain an  active  putrefactive  process. 

Constipation   and    Hyperacidity 

Q.     Will  constipation  produce  hyperacidity? 

A.  The  constant  association  of  hyperhydro- 
chloria  or  gastric  hyperacidity  with  intestinal  au- 
tointoxication or  toxemia  has  been  observed  by 
many  authors ;  but,  so  far  as  the  writer  is  aware, 
little  or  no  attention  has  been  given  to  what 
seems  to  be  a  very  evident  relation  between  in- 
testinal putrefaction  and  hyperacidity.  Roger, 
who  has  made  an  elaborate  study  of  the  toxins 
produced  in  the  alimentary  canal  under  various 


720  THE  HEALTH  QUESTION  BOX 

conditions,  has  demonstrated  that  one  of  the 
functions  of  the  stomach  is  to  excrete  poisons 
from  the  blood.  He  holds  that  these  poisons  may 
be  derived  from  intestinal  putrefaction,  and  one 
of  the  functions  of  the  stomach  is  to  eliminate 
the  poisons  absorbed  from  the  intestines.  He 
found  the  toxicity  of  the  contents  of  a  rabbit's 
stomach  to  be  11.5  c.  cm.,  the  amount  required 
to  kill  a  rabbit;  the  larger  the  amount  the  less 
the  toxicity. 

That  of  a  dog  fed  on  meat  was  4.5,  near- 
ly three  times  as  great.  Cassaut  and  Soux  found 
the  toxicity  to  be  5.3.  The  gastric  juice  tested 
by  them  was  found  to  have  a  toxicity  of  30. 
When  meat  was  digested  in  the  gastric  juice, 
the  toxicity  was  13.7,  more  than  double. 

Golds  and  Constipation 
Q.     Is  a  cold  the  result  of  constipation,  or 
does  a  cold  produce  this  disease? 

A.  A  person  suffering  from  a  cold  is  usually 
constipated,  but  on  investigation  it  will  generally 
be  found  that  there  had  been  more  or  less  con- 
stipation before  the  cold  was  contracted.  The 
cold  is,  of  course,  aggravated  by  constipation, 
because  it  leads  to  the  accumulation  of  poisons. 
In  a  condition  of  cold  there  is  already  an  ac- 
cumulation of  poisons,  and  one  of  the  measures 
of  first  importance  in  getting  rid  of  a  cold  is  to 
increase  the  activity  of  the  bowels.  The  bowels 
ought  to  be  made  to  move  three  or  four  times  a 
day. 


THE  HEALTH  QUESTION  BOX  72! 

Incompetency  of  the  Ileocecal  Valve 
Q.    Does  incompetency  of  the  ileocecal  valve 
cause  autointoxication? 

The  ileocecal  valve  is  a  check  valve  w^hich  pre- 
vents putrefying  wastes  and  food  residues  in  the 
colon  from  backing  up  into  the  small  intestine. 
This  is  highly  important  for  the  reason  that  ab- 
sorption is  very  rapid  in  the  small  intestine, 
whereas  there  are  few  absorbants  in  the  colon. 
It  appears  also,  that  the  mucous  membrane 
lining  the  colon  is  a  better  filtering  medium  than 
that  of  the  small  intestine.  Professor  Ad.  Smith 
holds  that  autointoxication  never  occurs  unless 
the  ileocecal  valve  is  incompetent.  When  the 
colon  is  for  a  long  time  distended  by  retention 
of  its  contents,  the  cecum  becomes  dilated  and  the 
opening  between  the  small  and  the  large  intes- 
tine is  so  increased  in  size  that  the  valve  is  no 
longer  able  to  close  the  opening  and  the  conse- 
quence is  backing  up  of  putrescent  material  into 
the  small  intestine,  giving  rise  to  infection  and 
absorption  of  toxic  matters.  The  ileocecal  valve 
is  found  incompetent  in  practically  all  cases  of 
disease  of  the  gall-bladder,  gallstones,  diabetes, 
sick  headache  and  other  conditions  due  to 
chronic  intestinal  toxemia. 

Repair  of  Incompetent  Ileocecal  Valve 

Q.     Can  an  incompetent  ileocecal  (ileocolic) 
valve  be  repaired? 

A.  Fortunately  this  defect,  which  is  now  be- 
lieved to  be  responsible  for  many  serious  bodily 
ailments,  may  be  completely  repaired.  It  is  also 
gratifying  to  note  that  the  operation  is  safe  and 
that  the  good  results  are  likely  to  prove  per- 
manent. 


722  THE  HEALTH  QUESTION  BOX 

Although  the  operation  is  comparatively  re- 
cent, several  years  have  elapsed  since  the  first 
cases  operated  upon  and  x-ray  examinations 
have  shown  that  the  repaired  valve  still  per- 
forms its  functions  in  a  perfectly  normal  manner. 

Tight  Anal  Sphincter 

Q.  Is  it  true  that  undue  contraction  of 
the  anal  muscle  gives  rise  to  nervous  prostra- 
tion, insomnia, ,  debility,  etc.,  through  pressure 
upon  the  sympathetic  nerves? 

A.  The  innocent  public  has  been  humbugged 
to  an  enormous  degree  by  so-called  rectal  spe- 
cialists or  orificial  surgeons  who  have  claimed 
to  find  in  rectal  disorders  the  cause  of  almost 
every  malady  known  to  medical  science.  Most 
chronic  ailments  are  due  to  incorrect  habits  in 
diet  or  in  other  particulars.  When  the  cause  is 
removed,  recovery  is  generally  quite  prompt 
through  the  natural  recuperative  powers  of  the 
body.  Anal  hypertension  is  a  symptom,  not  a 
cause.  When  a  tight  sphincter  interferes  with 
bowel  movements  it  should  be  stretched. 

Rectal  Dilators 

Q.  Will  the  use  of  rectal  dilators  cure  piles, 
fistula,  and  especially  a  contracted  condition  of 
the  sphincter  ani,  as  claimed  by  various  spe- 
cialists? 

A.  If  you  are  suffering  from  any  of  the 
difficulties  named,  by  all  means  consult  a  re- 
liable surgeon.  Do  not  waste  time  in  the  use 
of  dilators  or  any  other  mechanical  means.  It 
is  true  that  some  persons  have  apparently  been 
relieved   of   trifling   rectal   ailments  by  the   use 


THE  HEALTH  QUESTION  BOX  723 

of  dilators,  but  even  in  these  cases  it  is  quite 
possible  that  suggestion  may  have  played  an  im- 
portant part. 

Dilation  of  the  Colon 
Q.     What  is  the  most  common  cause  of  di- 
latation of  the  colon? 

A.  Sedentary  habits,  causing  weakening  or 
relaxation  of  the  abdominal  muscles;  a  relaxed, 
forward  stooping  position  in  sitting ;  overeating ; 
neglect  to  attend  to  the  calls  of  Nature  for  empty- 
ing the  bowels ;  a  constipating  diet,  especially  the 
use  of  fine-flour  bread  and  concentrated  foods. 

Fat  Fermentation 

Q.     Do  fats  ferment  in  the  intestine? 

A.  According  to  Taylor:  "The  fats  are  very 
resistent  to  fermentation  in  the  intestine,  and 
even  under  pathological  conditions  it  is  rare  to 
find  an  active  fermentation  of  fat.  There  is  no 
foundation  for  the  fear  that  an  acidosis  may  be 
caused  by  the  formation  of  harmful  acids  from 
fatty  acid  in  the  intestine." 

Ferments  of  the  Intestinal  Juice 

Q.  What  are  the  ferments  of  the  intes- 
tinal juice? 

The  intestinal  mucous  membrane  is  the  one 
tissue  that  forms  all  the  dififerent  ferments  em- 
ployed in  digestion.  These  ferments  are:  amyl- 
ase, maltase,  invertase,  lactase,  em.ulsin,  erepsin, 

The  intestine  alone  may  accomplish  the  entire 
work  of  digestion  without  the  aid  of  the  sali- 
lipase,   chymosin. 
vary  glands,  the  stomach  or  the  pancreas. 

Nearly  the  whole  work  of  digestion  and  ab- 


724  THE  HEALTH  QUESTION  BOX 

sorption  is  done  by  the  small  intestine.  The 
stomach  digests  little  and  absorbs  less.  The  small 
intestine  absorbs  nearly  six  quarts  of  liquid  daily. 
The  colon  absorbs  only  ten  or  twelve  ounces.  It 
is  quite  evident  then  that  the  small  intestine  is 
the  most  important  part  of  the  digestive  appa- 
ratus. Notwithstanding  this  fact,  half  of  the 
small  intestine  (ten  or  twelve  feet)  has  been  suc- 
cessfully removed.  In  these  cases  nutrition  was 
found  to  be  somewhat  impaired  but  according 
to  Albu  one-third  of  the  small  intestine  may  be 
removed  without  disturbing  nutrition.  Lane 
and  numerous  other  surgeons  have  shown  that 
practically  the  entire  colon  may  be  removed,  not 
only  without  injury  to  the  health,  but  with  great 
advantage  to  the  patient  in  certain  cases. 

Extent  of  Intestinal  Putrefaction 

Q.  To  what  extent  does  putrefaction  take 
place  in  the  intestine? 

A.  According  to  Nencki,  MacFayden,  and 
other  investigators,  not  less  than  one-seventh  of 
the  total  amount  of  protein  eaten  is  ordinarily 
destroyed  by  putrefaction,  thus  occasioning  a 
very  considerable  loss  to  the  body.  But  the  loss 
of  antimportant  food  principle  is  a  matter  of 
small  consequence  compared  with  the  mischiefs 
which  result  from  the  poisons  into  which  this 
one-seventh  of  the  nitrogenous  food  supply  is 
converted,  instead  of  being  converted  into  human 
albumin  adapted  to  the  nutrition  of  the  body. 

In  view  of  the  above  facts  it  is  highly  im- 
portant that  an  excess  of  protein  should  be 
avoided,  since  a  large  intake  of  protein  is  cer- 
tain to  be  followed  by  an  increase  of  the  amount 


THE  HEALTH  QUESTION  BOX  725 

of  putrefaction  in  the  colon.  A  low  protein  diet 
is  of  the  greatest  importance  in  cases  of  Bright's 
disease,  neurasthenia,  sick  headache,  diabetes, 
and  all  cases  in  which  the  stools  are  putrid  and 
in  which  chronic  intestinal  toxemia  or  autoin- 
toxication exists. 

Intestinal  Flora 

Q.     What  is  meant  by  the  intestinal  flora? 

A.  Plants  which  grow  in  a  locality  are  known 
as  its  flora.  Germs  are  microscopic  organ- 
isms which  belong  to  the  vegetable  kingdom 
and  hence  the  germs  found  in  the  intestine  are 
known  by  bacteriologists  as  the  intestinal  flora. 
Much  attention  has  been  given  to  the  study  of 
these  intestinal  germs. 

Herter,  as  well  as  others,  has  clearly  shown 
that  the  number  of  these  pernicious  toxin-pro- 
ducing organisms  present  depends  largely  upon 
the  character  of  the  food, — the  larger  the  amount 
of  protein  food,  the  larger  the  number  of  or- 
ganisms. The  feces  of  the  lion,  tiger,  wolf,  and 
cat  showed  enormous  numbers  of  these  patho- 
genic organisms.  On  the  other  hand,  exami- 
nation showed  the  fecal  matters  of  the  buffalo, 
goat,  camel  and  elephant  to  be  very  free  from  vir- 
ulent organisms.  In  other  words,  Doctor  Herter 
shows  that  there  is  a  distinct  herbivorous  type  of 
bacterial  flora.  When  broth  was  inoculated 
with  feces,  he  found  mercaptan  was  produced  by 
the  feces  of  carnivorous  animals,  but  that  none 
was  produced  by  the  feces  of  herbivorous  ani- 
mals. Emulsions  of  carnivorous  feces  inocu- 
lated into  guinea-pigs  gave  rise  to  edema, 
hemorrhages,   and  destruction  of  tissues.     Gas 


726  THE  HEALTH  QUESTION  BOX 

and  butyric  acid  were  formed.  The  effects  were 
similar  to  those  produced  by  Welch's  bacillus 
aerogenes  capsulatus. 

Food  Absorption 
Q.    In  what  part  of  the  intestine  is  food  ab- 
sorbed? 

A.  The  most  rapid  absorption  occurs  in  the 
lower  duodenum  and  upper  jejunum  and  lessens 
gradually  from  the  upper  part  of  the  jejunum 
to  the  lower  part  of  the  ileum. 

There  is  practically  no  absorption  of  food 
products  from  the  colon. 

Putrefaction  in  Starvation 
Q.     Does  intestinal  putrefaction  occur  dur- 
ing starvation? 

A.  Intestinal  putrefaction  does  not  cease  in 
starvation.  On  the  contrary,  after  the  first  few 
days  the  signs  of  intestinal  putrefaction  in  the 
urine  and  feces  indicate  that  the  bacteria  in  the 
intestine  are  very  active.  The  material  on  which 
they  feed  is  the  protein  of  the  intestinal  se- 
cretions. 

These  proteins  are  apparently  rich  in  phenyl- 
amino-acids  and  tryptophan,  as  phenol  and 
indol  compounds  are  prominent  in  the  urine 
and  feces  of  the  starving  individual.  The  ac- 
tion of  bacteria  under  these  conditions  is 
heightened  by  the  presence  of  constipation.  And 
though  we  must  believe  that  the  mass  of  ali- 
mentary secretions  is  much  reduced  in  the  state 
of  starvation,  their  prolonged  retention  in  the 
lower  intestinal  tract  affords  to  bacteria  full  op- 
portunity for  action. 


THE  HEALTH  QUESTION  BOX  727 

Rectal   Pain 

Q.     What  will  relieve  rectal  pain? 

A.  The  pain  of  hemorrhoids  and  rectal  ulcer 
generally  yields  to  fomentations  applied  over  the 
anal  region.  A  very  hot  sitz  bath  is  usually 
effective  in  cases  of  this  sort.  The  water  need 
not  be  more  than  two  or  three  inches  deep,  but 
should  be  as  hot  as  can  be  borne,  the  temperature 
being  gradually  raised,  after  the  patient  enters 
the  bath,  to  115°  or  120°  F.  The  pain  of  in- 
flamed hemorrhoids  is  sometimes  best  relieved  by 
an  alteration  of  heat  and  cold.  In  cases  in 
which  there  is  great  pain  at  stool,  relief  is  often 
experienced  by  sitting  over  a  pail  or  jar  half  filled 
with  boiling  water  while  moving  the  bowels. 
The  hot  steam  relaxes  the  sphincter,  and  exer- 
cises a  powerful  analgesic  effect  upon  the  painful 
tissues. 

Painful   Defecation 

Q.  What  is  the  best  means  of  relieving 
pain  which  occurs  soon  after  moving  the 
bowels? 

A.  Hemorrhoids  are  often  the  cause  of  pain, 
but  this  pain  usually  occurs  at  the  time  of  the 
bowel  movement.  A  sharp,  acute  pain  is  gen- 
erally due  to  a  fissure  or  fistula.  In  some  cases, 
the  pain  is  the  greatest  in  the  act  of  defecation,  in 
others  it  is  most  severe  half  an  hour  later.  The 
latter  is  the  case  when  the  pain  is  the  result 
of  fissure.  Of  course  the  proper  mode  of  treat- 
ment will  include  radical  measures  or  surgical 
interference;  nevertheless,  much  can  be  done  to 
mitigate  the  sufferings  of  the  patient  without  a 
surgical  operation.  One  of  the  very  best  means 
we  know  of  is  evacuation  of  the  bowels  in  steam 


728  THE  HEALTH  QUESTION  BOX 

over  warm  water.  Instruct  the  patient  to  sit 
over  a  vessel  nearly  full  of  hot  water,  as  hot  as 
can  be  borne  without  burning.  This  will  so  re- 
lax the  parts  as  to  greatly  diminish  the  pain; 
and  if  the  contents  of  the  bowels  have  been  soft- 
ened by  an  enema,  as  should  always  be  done, 
the  patient  may  get  along  with  scarcely  any 
pain  at  all.     Surgery  is  often  necessary. 

It  is  highly  important  in  these  cases  that  the 
bowels  should  move  three  times  a  day  and  the 
stools  should  be  made  soft  by  the  use  of 
sterilized  bran  and  paraffin  in  some  form,  prefer- 
ably paraffin  tablets. 

Hemorrhoids 

Q.  Is  there  any  remedy  for  hemorrhoids 
without  an  operation? 

A.  Yes.  Most  cases  of  hemorrhoids  may  be 
so  greatly  helped  by  prolonged  cold  sitz  baths 
that  an  operation  becomes  unnecessary.  The  wa- 
ter should  be  about  three  or  four  inches  deep  in 
the  tub,  with  the  temperature  60°  F.  The 
duration  of  the  bath  should  be  from  twelve  to 
twenty  minutes.  The  feet  should  be  placed  in 
hot  water  (at  the  Isame  time,  and  a  wotolen 
blanket  should  be  wrapped  about  the  body  to 
prevent  chilling.  Hemorrhoids  may  be  cured  by 
a  painless  electrical  method.  Constipation  must 
be  prevented. 

Internal  Hemorrhoids 
Q.    What  is  the  cause  and  what  should  be 
the  treatment  for  internal  hemorrhoids? 

A.  Internal  hemorrhoids  are  usually  due  to 
chronic  constipation.  Relief  may  generally  be 
obtained  by   keeping  the   bowels   in   an   active 


THE  HEALTH  QUESTION  BOX  729 

state,  so  that  straining  and  hard  stools  will  be 
avoided.  It  is  also  well  to  introduce  some  anti- 
septic suppository  after  each  bowel  movement 
to  prevent  infection  and  inflammation  of  the  in- 
fected part.  A  suppository  made  of  cocoa  but- 
ter and  containing  one  or  two  grains  of  tannic 
acid  is  very  serviceable  for  this  purpose. 

By  the  use  of  an  emulsion  of  paraffn  oil  and 
other  laxative  foods  and  care  to  move  the  bowels 
regularly  two  or  three  times  a  day,  the  incon- 
venience which  has  been  suffered  from  hemor- 
rhoids will  usually  disappear.  In  extreme  cases, 
however,  in  which  large  masses  are  formed  and 
the  tissues  have  been  greatly  changed  by  disease, 
an  operation  is  advisable.  The  hemorrhoids  may 
be  removed  by  a  very  simple  operation  that  in- 
volves little  or  no  pain,  and  no  risk  of  life,  and 
that  is  radically  effective. 

Cause   of   Colitis 

Q.     What  is  the  cause  of  colitis? 

A.  According  to  Tissier,  of  Paris,  colitis  and 
enteritis  would  not  exist  but  for  the  eating  of 
animal  foods.  Meats  of  all  foods  have  a 
tendency  to  produce  these  diseases — particularly 
because  they  contain  the  vjery  germs  that  cause 
them.  These  germs,  moreover,  are  known  to  be 
identical  with  the  germs  that  produce  the  putre- 
faction of  meats,  so  that  with  every  morsel  of 
flesh  infection  is  taken  into  the  system.  In  other 
words,  eat  enteritis  and  colitis  and  you  have 
them ;  leave  them  out  of  your  dietary  and  you 
will  be  immune  against  them.  Enteritis  and 
colitis  are  inflammation  or  catarrh  of  the  in- 
testines— enteritis  of  the  small  and  colitis  of  the 


730  THE  HEALTH  QUESTION  BOX 

large  intestine,  and  both  spring  directly  from  the 
masses  of  undigested  flesh  particles  which  lie 
about  in  the  intestines  rotting  because  they  con- 
tain germs  whose  function  it  is  to  produce  decay 
and  putrefaction. 

Colitis  is  very  likely  to  follow  an  attack  of 
food  poisoning,  especially  when  due  to  the  use 
of  infected  meat  or  "botulism,"  or  the  eating  of 
infected  eggs.  Constipation  is  a  frequent  cause 
of  this  infection. 

Colic 

Q.  What  will  relieve  the  intense  pain 
caused  by  gas  in  the  stomach  or  abdomen? 

A.  The  best  measures  are  the  hot  enema  and 
hot  fomentations.  The  hot  full  bath  is  some- 
times necessary.  The  most  obstinate  cases  are 
those  in  which  the  ileocecal  valve  is  incompetent. 
Such  cases  sometimes  require  an  operation  for 
repair  of  the  valve. 

Intestinal  Catarrh — Colitis 

Q.  What  is  the  cause  of  passages  from  the 
bowels  of  mucus  and  strings  of  what  looks  like 
the  mucous  lining  accompanied  with  great 
tenseness  and  nervousness  and  mental  and 
physical  depression? 

A.  The  presence  of  opaque  mucous  "strings" 
and  "flakes,"  masses  or  "casts"  of  mucus  in 
the  bowel  passages  is  evidence  of  the  existence 
of  infection  of  the  intestine.  The  colon  is  the 
part  most  commonly  affected,  and  hence  the 
name  "colitis."  The  cause  is  constipation, — the 
long  retention  of  putrefying  fecal  matters  in 
contact  with  the  mucous  membrane  of  the  colon. 


THE  HEALTH  QUESTION  BOX  731 

It  is  for  this  reason  that  colitis  most  com- 
monly affects  the  lower  half  of  the  colon. 

One  of  the  consequences  of  colitis  is  a  cramp- 
like contraction  of  the  colon  which  causes  an 
aggravated  form  of  constipation,  the  so-called 
"spastic  constipation." 

Another  serious  result  is  intestinal  toxemia, 
due  to  the  ready  absorption  of  poisons  through 
the  diseased  mucous  membrane.  This  is  the  ex- 
planation of  the  nervous  and  other  symptoms 
which  accompany  this  condition. 

Combe  and  others  have  pointed  out  that 
colitis  is  a  meat  eater's  disease.  That  is,  those 
who  do  not  eat  meat  are  little  subject  to  this 
malady,  which  is  exceedingly  common  in  meat 
eaters.  This  is  equally  true  of  appendicitis,  be- 
cause appendicitis  is  one  of  the  consequences  of 
colitis. 

Colitis  is  always  curable  if  the  patient  is  will- 
ing to  make  the  necessary  effort.  Treatment 
measures  must  be  thoroughgoing  and  the 
regimen  must  be  very  carefully  regulated.  For 
a  rapid  cure,  all  animal  proteins  must  be  ex- 
cluded from  the  diet.  That  is,  milk,  eggs,  and 
meats  of  all  sorts  must  be  discarded.  Losier 
has  shown  that  the  germs  which  cause  colitis 
thrive  on  animal  proteins  and  starve  on  vege- 
table foods. 

The  bowels  must  be  made  to  move  three  or 
four  times  a  day  whenever  it  is  possible,  and 
the  protective  ferments  Bacillus  Bulgaricus,  B. 
acidophilus  and  B.  bifidus  should  be  taken  daily 
for  a  few  months.  The  cure  is  hastened  very 
much  by  cleansing  the  colon  daily  and  then  flush- 
ing with  suitable  solutions  containing  the  pro- 


732  THE  HEALTH  QUESTION  BOX 

tective  ferments.  By  this  means  the  friendly 
germs  are  planted  where  they  are  most  needed. 
The  intestinal  flora  must  be  changed^  and  the 
habitual  diet  must  be  such  as  to  make  the  change 
permanent. 

Colon  Pain 

Q.  What  is  the  cause  of  a  dull  aching  pain 
in  the  left  side  of  the  body  near  the  upper  por- 
tion of  the  groin? 

A.  This  pain  is  usually  due  to  colitis.  When 
this  is  the  cause,  pressure  over  the  seat  of  pain 
will  reveal  a  tender  area  usually  extending  along 
the  side  for  several  inches  and  when  the  ac- 
cumulation of  fat  is  not  too  great  the  colon  may 
be  outlined  giving  the  impression  of  a  firm 
tubular  shape. 

Absorption  by  the  Colon 
Q.    To  what  extent  is  food  absorbed  by  the 
colon? 

A.  There  is  practically  no  absorption  of  food 
by  the  colon.  Almost  the  entire  work  of  ab- 
sorption is  performed  by  the  small  intestine, 
which  is  also  the  principal  organ  of  digestion. 
According  to  Taylor,  the  small  intestine  ab- 
sorbs about  six  quarts  a  day,  or  an  average  of 
two  quarts  for  each  meal.  The  amount  ab- 
sorbed by  the  colon  is  not  more  than  ten  or 
twelve  ounces  during  twenty-four  hours.  It  has 
been  demonstrated  by  the  physiologists  that 
while  the  colon  absorbs  water  with  considerable 
avidity,  it  absorbs  no  fat  at  all  and  only  the 
most  minute  quantities  of  carbohydrates  and 
protein,  so  it  practically  takes  no  part  in  the  work 
of  digestion.     The  lower  half  of  the  colon  also 


THE  HEALTH  QUESTION  BOX  733 

excretes  salts,  fats  and  various  metallic  sub- 
stances, especially  iron  and  lime.  These  same 
substances  are  excreted  by  the  small  intestine 
and  through  the  bile  to  some  extent,  but  to  a 
much  less  degree.  The  lower  half  of  the  colon 
appears  to  be  the  chief  organ  for  the  excretion 
of  lime  and  metallic  salts.  "The  ileocecal  valve 
forms  a  sharp  line  of  demarcation"  between  the 
colon  and  the  small  intestine. 

Examination  of  the  Colon 
Q.     Is  it  possible  to  follow  the  colon  from 
the  surface  of  the  body? 

A.  Yes,  especially  when  the  colon  is  filled 
with  hardened  material  and  the  abdominal  walls 
are  very  thin,  the  colon  can  be  easily  marked 
out.    It  is  best  studied  with  the  x-ray. 

Greedy  Colon 

Q.     What  is  meant  by  greedy  colon? 

A.  In  chronic  constipation  the  colon  seerns 
to  acquire  the  faculty  of  destroying  and  ab- 
sorbing a  considerable  amount  of  insoluble  ma- 
terials which  are  not  absorbed  by  normal  colons. 
The  small  residue  of  fat  which  maintains  a 
plastic  condition  of  the  feces  in  normal  con- 
ditions almost  entirely  disappears  in  constipa- 
tion. When  the  bowels  are  constipated  by  means 
of  opium,  the  stool  is  dry  because  of  the  ab- 
sorption of  water,  but  the  dried  residue  is  not 
diminished.  It  is  probable  that  the  disappear- 
ance of  cellulose  in  the  colon  in  constipation  is 
due  to  the  action  of  bacteria.  Even  bran  and 
agar-agar  often  disappear  in  large  quantities  in 
such   cases   .especially   if  finely  ground.     Some 


734  THE  HEALTH  QUESTION  BOX 

authorities    appl}^    the    term    "greedy    colon"    to 
such  cases,  although 'the  colon  is  not  at  fault. 

Weight  of  Feces 
Q.     What  is  the  normal  weight  of  the  feces? 

A.  The  weight  of  the  stool  on  a  milk  diet  is 
rarely  above  50  grams, — onie  and  two-thirds 
ounces. 

The  weight  of  the  stool  on  a  mixed  diet  is  50 
to  300  grams,  seldom  under  100  grams. 

The  more  fruit  and  vegetables,  the  greater  the 
weight  of  the  stool. 

The  daily  stool  in  a  vegetarian  or  fruitarian 
may  weigh  a  pound  or  more. 

Normal  Color  of  the  Stools 
Q.    What  is  the  normal  color  of  the  feces? 

A.  The  best  example  of  the  normal  feces  is 
to  be  seen  in  the  discharges  of  a  young  infant, 
which  are  yellow  in  color  and  are  either  odor- 
less or  have  a  slight  acid  odor.  When  putre- 
faction is  present  the  stool  is  usually  black  or 
brown  in  color  and  has  a  very  offensive  am- 
moniacal  or  putrid  odor.  The  stools  of  adults 
generally  have  this  appearance.  In  nearly  all 
cases  more  or  less  putrefaction  is  present.  By 
change  of  the  flora  the  stool  may  be  made  to  ac- 
quire an  appearance  closely  resembling  that  of 
an  infant. 

Examination  of  Feces 

Q.  Is  it  possible  to  obtain  any  important 
information  concerning  the  condition  of  the 
body  by  examination  of  the  stools  or  bowel 
discharges? 

A.  The  examination  of  the  feces  is  a  most 
valuable  means  of  diagnosis,  especially  in  cases 


THE  HEALTH  QUESTION  BOX  735 

of  chronic  disease;  it  is  in  fact  a  necessary  part 
of  the  thoroughgoing  investigation  of  a  case. 

This  examination  not  only  determines  the  pres- 
ence or  absence  of  intestinal  parasites,  such  as 
tapeworm,  hookworm,  amoeba,  etc.,  but  indi- 
cates the  kind  of  bacteria  present,  and  hence 
gives  the  key  to  the  character  of  the  fermenta- 
tions taking  place  in  the  intestines,  and  the 
nature  and  amount  of  the  bacterial  toxins  pro- 
duced. Repeated  at  intervals  of  a  week  or  two, 
it  affords  an  opportunity  to  watch  the  gradual 
change  of  the  intestinal  flora  from  a  noxious 
to  a  friendly  sort,  under  the  influence  of  an 
antitoxic  diet  and  the  use  of  antitoxic  fermenrs. 

The  Enema 
Q.     Do   regular    daily   enemas   have   a    de- 
bilitating effect? 

A.  Hot  and  warm  enemas  have  a  relaxing 
tendency.  Cool  enemas,  that  is,  at  a  temper- 
ature of  85°  to  70°  F.,  have  a  tonic  effect. 

Dry  Stools 

Q.  What  is  the  best  remedy  for  very  dry 
stools? 

A.  The  best  remedy  is  the  use  of  mineral 
oil,  or  so-called  paraffin  oil  in  some  form.  An 
emulsion  of  the  oil  or  a  heavy  preparation  which 
melts  at  the  temperature  of  the  body  is  better 
than  the  ordinary  product.  In  some  cases  the 
most  relief  is  obtained  by  introducing  into  the 
rectum  a  few  ounces  of  a  heavy  paraffin  oil  which 
melts  at  the  temperature  of  the  body.  The  oil 
must  be  warmed  before  introduction.  It  is  well 
to  introduce  the  oil  just  before  retiring  at  night 
and  with  the  body  in  a  knee-chest  position. 


736  THE  HEALTH  QUESTION  BOX 

Function   of   the  Appendix 

Q.  Of  what  practical  use  is  the  appendix 
in  the  body? 

A.  The  appendix  secretes  the  mucus  which 
lubricates  the  aHmentary  bolus,  which  is  brought 
to  the  lower  end  of  the  caecum. 

Appendicitis 

Q.  Is  an  operation  necessary  in  every  case 
of  appendicitis? 

A.  A  surgeon  should  be  consulted  in  every 
case  of  appendicitis.  Each  individual  case  must 
be  judged  on  its  merits.  Severe  cases  of  ap- 
pendicitis require  prompt  surgical  intervention. 
In  cases  of  chronic  appendicitis  the  danger  of  a 
fatal  issue  is  much  less  than  in  acute  appen- 
dicitis, but  the  condition  is  one  of  too  much 
gravity  to  be  safely  ignored. 

At  the  beginning  of  an  attack,  the  bowels 
should  be  moved  by  a  large  enema  containing 
a  little  soap  or  an  ounce  of  sulphite  of  mag- 
nesia. Apply  hot  hip  and  leg  packs  (see  index) 
every  three  hours,,  with  one  or  two  ice-bags  in 
the  right  groin  continuously. 

If  the  patient  does  not  improve  rapidly  as  a 
result  of  the  thorough  application  of  the  above 
treatment,  as  shown  by  the  lower  temperature,  a 
slower  pulse,  and  relief  from  pain,  a  thoroughly 
competent  surgeon  should  be  consulted.  The 
most  desirable  time  for  performing  an  oper- 
ation in  a  case  of  acute  appendicitis  is  within 
the  first  twenty-four  hours.  Later  than  this, 
the  disease  is  likely  to  be  found  extensively  in- 
volving the  surrounding  tissues  and  operation 
is  much  more  difficult.    In  such  cases,  if  the  pa- 


THE  HEALTH  QUESTION  BOX  737 

tient  shows  indications  of  recovery,  the  opera- 
tion may  be  postponed  to  some  days  later  when 
the  symptoms  of  inflammation  have  disappeared. 
But  if  an  operation  is  decided  upon,  it  should 
be  done  promptly.  Delay  is  perhaps  unwise  in 
any  case  in  which  operation  is  clearly  shown  to  be 
necessary.  When  abscess  results,  as  shown  by 
thickening,  swelling,  continued  pain,  and  temper- 
ature, the  abscess  is  usually  opened  and  drained 
without  attempt  to  remove  the  appendix.  It 
must  always  be  remembered  that  appendicitis  is 
generally  simply  an  extension  of  infection  from 
the  colon  to  the  appendix.  Removal  of  the  ap- 
pendix will  not  cure  the  diseased  colon.  This 
must  receive  proper  attention  later. 

Recurring  Appendicitis 

Q.  Is  an  attack  of  appendicitis  liable  to 
make  one  susceptible  to  a  second  attack? 

A.  Yes.  Appendicitis  doubtless  begins  in  the 
colon.  It  is  due  to  an  extension  of  the  infec- 
tion of  the  colon  to  the  appendix.  When  a  per- 
son has  had  an  attack  of  appendicitis,  it  is  evi- 
dent that  the  colon  is  infected,  and  unless  the 
colon  is  cured,  the  attack  is  likely  to  recur.  There 
is  no  doubt,  however,  tliat  by  means  of  an  anti- 
toxic diet  and  proper  care  to  secure  a  thorough 
movement  of  the  bowels  two  or  tliree  times 
daily,  a  person  who  has  recovered  from  one 
attack  of  appendicitis  need  not  have  another 
unless  the  condition  is  quite  unusual. 


738  THE  HEALTH  QUESTION  BOX 

Constipation  Curable 
Q.     Is  chronic  constipation  curable? 

A.  Yes.  Constipation  is  always  curable. 
By  curable  is  not  meant  that  the  colon  and  its 
functions  can  be  restored  to  a  perfectly  normal 
condition.  What  is  meant,  ratber,  is  that  by 
proper  care  and  management  and  the  use  of 
harmless  measures,  which  can  be  continued  for 
an  indefinite  period,  the  colon  may  be  made  to 
evacute  its  contents  so  that  autointoxication  and 
other  evils  resulting  from  intestinal  stasis  or  con- 
stipation may  be  prevented.  This  cannot  always 
be  accomplished  by  a  simple  treatment  alone.  In 
some  cases  the  colon  become  so  badly  crippled 
that  surgical  measures  are  necessary.  The  fol- 
lowing conditions  especially  sometimes  require 
surgical  intervention : 

1.  Hemorrhoids  and  anal  fissure. 

2.  Prolapse  and  adhesion  of  the  pelvic  colon. 

3.  Adhesions  of  the  appendix  or  cecum. 

4.  Dilatation  of  the  cecum. 

5.  Incompetency  of  the  ifcocecal  valve. 

6.  Adhesions  which  obstruct  the  colon  by 
compressing  or  constricting  it. 

7.  Cancerous  growths,  tuberculosis  and  other 
lesions  of  the  colon  which  produce  mechanical 
obstructions.  Fortunately  almost  all  these  cases 
can  almost  certainly  be  relieved  by  surgical  pro- 
cedure,, except  cancer  and  tuberculosis  when  too 
far  advanced. 


THE  HEALTH  QUESTION  BOX  739 

Short  Circuiting  of  the  Colon 

0.  What  is  short  circuiting  of  the  colon? 

A.  In  short  circuiting  of  the  colon,  the  small 
intestine  is  detached  from  its  normal  connection 
with  the  colon  and  is  connected  with  the  pel- 
vic colon,  the  loop  of  the  large  intestine'  which 
joins  the  rectum.  This  operation,  devised  by 
Dr.  Lane  of  London,  has  been  performed  in 
many  cases  for  the  purpose  of  relieving  intes- 
tinal toxemia  or  chronic  constipation,  and  in 
some  cases  with  apparent  benefit,  but  unfortu- 
nately the  benefit  has  in  most  cases  proved  to 
be  only  temporary  and  in  many  instances  the 
patient  has  been  made  much  worse  than  before. 
The  operation  is  rapidly  falling  into  disfavor 
among  the  best  surgeons.  Later  experience  has 
shown  that  the  operation  is  rarely  necessary  for 
the  following  reasons : 

1 .  By  regulation  of  the  diet,  especially  by  the 
adoption  of  an  anti-toxic  or  fleshless  diet  and  by 
encouraging  activity  of  the  bowels  through  the 
use  of  sterilized  bran,  agar-agar  and  paraffin  oil, 
constipation  and  intestinal  toxemia  can  be  suc- 
cessfully combatted  in  a  large  proportion  of  the 
cases  in  which  the  operation  of  short  circuiting 
has  been  thought  to  be  necessary.  This  has 
been  demonstrated  in  a  very  extensive  way  at  the 
Battle  Creek  Sanitarium  and  other  institutions 
in  which  the  dietetic  and  other  measures  for 
correcting  the  intestinal  toxemia  have  been  em- 
ployed in  a  thoroughgoing  way.  Combe  has  ob- 
tained like  successful  results  by  non-surgical 
means. 

2.  Observations  by  Dr.  J.  T.  Case,  roentgen- 
ologist of  the  Battle  Creek  Sanitarium,  and  cHn- 


740  THE  HEALTH  QUESTION  BOX 

ical  observations  by  the  writer  and  his  associates 
have  clearly  demonstrated  that  the  so-called 
Lane's  kink  or  adhesions  of  the  small  intestine 
near  its  point  of  junction  with  the  colon  is  not 
the  cause  of  the  intestinal  toxemia  which  Doctor 
Lane  has  considered  to  be  an  indication  for  the 
performance  of  the  operation  of  short  circuit- 
ing. It  has  been  shown  instead  that  the  toxemia 
which  is  caused  by  the  retention  of  foodstuffs 
in  the  small  intestine  is  not  due  to  an  obstruc- 
tion by  a  kink,  but  to  a  reflux  or  backing  up  of 
decomposing  material  from  the  colon  because 
of  incompetency  of  the  ileocecal  valve.  What 
these  cases  really  need  then  is  not  short  circuit- 
ing, but  simply  repair  of  the  ileocecal  valve.  The 
correctness  of  this  view  has  been  established  by 
the  performance  of  this  operation  in  more  than 
two  hundred  cases  with  complete  success  in 
nearly  every  case.  By  repair  of  the  valve  the 
so-called  "ileac  stasis"  is  cured  and  the  former 
symptoms  of  toxemia,  headaches,  loss  of  appetite, 
coated  tongue,  foul  breath,  pigmentation  of  the 
skin,  and  other  symptoms  of  chronic  toxemia 
have  been  made  to  rapidly  disappear. 

3.  The  operation  of  short  circuiting  cannot 
succeed  permanently  for  the  reason  that  the  new 
point  of  junction  between  the  small  intestine  and 
the  colon  is  not  protected  by  the  valve  which  is 
normally  found  at  the  ileocolic  junction,  and  the 
consequence  is,  after  a  few  months  fecal  mat- 
ters back  up  into  the  small  intestine,  many  feet 
of  which  become  distended  with  fecal  matters, 
thus  the  patient  is  even  worse  off  than  before 
the  operation.  Whenever  ,  an  operation  for 
transplanting  the  small  intestine  to  another  part 


THE  HEALTH  QUESTION  BOX  741 

of  the  colon  is  performed,  an  artificial  ileocecal 
valvte  should  be  made  so  that  the  opening  may 
be  properly  guarded 

Intra-Abdominal  Tension 

Q.     What  is  intra-abdominal  tension? 

A.  If  a  small  opening  is  made  in  the  ab- 
dominal wall,  the  intestine  quickly  finds  is  way 
into  the  opening  and  is  forced  outward.  This 
is  the  cause  of  hernia.  There  is  maintained 
more  or  less  constantly  within  the  abdominal 
cavity  a  tension.  This  is  necessary  to  support 
the  large  blood  vessels  which  are  found  in  this 
part  of  the  body  and  also  to  promote  movement 
of  materials  along  the  -intestine  and  the  dis- 
charge of  waste  matters  from  the  body.  This 
internal  tension  is  of  very  great  importance.  It 
aids  in  regulating  the  circulation  of  blood  and  in 
various  other  functions,  some  of  which  are: 

1.  The  tone  of  the  intestinal  wall. 

2.  The  size  of  the  intestinal  canal. 

3.  Action  of  the  intestinal  muscles. 

4.  Pressure  of  the  abdominal  wall. 

5.  Pressure  of  the  diaphragm  during  inspira- 
tion. 

6.  Gas  distension  of  the  intestines. 
Experiments  have  shown  the  great  influence 

of  variations  of  intra-abdominal  pressure  upon 
the  rate  of  absorption.  It  aids  absorption  by 
direct  pressure  from  behind  just  as  increased 
atmospheric  pressure  aids  the  passage  of  a  solu- 
tion through  a  filter.  This  is  a  factor  of  great 
importance. 

This  is  the  reason  why  patients  are  benefited 
by  deep  breathing  exercises  after  meals,  by  lying 


742  THE  HEALTH  QUESTION  BOX 

upon  the  face  over  a  pillow,  by  lying  with  a 
weighted  or  inflated  compress  over  the  abdomen 
and  by  abdominal  massage.  A  boy  who  has 
eaten  too  much  dinner  instinctively  compresses 
his  stomach  by  lying  over  the  arm  of  a  chair  or  a 
barrel  or  a'ny  other  convenient  object. 

Laxatives  in  Toxemia 
Q.     Does  clearing  the  bovirels  by  laxatives 
lessen  intestinal  toxemia? 

A.  An  investigation  conducted  by  Schulz 
(Berlin.  Klin.  Woch.,  June,  1900)  shows  that 
intestinal  antiseptics  diminish  the  ability  of  the 
intestine  to  destroy  bacteria.  After  a  dose  of 
castor  oil  and  calomel,  cholera  germs  were  found 
abundantly  in  the  stools  of  dogs  to  whom  cul- 
tures of  this  micro-organism  had  been  given, 
while  before  the  calomel  was  given  no  bacteria 
were  found  although  large  quantities  of  cholera 
germs  had  been  introduced  into  the  intestine  in 
such  a  way  as  to  avoid  action  by  the  gastric 
juice.  This  experiment  indicated  that  the  in- 
testine has  in  some  way  the  power  to  destroy  bac- 
teria, probably,  as  suggested  by  Buchler,  by 
means  of  a  special  ferment.  Calomel  interferes 
in  some  way  with  the  action  of  this  protective 
process. 

Intestinal  Autointoxication 

Q.  What  is  the  meaning  of  the  term  "in- 
testinal autointoxication"  and  what  are  its 
symptoms? 

A.  Intestinal  autointoxication  is  a  grave 
condition  of  the  body  which  results  from  the 
absorption  of  poisons  from  the  intestines.  The 
source  of  the  poison   is  putrefaction   of   undi- 


THE  HEALTH  QUESTION  BOX  743 

gested  remnants  of  protein  foodstuffs.  Things 
which  will  putrefy  outside  the  body  will  also 
undergo  decay  in  the  body.  The  conditions  of 
the  intestine  are,  in  fact,  specially  favorable 
to  promote  putrefaction.  A  piece  of  raw  meat 
applied  next  to  the  skin  and  covered  will  decay 
rapidly,  and  become  extremely  offensive  within 
a  few  hours.  The  same  piece  of  meat  lying 
undigested  in  the  colon  or  the  lower  part  of  the 
small  intestine,  will  undergo  the  same  change. 
The  poisons  produced  are  absorbed  into  the 
body  and  produce  disturbances  of  various  sorts. 
Intestinal  autointoxication,  resulting  from  the 
combined  influence  of  chronic  intestinal  inac- 
tivity and  the  free  use  of  flesh  foods,,  is  doubt- 
less responsible  for  a  great  share  of  the  chronic 
diseases  which  are  daily  increasing  in  number 
and  fatality  and  threatening  to  destroy  the  very 
race. 

The  following  symptoms  of  intestinal  auto- 
intoxication are  mentioned  by  Combe  in  his  ex- 
cellent work  on  this  subject :  "Drawn  features, 
a  sad  expression,  skin  yellow  or  pale,  dryness  of 
the  hair,  ends  of  the  hair  split,  scaly  scalp,  sunken 
eyes,  whites  of  the  eyes  yellow  or  dingy,  brown 
discoloration  of  the  eyelids,  cheeks,  or  other 
portions  of  the  skin ;  lips  red  and  congested, 
redness  increased  during  acute  attacks,  some- 
times swollen  and  hot ;  chest  emaciated,  abdo- 
men bulging  or  contracted ;  nails  soft  and  brittle, 
transverse  notches  indicating  acute  attacks  of 
toxemia,  sometimes  white  patches  on  the  skin 
of  the  neck  or  armpits ;  glands  in  the  groin  en- 
larged, movable  but  not  sensitive ;  general  per- 
spiration or  perspiration  of  the  hands  and  feet. 


744  THE  HEALTH  QUESTION  BOX 

especially  during  sleep.  Loss  of  appetite,  ir- 
regular appetite,  abnormal  appetite,  often  dis- 
gust for  meat,  desire  for  plaster,  sand,  twine, 
earth,  ravenous  appetite;  feeling  of  tightness 
at  the  waist  after  meals;  colic,  abdomen  swol- 
len, veins  of  the  abdomen  dilated,  especially 
about  the  ninth  and  tenth  ribs.  In  young  chil- 
dren, liver  often  enlarged.  Sometimes  con- 
traction of  the  pylorus;  often  contraction  of 
the  colon.  Attacks  of  vomiting  and  diarrhea, 
bilious  attacks,  attacks  of  jaundice,  pain  in  the 
region  of  the  liver,  hardening  of  the  liver,  hem- 
orrhoids, abdominal  dropsy,  gall-stones,  rapid 
pulse,  symptoms  resembling  angina  pectoris, 
pulsations  throughout  the  body,  sensations  of 
heat,  palpitation  of  the  heart,  abnormally  slow 
pulse,  subnormal  temperature,  swelling  of  the 
eyelids  on  awakening  in  the  morning,  swelling 
of  the  ankles,  neurasthenic  symptoms,  migraine, 
sick  headache,  loss  of  memory,  especially  for 
proper  names.  Epileptoid  attacks,  tetany, 
mental  disturbance,  impoverished  blood,  perni- 
cious anemia,  senility,  premature  whiteness  of 
the  hair  and  beard,  incapacity  for  muscular  ex- 
ercise, dwarfed  growth;  various  skin  diseases, 
especially  prurigo,  itching,  eczema,  and  other 
eruptions,  urticaria,  acne,  and  boils.'' 

More  recent  studies  of  the  effects  of  intestinal 
toxemia  indicate  that  this  condition  is  a  factor  in 
nearly  all  forms  of  chronic  disease.  Even  dis- 
eases of  the  eye,  both  acute  and  chronic  are 
known  to  be  caused  by  toxins  or  infections  de- 
rived from  the  colon.  Premature  aging  of  the 
eye  has  been  cured  in  many  cases  by  correcting  a 
condition  of  intestinal  toxemia.    Doctor  Bulkley, 


THE  HEALTH  QUESTION  BOX  745 

of  New  York,  has  shown  that  many  skin  diseases 
disappear  when  flesh  foods  are  discarded  from  the 
diet. 

Intestinal  Bacteria 

Q.  How  do  intestinal  bacteria  produce  dis- 
ease? 

A.  The  disease-producing  bacteria  which  de- 
velop in  the  intestine  produce  their  injurious 
effects  through  the  poisons  which  result  from 
their  growth.    These  poisons  are  of  two  classes : 

First,  those  which  are  produced  by  the  bac- 
teria while  they  are  alive  and  which  may  be 
regarded  as  excretory  products;  second,  those 
poisons  believed  by  many  to  be  still  more  viru- 
lent in  character  and  consequences,  known  as  en- 
dotoxins, which  are  formed  within  the  bodies  of 
the  bacteria  and  are  set  free  after  death. 

It  is  probable  that  each  species  of  bacteria  pro- 
duces its  own  special  poisons,  each  of  which  pro- 
duces specific  effects  upon  the  body,  so  that  in 
reality  each  different  species  of  these  bacterial 
parasites  may  produce  a  different  or  specific  dis- 
ease. 

At  the  present  time  bacteriologists  do  not 
possess  sufficient  knowledge  of  bacteria  or  their 
products  to  be  able  to  distinguish  or  designate 
the  different  forms  of  disease  to  Vv^hich  these 
enemies  of  life  and  health  give  rise,  except  with 
reference  to  a  few  species.  Future  discoveries 
will  doubtless  throw  much  light  upon  this  ques- 
tion. 


746  THE  HEALTH  QUESTION  BOX 

Worms 

Q.     What    is    the    cause    and    remedy    for 
worms? 

A.  The  human  alimentary  canal  is  subject 
to  infection  by  several  different  species  of 
worms.  Some  of  these  inhabit  the  small  intes- 
tine and  others  the  colon.  No  animal  parasites 
of  any  sort  locate  themselves  in  the  stomach  for 
the  reason  that  they  are  not  able  to  withstand 
the  digestive  action  of  the  gastric  juice.  The 
tapeworm  which  is  perhaps  the  most  common 
of  these  unwelcome  tenants  of  the  alimentary 
canal  lives  in  the  small  intestine  and  the  mucous 
membrane  to  which  it  attaches  itself,  obtaining 
its  sustenance  from  the  digested  foodstuffs  with 
which  its  body  is  bathed.  Such  an  arrange- 
ment is  essential  for  the  life  of  the  tapeworm  for 
the  reason  that  it  has  no  digestive  organs  of  its 
own  and  hence  can  exist  only  at  the  expense  of 
the  digestive  function  of  some  other  animal. 
Two  varieties  of  tapeworm  are  found  in  the 
human  body,  one  of  which  is  derived  from  eat- 
ing infected  beef,  and  the  other  from  pork.  The 
former  species  was  found  by  Doctor  Liedy,  of 
Philadelphia,  to  be  ten  times  as  common  as  the 
latter.  Several  of  the  parastic  worms  which  in- 
fect thle  intestine,  particularly  those  found  in  the 
colon,  are  introduced  into  the  body  through  the 
eating  of  fresh  vegetables  which  have  been  in- 
fected through  fertilization  by  sewage,  especially 
"night  soil."  When  worms  are  present  they  may 
usually  be  found  in  the  stools.  Each  particular 
species  of  worm  requires  its  own  remedy.  When 
worms  are  found,  a  competent  physician  should 
be  employed. 


THE  HEALTH  QUESTION  BOX  747 

Trichina 

Q.  Is  the  trichina  a  dangerous  parasite?  Is 
it  found  in  other  animals  besides  the  hog? 

A.  The  trichina  is  usually  found  in  pork, 
though  it  may  infest  the  flesh  of  numerous  other 
animals  as  well.  Cases  have  been  reported  in 
England,  in  which  it  was  found  in  calves.  It  has 
also  been  recently  discovered  in  the  hippopotamus. 
It  exists  only  in  the  lean  flesh  of  animals,  and  is 
found  among  the  muscular  fibres  or  enclosed  in 
httle  sacs  or  capsules.  When  taken  into  the 
stomach  by  eating  of  flesh  containing  it,  the  worm 
is  soon  liberated  from  its  capsular  prison,  and  in 
the  course  of  a  week  undergoes  complete  develop- 
ment. It  speedily  brings  forth  young  in  im- 
mense numbers,  a  single  worm  producing,  it  is 
stated,  one  thousand  or  more  young.  The  young 
worms  very  quickly  begin  to  penetrate  the  sys- 
tem, eith'er  by  boring  their  way  through  the  in- 
testinal walls  and  thence  to  the  muscles,  their 
final  destination,  or  by  getting  into  the  blood 
vessels  and  being  swept  along  with  the  blood 
current.  Which  is  the  real  method  of  distribution 
has  not  yet  been  determined. 

After  reaching  the  muscles  it  penetrates  the 
sheaths  of  the  fibres,  and  finally  becoming  quiet, 
coils  itself  up  and  after  a  time  becomes  encap- 
sulated. 

Symptoms  of  Trichinae  Infection 

Q.  What  are  the  symptoms  of  infection 
with  trichinae? 

A.  At  first  the  symptoms  resemble  those  of 
cholera  morbus,  dysentery,  or  some  other  serious 
bowel  disturbance.    When  the  young  worms  be- 


748  THE  HEALTH  QUESTION  BOX 

gin  to  penetrate  the  system,  the  symptoms  be- 
come more  general,  and  simulate  rheumatism, 
cerebro-spinal  meningitis,  typhoid  fever,  and 
other  diseases.  This  is  the  reason  why  the 
malady  is  often  overlooked.  Indeed,  there  is 
reason  for  believing  that  the  largest  share  of 
the  cases  of  this  disease  are  not  detected. 
Whether  or  not  death  results,  depends  upon  the 
number  of  parasites  received  into  the  system  and 
the  vitality  of  the  patient.  Death  usually  oc- 
curs from'  exhaustion,  but  may  be  caused  by 
paralysis  of  some  of  the  muscles  involved  in 
respiration. 

The  United  States  government  has  several 
times  warned  the  public  that  pork  should  not  be 
eaten  without  being  thoroughly  cooked  on  ac- 
count of  the  great  frequency  with  which  the  hog 
is  infected  with  this  disease. 

The  incurable  character  of  the  malady  and  the 
extreme  liability  of  contracting  it,  seem  to  us  to 
be  ample  grounds  for  discarding  the  use  of 
pork  altogether.  The  hog  is  well  qualified  to  act 
the  part  of  a  scavenger,  for  which  he  was  evi- 
dently by  nature  designed;  but  there  is  plenty 
of  food  for  human  beings  far  superior  in  quality 
to  swine's  flesh. 

Tapeworm 

Q.  What  are  the  most  prominent  symp- 
toms of  tapeworm.,  and  by  v/hat  means  may 
the  parasite  be  expelled? 

A.  The  most  prominent  symptoms  of  tape- 
worm are  colicky  pains  in  the  lower  part  of 
the  abdomen,  especially  after  fasting,  relieved 
by  a  full  meal;  ravenous  hunger,  distention  of 
the  bowel  with  gas,  alternate  constipation  and 


THE  HEALTH  QUESTION  BOX  749 

diarrhea,  itching  and  prickling  sensations;  in 
children,  convulsions;  the  passage  of  portions 
of  the  worm.  Of  the  various  symptoms  just 
named  the  last  is  the  only  positive  sign  of  the 
presence  of  tapeworm.  No  patient  should  ever 
be  treated  for  tapeworm  unless  the  positive  signs 
of  the  presence  of  the  parasite  are  first  detected. 
The  application  of  measures  for  expelling  the 
worm  must  be  managed  by  a  physician.  There 
are  various  remedies,  but  they  should  be  used 
under  the  supervision  of  a  competent  medical 
man,  as  is  true  of  the  use  of  all  poisons. 

Origin  of  the  Tapeworm 
Q.    What  is  the  origin  of  the  tapeworm? 

A.  The  tapeworm  is  always  due  to  the  eat- 
ing of  flesh  which  has  been  imperfectly  cooked. 
The  embryos  of  the  young  tapeworm  are  found 
in  little  sacks  or  cysts  in  the  lean  flesh  of  beef 
or  pork. 

The  embryos  of  tenia  solium  may  he  seen 
with  the  naked  eye,  looking  like  small  bladders 
in  the  lean  meat  of  pork.  In  beef  the  cysts  are 
too  small  to  be  readily  seen  with  the  unaided 
eye.  Flesh  containing  these  creatures  is  said 
to  be  "measly."  This  disease  is  very  common  in 
Ireland,  where,  according  to  good  authorities, 
as  large  a  proportion  as  three  per  cent  of  the 
hogs  are  affected.  The  disease  is  communicated 
to  man  by  eating  measly  flesh  without  suflicient 
cooking  to  kill  the  embryos;  hence  it  is  most 
common  among  those  who  eat  raw  meat.  Pork- 
packers  and  cooks  are  said  to  be  most  frequently 
affected  with  tapeworm,,  which  is  probably  due 
to  the  habit   of   eating   raw   meat  when  about 


750  THE  HEALTH  QUESTION  BOX 

their  work.  Among  the  Abyssinians,  whose  reg- 
ular di'et  is  raw  flesh,  almost  every  person  has 
a  tapeworm. 

It  was  formerly  supposed  that  the  danger  of 
acquiring  this  disagreeable  tenant  was  wholly 
connected  with  the  use  of  pork;  but  the  re- 
searches of  Doctor  Leidy,  of  Philadelphia,  have 
shown  that  the  variety  of  the  worm  which  is 
most  common  is  that  caused  by  the  use  of  raw 
beef. 

Tapeworm  has,  in  rare  instances,  been  the 
cause  of  death.  It  is  a  cause  of  weakness  and 
general  vital  depreciation,  and  may,  in  this  way, 
by  lowering  vital  resistance,  predispose  to  dis- 
eases such  as  tuberculosis  and  other  maladies 
which  may  result  in  death,  although  it  does  not 
usually  itself  lead  to  a  fatal  result. 

Rheumatism 
Q.     What  is  the  cause  of  rheumatism  and 
vi^hat   should  be   the   diet   and   treatment   for 
people  suffering  from  rheumatism? 

A.  The  term  rheumatism  is  somewhat  loosely 
employed.  It  is  applied  to  inflammatory  con- 
ditions of  the  joints,  to  degenerative  changes  in 
the  joints,  and  to  painful  affections  of  the  nerves 
and  muscles.  These  conditions  are  due  to  a 
great  variety  of  causes,  and  hence  cannot  be 
considered  as  a  single  or  well-defined  disease. 
Inflammation  of  the  joints  is  due  to  infection. 
Degenerative  changes  may  be  due  to  infection, 
or  to  the  influence  of  toxins  absorbed  from  the 
intestine,  or  from  other  parts.  Rheumatism  of 
the  muscles  and  nerves  is  probably  due  in  most 
cases   to   toxins,   the  most   common   source   of 


THE  HEALTH  QUESTION  BOX  75! 

which  is  the  intestine.  Infection  of  the  teeth  or 
the  tonsils  is  known  to  be  a  frequent  cause  of 
joint  rheumatism.  CoHtis,  infection  of  the  colon 
— a  frequent  result  of  constipation — is  very 
often  associated  with  rheumatism. 

In  general,  the  diet  should  be  anti-toxic  and 
laxative.  That  is,  meats  of  all  kinds  and  con- 
diments should  be  discarded,  and  the  diet  should 
be  made  bulky,  consisting  of  fruits  and  vegetables. 
Potatoes  and  other  vegetables  and  fresh  fruits 
should  chiefly  compose  the  diet. 

Simple  rheumatism  is  quite  promptly  cured  by 
rest  in  bed  and  proper  applications  to  the  af- 
fected joints.  The  best  measures  are  the  fol- 
lowing. Apply  very  hot  fomentations  to  the 
joints  three  times  a  day.  A  wet  compress  should 
be  worn  all  the  time,  both  day  and  night.  Care 
should  be  taken  to  cover  the  compress  to  keep 
it  very  warm.  The  photophore  or  electric  light 
is  also  an  excellent  means  for  treatment  of  rheu- 
matism. 

The  great  success  of  certain  European 
springs  in  the  treatment  of  rheumatism  is  chiefly 
due  perhaps  to  the  small  amount  of  radium  found 
in  the  water. 

It  is,  of  course,  important  that  the  bowels 
should  be  kept  active  by  the  free  use  of  bran 
and  paraffin  in  addition  to  a  laxative  diet.  The 
bowels  should  move  three  or  four  times  a  day. 
Most  persons  afflicted  with  rheumatism  are 
suffering  from  colitis  or  chronic  constipation. 
The  tongue  must  be  made  clean  and  the  breath 
sweet. 

The  skin  must  be  made  active  and  the 
kidneys  must  be  made  to  act  freely  by  copious 


752  THE  HEALTH  QUESTION  BOX 

water  drinking.  A  person  should  take  three  or 
four  pints  daily.  Massage  of  the  joints  and  ap- 
plications of  electricity,  electric  light  baths  and 
tonic  cold  rubbings  are  of  great  service  as 
curative  measures. 

Deforming  rheumatism,  sometimes  known  as 
rheumatic  gout,  rheumatoid  arthritis  or  osteo- 
arthritis is  a  degenerative  disease  and  cannot 
often  be  entirely  cured,  though  it  may  gener- 
ally be  arrested.  The  best  measures  are  those 
above  mentioned  as  adapted  to  the  treatment  of 
rheumatism.  The  changes  in  bones  and  carti- 
lages which  accompany  this  form  of  rheumatism 
cannot  be  influenced  by  treatment.  The  sore- 
ness and  pain  in  the  joints  can  usually  be  re- 
lieved by  hot  applications  and  the  use  of  the 
heating  compress, 

Stiflf  Joints 

Q.  What  can  be  done  for  stiff  joints?  Can 
the  motion  be  restored? 

A.  There  are  two  classes  of  stiff  joints:  I. 
Those  in  which  the  stiffness  is  due  to  adhesions 
in  or  around  the  joint,  to  adhesions  or  contrac- 
tions of  muscles,  to  a  floating  cartilage  in  the 
joint  or  to  growths  due  to  osteo-arthritis  or  rheu- 
matic gout.  2.  Those  in  which  the  ends  of  the 
bones  forming  the  joints  have  become  joined  to- 
gether by  bony  union  as  a  single  bone.  The  con- 
dition of  the  joint  may  be  determined  by  an 
x-ray  examination. 

In  cases  of  the  first  class,  motion  can  usually 
be  restored  to  the  joint  either  by  fomentations 
(see  index),  massage  and  passive  movements  or 
by  mobilizing  the  joint  under  anesthesia.  Mobil- 
ization should  not  be  attempted  in  cases  in  which 


THE  HEALTH  QUESTION  BOX  753 

the  stiffness  is  due  to  tuberculous  disease,  in 
cases  in  which  there  is  much  heat  without  fluid 
in  the  joint,  nor  in  cases  in  which  the  muscles 
are  rigid  or  adherent. 

Any  joint  which  is  not  absolutely  stiff,  which 
is  not  hot  and  contains  no  fluid  may  be  forcibly 
mobilized  under  anesthesia  without  risk. 

A  few  surgeons  have  succeeded  in  restoring 
motion  to  joints  which  have  been  destroyed  by 
union  of  the  bones,  but  such  joints  are  usually 
weak  and  troublesome  and  the  results  have  been 
on  the  whole  disappointing. 

Acute  Rheumatism 

Q.  What  are  the  dangers  from  acute  rheu- 
matism and  what  can  be  done? 

A.  Acute  rheumatism  is  rarely  immediately 
fatal,  but  sometimes  leaves  the  victim  with 
difficulties  which,  sooner  or  later,  terminate  his 
life.  This  occurs  whenever  the  heart  becomes 
affected  by  the  disease,  which  not  infrequently 
happens.  It  does  not  result  from  a  change  of  the 
seat  of  the  malady  from  the  joints  to  the  heart, 
as  is  sometimes  thought,  but  by  an  extension  of 
the  disease  to  the  lining  membrane  of  the  heart. 
In  consequence  of  inflammation,  the  valves  of 
the  heart  become  thickened  and  contracted  so 
that  valvular  organic  disease  of  the  heart  results; 
rheumatism,  indeed,  is  the  most  common  cause 
of  this  form  of  heart  disease.  The  extension 
of  the  disease  to  the  heart  is  indicated  by  the 
occurrence  of  acute  pain  in  the  left  side,  disturb- 
ance of  the  pulse,  increase  of  fever,  and 
increased  frequency  of  respiration.  Either  one 
or  all  the  joints  in  the  body  may  participate  in 


754  THE  HEALTH  QUESTION  BOX 

the  inflammation.  The  joints  are  generally  af- 
fected symmetrically;  that  is,  the  ankles,  wrist, 
knees,  elbows,  or  shoulders  will  be  affected  on 
both  sides  at  the  same  time.  When  this  is  not 
the  case,  analogous  joints  upon  the  same  side  are 
likely  to  be  affected,  as  the  ankle  and  wrist,  the 
knee  and  elbow,  the  hip  and  shoulder,  etc.  Some- 
times the  disease  appears  to  be  very  fickle, 
changing  constantly  from  one  joint  to  another 
without  any  apparent  cause,  the  change  taking 
place  within  a  few  hours. 

Anything  which  lowers  vital  resistance  will,  of 
course,  predispose  to  rheumatism.  Meat-eating, 
beer-drinking,  the  use  of  tea  and  coffee,  exces- 
sive eating,  exposure  of  the  body  to  prolonged 
chilling  when  perspiring  or  in  a  state  of  fatigue, 
and  neglect  of  the  bowels,  are  among  the  most 
potent  predisposing  and  active  causes  of  the 
disease. 

Eminent  authorities  agree  that  medicines  have 
little  or  no  effect  in  shortening  the  course  of 
this  disease.  It  has  been  shown  that  a  person 
suffering  from  rheumatism  with  rest  and  proper 
care  usually  recovers  without  any  treatment.  But 
there  can  be  no  doubt  that  many  things  can  be 
done  for  the  patient  that  will  tend  greatly  to 
shorten  the  course  of  the  disease  and  give  very 
great  relief  from  the  suffering  incident  to  the 
painful  malady. 

A  rheumatism  patient  should  first  of  all  be 
provided  with  a  suitable  bed.  This  should  con- 
sist of  a  soft,  smooth  mattress,  preferably  cot- 
ton or  hair,  or  better  still  an  air  mattress.  He 
should  be  provided  with  a  woolen  gown  and 
with    perhaps    a    woolen    cape    to    protect    the 


THE  HEALTH  QUESTION  BOX  755 

shoulders  in  addition.  Linen  or  cotton  sheets 
should  be  replaced  by  woolen  sheets  so  that  the 
patient  will  be  less  likely  to  chill  after  perspir- 
ing. It  has  been  noted  that  in  this  disease  there 
is  apparently  an  over-production  of  lactic  acid, 
much  of  which  is  excreted  by  the  skin,  causing 
the  perspiration  to  become  acid.  The  tendency 
to  perspiration  should  be  encouraged  by  fre- 
quent sweating  baths.  The  affected  joints  should 
be  kept  as  quiet  as  possible.  In  case  the  kneo 
or  elbow  joints  are  affected,  it  is  a  good  plan  to 
place  the  limb  upon  a  splint  and  so  avoid  mo- 
tion of  the  painful  joint. 

Cancer 

Q.     What  is  cancer? 

A.  Cancer  is  a  general  term,  like  fever.  The 
morbid  growths  to  which  the  term  cancer  is 
commonly  applied  differ  much  in  character  as 
well  as  in  appearance.  Growths  which  recur 
when  they  are  removed,  or  which  show  a  tend- 
ency to  invade  the  tissues  and  to  develop  similar 
growths  in  different  parts  of  the  body,  are 
known  as  malignant  as  distinguished  from  be- 
nign growths  which  do  not  invade  the  tissues, 
but  are  generally  enclosed  within  capsules,  and 
purely  local  growths  which,  when  removed  do 
not  recur.  Malignant  growths  include  quite 
a  large  family  of  neoplasms  (new  growths) 
which  are  recognizable  by  their  microscopic 
structure  and  often  also  by  their  gross  appear- 
ance. The  different  forms  of  cancer  or  malig- 
nant disease  differ  in  the  degree  of  their  malig- 
nancy or  tendency  to  recurrence  and  some 
forms  are  much  more  curable  than  others.  Skin 


756  THE  HEALTH  QUESTION  BOX 

cancer  for  example,  or  epithelioma,  when  con- 
fined to  the  skin  is  almost  certainly  curable  by 
any  one  of  several  different  methods,  the  best 
of  which  are  the  x-ray,  radium,  and  the  applica- 
tion of  carbon  dioxide  ice.  Successful  treat- 
ment of  cancer  depends  upon  the  application  of 
thoroughgoing  measures  at  the  earliest  possible 
stage  of  the  disease.  In  any  case  in  which  there 
is  the  slightest  ground  for  the  suspicion  of  can- 
cer an  able  surgeon  should  be  promptly  con- 
sulted. 

Is  Cancer  Curable 

Q.    Is  cancer  curable? 

A.  Most  cancers  are  at  their  beginning 
purely  local  in  character.  Early  and  thorough 
removal  of  the  disease  will  doubtless  effect  a 
cure  in  the  majority  of  cases.  It  should  be 
remembered,  however,  that  the  predisposition  to 
cancer  remains  and  hence  a  new  development 
may  occur;  consequently  simply  removing  the 
cancerous  growth  by  surgical  operation  is  not 
sufficient.  The  patient  must  be  placed  under  a 
special  regimen,  which  means  a  restricted  anti- 
toxic and  laxative  diet,  no  flesh  foods,  out-door 
life,  day  and  night,  and  all  possible  means  for 
building  up  the  resistance  of  the  body. 

Cancer  Increasing 

Q.    Is  cancer  increasing? 

A.  Cancer  is  undoubtedly  on  the  increase. 
Within  the  last  fifty  years  this  disease,  which  was 
well  known,  but  was  rare  in  its  occurrence, 
has  increased  in  frequency  until  at  the  present 
time  it  destroys  one  out  of  twenty  of  the  total 
population    of    the    United    States.      The    total 


THE  HEALTH  QUESTION  BOX  757 

mortality  among  the  civilized  people  of  the  world 
is  probably  not  less  than  one-half  million  yearly. 
And  this  terrible  destruction  of  life  by  one  of  the 
most  horrible  and  loathsome  maladies  is  steadily 
increasing. 

Cancer  Less  in  Vegetarians 
Q.    What  are  the  statistics  as  to  the  relative 
prevalence  of  cancer  among  vegetarians  and 
non- vegetarians  ? 

A.  Doctor  Williams  of  Bristol,  England,  in 
his  work  on  cancer,  gives  the  results  of  statis- 
tical researches  in  all  civilized  countries  and 
such  information  as  is  available  concerning 
countries  in  which  statistical  records  are  not 
kept.  Doctor,Hoffman,  of  the  Prudential  Life  In- 
surance Company,  has  also  published  a  w^ork  in 
relation  to  cancer,  in  which  a  large  number  cf 
statistics  are  given.  Careful  study  of  these 
statistics  leaves  no  room  for  question  that  while 
vegetarians  are  not  absolutely  immune  in  rela- 
tion to  cancer,  they  are  far  less  subject  to  this 
form  of  degeneration  than  are  flesh  eaters.  This 
is  true  of  animals,  as  well  as  of  men. 

How  to  Prevent  Cancer 

Q.  What  precautions  may  be  taken  against 
cancer? 

A.  First  of  all,  one  should  abstain  from 
flesh  foods,  since  cancer  is  a  disease  of  flesh  eat- 
ing men  and  animals.  In  addition  the  follow- 
ing facts  pubHshed  by  the  International  Journal 
of  Surgery  should  be  kept  constantly  in  mind, 
especially  by  women,  who  are  more  subject  to 
cancer  than  are  men: 


758  THE  HEALTH  QUESTION  BOX 

1.  "Cancer  of  the  uterus  commonly  arises  be- 
tween the  ages  of  thirty  and  fifty. 

2.  "The  normal  change  of  life  is  never  marked 
by  an  increase  in  the  menstrual  flow.  The  loss  of 
blood,  however  slight,  between  menstrual  periods 
or  after  the  establishment  of  the  menopause,  is 
presumptive  evidence  of  cancer  and  calls  for  an 
immediate,  searching  examination. 

3.  "A  watery  discharge  is  almost  as  suggestive 
as  is  hemorrhage  when  occurring  late  in  life. 

4.  "Pain  is  a  very  unreliable  guide  and  does 
not  occur  until  the  disease  has  advanced  beyond 
the  uterus,  when  it  is  too  late  to  assure  good  re- 
sults. 

5.  "Loss  of  flesh  does  not  usually  occur  until 
the  disease  has  run  half  its  course. 

6.  "Pelvic  complaints  of  whatever  nature  aris- 
ing late  in  life,  should  awaken  a  suspicion  of  a 
possible  cancer. 

7.  "Cancer  of  the  uterus  may  reach  the  inoper- 
able stage  without  giving  rise  to  a  single  symp- 
tom, hence  the  advisability  of  submitting  to  an 
examination  at  intervals  during  the  period  of 
life  between  thirty  and  fifty  years,  when  the 
liability  of  cancer  is  greatest. 

8.  "The  only  hope  for  cure  rests  in  early 
recognition  and  in  early  removal." 

Cancer  of  Stomach 

Q.    Is  cancer  of  the  stomach  curable? 

A.  Nearly  forty  years  ago,  Professor  Bil- 
roth,  of  Vienna,  the  famous  Austrian  surgeon, 
devised  an  operation  for  removal  of  a  portion  of 
the  stomach  in  cases  of  cancer  of  this  organ.  The 
operation  was  at  first  unsuccessful  but  as  a  re- 


THE  HEALTH  QUESTION  BOX  759 

suit  of  later  improvements  this  operation  may 
now  be  performed  very  safely,  and  when  the 
cancer  is  still  confined  to  the  stomach  there  is  an 
excellent  prospect  that  the  disease  will  not  re- 
turn; but  even  if  it  does  return  the  patient's  life 
may  by  this  operation  be  very  greatly  prolonged, 
the  patient  being  given  a  number  of  years  of 
comfortable  and  useful  life  even  though  at  the 
time  of  the  operation  the  condition  was  so  grave 
that  death  must  have  occurred  within  a  few  weeks 
at  the  longest. 

Cancer  of  the  Stomach  in  Men  and  Women 

Q.  Do  men  suffer  more  from  ulcer  and  can- 
cer of  the  stomach  than  do  women? 

A.  Ulcer  of  the  stomach  is  increasing  in  both 
sexes  and,  according  to  the  Mortality  Statistics, 
the  increase  between  1900  and  1915  in  men  was 
42%,  while  the  number  of  female  deaths  from 
ulcer  of  the  stomach  increased  only  20%.  The 
combined  death-rat'e  from  ulcer  advanced  from 
2.6  in  100,000  in  1900  to  4.3  in  1915,  an  increase 
of  65%. 

In  searching  for  the  disturbing  factor  we 
would  naturally  inquire  for  some  influence  affect- 
ing the  alimentary  canal.  Various  suggestions 
have  been  made  by  eminent  pathologists  in  an  at- 
tempt to  solve  this  problem.  The  latest  is  the 
theory  brought  forward  by  Dr.  Williarh  Mayo, 
who  at  a  Clinical  Congress,  held  in  the  City  of 
Chicago,  in  an  interesting  paper  maintained  that 
the  cause  of  the  more  frequent  occurrence 
of  cancer  of  the  stomach  in  men  is  irritation 
resulting  from  the  taking  of  excessively  hot 
food  and  drinks. 


760  THE  HEALTH  QUESTION  BOX 

Here,  again,  alcohol  and  tobacco  may  be  in- 
criminated as  probable  etiological  factors  in  pro- 
ducing an  excess  of  male  decedents  from  ulcer 
of  the  stomach.  It  is  well  known  that  both 
alcohol  and  tobacco  stimulate  the  activity  of  the 
gastric  glands,  and  so  lead  to  an  excessive  pro- 
duction of  hydrochloric  acid. 

These  facts  afford  at  least  good  ground  for 
placing  the  alcohol  and  tobacco  habits  under 
suspicion  as  potent  causes  of  gastric  ulcei;,  and  as 
such  responsible  for  at  least  the  excess  of  male 
over  female  decedents  from  this  cause  of  death. 

Men  are  much  larger  consumers  of  meat  than 
women.  Pawlow  showed  that  animal  flesh  great- 
ly stimulates  the  glands  of  the  stomach  and 
produces  a  very  high  acid  gastric  juice.  An  emi- 
nent New  York  gastric  specialist  maintains  that 
the  free  use  of  meat  is  the  principal  cause  of 
gastric  ulcer.  The  larger  use  of  meat  by  men 
than  by  women  may  be  one  of  the  controlling 
factors  in  producing  the  excessive  male  mortality 
from  gastric  ulcer. 

Many  eminent  medical  authorities  now  main- 
tain  that  cancer  of  the  stomach  generally  origin- 
ates in  simple  ulcer,  so  that  gastric  ulcer  may  be, 
in  a  certain  sense,  regarded  as  the  preliminary 
stage  of  cancer,  or,  at  least,  an  open  invitation 
to  the  development  of  cancerous  disease. 

The  mortality  in  1915  from  cancer  of  the  stom- 
ach was  more  than  21,000  in  the  Registration 
Area,  or  more  than  30,000  for  the  whole  country, 
the  death-rate  from  cancer  having  increased 
nearly  50%  in  15  years,  or  from  22.5  in  1900  to 
31.5  per  100,000  in  1915. 


THE  HEALTH  QUESTION  BOX  761 

Radium  Treatment  for  Cancer 

Q.  Is  the  treatment  of  cancer  by  radium  a 
successful  method? 

A.  Yes  and  no.  Skin  cancers,  if  taken  in 
hand  early,  before  they  have  penetrated  deeply, 
that  is  before  they  have  invaded  other  structures 
than  the  skin  are  practically  always  curable  by 
applications  of  the  X-ray.  The  X-ray  method 
has  the  great  advantage  in  these  cases  that  it 
causes  the  disappearance  of  the  cancerous  grov^th 
without  leaving  behind  an  unsightly  scar.  This 
is  a  matter  of  special  importance  in  cases  ot 
epithelioma  affecting  the  skin  of  the  face,  es- 
pecially the  eyelids  and  nose.  Unfortunately, 
the  same  favorable  results  have  not  been  obtained 
in  the  treatment  of  cancer  of  internal  parts.  Ra- 
dium has  been  proven  to  be  useful  even  in  these 
cases  but  has  not  proven  to  be  a  radical  cure.  In 
some  cases  an  apparent  cure  has  been  accom- 
plished but  in  the  majority  of  cases  the  effect  of 
the  treatment  is  only  to  delay  the  progress  of  the 
disease. 

The  Cancer  Scourge 

Q.  What  are  the  causes  of  cancer  and  to 
what  extent  is  it  curable? 

A.  These  questions  were  ably  answered  by  an 
address  by  Dr.  W.  J.  Mayo  to  emiployees  of  the 
U.  S.  War  Department,  from  which  we  quote 
the  following  paragraphs : 

"Cancer  is  an  abnormal  growth  of  tissue  with- 
in the  body.  Certain  cells  in  the  embryonic 
stage  fail  to  develop  and  perform  their  normal 
functions^  and  multiplication  of  these  useless  cells 
form  the  tumor.     What  causes  the  cells  to  be 


762  THE  HEALTH  QUESTION  BOX 

checked  in  their  normal  development  is  not  yet 
known,  although  there  are  several  plausible 
theories.  But  the  predisposing  conditions  which 
lead  to  this  abnormal  growth  are  known,  and  may- 
be controlled. 

"Thus  cancer  nearly  alv\Aays  forms  in  some 
lesion  upon  the  body,  such  as  a  wart,  a  mole,  a 
bruised  or  infected  spot.  This  lesion  becomes 
irritated,  and  the  growth  of  abnormal  cells 
begins. 

"In  spite  of  popular  opinion  to  the  contrary, 
cancer  is  not  an  hereditary  disease.  Certain 
families  may  have  tissues  which  develop  cancers 
more  readily  than  others ;  but  this  is  only  a  small 
factor  in  the  development  of  the  disease.  Since 
one  out  of  every  nine  women  and  one  out  of 
every  thirteen  men  die  of  cancer^,  it  is  not  sur- 
prising that  often  several  cases  should  occur  in 
the  same  family. 

/'Equally  fallacious  is  the  belief  that  cancer  is 
contagious,,  in  the  sense  that  it  can  be  carried 
from  one  person  to  another,  and  there  is  no  proof 
that  it  is  contagious  under  any  circumstances. 

"Certain  occupations  may  lead  to  the  contrac- 
tion of  cancer.  Workers  in  aniline  dyes  absorb 
deleterious  substances,  which  get  into  the  urine 
and  sometimes  cause  cancer  of  the  bladder.  Co- 
balt workers  often  have  cancer  of  the  lungs  from 
the  inhalation  of  irritating  particles  of  cobalt, 
and  workers  in  tar  develop  irritations  at  points 
where  the  tar  comes  into  contact  with  the  skin, 
which  may  develop  into  cancer.  Soot  has  an  ir- 
ritating effect  on  the  skin,  and  the  frequency  of 
cancer  of  the  groin  among  chimney  sweeps  is 
proof  of  this.  Those  who  work  in  arsenic  and  its 


THE  HEALTH  QUESTION  BOX  763 

preparations  sometimes  absorb  enough  to  over- 
stimulate  the  skin,  and  cancer,  especially  of  the 
hands  and  feet,  may  develop.  Persons  working 
with  the  X-ray  often  develop  dermatitis  of  the 
hands,  leading  to  cancer. 

"It  is  probably  that  a  majority  of  human  beings 
are  immune  to  cancer,  that  a  lesser  number  pos- 
sess a  partial  immunity,  while  a  minority  are 
without  the  protective  agencies  which  render  the 
lesions  harmless.  The  condition  of  such  persons 
is  described  'precancerous.' 

"The  potency  of  chronic  irritation  in  produc- 
ing cancer  has  been  proved  in  miany  ways.  For 
example,  in  India  there  are  cattle  which  pull 
loads  by  means  of  ropes  passed  through  holes 
bored  through  the  base  of  the  horns.  Cancer  at 
the  base  of  the  horn  is  very  common  among  these 
cattle,  and  is  seldom  seen  in  others.  A  Copen- 
hagen scientist  found  that  rats  in  certain  Amer- 
ican sugar  warehouses  frequently  had  cancer  of 
the  stomach.  He  learned  that  these  rats  ate  a 
kind  of  cockroach  which  was  infected  with  a  par- 
asite that  irritated  the  stomach  of  the  rats,  and 
he  was  able  to  produce  cancer  in  other  rats  by 
feeding  them  on  these  cockroaches. 

"There  is  abundant  evidence  that  external  can- 
cer in  man  is  nearly  always  caused  by  some  sort 
of  irritation,  and  scientists  believe  that  internal 
cancer  may  often  be  due  to  the  same  cause. 

"In  parts  of  China  where  the  head  is  shaved  by 
the  public  barbers,  the  razors  used  are  often  dull 
and  full  of  nicks,  and  the  irritation  of  this  scrap- 
ing often  causes  cancer.  Chinese  men  suffer 
from  cancer  of  the  pharynx  and  esophagus,,  due 
to  their  habit  of  eating  very  hot  rice,  which  is 


764  THE  HEALTH  QUESTION  BOX 

thrown  into  the  mouth  forcibly  with  chop  sticks. 
Chinese  women  eat  after  their  lords  and  masters, 
when  the  rice  is  cold,  and  they  never  have  this 
kind  of  cancer.  In  India  much  cancer  is  caused 
by  the  chewing  of  betel  nut.  In  come  parts  of 
the  country  women  do  not  chew  the  nut,  and  are 
free  from  cancer  of  the  mouth. 

"Cancer  of  the  mouth  in  civilized  countries  has 
been  greatly  reduced  by  good  dentistry.  Eighty- 
five  per  cent  of  the  cancers  of  the  lip  occur  in 
smokers.  Formerly  clay  pipes,  which  become 
very  hot,  were  much  used,  and  there  has  been  a 
notable  reduction  in  the  number  of  cancers  of  the 
lip  since  the  clay  pipe  has  gone  out  of  fashion. 
Smoking,  however,  is  the  cause  of  most  cancer 
of  the  lip,  the  tongue,  and  the  floor  of  the  mouth. 

"In  Khurdistan,  India,  the  natives  wear  baskets 
filled  with  hot  coals  across  their  abdomens  to 
protect  them  from  the  cold,  and  more  than  fifty 
per  cent,  of  all  the  cancer  in  that  region  forms 
in  the  abdomen  and  groin,  while  in  other  coun- 
tries such  cancers  are  very  rare. 

"Gall  stones,  which  cause  a  chronic  irritation, 
are  found  in  85  per  cent  of  all  cases  of  cancer  in 
the  gall-bladder.  Locomotive  engineers  and  fire- 
men frequently  have  cancer  of  the  skin,  due  to 
exposure  of  the  heat  of  the  firebox.  Cancer  of 
the  breast  in  women  is  believed  to  be  largely  due 
to  the  irritation  of  clothes,  and  especially  of  cor- 
sets. Among  people  who  leave  the  breast  un- 
covered, cancer  of  the  breast  is  extremely  rare. 

"One-third  of  all  the  cancer  in  civilized  men 
occurs  in  the  stomach,  although  this  is  not  true 
of  animals  or  primitive  people.  It  seems  not  im- 
probable that  the  taking  of  very  hot  food  and 


THE  HEALTH  QUESTION  BOX  765 

drink  by  civilized  people  may  be  the  cause  of 
this." 

Cancer  in  Animals 
Q.     Does  cancer  occur  in  animals? 

A.  Yes.  Cancer  is  very  common  in  carnivor- 
ous animals. 

That  cancer  affects  lower  animals  as  well  as 
human  beings  has  long  been  known.  The  cat  and 
the  dog,  animals  which  are  more  carnivorous  Tti 
their  habits  than  human  beings,  are  even  more 
subject  than  man  to  cancer.  Thoroughbred  dog& 
in  particular  are  especially  prone  to  this  disease, 
one  form  of  which,  known  as  lymphosarcoma, 
has  become  a  terror  to  breeders  of  dogs  with  an 
aristocratic  pedigree.  Carefully  kept  statistics  of 
hospitals  for  diseased  animals  show  that  dogs 
and  cats  are  subject  to  the  disease  to  the  extent 
of  seven  per  cent,  as  compared  with  a  proportion 
of  five  per  cent  of  human  beings. 

Another  observation  is  that  cancer  is  most  fre- 
quent among  domesticated  fishes,  although  wild 
fish  are  by  no  means  exempt  from  the  disease. 

According  to  the  extensive  records  of  the 
Veterinary  Pathological  Institute  of  Berlin,  can- 
cer occurs  in  about  six  per  cent  of  cats,  which  is 
more  frequent  than  in  human  beings. 

Of  all  animals  that  have  been  studied,  with  the 
exception  of  mice,  the  dog  appears  to  be  much 
the  most  subject  to  cancer.  Semmer  found  eight 
per  cent  of  cancerous  dogs  in  3,525  dogs  ex- 
amined. 

According  to  Williams,  cancer  is  most  com- 
mon in  pet  dogs,  and  occurs  most  commonly  in 
dogs  from  five  to  ten  years  of  age.  The  most 
common  seat  of    the    disease    is    the    mammary 


766  THE  HEALTH  QUESTION  BOX 

gland,  which  was  affected  in  46  per  cent  of  the 
cases. 

The  monkey  appears  to  be,  of  all  animals 
examined  by  pathologists,  the  least  liable  to  can- 
cer. In  fact,  tumors  of  all  sorts  are  extremely 
rare  in  the  monkey.  Great  numbers  of  these 
animals  have  been  studied  in  the  zoological  col- 
lections of  Europe  and  America,  but  only  two 
cases  have  been  found  in  which  there  was  any 
ground  for  suspicion  of  cancer. 

According  to  Dr.  Charles  Mayo,  25  per  cent  of 
all  dogs  over  10  years  of  age  have  cancer;  of 
dogs  over  12  years  of  age  one-third  have  cancer; 
of  dogs  over  14  years  of  age  half  are  cancerous. 

Cancer  in  Plants 

Q.     Are  plants  subject  to  cancer? 

A.  Yes.  Professor  Edwin  F.  Smith,  of  the 
U.  S.  Agricultural  Department,  Washington,  D. 
C,  has  shown  that  certain  plant  growths  known 
as  "crown  gall"  and  "hairy  root"  are  undoubted- 
ly of  a  cancerous  nature.  He  has  demonstrated 
the  close  resemblance  of  these  growths  to  can- 
cers in  human  beings,  and  has  noted  the  follow- 
ing points  of  resemblance : 

1.  Plant  cancer  is  most  likely  to  occur  in 
plants  which  are  overfed.  This  agrees  with  the 
observation  of  Williams  that  plant  cancer  is  most 
common  among  trees  growing  in  soil  which  is 
satuated  with  sewage  and  hence  has  an  excess  of 
nitrogen. 

2.  Plant  cancer  is  a  wound  infection ;  that  is. 
the  disease  is  likely  to  make  its  appearance  at 
points  which  have  been  injured  by  attacks  of  in- 
sects or  other  cause. 


THE  HEALTH  QUESTION  BOX  767 

3.  Plant  cancers  are  likely  to  develop  on 
scars,,  the  result  of  previous  injury. 

4.  Plant  cancer,  like  human  cancer,  when  re- 
moved, is  almost  certain  to  reappear. 

5.  Plant  cancer,  like  human  cancer,  under- 
goes metastasis ;  that  is,  when  cancer  develops  in 
some  part  of  the  plant,  dther  similar  growths  are 
likely  to  appear  in  other  related  parts. 

6.  Plant  cancer,  in  time,  destroys  the  plant 
upon  which  it  grows. 

7.  Plant  cancers,  like  human  cancers,  fre- 
quently break  down  and  become  the  seat  of 
decay. 

Is  Tuberculosis  Hereditary? 

Q.  Do  scientific  facts  sustain  the  popular 
view  that  tuberculosis  is  hereditary? 

A.  No.  "Tuberculosis  in  the  true  sense  of 
the  word  is  not  hereditary.  Thq  child  is  usually 
infected  by  its  well-meaning  but  ignorant  parents. 
The  mother  has  kissed  the  child,  taken  it  into  her 
bed  and  allowed  it  to  use  the  same  utensils  she 
used  herself,  and  thus  unconsciously  has  con- 
veyed the  disease  to  her  infant.  Parents  may 
be  careless  and  expectorate  on  the  floor  where 
the  child  is  often  placed.  Children  born  to  con- 
sumptive parents  need  not  necessarily  contract 
the  disease.  But  what  consumptive  parents  do 
transmit,  however,  is  a  predisposition  to  the  dis- 
ease. This  hereditary  predisposition  is,  however, 
a  condition  which  can  be  overcome  by  judicious 
training,  proper  food,  plenty  of  outdoor  exer- 
cise, and  the  avoidance  of  all  excesses." 


768  THE  HEALTH  QUESTION  BOX 

Tubercular  Germs  in  Butter  and  Cheese 

Q.  Are  the  germs  o£  tuberculosis  found  in 
butter  and  cheese? 

A.  It  has  long  been  known  that  tubercle 
germs  survive  for  months  in  butter  and  cheese. 
A  recent  study  of  this  subject  by  Schroeder  and 
Brett  in  which  256  samples  were  examined, 
showed  that  cream  cheese  is  often  heavily  con- 
taminated with  tubercle  bacilli  of  the  bovine  type. 

"Hence  cream  cheese  should  be  made  either 
from  pasteurized  milk  and  cream  or  from  milk 
and  cream  obtained  from  cows  which  have  been 
proved  free  from  tuberculosis.  Cottage  and  skim 
milk  Neufchatel  cheeses  are  much  less  frequently 
infected  with  tubercle  bacilli  than  cream  cheese, 
but  infection  is  frequent  enough  to  indicate  that 
they  should  not  be  made  of  raw  milk." 

Tobacco  and  Tuberculosis 
Q.     Does  tobacco  cause  lung  consumption? 

A.  Probably  yes.  Records  kept  at  the 
Phipps  Institute  for  Tuberculosis  in  Philadel- 
phia show  this.  The  superintendent  of  this 
famous  institution  states  in  his  Annual  Report 
for  1907,  p.  36,  as  follows : 

"As  with  alcohol,  so  with  tobacco,  the  mortal- 
ity was  much  greater  among  those  who  used  it 
than  among  those  who  did  not  use  it.  During 
the  fourth  year  18.58%  of  those  who  used  tobac- 
co died,  as  compared  with  5.15%  of  those  who 
did  not  use  it;  and  during  the  current  year 
15.30%  of  those  who  used  tobacco  died,  as  com- 
pared with  13.51%  of  those  who  did  not  use  it. 
For  the  two  years  the  excessive  mortality  among 
those  who  used  tobacco  over  those  who  did  not 


THE  HEALTH  QUESTION  BOX  769 

use  it  is  as  great  as  the  excessive  mortality  among 
those  who  used  alcohol  over  those  who  did  not 
use  it." 

Major  Gerald  B.  Webb,  of  Colorado  Springs, 
Colorado,  has  called  attention  to  the  fact  that 
ronchi  are  constantly  present  in  the  bronchi  of 
smokers. 

In  view  of  the  fact  that  practically  all  adults, 
both  men  and  women,  are  infected  with  tubercu- 
losis, and  the  showing  made  by  the  Phipps  In- 
stitute, that  infected  smokers  have  scarcely  one- 
third  as  good  a  chance  to  survive  as  infected 
non-smokers,  it  must  be  admitted  that  the  in- 
creased use  of  tobacco  is  largely  responsible  for 
the  greater  mortality  of  men  from  lung  tuber- 
culosis. 

The  Curability  of  Tuberculosis 

Q.     Is  tuberculosis  curable? 

A.  Yes.  Within  the  last  fifty  years  wonder- 
ful progress  has  been  made  in  the  treatment  of 
cases  of  tuberculosis.  It  is  now  known  that 
even  where  the  disease  is  fairly  well  ad- 
vanced a  practical  cure  may  be  accomplished 
in  the  majority  of  cases. 

In  sanatoria  where  the  best  methods  are  em- 
ployed, the  proportion  of  recoveries  is  reported 
to  be  about  sixty  per  cent.  It  should  be  said  in 
this  connection,  however,  that  only  hopeful  cases 
are  received.  Advanced  cases  are  not  accepted 
for  treatment. 

It  is  of  the  highest  importance  that  in  every 
existing  case  of  tuberculosis  measures  should  be 
taken  for  the  protection  of  other  members  of  the 


770  THE  HEALTH  QUESTION  BOX 

family  who  are  not  yet  infected  and  to  give  the 
infected  person  every  possible  chance  for  re- 
covery. In  the  writer's  opinion  advanced  cases 
of  tuberculosis  and  all  so-called  cases  of  open 
tuberculosis,  that  is,  cases  in  which  the  sputum 
contains  tubercle  germs,  should  be  placed  under 
quarantine  the  same  as  persons  suffering  from 
leprosy  and  other  infectious  diseases.  When 
the  necessary  isolation  can  be  secured  in  the 
patient's  own  home  this  may  be  done  but  other- 
wise the  patient  should  be  placed  in  a  hospital 
where  the  necessary  care  may  be  received. 

It  is  quite  impossible,  however,  to  deal  with 
this  great  plague  by  the  hospital  plan  alone. 
Each  year  one  hundred  and  fifty  thousand  people 
die  of  this  disease.  For  each  one  that  dies  there 
are,  according  to  our  best  authorities,  eight  liv- 
ing persons  suffering  from  the  same  malady; 
hence  there  are  to  be  found  in  the  United  States 
not  less  than  one  million  two  hundred  thousand 
persons  suffering  from  tuberculosis,  or  more  than 
one  per  cent  of  the  entire  population.  It  is  im- 
possible to  gather  all  these  persons  into  hos- 
pitals; they  must  be  dealt  with  in  their  own 
homes.  In  every  case  in  which  a  person  suffer- 
ing from  tuberculosis  is  found  in  a  family,  the 
entire  family  should  be  taken  under  care  and 
treatment.  When  a  father  or  mother  is  infected 
by  the  disease  most  of  the  other  members  of  the 
family  are  likely  to  be  infected  by  the  disease 
and  will  sooner  or  later  show  characteristic 
symptoms. 


THE  HEALTH  QUESTION  BOX  771 

Early  Diagnosis  of  Tuberculosis 

Q.  How  may  tuberculosis  be  known  at  the 
outset? 

A.  Since  consumption  is  so  difficult  of  cure 
in  its  advanced  stages  it  is  important  to  know 
if  there  is  any  means  by  which  the  disease  may 
be  discovered  in  its  incipiency.  The  physical 
diagnosis  has  been  so  far  perfected  that  it  is  now 
possible  for  well  trained  experts  to  discover  the 
very  beginnings  of  tubercular  disease  even  in 
the  absence  of  cough,  emaciation  and  other 
prominent  symptoms  which  characterize  the 
more  advanced  stages  of  this  grave  malady.  Such 
experts  are,  however,  comparatively  few  in  num- 
ber, but  the  recent  advances  in  the  methods  of 
x-ray  examinations  have  made  it  possible  for  a 
good  roentgenologist  to  discover  the  earliest  be- 
ginnings of  the  disease  and  also  to  discover  evi- 
dences of  old  diseased  processes  which  have 
passed  through  their  various  stages  and  finally 
healed. 

Symptoms  of  Tuberculosis 

Q.  What  are  the  ordinary  symptoms  of 
tuberculosis  which  a  patient  may  himself  ob- 
serve ? 

A.  Among  the  first  symptoms  are  loss  of 
flesh,  loss  of  strength,  a  feeling  of  lassitude,  a 
slight  fever  in  the  afternoon  or  evening,  often 
perspiration  at  night  and  slight  cough ;  later,  ex- 
pectoration and  perhaps  a  hemorrhage  from  the 
lungs.  If  the  disease  is  sufficiently  advanced  ex- 
amination of  the  sputum  by  a  bacteriologist 
shows  the  presence  of   tubercule  germs.     One 


772  THE  HEALTH  QUESTION  BOX 

should  never  wait  until  germs  can  be  found  in 
the  sputum  as  this  symptom  indicates  that  the 
disease  is  so  far  advanced  that  ulceration  or 
breaking  down  of  the  lungs  has  begun. 

Hydrotherapy  in  Tuberculosis 

Q.  Is  hydrotherapy  beneficial  in  tuber- 
culosis? 

A.  Hydrotherapy  is  not  only  a  powerful  ally 
of  the  open-air  treatment  of  pulmonary  tuber- 
culosis, acting  as  an  adjunct  to  exercise,  sun- 
light, cold  or  cool  air,  proper  diet,  and  other 
hygienic  conditions  and  physiological  measures, 
hut  it  is  actually  indispensable  in  a  large  number 
of  cases  in  which  the  patient  is  so  feeble,  either 
from  loss  of  blood  or  reduction  of  strength  or 
some  other  cause,  that  the  advantages  of  the 
open-air  method  are  only  in  a  small  part  avail- 
able. 

In  these  cases  hydriatic  measures  properly 
adapted  to  individual  cases  serve  as  a  substitute 
for  cold  air  and  exercise,  and  have  the  advantage 
over  both  these  measures  in  the  fact  that  they 
are  capable  of  absolute  regulation  and  graduation, 
awakening  within  the  system  the  same  reactions, 
more  or  less  ample  and  intense,  as  may  be  de- 
sired, and  thus  serving  as  a  means  by  which 
the  patient  may  be  lifted  from  a  state  of  utter 
helplessness  by  daily  increments  of  energy  until 
he  becomes  capable  of  utilizing  with  advantage 
more  vi2:orous  measures. 


THE  HEALTH  QUESTION  BOX  773 

Rules  for  Tuberculosis  Patients 

Q.  What  rules  should  be  followed  by  a  per- 
son suffering  from  tuberculosis? 

A.  The  following  rules  were  formulated  by  a 
health  official,  who  has  many  consumptives  under 
his  care. 

The  tuberculous  patient  must  consider  his  own 
welfare  as  well  as  the  welfare  of  those  about 
him. 

He  should  be  in  the  fresh  air  as  much  as 
possible  night  and  day. 

He  should  be  cheerful,  look  on  the  bright  side 
of  life. 

He  should  eat  only  nourishing  food. 

He  should  avoid  style,  dress  to  suit  the  changes 
in  the  weather,  always  carry  an  overcoat  and  two 
or  three  handkerchiefs. 

He  should  keep  his  nose,  mouth  and  hands 
clean  and  free  from  infection. 

He  should  take  at  least  nine  hours  of  sleep  at 
night,  and  if  possible  a  nap  in  the  afternoon. 

He  should  not  mingle  in  large  crowds  of  peo- 
ple or  be  where  there  is  dust  or  smoke. 

He  should  not  take  tobacco  or  alcohol  in  any 
form. 

He  should  not  cough  needlesslyl,  but  bnly 
when  he  feels  he  must  expectorate. 

He  should  not  work  when  feeling  ill. 

He  should  never  swallow  his  sputum,  as  it 
may  cause  tuberculosis  of  the  bowels. 

He  should  not  spit  anywhere  except  in  ves- 


774  THE  HEALTH  QUESTION  BOX 

sels  for  that  purpose  or  in  paper  napkins,  which 
should  always  be  burned. 

He  should  not  cough  or  sneeze  without  cover- 
ing mouth  and  nose  with  handkerchief. 

He  should  not  kiss  any  person. 

Bovine  Tuberculosis 

Q.  Is  bovine  tuberculosis  dangerous  for 
human  beings? 

A.  It  was  discovered  some  years  ago  that 
tuberculosis  germs  from  which  cows  suffer  differ 
slightly  from  the  human  variety.  It  was  at  first 
supposed  that  on  this  account  human  beings 
would  not  be  likely  to  contract  disease  from  cat- 
tle, but  it  is  now  known  that  this  is  an  error. 

Hess,  a  New  York  investigator,  found  among 
eighteen  children  fed  on  cow's  milk  five  suffer- 
ing from  tuberculosis.  Behring  has  demon- 
strated that  among  young  children  in  cities 
twenty-four  out  of  twenty-five  are  infected 
from  tuberculosis  in  some  form.  Other  ob- 
servers have  found  as  high  as  twenty-five  per 
cent  of  cases  of  tuberculosis  in  children  due  to 
bovine  infection.  It  is  estimated  by  Rosenberg 
that  not  less  than  500  children  die  every  year 
from  bovine  tuberculosis  in  New  York  City 
alone. 

Investigations  made  in  Washington,  Rochester 
and  New  Haven  have  shown  the  presence  of 
tuberculosis  germs  in  milk  to  the  extent  of 
twenty  per  cent  of  all  specimens  obtained.  The 
Health  Department  of  Boston  found  that  twenty 
to  twenty-five  per  cent  of  the  animals  furnishing 


THE  HEALTH  QUESTION  BOX  775 

milk  to  the  city  were  infected  with  the  germs  of 
tuberculosis. 

Of  five  thousand  cows  that  are  brought  to 
the  city  abattoirs  for  slaughter  every  year,  fully 
one  thousand  were  found  to  be  so  badly  diseased 
as  to  be  unfit  for  food,  yet  these  same  cows  a 
short  time  before  they  were  turned  over  to  the 
butcher  were  supplying  milk  to  the  city  of  Boston 
and  surrounding  towns. 

It  has  been  demonstrated  that  tubercle  germs 
are  not  only  found  in  milk  but  survive  in  butter 
and  cheese. 

Common  Golds  Due  to  Infection 

Q.  Is  it  positively  known  that  colds  are  due 
to  infection? 

A.  Foster,  by  careful  experimentation,  has 
shown  that  common  colds  are  infectious.  Here- 
tofore search  for  the  infecting  bacteria  has  failed 
to  discover  it,  for  the  reason  now  shown  that  the 
organism  is  too  small  to  be  seen  by  the  micro- 
scope. It  is  so  exceedingly  minute  that  it  even 
passes  through  a  porcelain  filter.  Nevertheless, 
this  very  small  organism  may  be  cultivated,  and  is 
found  virulent  in  the  second  generation  so  that 
its  specific  character  is  established. 

The  same  precautions  may  be  taken  with  ad- 
vantage against  common  colds  as  against  influ- 
enza and  other  well-known  contagious  and  in- 
fectious maladies. 

When  the  great  number  of  inconveniences  and 
even  grave  injuries  to  important  vital  organs 
which  may  be  traced  to  an  ordinary  cold  are  con- 
sidered, it  becomes  evident  that  this  malady  ought 
to  be  placed  upon  the  list  of  avoidable  diseases 


776  THE  HEALTH  QUESTION  BOX 

and  that  measures  should  be  taken  toward  its 
suppression. 

Nasal  Catarrh 

Q.    Is  nasal  catarrh  curable? 

A.  Nasal  catarrh  is  usually  curable,  but  the 
cure  is  by  no  means  an  easy  or  simple  matter. 
There  is  no  such  thing  as  a  successful  "catarrh 
remedy."  The  numerous  advertised  nostrums 
are  all  mere  "catch-penny"  schemes,  and  some 
are  positively  harmful. 

In  the  majority  of  cases  there  are  conditions 
in  the  nose  which  require  the  special  attention  of 
an  expert.  Bones  become  thickened,  mucous 
surfaces  are  swollen,  and  drainage  passages  be- 
come obstructed,  retaining  infectious  material. 
The  cavities  of  the  facial  bones  connected  with 
the  nasal  cavity  become  infected,  thus  maintain- 
ing a  condition  of  chronic  infection. 

In  every  case  of  chronic  nasal  catarrh  a  com- 
petent nose  specialist  should  be  consulted. 
The  wonderful  advances  made  in  the  treatment 
of  disorders  of  the  nose  within  the  last  quarter 
of  a  century  make  it  possible  now  to  effect  a 
cure  in  practically  every  case  of  chronic  catarrh 
in  which  the  disease  has  not  existed  so  long  as  to 
cause  extensive  destruction  of  the  mucous  mem- 
brane or  other  structures  of  the  nose. 

Treatment  of  Nasal  Catarrh 

Q.  What  is  the  best  method  of  cleansing 
the  nose  in  nasal  catarrh? 

A.  The  first  thing  necessary,  in  the  local 
treatment  of  chronic  nasal  catarrh,  is  thorough 
cleansing  of  the  nose  by  artificial  means.     This 


THE  HEALTH  QUESTION  BOX  777 

may  be  best  accomplished  by  means  of  an  atom- 
izer giving  a  strong  spray. 

A  salt  solution  consisting  of  a  teaspoonful  of 
salt  to  a  pint  of  water,  or  a  salt  and  soda  solu- 
tion consisting  of  one  teaspoonful  each  of  salt 
and  soda,  may  be  used  for  this  purpose. 

The  salt  and  soda  solution  is  somewhat  more 
effective  than  the  salt  solution  alone.  The 
atomizer  should  be  used  first  in  each  nostril,  then 
at  the  back  of  the  throat.  Care  should  be  taken 
to  place  the  end  of  the  atomizer  tube  behind  the 
soft  palate,  so  as  to  apply  the  spray  thoroughly 
to  the  back  part  of  this  cavity. 

After  a  thorough  cleansing  of  the  nasal  cavity, 
use  some  antiseptic  preparation  dissolved  in  oil. 
The  following  formula  to  be  used  with  an  atom- 
izer will  give  excellent  results  : 

Menthol    5  gr. 

Camphor 10  gr. 

Liquid  petroleum 4  oz. 

The  extension  of  the  disease  to  the  ear  and 
other  parts  must  of  course  be  treated  as  may  be 
demanded  by  the  particular  case  in  hand.  In 
some  cases  no  method  of  treatment  seems  to 
work  successfully,  and  the  patient  apparently  de- 
rives no  benefit  from  anything  except  change  of 
climate ;  but  we  have  never  yet  met  with  a  case 
so  bad  that  it  could  not  be  benefited  by  a  strict 
compliance  with  the  rules  laid  down  and  a  thor- 
ough employment  of  the  measures  mentioned. 

In  recent  years  there  have  been  very  great  ad- 
vances in  the  surgery  of  the  nose.  It  is  now 
known  that  in  many  cases  of  chronic  catarrh 
the  continuance  of  the  disease  is  the  result  of 


778  THE  HEALTH  QUESTION  BOX 

malformations  in  the  nose,  especially  the  over- 
growth of  certain  parts,  causing  retention  and 
decomposition  of  the  nasal  secretions.  These 
conditions  may  be  promptly  remedied  by  simple 
surgery. 

Adenoids 

Q,  What  are  adenoids  and  should  they  be 
removed? 

A.  Adenoids  are  growths  which  form  in  the 
upper  part  of  the  pharynx  and  at  the  back  part 
of  the  nasal  cavity.  They  are  likely  to  produce 
serious  injury  by  obstruction  of  the  nostrils  and 
may  lead  to  deafness,  to  deformity  of  the  jaws, 
an  abnormal  expression  of  the  face,  and  may 
even  produce  mental  and  nervous  disturbances 
of  a  serious  character. 

Adenoids  are  usually  considered  an  indication 
of  mal-nutrition.  They  are  doubtless  the  result 
of  the  attacks  of  bacteria  upon  the  mucous  mem- 
brane and  a  state  of  low  resistance. 

Adenoids  should  be  removed  as  soon  as  dis- 
covered. They  always  do  more  or  less  harm  and 
can  do  no  possible  good.  The  operation  is  a 
simple  one;  it  is  nothing  more  than  scraping  off 
the  diseased  mucous  membrane  with  a  suitable 
instrument.  The  operation  should  be  done  by 
a  specialist  in  disorders  of  the  nose  or  throat. 

The  presence  of  adenoids  is  evidence  of  a  de- 
pressed vital  state  (low  resistance)  and  hence 
attention  must  be  given  to  building  up  the  gen- 
eral health  of  the  child  by  proper  diet,  daily  out- 
of-door  exercise,  sleeping  in  out-of-door  air 
and  correct  diet.     The  open  air  school  room  is 


THE  HEALTH  QUESTION  BOX  779 

essential  for  such  children.  Meats  should  be  dis- 
carded from  the  dietary  along  with  condiments 
of  all  sorts.  Instead  of  the  popular  breakfast 
foods,  feed  the  child  oatmeal,  (steel-cut  oats) 
cooked  six  to  eight  minutes  only  and  add  to  the 
oatmeal  one-third  its  bulk  of  cooked  wheat  bran. 
Have  the  child  eat  a  large  dessert  spoonful  of 
cooked  bran  at  every  meal  together  with  fruits 
and  vegetables  which  should  constitute  the  chief 
part  of  the  diet.  Greens  of  all  kinds  are  espe- 
cially beneficial.  Care  should  be  taken  to  see  that 
the  bowels  move  well  three  or  four  times  a  day. 
The  tongue  must  be  kept  clean  and  the  breath 
sweet.  Use  paraffin  if  necessary  to  keep  the  bowels 
active ;  two  or  three  teaspoonf uls  of  paraffin  oil 
at  each  meal  or  better  half  a  paraffin  tablet.  An 
emulsion  of  paraffin  oil,  "Paralax"  is  an  agree- 
able form  to  which  children  seldom  object. 

Buzzing  or  Ringing  in  the  Ears 

Q.  What  causes  buzzing  in  the  ears  and 
what  will  cure  it? 

A.  Buzzing  or  ringing  in  the  ears  is  a  very 
common  symptom  associated  with  nasal  catarrh 
and  most  generally  indicated  that  the  disease  is 
extending  up  the  Eustachian  tubes  into  the  mid- 
dle ear.  An  ear  specialist  should  be  consulted. 
If  neglected,  deafness  may  result.  Ringing  in 
the  ears  is  sometimes  present  in  anemia  and  in 
cases  of  neurasthenia. 


78d  THE  HEALTH  QUESTION  BOX 

Nose  Discharge 

Q.    What  causes  a  discharge  from  the  nose? 

A.  Infection  with  pus- forming  bacteria. 
When  an  offensive  discharge  is  persistent,  there 
is  generally  infection  of  some  of  the  cavities  or 
sinuses  connected  with  the  nasal  cavity.  A  nose 
specialist  should  be  consulted.  Avoid  advertis- 
ing quacks. 

Mucus  in  Nose  and  Throat 
Q'.     What  is  the  best  way  to  prevent  the 
formation  of  the  mucus  that  accumulates  in 
the  back  part  of  the  nose  and  drops  into  the 
throat? 

A.  Thorough  treatment  by  a  specialist  will 
effect  a  cure.  There  is  no  simple  remedy  for 
this  condition.  One  of  the  best  home  remedies 
is  the  inhalation  of  steam. 

Causes  of  Deafness 
Q.     What  are  the  causes  of  deafness? 

A.  In  ninety-five  per  cent  of  all  cases  the 
cause  of  deafness  is  catarrh  which  begins  in  the 
throat  and  nose,  and  which  has  been  neglected 
until  it  extended  up  into  the  ears.  Enlarged  ton- 
sils, snoring,  sleeping  with  the  mouth  open,  are 
indications  of  the  presence  of  catarrh. 

The  Nasal  Douche 

Q.  Is  the  nasal  douche  a  good  remedy  for 
nasal  catarrh? 

A.  The  nasal  douche  is  no  longer  recom- 
mended. It  frequently  does  mischief  by  carry- 
ing the  infectious  discharges  of  the  nose  into 
the  ears  and  other  cavities,  and  so  doing  great 
harm.    As  a  matter  of  fact,  it  is  not  necessary  in 


THE  HEALTH  QUESTION  BOX  781 

any  case.  An  atomizer  giving  a  strong,  coarse 
spray  is  useful  in  some  cases  in  which  there  is 
a  profuse  nasal  discharge,  and  especially  in  those 
cases  in  which  dry  scabs  form  in  the  nose.  A 
solution  consisting  of  one  teaspoonful  of  com- 
mon salt  and  a  teaspoonful  of  soda  in  a  pint  of 
distilled  water  is  excellent  as  a  nasal  cleansing 
agent  when  used  with  an  atomizer  giving  a 
strong,  coarse  spray.     Use  twice  daily. 

Nasal  Discharge 

Q.  What  are  the  yellow  plugs  blovi^n  from 
the  nose,  and  v/hat  can  one  do  to  get  rid  of 
them? 

A.  These  masses  consist  of  dried  or  partly 
dried  mucus  containing  great  numbers  of  white 
blood  cells  and  countless  numbers  of  pus-pro- 
ducing bacteria.  The  crusts  which  are  formed 
in  the  nose  should  be  loosened  and  thoroughly 
removed  twice  daily  by  the  application  of  a  solu- 
tion made  by  adding  to  a  pint  of  water,  one 
dram  each  of  common  salt,  bicarbonate  of  soda 
and  boracic  acid.  An  atomizer  giving  a  strong 
spray  should  be  used,  so  that  the  nasal  cavity 
may  be  thoroughly  flooded,  and  the  application 
should  be  continued  until  the  passages  are  quite 
free.  Then  an  antiseptic  solution  should  be  ap- 
plied. A  solution  consisting  of  ten  grains  of  eu- 
calyptol  to  one  ounce  of  petroleum  oil  or  albo- 
lene  is  very  useful  for  the  purpose.  If  pos- 
sible, consult  a  good  nose  specialist,  as  there  may 
be  some  narrowing  of  the  nasal  passages  which 
requires  the  attention  of  a  specialist. 


782  THE  HEALTH  QUESTION  BOX 

Catarrh  Contagious 
Q.    Is  catarrh  contagious,  and  if  so  how? 

A.  Yes ;  and  the  fingers  are  a  common  means 
of  infecting  the  nose.  It  is  surprising  how  often 
the  fingers  visit  the  nose  and  mouth.  This  is 
especially  true-  of  children  and  even  adults  who 
have  missed  proper  training  in  this  particular. 
The  fingers  are  often  moistened  with  saliva 
for  various  purposes.  If  the  saliva  were 
green  or  blue,  the  fingers  would  constantly  show 
evidence  of  being  soiled  with  this  secretion.  By 
this  means  one  may  infect  things  and  persons 
with  his  saliva  and  may  in  turn  infect  his  own 
mouth  with  germs  from  many  sources.  As  Doc- 
tor Chapin  has  pointed  out:  "The  cook  spreads 
his  saliva  on  the  muffins  and  rolls,  the  waitress 
infects  the  glasses  and  spoons,  the  moistened  fin- 
gers of  the  peddler  arrange  his  fruit,  the  milk- 
man's thumb  is  in  his  measure,  the  reader  moist- 
ens the  pages  of  his  book,  the  conductor,  his 
transfer  tickets,  the  lady,  the  fingers  of  her  glove. 
Every  one  is  busily  engaged  in  this  distribution 
of  saliva,  so  that  the  end  of  each  day  finds  this 
secretion  freely  distributed  on  the  doors,  win- 
dow sills,  furniture  and  playthings  in  the  home, 
the  straps  of  trolley  cars,  the  rails  and  counters 
and  desks  of  shops  and  public  buildings,  and  in- 
deed upon  everything  that  the  hands  of  man 
touch."    The  saliva  is  always  infectious. 


THE  HEALTH  QUESTION  BOX  783 

Dry  Catarrh 

Q.    Is  dry  catarrh  curable? 

A.  So-called  dry  catarrh  is  a  condition  in 
which  the  secreting  glands  of  the  mucous  mem- 
brane of  the  nose  have  degenerated  and  in  part 
disappeared,  the  result  of  long  continued  in- 
flammation and  infection.  There  are  two  kinds 
of  these  glands,  those  that  secrete  serum,  and 
those  that  form  mucus.  The  serous  glands  dis- 
appear first.  The  result  is  that  the  thick  mucous 
secretion  accumulates  and  forms  dry  hard  masses 
which  decompose  and  cause  erosions  of  the 
mucous  membrane  and  finally  ulcerations  and 
after  some  years  even  serious  destruction  of  the 
nose.  This  condition  is  accompanied  by  a  very 
bad  odor  of  the  breath,  and  often  bleeding  at 
the  nose.  There  is  an  uncombortable  dryness 
of  the  nasal  passages  and  of  the  throat  due  to 
the  enlarged  space  resulting  from  atrophy  of 
the  mucous  membrane. 

The  complete  cure  of  this  condition  is  of 
course  not  possible,  but  much  can  be  done  to  re- 
lieve its  inconveniences.  By  daily  cleansing 
and  disinfection  of  the  nose,  the  fetor  of  the 
breath  may  be  largely  removed.  By  application 
of  a  spray  of  vaseline,  the  sense  of  dryness  may 
be  relieved.  It  is  sometimes "  wise  to  introduce 
into  the  widened  nasal  passages  plugs  of  cot- 
ton to  diminish  the  size  of  the  inlet.  Every 
case  of  this  sort  should  be  placed,  for  a  time  at 
least,  under  the  care  of  a  good  nose  specialist, 

A  notable  fact  about  nasal  catarrh  is  that  the 
disease  is  confined  to  house  dwellers.  Wild  peo- 
ple, who  live  in  the  open,  do  not  suffer  from  nasal 
catarrh.     The  same  is  true  of  civilized  men  and 


784  THE  HEALTH  QUESTION  BOX 

womien  who  live  in  the  open  air.  Explorers  and 
soldiers  in  the  field  suffer  little  or  not  at  all  from 
colds  and  catarrh.  These  are  house  diseases  like 
pulmonary  tuberculosis. 

Many  years  ago  the  writer  visited  the  tribe  of 
Yuma  Indians  living  about  the  old  Fort  Yuma 
who  at  that  time  lived  in  their  original  primitive 
simplicity.  The  men  wore  the  G-string  and  the 
women  little  bark  aprons.  The  children  were 
wholly  nude.  Catarrh  was  unknown.  Some  of 
the  children  had  been  gathered  into  a  school 
and  were  clothed.  These  all  suffered  from 
catarrh.  On  inquiry,  it  was  learned  that  the 
Indian  parents  attributed  the  catarrh  to  the  wear- 
ing of  clothes. 

Goryza — Acute  Nasal  Catarrh 

Q.  What  is  the  best  treatment  for  one  who 
on  taking  cold  suffers  for  a  day  or  two  with 
excessive  running  of  watery  mucus  from  the 
nose? 

A.  Coryza,  or  cold  in  the  head,  is  one  of 
the  most  common  of  all  affections.  It  is  due  to 
an  infection  of  the  mucous  membrane  of  the  nasal 
cavity.  Colds  are  catching,  like  diphtheria  and 
small-pox.  The  treatment  consists  of  rest,  diet- 
etic regulation,  and  training  of  the  skin.  A 
vapor  bath,  sitz  bath,  short  hot  tub  bath,  fomen- 
tations to  the  forehead  and  face  give  relief.  This 
treatment  should  be  taken  at  night  just  before 
retiring.  If  taken  in  the  daytime  the  patient 
should  not  go  out  of  doors  or  expose  himself  to 
drafts  for  some  hours  afterward. 

The  inhalation  of  steam  with  an  electric  vapor 
thermophore  is  the  best  means  of  combating 
the  local  pain  and  inflammation. 


THE  HEALTH  QUESTION  BOX  785 

The  susceptibility  to  cold  is  best  relieved  by 
a  course  of  treatment  to  harden  the  skin.  The 
most  efficient  measure  is  the  frequent  use  of 
cooling  baths,  such  as  a  cool  spray,  cool  sponge 
bath,  or  cold  mitten  friction.  A  cold  bath  is 
best  taken  immediately  on  arising  in  the  morning. 
The  popular  idea,  that  a  cold  is  a  matter  of  small 
consequence  and  needs  little  attention,  as  the  pa- 
tient will  recover  w^ithout  treatment,  is  an  er- 
roneous one.  Colds,  when  left  to  themselves, 
nearly  always  leave  the  affected  parts  in  a  more 
or  less  diseased  condition.  Out-of-door  life  and 
open-air  sleeping  are  the  best  preventives  against 
cold.  Persons  whose  bowels  move  three  times 
a  day  seldom  take  cold  because  they  have  high 
resistance. 

Another  way  to  cure  a  cold  is  to  take  no  bath 
at  all  or  a  short  very  cold  bath,  drink  plenty  of 
water,  go  out  of  doors  and  stay  there  until  the 
cold  is  cured.  If  one  lives  out-of-doors  entirely 
he  will  get  rid  of  the  cold  in  the  cold  air,  be- 
cause the  breathing  of  fresh  cold  air  increases 
his  body  resistance.  It  goes  without  saying  that 
the  patient  must  keep  warm  during  the  out- 
door treatment,  either  by  vigorous  exercise  or 
by  being  properly  protected  with  wraps  and 
blankets. 

"Gold  in  the  Head"  in  Infants 

Q.  What  will  relieve  cough  and  cold  in 
the  head  of  an  infant? 

A.  Apply  a  cold  wet  hand  rub  daily.  Keep 
the  child  out  of  doors  constantly.  Expose  the 
skin  to  the  sun  and  air  for  a  half  hour,  two  or 
three  times  a  day.    Apply  to  the  nose  the  follow- 


786  THE  HEALTH  QUESTION  BOX 

ing  solution  with  an  atomizer :  Menthol,  20  grs. ; 
camphor,  10  grs. ;  thymol,  2  grs. ;  alboline,  4  ozs. 
Every  cold  in  the  head  or  acute  nasal  catarrh 
should  be  treated  promptly  and  thoroughly.  When 
neglected,  a  cold  is  likely  to  become  chronic,  a 
condition  of  nasal  catarrh.  Nasal  polypi  obstruc- 
tions, deafness  and  painful  affections  of  the  cav- 
ities in  the  facial  bones  are  natural  consequences 
of  neglected  colds. 

Loss  of  Voice 

Q.  Please  indicate  the  cause  of  the  loss  of 
the  voice. 

A.  The  loss  of  the  voice  may  be  due  to  an 
inflammation  of  the  mucous  membrane  of  the 
larynx  or  to  an  infection  of  the  nerves  control- 
ling the  laryngeal  muscles.  A  loss  of  voice  is 
sometimes  due  to  hysteria.  In  such  cases  the 
voice  may  be  suddenly  recovered  at  any  time. 

Loss  of  voice  is  sometimes  the  result  of  in- 
fection of  the  larynx  with  tuberculosis.  Either 
one  or  both  of  the  vocal  cords  may  be  af- 
fected. 

Syphilis  is  another  common  cause  of  loss  of 
the  voice. 

Cancer  and  tumors  of  various  sorts  may  de- 
velop in  the  larynx  so  as  to  cause  loss  of  power 
to  make  vocal  sounds. 

In  cases  in  which  it  has  become  necessary  to 
remove  the  larynx  by  a  surgical  operation,  it  has 
been  found  possible  to  restore  the  power  of  vocal 
speech  by  means  of  the  insertion  of  a  tube  con- 
taining an  organ  reed.  The  voice  produced  in 
this  way  is  of  course  a  monotone. 


THE  HEALTH  QUESTION  BOX  787 

Nasal  Tone  of  Voice 

Q.  How  can  the  habit  of  "talking  through 
the  nose"  be  overcome? 

A.  Of  course,  np  one  talks  through  the  nose. 
The  peculiar  style  of  talking  to  which  this  term 
has  been  applied,  is  due  to  obstruction  of  the 
nostrils,  so  that  it  is  really  talking  without  the 
nose  instead  of  through  the  nose.  It  is  not  merely 
a  habit ;  it  is  generally  due  to  disease.  The  rem- 
edy is  to  be  found  in  removing  the  obstruction 
from  the  nose.  The  obstruction  may  consist  of 
polypi  or  other  growths,  or  a  mere  thickening  of 
the  mucous  membrane.  A  good  specialist  should 
be  consulted. 

Clergyman's  Sore  Throat 
Q.     What  is  the  cause  of  the  pharynx  be- 
coming   dry,    accompanied    by    a    weak    and 
easily  tired  voice  followed  by  hoarseness? 

A.  This  condition  is  probably  due  to  chronic 
pharyngitis.  Acute  and  chronic  catarrh  of  the 
pharynx  are  among  the  most  common  of  all  the 
forms  of  catarrhal  disease.  What  is  known  as 
"clergyman's  sore  throat"  is  a  variety  of  pharyn- 
geal catarrh.  Bad  dietetic  habits  are  an  import- 
ant factor  in  causing  this  condition. 

The  use  of  mustard,  pepper,  peppersauce, 
ginger,  vinegar,  and  various  other  condiments, 
and  the  excessive  use  of  salt,  sugar,  fats,  and  ani- 
mal food  must  be  set  down  among  the  predispos- 
ing causes.  The  disease  is  especially  common  in 
persons  of  sedentary  habits.  An  out-of-door  life, 
"The  simple  life"  in  all  respects  is  a  pretty  cer- 
tain preventive  of  this  disease  and  a  good  meas- 
ure of  treatment. 


788  THE  HEALTH  QUESTION  BOX 

The  Tonsils 

Q.  Of  what  use  are  the  tonsils  and  should 
they  be  removed? 

A.  The  tonsils  are  lymphatic  glands.  Their 
function  is  to  protect  the  body  against  the  great 
number  of  microbes  which  collect  in  the  mouth. 
They  are  also  connected  with  the  functions  which 
promote  the  growth  and  development  of  the 
body. 

Diseased  tonsils  are  a  constant  menace  to  the 
body,  proving  an  open  door  for  the  entrance  of 
harmful  organisms.  Tuberculosis  germs  and 
other  disease-producing  bacteria  often  find  their 
way  into  the  body  through  the  open  portal  pro- 
vided by  diseased  tonsils.  The  tonsils  harbor 
disease  germs,  such  as  pneumonia  and  diphtheria, 
also  the  germ  of  influenza  or  la  grippe.  These 
germs  are  lying  there  ready  to  develop  whenever 
the  vital  resistance  is  lowered  by  cold,  exhaus- 
tion, indigestion,  or  any  other  depressing  cause. 
Diseased  tonsils  are  often  a. cause  of  rheumatism 
and  probably  other  serious  maladies. 

Tonsils  which  frequently  become  raw  or  in- 
flamed or  which  are  constantly  enlarged  with 
pockets  full  of  pus  should  be  promptly  removed. 

The  question  is  often  asked.  Will  not  removal 
of  the  tonsils  change  the  voice  or  spoil  the  sing- 
ing or  speaking  voice  ?  The  operation  will  change 
thd  voice.  It  will  improve  it.  The  tonsil  should 
not  be  removed  unless  so  badly  diseased  that  it 
has  ceased  to  be  of  any  value  to  the  body  and 
has  become  a  source  of  injury. 


THE  HEALTH  QUESTION  BOX  789 

Inflammed  Tonsils  and  Rheumatism 
Q.     Will  inflammation  of  the  tonsils  lead  to 
rheumatism? 

A.  Murray  in  1901  found  in  the  mucous  cov- 
ering the  tonsil  streptococci,  which,  when  in- 
jected caused  inflammation  of  the  points  and  the 
valves  of  the  heart. 

Recent  studies  have  shown  that  chronic  in- 
flammation of  the  tonsils  is  very  frequently  the 
cause  of  rheumatism  and  one  that  should  be 
(looked  for  in  persons  suffering  from  acute  rheu- 
matic troubles. 

If  the  tonsils  are  found  to  be  diseased  they 
should  be  thoroughly  removed.  Partial  removal 
is  not  sufficient.  The  entire  tonsils  should  be 
enucleated  in  order  to  insure  complete  relief. 

Chronic  Laryngitis 

Q.     Is  chronic  catarrh  of  the  larynx  curable? 

A.  In  most  cases  this  disease  may  be  cured, 
even  when  of  long  standing,  except  in  cases  in 
which  the  inflammation  is  due  to  tubercular  in- 
fection. Many  of  these  cases  are  also  curable 
if  taken  in  time.  A  skilled  specialist  must  be 
consulted. 

Sore  Throat 

Q.     What  is  a  good  remedy  for  sore  throat? 

A.  There  are  many  remedies  for  sore  throat, 
some  of  which  are  harmless,  being  simply  worth- 
less,— like  goose-oil  applied  externally, — while 
others  are  quite  injurious.  The  best  remedy  is 
hot  water.  It  should  be  applied  outside  and  in- 
side ;  outside  by  means  of  fomentations  ( see 
index)  for  fifteen  minutes  or  half  an  hour 
twice  a  day;  inside  by  a  gargle  of  hot  water. 


790  THE  HEALTH  QUESTION  BOX 

as  hot  as  can  be  borne,  every  fifteen  minutes 
or  half  hour  until  relieved.  Drink  plenty  of 
hot  water,  so  as  to  get  into  a  profuse  perspira- 
tion. If  there  is  fever,  cool  the  skin  with 
sponge-baths.  Keep  the  feet  warm.  If  the 
symptoms  are  severe,  apply  ice  in  a  bag  to  the 
outside  of  the  neck,  and  give  the  patient  little 
pieces  of  ice  to  swallow.  A  few  hours  of  this, 
treatment  will  effect  a  cure  in  simple  cases. 

The  inhaling  of  steam  is  a  most  efficient  means 
of  relieving  pain  and  combating  inflammation  in 
cases  of  acute  inflammation  of  the  throat. 

Breast  Hardening 
Q.    What   should  be    done   for   the   lumps 
which  sometimes  form  in  the  breast  especially 
about  the  time  of  the  menopause  ? 

A.  When  painful  lumps  are  found  in  the 
breast  a  competent  surgeon  should  be  consulted. 
Lumps  which  grow  or  which  cause  retraction  of 
the  nipple,  should  be  removed  at  once. 

Lumps  in  the  breast  are  always  to  be  regarded 
with  suspicion  as  they  are  very  liable  to  become 
cancerous.  They  are  probably  due  to  chronic  in- 
flammation the  result  of  autointoxication.  The 
heating  compress  and  daily  exposure  to  the  sun's 
rays  or  an  arc  light  are  useful  measures  for  relief. 

Artificial  Respiration 

Q.  What  is  the  best  method  of  administer- 
ing artificial  respiration? 

A.  One  of  the  best  methods  is  known  as  the 
Sylvester  method. 

After  clearing  the  mouth  of  dirt  and  saliva, 
and  drawing  the  tongue  forward,  the  patient  is 


THE  HEALTH  QUESTION  BOX  791 

laid  upon  the  back  with  the  shoulders  and  head 
slightly  raised.  The  operator  then  kneels  be- 
hind his  head,  grasps  the  arms  just  above  the  el- 
bows, and  draws  them  steadily  upward  until 
they  meet  above  the  head.  By  this  means,  the 
ribs  are  elevated,  and  inspiration  is  produced. 
The  arms  are  then  brought  down  to  the  sides 
of  the  chest,  the  ribs  being  compressed  against 
the  lungs,  so  as  to  produce  expiration.  These 
movements  are  to  be  repeated  twelve  to  sixteen 
times  a  minute. 

Asthma 

Q.  What  is  the  cause  of  asthma?  Can  it  be 
cured? 

A.  Asthma  is  generally  curable.  There  are  at 
least  three  kinds  of  asthma.  One  kind  is  due  to 
intestinal  toxemia.  Poisons  absorbed  from  the 
colon,  excreted  through  the  lungs,  irritate  the 
small  air  passages  and  cause  them  to  contract 
and  produce  a  spasm,  so  that  the  inhaled  air 
cannot  be  readily  gotten  out  of  the  lungs. 

Another  form  which  is  less  common  is  due 
to  bronchial  catarrh,  which  causes  irritation  of 
the  small  air  passages  and  causes  them  to  con- 
tract. 

Still  another  form  is  due  to  a  diseased  con- 
dition of  the  heart  so  that  the  organ  is  not 
able  to  carry  the  blood  away  from  the  lungs 
and  they  become  congested. 

All  of  these  conditions  may  be  relieved. 
Asthma  due  to  disease  of  the  colon  can  be 
cured  in  a  short  time.  Asthma  due  to  bron- 
chial catarrh  is  also  usually  amenable  to  treat- 
ment. Asthma  which  is  due  to  heart  disease  may 
be  helped,  but  cannot  always  be  cured. 


792  THE  HEALTH  QUESTION  BOX 

Asthma  may  also  be  caused  by  the  inhalation 
of  the  pollen  of  plants  (hay  asthma)  or  tO'  other 
poisons  or  foods  to  which  the  individual  may 
have  been  sensitized. 

Artificial  Light 

Q.  What  kind  of  artificial  light  is  best  for 
the  eyes? 

A.  A  soft  diffused  light.  Brilliant  light 
should  never  fall  directly  upon  the  eye,  especial- 
ly when  reading,  or  at  work. 

Artificial  Lighting  and  Eye  Disease 

Q.  Is  it  probable  that  modern  methods  of 
artificial  lighting  are  the  cause  of  the  apparent 
increase  of  eye  disease  in  recent  times? 

A.  It  is  probable  that  certain  forms  of  ar- 
tificial light  are  highly  injurious  to  the  eyes. 
Scientific  experiment  has  shown  that  a  com- 
bination of  red  and  yellow  rays  are  most  agree- 
able, and  least  injurious,  to  the  eye.  The  light 
furnished  by  the  old  fashioned  candle  and  the 
kerosene  lamp  was  most  wholesome  for  the 
eye  as  regards  quality,  although  frequently  de- 
ficient in  quantity.  White  light  contains  actinic 
rays,  which  are  pernicious,  and  light  which  is 
capable  oif  producing  tanning  of  the  skin  is. 
unquestionably  injurious  to  the  eyes.  It  has 
been  found  that  workmen  in  glass  factories, 
and  other  industries  in  which  the  eyes  are  con- 
stantly exposed  to  bright  light  are  very  subject 
to  cataract.  It  is  quite  possible  tliat  the  great 
brilliancy  of  the  most  improved  forms  of  lamps 
now  used  in  house  lighting  may  be  responsible 
for  many  cases  of  cataract  and  other  forms  of 


THE  HEALTH  QUESTION  BOX  793 

eye  disease.  The  indirect  and  semi-indirect 
systems  of  lighting  are  unquestionably  a  very 
great  improvement,  since  they  serve  to  protect 
the  eye  from  the  brilliant  rays  of  the  incandes- 
cent film. 

Eye  Lotion 

Q,  Is  borax  solution  good  for  inflamed 
eyes? 

A.  No.  Borax  is  often  useful  as  a  skin  lotion 
but  should  not  be  used  for  the  eyes.  Boracic 
acid  is  highly  useful,  as  has  been  long  known; 
but  in  borax  the  acid  is  combined  with  an  irri- 
tating alkali  and  so  borax  should  not  be  used  in 
applications  to  so  delicate  a  surface  as  the  mucous 
membrane  of  the  eye.  A  saturated  solution  of 
boracic  acid  dropped  into  the  eye  several  times 
a  day  is  highly  useful  for  inflamed  eyelids. 

Acidosis 

Q.    What  is  acidosis? 

A.  Acidosis  relates  to  a  condition  of  the  body 
in  which  acids  are  predominant.  Under  nor- 
mal conditions  the  fluids  of  the  body  are  neu- 
tral. In  certain  conditions  of  disease  the  normal 
balance  is  destroyed.  This  condition  is  very 
commonly  present  in  many  forms  of  chronic  dis- 
ease, such  as  Bright's  disease,  which  some  emin- 
ent authorities  believe  to  be  due  to  an  over  ac- 
cumulation of  acids  in  the  tissues.  There  are 
two  forms  of  acidosis,  true  acidosis  and  relative 
acidosis.  True  acidosis  is  a  condition  in  which 
acids  have  accumulated  in  the  body  to  so  great 
an  extent  that  they  can  no  longer  be  neutral- 
ized, while  relative  acidosis  is  not  due  to  the 
accumulation   of   acids,   but   rather   to   loss    of 


794  THE  HEALTH  QUESTION  BOX 

alkalies.  Relative  acidosis  is  a  condition  almost 
wholly  confined  to  children  in  whom  it  some- 
times though  rarely  occurs  as  a  result  of  acid 
fermentations  in  the  intestines.  The  source  of 
these  acid  fermentations  is  an  excess  of  fat  in 
the  food.  The  fats  ferment,  producing  butyric 
acid.  The  body  produces  alkalies  to  neutralize 
the  acids  and  thus  the  body  is  robbed  of  its  al- 
kaline substances.  The  condition  of  relative 
acidosis  sometimes  occurs  also  as  a  result  of 
diarrhea  in  which  the  alkalies  of  the  body  are 
discharged  more  rapidly  than  they  can  be  re- 
placed. 

Acetone  in  the  Breath 

Q.  What  is  the  cause  of  acetone  in  the 
breath? 

A.  Acetone  found  in  the  breath  and  urine, 
especially  in  diabetes,  is  the  result  of  imperfect 
burning  of  fat. 

It  is  on  this  account  that  great  care  must  be 
taken  in  feeding  diabetics  to  avoid  giving  an  ex- 
cess of  fat,  although,  of  course  it  is  necessary 
that  the  amount  of  fat  should  be  very  greatly 
increased  in  many  cases  of  diabetes  in  which  it 
is  often  necessary  to  give  the  patient  three  times 
the  amount  of  fat  called  for  by  the  standard 
ration. 

Air-Swallowing 

Q.     What  is  the  cause  of  air=swalIowing? 

A.  The  habit  of  swallowing  air  was  form- 
erly supposed  to  be  very  rare.  It  is  now  known 
that  most  people  who  think  they  are  suffering 
from  gas  on  the  stomach  are  really  addicted  to 
the  habit  of  swallowing  air.  Discomfort  in 
the  stomach  gives  rise  to  a  pecuHar  muscular 


THE  HEALTH  QUESTION  BOX  795 

movement,  as  a  result  of  which  air  is  drawn 
down  into  the  stomach.  The  patient  thinks  that 
he  is  expeUing  gas  from  the  stomach  when  the 
real  fact  is  that  he  is  filling  his  stomach  up  with 
air  by  swallowing  it.  At  intervals  the  ac' 
cumulated  air  will  be  belched  out  of  the  stom- 
ach and  then  the  swallowing  will  begin  again. 
The  best  means  of  temporary  relief  is  to  open 
the  mouth  wide  and  take  deep  breaths.  It  is 
a  good  plan  to  swallow  one  or  two  glassfuls  of 
hot  water.  Air  swallowing  is  frequently  a 
habit  which  can  be  broken  only  by  a  strong  ef- 
fort of  the  will. 

Bronchitis 

Q.     What  is  the  cause  of  bronchitis? 

A.  Chronic  bronchial  catarrh  is  most  fre- 
quently the  result  of  constipation.  The  poisons 
absorbed  from  the  colon  are  eliminated  through 
the  lungs  and  irritate  tlie  mucous  membrane, 
giving  rise  to  an  increased  secretion.  The  vital 
resistance  is  at  the  same  time  lowered,  by  which 
means  the  growth  of  germs  in  the  air  passage 
is  encouraged.  The  greatest  benefit  is  likely  to 
be  derived  from  securing  three  thorough  move- 
ments of  the  bowels  daily  by  natural  and  unirri- 
tating  means,  by  proper  regulation  of  the  diet, 
discarding  flesh  foods  of  all  kinds,  and  by  build- 
ing up  the  general  health  in  every  possible  way. 

In  most  cases  of  chronic  bronchitis  the  skin 
is  dingy  or  pigmented,  the  tongue  coated,  the 
breath  bad,  and  there  are  many  other  evidences 
of  intestinal  toxemia  or  auto-intoxication.  This 
condition  must  be  cured  by  change  of  diet  and 
increased  bowel  activity.  The  skin  may  be  im- 
proved by  the  electric  light  bath  three  or  four 


796  THE  HEALTH  QUESTION  BOX 

times  a  week,  followed  by  cold  friction,  the  air 
bath  and  oil  rubbing  every  day  and  sun  bathing 
when  possible. 

The  chest  pack  is  one  of  the  best  measures  of 
relieving  the  cough.  To  encourage  expectora- 
tion, use  the  chest  pack  at  night  or  even  night 
and  day,  and  drink  hot  water  freely,  three  or 
four  pints  during  the  day.  A  non-flesh  diet  is 
essential ;  also  the  avoidance  of  condiments,  and 
salt  should  be  used  very  sparingly,  the  less  the 
better. 

Burns 

Q.  What  is  the  best  method  of  treating 
burns  ? 

A.  Slight  burns  in  which  the  skin  is  not 
broken  are  best  treated  by  the  application  of 
talcum  powder,  bismuth  or  powdered  alum.  In 
cases  in  which  much  pain  is  present  relief  may 
be  obtained  by  applying  a  compress  wet  with 
two  to  five  per  cent  of  subacetate  of  aluminum. 
When  the  pain  is  relieved  the  compress  should 
be  removed  and  powder  applied.  In  a  few  days 
the  skin  peels  off  and  the  parts  rapidly  be- 
come normal.  In  more  severe  burns  in  which 
the  skin  is  badly  blistered  there  is  always  much 
pain.  Compresses  with  the  aluminum  subace- 
tate solution  should  be  constantly  applied.  The 
compresses  should  not  be  allowed  to  get  dry. 
Cheese  cloth  is  the  best  material.  It  should  be 
laid  over  the  affected  parts  and  kept  constantly 
moist  with  the  solution.  To  prevent  drying 
the  compress  is  covered  with  oiled  silk  or  mus- 
lin. Avoid  the  use  of  carron  oil,  ointments, 
and  other  greasy  preparations.  Blisters,  when 
distended  with  serum,  should  be  carefully  punc- 


THE  HEALTH  QUESTION  BOX  797 

tured  and  shreds  of  tissue  and  skin  should  be 
removed.  When  the  pain  is  reheved  and  the 
healing  process  begun  it  is  found  to  be  advan- 
tageous to  expose  the  parts  to  the  air  without 
covering  for  one  to  three  hours  daily.  Dry  tal- 
cum powder  or  bismuth  is  then  sprinkled  over 
the  rough  surface  and  a  sterilized  gauze  com- 
press is  applied.  Burns  usually  recover  in  a 
week  or  ten  days.  Later,  to  prevent  formation 
of  crusts,  vaselin  containing  two  or  three  per 
cent  of  boric  acid  may  be  applied.  In  very 
bad  burns  in  which  the  injury  extends  to  a 
considerable  depth,  cheese  cloth  compresses  wet 
with  a  solution  of  aluminum  subacetate  should 
be  constantly  used  until  the  dead  parts  separate. 
The  line  of  division  between  the  live  and  the 
dead  tissues  will  usually  appear  by  the  third  or 
fourth  day.  Care  should  be  taken  to  avoid  tear- 
ing away  the  dead  parts  so  as  to  induce  bleed- 
ing as  this  will  cause  opening  of  the  blood  ves- 
sels and  infection.  If  there  is  much  pus  forma- 
tion and  fever,  a  compress  wet  in  a  solution  of 
bichloride,  one  part  to  two  thousand  may  be  use- 
fully employed.  After  a  healthy  granular  sur- 
face appears,  the  healing  may  be  greatly  en- 
couraged by  skin  grafting.  After  grafts  are  ap- 
plied the  wound  should  be  exposed  to  the  air 
for  one  to  three  hours  every  day.  The  expos- 
ure to  the  air  forms  a  slight  dry  film  under 
which  the  newly  formed  tissue  develops  rapidly. 
After  exposure  to  the  air  lint  covered  with 
vaselin  containing  two  per  cent  boric  acid  is 
applied  to  prevent  the  formation  of  crusts.  When 
a  large  surface  is  involved  it  is  a  good  plan  to 
cover  the  raw  surface  with  gutta  percha  tissue 


798  THE  HEALTH  QUESTION  BOX 

in  which  numerous  holes  are  made  to  allow  the 
escape  of  serum ;  over  this  is  applied  a  cheese- 
cloth compress,  which  is  kept  moistened  with  a 
solution  containing  three  to  five  per  cent  of 
common  salt  and  one  per  cent  of  citrate  of  soda. 
Old  sores  resulting  from  burns  may  be  stim- 
ulated to  rapid  healing  by  exposure  to  the  direct 
sunlight  or  arc  light  rays  for  an  hour  daily. 

A  new  method  of  treating  burns  has  been  de- 
veloped recently  in  one  of  the  field  hospitals  of 
France.  The  method  consists  of  spraying  the 
burned  surface  with  a  preparation  consisting  of 
paraffin  molding  wax  or  resin  in  solution.  A 
mixture  of  paraffin  oil  and  paraffin  wax  equal 
parts  works  nearly  as  well  as  the  proprietary 
preparation.  It  is  heated  to  150  F.  by  putting 
the  container  in  hot  water,  and  is  applied  with  an 
atomizer  after  carefully  cleansing  and  drying  the 
burned  surface.  After  the  first  layer  has  been 
applied,  a  thin  layer  of  cotton  is  put  on  and 
then  more  of  the  paraffin  is  sprayed  on.  It  is 
applied  twice  a  day.  The  results  are  most  ex- 
cellent. 

A  ten  per  cent  solution  of  picric  acid  in  water 
is  an  excellent  remedy  for  slight  burns.  This 
solution  relieves  pain  and  protects  the  part  from 
the'  contact  of  the  air. 

Gar  Sickness 

Q.     How  may  car  sickness  be  prevented? 

A.  Before  taking  a  trip  upon  the  cars  be 
careful  to  have  the  bowels  thoroughly  evacuated. 
Make  the  diet  consist  of  cereals  and  fruits, 
avoiding  fats  and  wholly  discarding  meats. 
While  riding  on  the  cars  keep  the  head  in  a 


THE  HEALTH  QUESTION  BOX  799 

horizontal  position.  Do  not  attempt  to  read. 
Do  not  look  out  of  the  car  windows.  If  pos- 
sible, lie  down  and  keep  the  eyes  closed. 

Cramp  in  Legs 

Q.  What  is  the  cause  of  cramping  of  the  leg 
muscles  ? 

A.  Cramping-  of  the  muscles  of  the  legs  is  a 
frequent  neurasthenic  symptom.  A  very  painful 
form  sometimes  occurs  in  elderly  people  as  a 
result  of  hardening  of  the  arteries  of  the  legs, 
A  cramping  muscle  can  generally  be  relieved  by 
firm  pressure  made  by  grasping  the  limb  with 
the  hands. 

Relieving  Leg  Cramps  at  Night 

Q.  What  will  relieve  cramps  in  the  legs, 
occuring  at  night  in  bed? 

A.  A  hot  leg  bath  just  before  retiring,  to 
be  followed  by  a  heating  compress  to  be  worn 
during  the  night,  will  afford  relief.  For  the 
heating  compress,  a  cotton  stocking  wrung  quite 
dry  out  of  cold  water,  and  worn  with  a  woolen 
stocking  over  it  will  answer  the  purpose;  or  a 
towel  wrung  dry  out  of  very  cold  water,  ap- 
plied to  the  leg  and  covered  with  mackintosh 
and  flannel. 

Creaking  Joints 

Q.  What  are  the  probable  causes  of  crack- 
ing of  the  joints  of  the  feet,  legs,  and  wrist? 

A.  Creaking  of  the  knee  joints  is  usually 
due  to  arthritis. 


800  THE  HEALTH  QUESTION  BOX 

Diabetes 

Q.    Is  diabetes  curable? 

A.     In  the  majority  of  cases  the  disease  is 

not  curable  in  the  strict  sense  of  the  word, 
but  in  nearly  all  cases  the  sugar  may  be  made 
to  disappear  from  the  urine  and  the  patient 
may  be  made  able  to  live  a  comfortable  and 
useful  life  for  many  years. 

Cause  of  Diabetes 
Q.    What  is  the  caus^  of  diabetes? 

A.  It  is  now  generally  believed  that  diabetes 
is  in  most  cases  caused  by  a  disease  of  the 
pancreas.  Cane  sugar  and  meat-eating  are  re- 
garded as  causes. 

Dry  Mouth 

Q.  What  is  the  cause  of  dryness  of  mouth 
and  tongue  at  night? 

A.  The  cause  may  be  sleeping  with  the  mouth 
open  or  a  feverish  condition.  Mouth  breathing 
is  almost  always  due  to  nasal  obstruction.  If 
due  to  fever  at  night,  there  is  perhaps  ground 
for  suspicion  that  some  chronic  disease,  as  tu- 
berculosis of  the  lungs,  may  be  getting  a  foot- 
hold. 

White  Patches  in  Mouth 

Q.  What  is  the  cause  and  remedy  of  small 
white  sores  on  inside  of  the  mouth? 

A.  The  condition  described  is  probably 
aphthae.  In  children  the  mouth  should  always 
be  washed  out  with  a  clean  wet  cloth  immedi- 
ately after  feeding,  for  food  remnants  left  in 
the  mouth  form  the  best  possible  soil  for  the 
production   of    the    disease.      An   acid   state   of 


THE  HEALTH  QUESTION  BOX  601 

the  stomach  and  a  feeble  condition  of  the  sys- 
tem favor  the  production  of  this  condition.  The 
use  of  sour  fruits  and  raw  tomatoes  is 
sometimes  the  exciting  factor.  Rinse  the  mouth 
often  with  boracic  acid  solution  or  peroxide  of 
hydrogen  in  water. 

Foul  Breath 

Q.    What  is  the  cause  of  a  foul  breath? 

A.  There  are  many  minor  causes,  such  as 
decaying  teeth,  chronic  nasal  catarrh,  and  dis- 
eased tonsils,  but  the  principal  cause  is  consti- 
pation. The  poisons  absorbed  from  the  colon 
are  discharged  through  the  lungs  giving  a  fecal 
odor  to  the  breath.  The  remedy  is  to  adopt  an 
antitoxic  diet  and  to  train  the  bowels  to  move 
three  times  a  day. 

Enlarged  Finger  Joints 
Q.     What  causes  enlarged  finger  joints? 

A.  The  condition  is  probably  rheumatic  in 
character,  and  is  often  connected  with  dilatation 
of  the  stomach.  It  is  practically  incurable, 
though  further  progress  of  the  disease  may  often 
be  arrested  by  careful  regulation  of  the  diet  and 
by  proper  treatment.  The  fingers  should  be 
soaked  in  hot  water  for  ten  minutes  twice  daily, 
and  afterward  the  hands  should  be  dipped  in  cold 
water  for  a  few  seconds,  then  rubbed  and  flexed. 
If  quite  painful,  the  rubbmg  should  be 
gentle,  simply  passing  the  hands  over  the 
joints  with  moderate  pressure.  A  moist  bandage 
consisting  of  two  or  three  thicknesses  of  cheese 
cloth  wet  in  cold  water,  and  well  wrung,  should 
be   wrapped   around   the   joints,    covered   with 


802  THE  HEALTH  QUESTION  BOX 

flannel  and  mackintosh,  to  be  retained  during  the 
night. 

Massage  of  the  joints  with  oHve  or  cocoanut 
oil  or  white  vaseline  is  excellent. 

Numb  Fingers 

Q.  What  causes  numbness  and  tingling  in 
the  finger  ends  when  they  become  cold?  What 
is  a  good  remedy? 

A.  A  disturbed  circulation.  Bathing  the 
hands  alternately  in  hot  and  cold  water  morning 
and  night  for  ten  or  fifteen  minutes,  and  mas- 
sage, are  useful  measures.  The  real  cause  of 
this  condition  in  most  cases  is  intestinal  auto- 
intoxication, which  is  a  common  result  of 
chronic  constipation.  The  condition  of  the 
fingers  should  receive  attention  promptly,  since 
it  may  easily  develop  into  a  most  serious  con- 
dition known  as  "dead  finger." 

Exposure  of  the  parts  to  the  rays  of  the  arc 
light  or  the  quart  light  is  an  excellent  means  of 
stimulating  the  tissues  and  restoring  a  normal 
condition. 

Exposure  to  the  sun's  rays  is  an  equally 
efficient  method.  Care  must  be  taken  to  protect 
the  fingers  from  the  cold. 

Foreign  Bodies  Swallowed 
Q.    Do  foreign  bodies  do  much  harm  in  the 
stomach  and  may  they  be  safely  removed? 

A.  Small  coins,  buttons,  and  other  round 
objects,  generally  create  no  very  great  disturb- 
ance if  they  reach  the  stomach,  as  they  usually 
do.  Much  unnecessary  alarm  is  often  felt 
when  articles  of  this  kind  have  been  swallowed. 


THE  HEALTH  QUESTION  BOX  803 

Even  pins  and  needles  are  generally  successfully- 
passed  through  the  intestine  if  they  reach  the 
stomach.  The  intestine  shows  marvelous  intelli- 
gence in  dealing  with  these  sharp  objects.  Pro- 
fessor Roger  has  shown  by  experiments  upon 
animals  that  when  a  pin  is  placed  in  the  intes- 
tine with  the  point  downward  and  sticking  into 
the  intestinal  wall,  the  intestine  promptly  turns 
the  pin  over,  giving  the  head  a  down-stream  di- 
rection, thus  preventing  penetration  of  the  in- 
testine. When  any  sharp  or  angular  object  has 
been  swallowed  which  may  possibly  injure  the 
stomach  or  intestines,  the  danger  of  injury  may 
be  frequently  lessened  by  giving  large  quanti- 
ties of  potatoes  and  other  bulky  vegetables,  so 
as  to  distend  the  stomach  and  bowels  and  thus 
give  plenty  of  room  for  the  passage  of  the  for- 
eign body. 

When  the  substance  swallowed  is  of  a  metallic 
character,  its  location  may  easily  be  determined 
by  means  of  the  x-ray.  Frequently  such 
bodies  are  discharged  from  the  bowels  without 
their  escape  being  noticed.  In  such  cases  the 
x-ray  examination  will  render  great  service  by 
removing  cause  for  further  anxiety. 

Fever 

Q.     What  is  the  cause  of  fever? 

A.  Fever  may  result  from  an  increase  of 
heat   production   or   deficient   heat    elimination. 

The  principal  cause  of  the  rise  of  temperature 
in  fever  has  been  shown  to  be  due  to  dimin- 
ished elimination  of  heat.  The  sweat  glands 
become  paralyzed,  the  skin  is  dry,  so  that  little 
evaporation  takes  place  from  the  surface. 


804  THE  HEALTH  QUESTION  BOX 

Diet  in  Fever 

Q.     How  should  fever  patients  be  fed? 

A.  It  is  highly  important  that  fever  patients 
should  receive  a  proper  amount  of  food  and 
food  of  the  right  sort.  Physiologic  experiments 
have  shown  that  during  fever,  especially  when 
the  temperature  is  high,  the  muscles,  glands  and 
blood  are  rapidly  destroyed.  This  is  the  reason 
for  the  great  weakness  as  well  as  emaciation  of 
the  fever  patient  whose  temperature  has  run  very 
high  for  some  days.  From,  careful  investigation 
May  reached  the  conclusion  that  the  destruction 
of  the  tissues  in  fever  is  due  to  the  lack  of  car- 
bohydrates. More  recently  conducted  experiments 
show  that  by  feeding  an  abundance  of  carbohy- 
drates the  wasting  of  the  muscles  and  the  ex- 
traordinary weakening  of  the  body  which  fre- 
quently occurs  may  be  prevented.  This  is  a  mat- 
ter of  very  great  importance.  It  is  also  interesting 
to  note  that  these  scientific  experiments  confirm 
the  practical  observations  made  long  ago  by 
physicians  that  the  best  diet  for  fever  patients 
consists  of  farinaceous  preparations,  fruits  and 
fruit  juices.  Niemeyer,  the  eminent  German 
physician,  fed  his  fever  patients  on  fruit  soup, 
a  very  popular  dish  in  Germany.  Hippocrates, 
the  noted  physician  of  ancient  Greece,  recom- 
mended for  fever  patients  a  thin  gruel  prepared 
from  barley — "ptisan." 

The  starvation  plan  of  treating  fever  patients 
is  known  to  be  positively  dangerous  and  should 
be  abandoned.  The  diet  should  consist  of  fruits, 
fruit  juices  and  cereal  preparations.  The  juice 
of  fresh  or  dried  fruits  is  greatly  to  be  preferred 
to  cooked  fruits  for  the  reason  that  cooking  de- 


THE  HEALTH  QUESTION  BOX  805 

stroys  the  precious  vitamines  of  which  the  fever 
patient  stands  greatly  in  need.  Von  Hoessiin 
demonstrated  long  ago  that  fever  patients  should 
be  given  quite  a  liberal  supply  of  food  of  the 
right  sort  to  prevent  the  great  weakening  which 
is  certain  to  occur  from  the  combined  influence 
of  the  fever  processes  and  starvation. 

Gout 
Q.    What  is  the  best  diet  for  gout? 

A.  Gout  is  due  to  an  accumulation  of  uric 
acid  in  the  body.  The  diet  best  adapted  for  per- 
sons suffering  from  gout  is  such  a  diet  as  will 
enable  them  to  eliminate  uric  acid  from  the  sys- 
tem. Since  uric  acid  is  a  result  of  meat  eating, 
meat  should,  of  course,  be  discarded. 

Doctor  Hinhede,  an  eminent  Scandinavian 
physician  who  has  given  much  attention  to  the 
study  of  diet,  and  who  has,  for  many  years,  ad- 
vocated a  low-protein  and  non-flesh  dietary,  has 
recently  published  the  results  of  extended  ex- 
periments with  various  exclusive  diets,  especially 
in  relation  to  uric  acid,  in  which  he  found  that 
when  the  diet  consisted  of  potatoes  only  the  urine 
was  but  slightly  acid  and  contained  no  uric  acid. 
He  finally  discovered  that  the  urine  from  a  potato 
diet  was  capable  of  dissolving  from  one-half 
dram  to  a  dram  of  uric  acid  daily.  This  was 
found  to  be  true,  also,  when  strawberries  or  milk, 
or  both,  were  taken  with  the  potatoes.  A  diet 
consisting  largely  of  apples  or  tomatoes  produced 
similar  results. 


806  THE  HEALTH  QUESTION  BOX 

Soreness  in  the  Side 
Q.     What  is  the  cause  of  soreness  in  the 
right  side  of  the  body  near  the  stomach? 

A.  The  symptom  may  be  due  to  any  of  sev- 
eral things.  Pain  near  the  stomach  under  the 
tight  rib  may  be  due  to  ulcer  of  the  stomach, 
ulcer  of  the  duodenum,  disease  of  the  pancreas, 
disease  of  the  gall-bladder,  gallstones,  or  other 
less  common  affections. 

It  is  entirely  possible  that  the  soreness  may  be 
due  to  a  diseased  kidney;  or  the  appendix  or  the 
colon  may  be  diseased.  There  are  many  other 
possibilities.  You  should  be  examined  by  a  thor- 
oughly competent  surgeon  as  soon  as  possible. 
An  X-ray  examination  after  a  bismuth  meal 
would  doubtless  throw  great  light  on  your  case. 

Bowel  Trouble  in  Summer 

Q.  Why  are  bowel  troubles  so  frequent 
in  summer  time? 

A.  "Bowel  troubles'"  are  the  prevalent  dis- 
orders of  summer,  and  the  mortality  lists  are 
lengthened  by  fatalities  due  to  this  class  of 
maladies.  Old  and  young  suffer,  but  infants 
most. 

Recent  experiments  and  observations  by 
European  physicians  show  that  the  chief  cause 
of  these  maladies  is  to  be  found  in  the  increase 
during  the  warm  months  of  the  particular  class 
of  germs  which  give  rise  to  putrefaction. 

Milk,  meat,  and  bad  water,  are  the  chief 
sources  of  infection.  Milk  may  be  boiled,  and 
meat  should  be  discarded,  better  forever,  but 
certainly  during  the  hot  months,  when  it  is  al- 
ways swarming  with  tiie  germs  which  cause  de- 


THE  HEALTH  QUESTION  BOX  807 

cay.  Water  should  be  boiled  unless  known  to 
be  pure.  Water  from  dug  wells  or  from  lakes, 
streams  and  any  sources  except  springs  or 
artesian  wells,  is  certain  to  contain  harmful 
germs,  parasites,  and  various  impurities.  Such 
water  is  always  unfit  for  use  without  boiling. 

A  precaution  which  will  almost  certainly  pre- 
vent these  summer  bowel  troubles  is  the  careful 
disinfection  of  fruits  and  all  other  fresh  foods, 
such  as  lettuce,  celery,  radishes  and  cabbage. 
These  foods  are  often  soiled  with  sewage  or  soil 
used  as  fertilizer  and  hence  are  highly  infected. 
They  often  introduce  animal  parasites  into  the 
intestine.  It  is  easy  to  render  these  foods  entirely 
wholesome  as  follows :  Wash  thoroughly  in  clean 
water  then  soak  for  five  minutes  in  a  solution  of 
peroxide  of  hydrogen  one  part  to  twenty  of 
water.  After  soaking  in  the  peroxide  solution 
rinse  well.  Fresh  fruit  and  raw  vegetables  from 
the  market  should  never  be  eaten  without  this 
j)reparatiion.  Of  course  vegetables  grown  in 
one's  own  garden  may  be  known  to  be  safe. 

Fruit,  fruit  juice,  cereals,  and  fresh  vegetables 
should  be  the  chief  dietary  during  the  summer 
months.  Keep  the  bowels  moving  freely  by 
a  laxative  diet,  and  keep  the  general  health  up 
by  free  water  drinking,  the  daily  cold  bath, 
and  the  out-of-door  life.  This  advice  can  not  be 
too  often  reiterated. 

Hemorrhage  of  the  Bowels 

Q.  Is  there  any  connection  between 
hemorrhage  and  constipation? 

A.  Hemorrhage  from  the  bowels  is  most  fre- 
quently due  to  hemorrhoids,  in  which  case  con- 


808  THE  HEALTH  QUESTION  BOX 

stipation  may  be  the  direct  cause  of  the  hemor- 
rhage. Hemorrhage  also  sometimes  results  from 
ulcer,  due  to  colitis.  Ulcer  of  the  stomach  or  of 
the  duodenum  not  infrequently  gives  rise  to 
bloody  stools. 

Pain  in  the  Bowels 
Q.     Can  pain  in  the  bowels  be  relieved  by 
heat  applications? 

A.  Fomentations  are  very  useful  when  the 
pain  in  the  bowels  or  abdominal  region  is  due  to 
local  inflammation  of  some  sort,  as  peritonitis, 
inflammation  of  the  small  or  large  intestine,  or 
other  abdominal  or  pelvic  viscera.  The  appli- 
cations should  not  be  continued  more  than 
fifteen  or  twenty  minutes,  when  a  cool  compress 
should  be  applied  for  an  hour  or  two,  after  which 
the  fomentation  may  be  again  renewed. 

Goitre 

Q.     What  is  the  cause  of  goitre? 

A.  The  cause  of  goitre  is  still  somewhat  un- 
certain, but  it  is  believed  by  many  authorities 
who  have  studied  the  subject  to  be  due  to  a 
parasite  that  is  found  in  water. 

In  certain  regions  goitre  is  common  while  in 
others  not  far  away  people  do  not  have  it  at  all. 

In  Switzerland,  people  in  localities  where 
water  is  used  from  certain  wells  are  subject  to 
goitre ;  others  who  get  water  from  a  different 
stratum  do  not  suffer  from  the  disease. 

If  the  water  from  some  of  these  "goitre  wells," 
as  they  are  called,  has  some  fish  put  into  it  the 
fish  are  attacked  by  goitre.  Enormous  goitres 
swell  up  behind  their  gills. 


THE  HEALTH  QUESTION  BOX  809 

Goitres  are  likely  to  be  endemic.  If  cases  ap- 
pear in  certain  localities,  an  investigation  of  the 
water  supply  ought  to  be  made.  A  tank  should 
be  arranged,  filled  with  the  water  supposed  to 
contain  the  parasite,  and  some  trout  known  to  be 
free  from  goitre,  which  can  be  obtained  from  the 
United  States  Government  fisheries,  should  be 
put  into  it. 

The  fish  should  be  kept  in  the  tank,  using 
water  from  the  same  source  of  supply  for  six 
months  or  a  year.  If  the  fish  get  goitre,  the  peo- 
ple who  use  the  supply  are  likely  to  contract  it. 

Polinosis    (Hay  Fever) 
Q.     What  is  polinosis  and  how  may  it  be 
cured  or  prevented? 

A.  Polinosis,  commonly  known  as  hay  fever, 
is  produced  by  the  inhalation  of  the  pollen  of 
timothy,  weeds,  certain  trees,  and  a  very  great 
variety  of  plants.  Possibly  the  pollen  of  all 
plants  is  capable  of  causing  hay  fever. 

The  characteristic  symptoms  are  itching  and 
weeping  of  the  eyes,  sneezing,  water  discharge 
from  the  nose,  embarrassed  breathing,  and  itch- 
ing sensation  of  the  palate  and  face.  In  severe 
attacks  there  is  also  a  wheezing  respiration, 
sometimes  coughing. 

All  people  are  not  subject  to  hay  fever.  In 
order  that  a  person  should  have  an  attack  of  hay 
fever,  there  must  first  be  a  penetration  of  the 
tissues  by  pollen.  This  penetration  may  occur 
through  an  abrased  skin  surface,  or  may  pos- 
sibly be  due  to  penetration  of  an  abnormally  thin 
skin  or  mucous  membrane  by  the  pollen. 

It  is  in  this  way  that  a  person  becomes  sensi- 


810  THE  HEALTH  QUESTION  BOX 

tized.  Some  people  are  sensitized  to  one  species 
of  pollen,  others  to  another.  A  person  may  be 
sensitized  to  several  species.  Simple  tests  are  now 
known  by  which  it  is  possible  to  ascertain  the 
particular  plant  to  which  a  person  is  sensitized. 
Tests  are  made  in  various  ways.  The  simplest 
way  is  to  make  an  abrasion  of  the  surface  as  in 
vaccination  and  then  rub  on  some  of  the  pollen 
of  the  suspected  plant.  A  number  of  tests  are 
sometimes  required  to  find  the  particular  plant 
to  which  the  individual  is  susceptible. 

Extensive  experimentation  has  also  developed 
a  method  of  immunizing  a  person  against  hay 
fever.  After  ascertaining  the  plant  or  plants  to 
which  a  person  is  sensitized  the  person  may  be 
rendered  immune  to  this  particular  plant  by  in- 
jections of  graduated  doses  of  extract  of  the 
pollen  of  those  plants.  The  extract  is  introduced 
in  gradually  increasing  doses  during  a  period  of 
several  weeks  or  months  prior  to  the  flowering 
time  of  the  plants  and  by  this  means  the  person 
will  gradually  lose  his  susceptibility.  Of  course, 
it  is  necessary  for  a  person  to  be  immunized 
against  all  of  the  different  species  of  plants  to 
which  he  has  been  sensitized.  This  method  is 
being  greatly  perfected  and  already  a  consider- 
able number  of  persons  have  been  relieved  of 
their  susceptibility  to  hay  fever  by  its  use, 

Susceptibility  to  Hay  Fever 

Q.     Is  everybody  susceptible  to  hay  fever? 

A.  No;  only  about  one  per  cent  of  the  popu- 
lation is  susceptible  to  the  disease.  The  suscepti- 
biHty  of  hay  fever  subjects  varies  widely,  not 
only  in  their  reaction  to  the  different  plant  pol- 


THE  HEALTH  QUESTION  BOX  811 

lens  that  cause  the  disease,  but  also  in  the  degree 
of  the  reaction.  The  majority  of  subjects  in  the 
eastern  and  southern  States  are  sensitive  to  the 
pollen  of  the  ragweeds  and  are  therefore  vic- 
tims of  the  spring  type  of  hay  fever.  A  smaller 
number  are  susceptible  to  the  effects  of  grass 
pollen,  and  have  the  autumnal  type  of  the  dis- 
ease. Others  are  sensitive  to  both  (spring- 
autumn  hay  fever).  About  eight  per  cent  are 
sensitive  not  only  to  ragweed  and  grass  pollens, 
but  also  to  the  pollens  of  various  other  plants, 
including  certain  trees,  and  hence  suffer  from  at- 
tacks during  a  greater  part  of  the  year  (peren- 
nial form).  Some  patients  suffer  only  when  the 
specific  pollen  is  especially  abundant  in  the  air, 
others  during  the  whole  pollinating  season  of  the 
plant. 

According  to  Professor  H.  M.  Hall,  of  the 
University  of  California,  "the  prevalent  assump- 
tion that  the  tree  pollens  play  only  a  minor  role,  if 
any,  as  casative  factors  in  hay  fever  must  now 
be  abandoned,  since  one  species  alone  has  been 
demonstrated  to  be  the  cause  of  hundreds  if  not 
indeed  thousands  of  cases  in  California."  The 
tree  in  question  is  the  California  black  walnut 
much  used  as  a  shade  tree  in  certain  towns  of 
the  Sacramento  valley.  Hay  fever  of  the  spring 
type  is  very  prevalent  in  this  region  and  coin- 
cides in  time  of  occurrence  with  the  sifting  down 
of  abundant  pollen  from  the  black  walnut.  The 
treatment  of  numerous  hay-fever  subjects  to 
render  them  immune  to  hay  fever  has  been 
undertaken,  serums  prepared  from  black  walnut 
pollen  being  the  ones  most  used.  Professor  Hall 
suggests  investigation  of  the  relation  of  black 
walnut  to  hay  fever  in  the  eastern  states. 


812  THE  HEALTH  QUESTION  BOX 

Prevention  of  Hay  Fever 

Q.  Is  there  any  way  in  which  a  locality  can 
be  freed  from  hay  fever? 

A.  This  is  a  new  question  in  puhlic  health,  but 
one  that  promises  fair  to  be  answered  satis- 
factorily. 

Through  the  efforts  of  the  American  Hay 
Fever  Prevention  Association,  the  city  of  New 
Orleans  has  recently  adopted  a  hay  fever  ordi- 
nance, which  provides  that  the  tenant  or  owner 
of  any  premises  shall  not  permit  weeds  or  grass 
over  two  feet  in  height  to  grow  or  stand  on  such 
premises,  or  permit  weeds  or  grass  over  one  foot 
in  height  to  grow  or  stand  on  the  sidewalk  abut- 
ting such  premises.  In  commenting  on  this  ordi- 
nance, which  has  been  hailed  as  the  first  of  its 
kind  to  be  adopted  in  America,  the  New  York 
City  Department  of  Health  calls  attention  to  Sec- 
tion 221  of  the  New  York  Sanitary  Code,  which 
was  adopted  a  year  ago  and  reads  as  follows : 
"Growth  of  poison  ivy  and  rag  weed  prohibited. 
No  person  owning,  occupying,  or  having  charge 
of  any  lot  or  premises  in  the  City  of  New  York 
shall  cause,  suffer,  or  allow  poison  ivy,  rag  weed, 
or  other  poisonous  weed  to  grow  therein  or  there- 
on in  such  manner  that  any  part  of  such  ivy,  rag 
weed,  or  other  poisonous  weed  shall  extend  upon, 
overhang,  or  border  upon  any  public  place,  or 
allow  the  seed  pollen  or  other  poisonous  particles 
or  emanations  therefrom  to  be  carried  through 
the  air  into  any  public  place." 


THE  HEALTH  QUESTION  BOX  813 

Hodgkin's  Disease 

Q.  What  are  the  nature  and  symptoms  of 
Hodgkin's  disease,  and  is  the  disease  curable? 

A.  The  cause  of  this  disease  has  not  yet  been 
satisfactorily  determined. 

This  disease  has  generally  been  regarded  as 
incurable.  Recently  however,  the  application  of 
the  x-ray,  by  the  so-called  intensive  method  has 
secured  results  which  give  some  promise  of  suc- 
cess. A  person  suffering  from  this  disease 
should  place  himself  under  the  care  of  a  com- 
petent physician  and  an  up-to-date  x-ray  spe- 
cialist. 

Hiccough 

Q.  What  is  the  cause  of  hiccough  and  how 
may  it  be  relieved? 

A.  Hiccough  is  produced  by  a  sudden  spasm 
of  the  diaphragm.  It  may  be  excited  by  eating 
too  much,  thus  causing  indigestion  and  irri- 
tation of  the  stomach,  drinking  a  large  quantity 
of  cold  water,  or  by  long  continued  or  im- 
moderate laughter.  It  also  occurs,  sometimes,  in 
the  last  stages  of  wasting  diseases,  when  it  is  re- 
garded as  a  very  grave  symptom,  indicating  ap- 
proaching dissolution. 

Treatment:  Hiccough  can  generally  be 
stopped  by  taking  a  very  small  sip  of  very  cold 
water  or  swallowing  a  small  piece  of  ice.  It 
may  also  generally  be  checked  by  holding  the 
breath  a  long  time,  so  as  to  interrupt  the 
paroxysm,  which  occurs  at  regular  intervals. 
W^hen  it  is  very  obstinate,  and  is  evidently  the 
result  of  indigestion,  'the  stomach  should  be 
washed  out  with  a  stomach  tube. 


614  THE  HEALTH  QUESTION  BOX 

Hookworm 

Q.     What  is  the  nature  of  hookworm? 

A.  This  disease  is  one  of  the  most  prevalent, 
most  harmful  and  most  certainly  curable  of 
all  parasitic  diseases.  It  is  found  through- 
out the  world.  More  than  half  the  population  of 
the  globe  are  exposed  to  this  malady.  The  dis- 
ease was  known  to  the  ancient  Egyptians,  al- 
though its  cause  was  not  understood.  It  is  less 
than  a  hundred  years  since  the  discovery  of  the 
hookworm  by  an  Italian  physician.  It  was  first 
discovered  in  this  country  in  Porto  Rico  in  1899. 
Three  years  later  it  was  discovered  in  the  south- 
ern states.  It  is  believed  that  the  disease  was 
brought  to  this  country  through  the  slave  trade. 
In  some  parts  of  the  South  ninety  per  cent  of 
the  whole  population  are  found  affected  by  this 
disease.  It  is  more  frequent  in  country  dis- 
tricts than  in  cities.  It  is  especially  prevalent 
among  the  so-called  mountain  whites  of  the 
South. 

The  Cause  of  Typhus  Fever 

Q.     What  is  the  cause  of  typhus  fever? 

A.  The  cause  of  this  disease,  until  recently 
a  profound  mj^stery,  has  been  now  clearly  shown 
to  be  a  minute  micro-organism  which  is  communi- 
cated to  human  beings  by  the  body  louse.  The 
fact  that  the  louse  is  an  active  carrier  of  the  in- 
fection was  first  shown  by  Plotz.  Recent  work 
done  in  Mexico  by  Olitsky  and  others  confirm 
the  work  of  Plotz,  and  it  may  now  be  regarded 
as  definitely  proven  that  typhus  fever  is  caused 
by  the  bite  of  infected  body  lice.  A  vaccine  has 
been  produced  by  the  use  of  which  a  person  may 


THE  HEALTH  QUESTION  BOX  815 

be  rendered  immune  to  this  disease.  Of  more 
than  eight  thousand  persons  vaccinated,  and  who 
were  thoroughly  exposed  to  the  disease,  only  six 
contracted  the  disease.  It  has  been  observed  that 
typhus  fever  is  much  less  severe  and  fatal  in 
certain  races,  particularly  Jews  and  Arabs.  It 
is  a  curious  fact  that  typhus  fever  is  chiefly  con- 
fined to  the  colder  regions  of  the  earth.  This 
is  because  the  body  louse  is  more  active  in  cold 
latitudes,  being  rendered  lethargic  by  heat. 

Sprue  Due  to  a  Fungus  Infection 

Q.     What  is  the  cause  of  sprue? 

A.  A  study  of  sprue  by  Brown  confirms  the 
view  that  this  disease  is  due  to  infection  by  a  fun- 
gus, monilia,  allied  to  the  fungus  which  produces 
thrush.  His  observations  also  show  that  the  pan- 
creatic secretion  is  lacking  in  this  disease  and 
the  patients  are  benefited  by  the  use  of  pancreatic 
extracts. 

Resuscitation  After  Electric  Shock 

Q.  What  is  the  best  means  of  reviving  a 
person  who  has  been  rendered  unconscious 
by  electric  shock? 

A.  It  has  long  been  known  that  the  same 
methods  which  have  been  found  useful  after 
drowning  or  asphyxia  from  smoke  are  also  ser- 
viceable and  often  successful  in  cases  of  electric 
shock.  Artificial  respiration  by  any  of  the  sev- 
eral methods  elsewhere  described  should  be  ap- 
plied at  the  earliest  possible  moment.  The  tongue 
should  be  pulled  forward  by  seizing  with  a  hand- 
kerchief or  a  bit  of  cloth,  and  should  be  held 
forward  to  keep  the  throat  clear.     If  necessary 


616  THE  HEALTH  QUESTION  BOX 

the  jaws  are  propped  open  by  a  thick  fold  of  cloth 
or  paper  placed  between  the  teeth. 

The  best  means  of  applying  artificial  respiration 
is  the  pulmotor.  This  instrument  should  always 
be  at  hand  where  there  is  danger  of  injury  from 
electric  shock.  The  apparatus  is  automatic  when 
once  set  in  operation  and  is  most  efficient.  It  fills 
the  lungs  with  oxygen  and  then  empties  the  lungs 
and  fills  them  again  thus  continuing  until  the 
supply  of  compressed  oxygen  is  gone.  The  lung 
motor  is  a  pump  which  may  be  used  in  a  similar 
manner,  but  is  somewhat  less  efficient. 

Another  measure  which  has  recently  been  used 
with  success  is  violent  slapping  of  the  feet  with 
a  stick  without  removing  the  shoes.  Lifting  the 
legs  and  trunk  high  as  possible  then  dropping 
upon  the  ground,  the  head  being  left  upon  the 
ground,  is  another  method  which  is  said  to  be 
useful.  It  is  well  to  be  prepared  to  practice  all 
these  methods  in  succession  or  more  or  less 
simultaneously  as  none  of  them  are  infallible. 

Suitable  applications  of  water  are  also  useful. 
Hot  fomentations  to  the  spine  alternating  every 
half  minute  with  ice  rubbing,  may  arouse  the 
paralyzed  centers  of  the  spinal  cord  and  thus 
aid  in  restoring  normal  action  of  the  heart  and 
lungs.  Cold  applications  to  the  chest  are  also 
very  useful.  They  should  be  short  and  accom- 
panied with  slapping  of  the  chest. 


THE  HEALTH  QUESTION  BOX  817 

Enlarged  Lymph  Glands 

Q.  What  is  the  cause  of  enlarged  lymph 
glands  ? 

A.  The  cause  of  enlarged  lymphatic  glands 
is  usually  tuberculosis.  In  the  majority  of  cases 
recovery  takes  place  spontaneously.  This  is  be- 
cause the  glands  are  good  fighters  in  the  first 
place.  It  is  their  business  to  resist  germs.  They 
are  policemen  placed  about  the  citadel  of  life  for 
the  purpose  of  protecting  it.  Suppose  there  were 
a  row  of  police — ^a  hundred  in  line — standing  in 
front  of  a  house,  and  that  burglars  were  com- 
pelled to  fight  every  one  of  those  policemen  before 
they  could  get  into  the  house;  it  would  stand  a 
very  good  chance  of  remaining  unmolested.  In 
just  this  way,  the  lymphatic  glands  are  policemen. 
If  a  sliver  lodges  in  the  finger,  and  a  nest  of 
germs  attacks  the  body,  then  the  lymphatic  glands 
in  the  neighborhood  come  to  the  rescue  and  be- 
come enlarged.  The  nearer  we  approach  the 
center  of  the  body,  the  greater  number  of  glands 
we  find  to  oppose  the  germs.  Germs  must  fight 
their  way  through  a  long  procession  of  glands 
before  they  can  obtain  a  foothold  in  the  interior 
of  the  body. 

But  when  germs  get  into  the  glands  themselves, 
they  become  inflamed  and  greatly  crippled.  If 
they  become  seriously  affected,  they  should  be  re- 
moved ;  yet  people  are  often  in  too  great  a  hurry 
to  have  the  glands  removed.  They  are  the  nat- 
ural barriers  of  the  body  and  when  they  are 
broken  down  there  is  nothing  to  prevent  the 
germs  from  establishing  themselves  in  the  body. 


818  THE  HEALTH  QUESTION  BOX 

Malarial  Chills 
Q.     Can  malarial   chills   be   cured  without 
medicine? 

A.  Nearly  four  hundred  years  ago,  Don 
Alexis,  of  Piedmont,  Italy,  was  treating  cases  of 
malarial  fever  successfully  by  means  of  sweat- 
ing baths  applied  just  before  the  beginning  of  a 
chill.  The  patients  were  first  rubbed  with  hot 
linen  cloths,  then  warmly  wrapped  and  made  to 
perspire.  The  same  method,  in  one  form  or  an- 
other, is  still  in  use  by  the  laity  in  various  parts 
of  the  world. 

The  writer  was  cured  of  a  very  severe  attack 
of  intermittent  fever  nearly  fifty  years  ago  by 
a  corn  sweat,  prescribed  by  an  old  lady  who  had 
used  it  successfully  in  a  large  number  of  cases. 
The  remedy  often  succeeds  at  the  very  first  ap- 
plication, though  sometimes  three  or  more  ap- 
plications were  needed,  as  observed  by  Don 
Alexis. 

Among  the  laity  of  Germany,  a  method  em- 
ployed by  Priessnitz,  and  probably  in  use  long 
before  his  time,  consisted  in  the  cold  douche.  On 
the  first  approach  of  a  chill,  several  pailfuls  of 
cold  water  were  poured  over  the  patient.  He  was 
then  vigorously  rubbed,  put  to  bed,  wrapped  with 
woolen  blankets,  and  made  to  perspire  vigor- 
ously. This  method  answers  very  well  in  persons 
with  strong  constitutions.  A  combination  of  the 
two  methods  is  most  effective. 

It  must  be  added  that  while  the  cure  of  ma- 
larial infection  is  often  possible  without  the  use 
of  quinine,  in  most  cases  it  is  well  to  use  quinine 
in  connection  with  the  methods  outlined  above. 
By    this    means    the    treatment    succeeds    more 


THE  HEALTH  QUESTION  BOX  819 

quickly.  The  dose  of  quinine  required  is  small, 
usually  not  more  than  five  grains  repeated  at 
proper  intervals  until  fifteen  or  twenty  grains 
have  been  taken. 

Mouth-Breathing 

Q.  How  may  mouth-breathing  be  cor- 
rected? 

A.  The  nose  should  have  attention.  There  is 
probably  more  or  less  obstruction  of  one  or  both 
nostrils.  If  the  habit  still  continues,  the  mouth 
should  be  closed  by  some  suitable  appliance  dur- 
ing sleep.  A  thin  strip  of  celluloid  fitted  in  be- 
tween the  lips  and  the  teeth  answers  the  pur- 
pose very  well.  The  lips  may  be  closed  by  strips 
of  adhesive  plaster. 

Mouth-breathing  during  sleep  is  evidence  of  the 
presence  of  adenoids.  A  nose  and  throat  specialist 
should  be  consulted  and  the  adenoids  should  be 
removed,  the  earlier  the  better,  as  mouth-breath- 
ing gives  rise  to  malformations  of  the  upper  jaw, 
and  also  of  the  nasal  and  other  facial  bones,  and 
defects  of  speech,  while  the  diseased  condition 
to  which  the  adenoids  is  due  may  extend  into  the 
Eustachian  tubes,  and  may  even  affect  the  hear- 
ing. Miental  impairment  also  has  been  traced  to 
adenoids  and  other  conditions  which  give  rise  to 
mouth-breathing. 

The  Pulmotor 

Q.     What  is  the  pulmotor? 

A.  The  most  successful  method  of  applying 
artificial  respiration  is  by  means  of  the  pul- 
motor, a  new  invention  by  means  of  which 
oxygen   is   forced   into   the   lungs,   making   the 


820  THE  HEALTH  QUESTION  BOX 

chest  act  as  in  ordinary  respiration.  This  method 
has  been  successful  in  reviving  persons  who 
have  apparently  been  dead  for  some  minutes.  It 
should  always  be  used  in  cases  of  suspended  re- 
spiration from  whatever  cause.  It  has  been 
especially  successful  in  cases  of  apparent  death 
from  electrical  shock. 

In  choking,  strangling,  hanging,  and  when- 
ever respiration  is  suspended  by  any  cause  what- 
ever, the  methods  of  artificial  respiration  de- 
scribed should  be  employed.  In  cases  of 
suspended  respiration  from  the  use  of  chloroform 
or  any  anesthetic,  the  head  should  be  placed 
lower  than  other  parts  of  the  body.  In  case  of 
heart  failure,  sharp  percussion  over  the  heart 
should  be  tried  and  repeated  many  times. 
Rhythmical  traction  of  the  tongue  is  a  method 
for  restoring  respiration,  which  should  never  be 
neglected. 

Pneumonia 

Q.  Is  there  any  drug  which  will  cure  pneu- 
monia? 

A.  It  is  now  known  that  pneumonia  is  an  in- 
fectious disease  and  it  runs  a  regular  course  like 
measles,  small  pox  and  other  contagious  diseases. 
It  is  also  probably  infectious  like  these  diseases. 
No  intelligent  physician  at  the  present  time  will 
administer  drugs  to  a  pneumonia  patient  with 
the  expectation  that  the  pneumonia  will  be  cured 
thereby;  in  fact  there  is  no  treatment  which 
will  cure  pneumonia,  but  there  are  many  simple 
measures  of  treatrnent  which  are  of  great  service 
in  the  disease.  Among  these  are  the  cold  com- 
press or  ice  bag  to  the  chest  during  the  early 


THE  HEALTH  QUESTION  BOX  821 

stages  of  the  disease  which  is  a  most  efficient 
means  of  relieving  cough  and  pain  and  lessen- 
ing the  intensity  of  the  disease.  The  cold  ap- 
plication should  be  removed  for  five  minutes 
about  once  in  twenty  minutes.  When  there 
is  much  pain  a  short  hot  fomentation  (see  in- 
dex) may  be  applied  for  two  or  three  hours. 
A  hot  blanket  pack  (see  index)  from  the  hip 
down  is  an  excellent  means  of  relieving  pul- 
monary congestion.  The  patient  should  take 
a  glass  of  water  every  hour.  The  bowels 
should  be  opened  by  means  of  enemas  ad- 
ministered two  or  three  times  a  day.  The 
patient  is  greatly  benefited  by  being  kept  in  the 
open  air.  In  one  of  the  largest  children's 
hospitals  in  New  York  very  young  children  who 
are  suffering  from  pneumonia  are  kept  out  of 
doors  constantly,  even  during  the  very  coldest 
weather.  They  are  of  course  well  wrapped  to 
prevent  chilling.  The  children  are  permitted 
to  breathe  very  cold  air  with  the  greatest  possible 
benefit.  Many  apparently  hopeless  cases  have 
thus  been  saved.  A  prolonged  very  hot  bath 
taken  in  the  beginning  of  an  attack  of  pneumonia 
may  lessen  the  intensity  of  the  disease  and 
shorten  its  course. 

Fomentations  exercise  a  favorable  influence 
upon  the  cough.  Sipping  hot  water  is  also  an 
excellent  measure  for  relieving  cough. 

How  to  Prevent  Pneumonia 

Q.  Is  pneumonia  catching?  Can  it  be  pre- 
vented or  avoided? 

A.  Recent  investigations  have  shown  that 
there  are  four  types  of  pneumonia,  varying  in 


822  THE  HEALTH  QUESTION  BOX 

virulence  and  fatality.  One  form  of  the  disease 
is  produced  by  germs  which  are  found  in  the 
mouths  of  people  who  live  in  cities.  This  form 
of  the  disease,  fortunately,  produces  a  very  mild 
type  of  the  disease  and  is  rarely  fatal. 

The  other  types  of  pneumonia  are  caught  by 
infection  from  other  persons  just  as  is  typhoid 
fever,  small  pox  and  measles. 

The  germs  of  pneumonia  are  sent  into  the  air 
by  coughing,  sneezing  and  speaking.  In  this 
way  the  infection  is  scattered.  Persons  who 
have  apparently  recovered  from  pneumonia  often 
carry  the  germs  in  the  nasal  secretions  and 
sputum  for  weeks,  possibly  longer,  and  thus  be- 
come carriers  of  the  disease. 

Two  things  are  necessary  to  produce  pneu- 
monia, a  pneumonia  germ  and  a  susceptible  pa- 
tient. A  person  whose  resistance  is  sufficiently 
high  may  meet  any  number  of  pneumonia  germs 
without  danger.  The  germs  are  received,  but 
they  are  unable  to  obtain  a  foothold  and  develop 
the  characteristic  disease. 

Fresh  air  in  abundance  day  and  night,  care 
in  diet,  avoidance  of  poison  habits,  alcohol,  to- 
bacco, tea,  coffee,  etc.,  daily  cold  bathing,  avoid- 
ance of  contact  with  persons  suffering  from  pneu- 
monia, grip  or  hard  colds,  these  are  the  principal 
means  of  increasing  resistance  and  combating  the 
disease. 

Pellagra  and  Meat  Diet 

Q.    Is  a  meat  diet  necessary  in  pellagra? 

A.  In  the  investigation  of  the  cause  of 
pellagra  made  by  the  United  States  Public 
Health  Service  the  conclusion  was  reached  that 
the  real  cause  of  pellagra  was  not  to  be  found 


THE  HEALTH  QUESTION  BOX  823 

in  moldy  corn  or  any  form  of  infection  but  in 
a  defective  dietary.  Meat  was  among  the  articles 
recommended  as  beneficial  in  pellagra  cases. 
Meat  is  not  necessary  to  prevent  pellagra.  The 
conviction  is  gaining  ground  among  physicians 
that  the  cause  of  pellagra  is  a  lack  of  vita- 
mines  in  the  food.  It  is  true  that  vitamines  are 
present  in  meat  but  the  amount  of  vitamines 
present  in  flesh  foods  is  not  greater  than  that 
found  in  most  vegetable  foods ;  indeed,  vitamines 
are  much  more  plentiful  in  certain  vegetables 
than  in  meats;  this  is  particularly  true  of  peas 
and  beans.  In  speaking  upon  this  subject  Doctor 
Goldberger  admitted  that  the  use  of  meat  was 
not  necessary  provided  eggs,  milk,  peas  or  beans 
were  supplied.  Observations  made  in  the  treat- 
ment of  beri-heri  and  allied  diseases  showed  that 
the  addition  of  beans  to  the  diet  was  a  much 
more  efficient  method  in  curing  and  preventing 
beri-beri  than  the  use  of  meat. 

Enlargement  of  the  Prostate  Gland 
Q.    What  is  the  cause  of  this  condition  and 
how  may  it  be  remedied  ? 

A.  Men  only  are  subject  to  this  disease.  The 
prostate  gland  in  men  is  a  structure  analogous 
to  the  womb  or  uterus  in  women.  Chronic  en- 
largement of  the  prostate  gland  is  a  condition 
closely  akin  to  the  development  of  fibroid  tumors 
of  the  uterus.  A  temporary  enlargement  of  the 
prostate  gland  may  be  due  to  inflammation.  In 
such  cases  increased  activity  of  the  bowels,  the 
avoidance  of  irritating  condiments  and  flesh 
foods  and  copious  water  drinking  are  measures 
which  should  not  be  neglected.    A  very  hot  sitz 


824  THE  HEALTH  QUESTION  BOX 

bath  or  a  hot  hip  and  leg  pack  are  the  best  means 
of  affording  relief  from  pain.  These  applications 
may  be  repeated  several  times  a  day.  After  the 
pain  subsides  colder  baths  may  be  used.  A  pro- 
longed sitz  bath  at  80°  to  70°  F.  continued  for 
ten  or  fifteen  minutes  is  the  best  means  of  com- 
bating congestion  which  follows  acute  inflam- 
mation. Chronic  enlargement  of  the  prostate 
gland  is  a  very  serious  condition  quite  common 
in  men  past  middle  life.  It  is,  in  fact  one 
of  the  gravest  conditions  to  which  men  in  ad- 
vanced years  are  subject,  and  is  the  cause  of  an 
enormous  amount  of  suffering  and  not  a  few 
deaths.  Nearly  all  of  this  suffering  and  mortality 
might  be  saved  if  attention  were  given  in  time. 
As  the  gland  becomes  enlarged  it  interferes  more 
and  more  with  the  discharge  of  urine  from  the 
bladder.  After  a  time  a  considerable  quantity 
of  urine  is  retained,  and  the  so-called  residual 
urine  of  the  bladder  is  never  emptied.  Oc- 
casionally the  bladder  becomes  over-distended 
and  there  is  continued  leaking  or  drippling  of 
urine,  giving  the  patient  the  impression  that  he  is 
passing  an  excessive  quantity  of  urine.  In  a  case 
of  this  sort  encountered  by  the  writer 
the  bladder  was  found  to  contain  more 
than  two  quarts  of  very  foul  smelling  urine  as  a 
result  of  the  retention.  The  urine  readily  under- 
goes decomposition  and  inflammation  of  the 
bladder  is  set  up.  After  a  time  the  inflammation 
extends  to  the  kidneys  and  when  both  of  the  kid- 
neys become  involved  d^th  is  likely  to  follow  as 
a  result  of  uremic  coma.  In  the  early  stages  sim- 
ple enlargement  of  the  prostate  may  generally  be 
relieved   by  the  prolonged  cold  sitz  bath,    ad- 


THE  HEALTH  QUESTION  BOX  825 

ministered  daily  for  several  weeks  or  months. 
The  temperature  of  the  bath  should  be  80°  at 
first  and  gradually  reduced  to  70°  or  even 
60°  F.  The  duration  of  the  bath  should 
be  ten  to  fifteen  minutes.  When  the  prostate  be- 
comes enlarged  to  such  a  degree  that  mechanical 
obstruction  occurs  and  the  bladder  cannot 
empty  itself  of  its  contents  a  catheter  must  be 
used  several  times  daily  for  temporary  relief. 
As  soon  as  the  usually  present  infection  of  the 
bladder  can  be  relieved  a  surgical  operation  for 
the  removal  of  the  obstruction  should  be  per- 
formed. This  operation  was  formerly  attended 
by  great  danger  to  life  but  improved  methods 
which  have  come  into  vogue  within  the  last  few 
years  render  the  operation  practically  safe,  espe- 
cially when  it  can  be  performed  before  the  kid- 
neys have  become  seriously  involved.  The 
greatest  danger  connected  with  the  operation  re- 
sults from  the  use  of  ether  or  chloroform. 
Fortunately  this  danger  may  now  be  avoided 
thanks  to  the  improved  methods  of  administer- 
ing laughing  gas,  which  may  be  safely  employed. 

Quinine 

Q.     Is  there  such  a  thing  as  quinine  fever? 

A.  Half  a  century  ago,  the  pioneer  settlers 
of  Michigan,  Indiana  and  other  states,  which 
then  constituted  the  West,  suffered  greatly  from 
malarial  infection,  and  sometimes  not  finding 
relief  from  quinine,  successfully  adopted  a 
plan  of  wearing  out  the  disease.  These  vet- 
erans in  the  warfare  with  one  of  the  most  terrible 
parasites  which  has  ever  afflicted  the  human  race, 
learned  by  experience  that  paroxysms  of  chill 


826  THE  HEALTH  QUESTION  BOX 

and  fever  sometimes  followed  the  use  of  qui- 
nine, a  fact  which  gave  rise  to  the  phrase,  then 
current,  "quinine  chills."  Modern  studies  of 
the  effects  of  quinine  upon  the  human  organism 
have  explained  these  puzzling  facts.  It  has  long 
been  known  that  quinine  is  a  protoplasmic 
poison.  It  weakens  the  parasites,  but  at  the 
same  time  weakens  the  white  blood  cells.  This 
has  been  shown  by  numerous  observers,  among 
others  Binz,  Baxter,  Martin,  Jerusalimsky,  and 
Cohnheim.  Hare  showed  that  one  part  of  qui- 
nine in  twenty  thousand  parts  of  blood  arrests 
amoeboid  movements  and  hence  renders  the  leu- 
cocyte incapable  of  capturing  the  malarial  Plas- 
modium. Professors  Koch,  Rivet  and  others 
have  reported  cases  in  which  malarial  paroxysm 
has  occurred  as  a  result  of  the  administration 
of  quinine  and  on  examination  of  the  blood 
showed  the  presence  of  parasites.  In  a  case 
reported  by  the  London  Lancet  some  years 
ago  (Sept.  22,  1906),  doses  of  quinine  ranging 
from  three-fourths  of  a  grain  to  twenty  grains 
were  on  four  different  occasions  within  two 
weeks  followed  by  severe  malarial  paroxysms. 
Potter  calls  attention  to  this  fact  in  his  work 
on  "Materia  Medica,"  stating  that  malarial  par- 
oxysms have  been  produced  by  quinine  in  many 
well  authenticated  instances,  noting  the  fact  that 
quinine  never  produced  such  effects  except  in 
malarial  subjects. 

Jacobson  finds  the  explanation  of  these  inter- 
teresting  observations  in  the  fact  that  quinine 
paralyzes  the  white  cells  of  the  blood  to  such 
an  extent  that  they  are  not  able  to  recover  them- 
selves before  the  parasites,    which  hide   in  the 


THE  HEALTH  QUESTION  BOX  827 

tissues  when  the  quinine  is  present,  return 
to  the  attack  after  its  eUmination.  Being  thus 
left  defenseless,  the  body  is  at  the  mercy  of 
the  parasites.  Thus,  quinine  instead  of  affect- 
ing a  cure  actually  produces  an  aggravation  of 
the  disease  by  lessening  the  natural  defenses. 
It  cannot  be  denied  that  quinine  renders  valuable 
service  in  the  treatment  of  malarial  fever,  but 
it  is  important  that  the  possible  evil  effects 
which  arise  from  its  use  should  also  be  recog- 
nized and  especially  that  the  important  fact 
should  be  borne  in  mind  that  the  real  cure  of 
malarial  fever,  whether  with  or  without  the  use 
of  quinine,  is  accomplished  by  the  natural 
powers  of  the  body,  especially  by  the  leucocytes 
whereby  the  Plasmodium  is  captured  and  de- 
stroyed. 

Ague   Chill    after    Hot    Bath 

Q.  Why  is  a  hot  bath  often  followed  by 
ague  chill? 

A.  In  persons  suffering  from  chronic  malarial 
infection  the  parasites  which  give  rise  to  the  dis- 
ease sometimes  have  been  absent  from  the  blood, 
where  they  are  always  present  during  an  acute 
attack.  In  such  cases  the  parasites  are  believed 
to  be  hiding  in  the  spleen  and  other  vascular  or- 
gans. The  effect  of  a  hot  bath  is  to  bring  the 
parasites  out  into  the  circulation,  the  result  of 
which  is  the  occurrence  of  a  chill.  This  fact 
renders  hot  baths  valuable  as  an  aid  in  combating 
malarial  fever.  In  connection  with  the  hot  baths, 
small  doses  of  quinine  may  succeed  in  destroying 
the  parasites,  when  without  the  hot  baths  large 
doses  would  prove  inefficient. 


828  THE  HEALTH  QUESTION  BOX 

Muscular  Electricity 

Q.  Is  it  true  that  electricity  is  generated  in 
the  body? 

A.  Experiments  upon  both  human  beings  and 
animals  have  clearly  demonstrated  that  the 
human  body  is  a  real  electrical  battery,  gener- 
ating appreciable  quantities  of  electricity  by 
every  vital  act.  Every  muscular  contraction 
generates  a  current  of  electricity,  the  exact 
quantity  and  quality  of  which  can  be  determined 
by  the  proper  instruments.  There  is  no  special 
electrical  apparatus  in  the  human  body,  as  in 
certain  fishes  and  other  curious  animals  which 
produce  this  subtle  agent  in  prodigious  quanti- 
ties, but  the  whole  body  develops  it.  Every 
breath  we  draw  in,  every  heart  beat,  every  wink 
of  the  eye,  even  every  thought,  generates  the 
same  element  that  darts  destruction  from  the 
thunder  cloud,  and  flashes  intelligence  around 
the  world. 

Seasickness 

Q.  What  is  the  cause  of  seasickness  and 
how  may  it  be  avoided? 

A.  It  is  now  believed  that  seasickness  is  due 
to  the  excessive  stimulation  of  the  pneumogastric 
nerve,  causing  spasmodic  contraction  of  the 
stomach  and  abdominal  muscles.  The  irritation 
is  due  to  the  sudden  and  repeated  disturbance 
of  equilibrium  due  to  the  movements  of  the 
ship  in  one  who  is  not  accustomed  to  such 
movements.  Young  infants  are  never  seasick, 
probably  for  the  reason  that  they  are  accustomed 
to  frequent  changes  of  the  position  of  the  body. 

A  sea-sick  person  should   remain  horizontal, 


THE  HEALTH  QUESTION  BOX  829 

with  ice  bag  to  back  of  neck,  the  eyes  closed  and 
a  firm  bandage  appHed  over  the  stomach  and  ab- 
domen. A  sand  bag  might  serve  the  same  pur- 
pose. Lying  in  a  tub  of  water  is  also  found 
beneficial.  Some  large  ocean  vessels  are  now 
supplied  with  swimming  tanks  in  which  one  may 
enjoy  complete  immunity  from  seasickness. 

Sty 
Q.    What  causes  styes? 

A.  Eye  strain  causing  congestion  of  the  eye. 
Consult  an  oculist. 

Violet  Rays 
Q.     How  can  one  obtain  the  benefit  of  the 
violet  rays  without  great  expense? 

A.  By  exposure  to  the  sun's  rays.  If  the 
rays  of  the  sun  are  so  hot  as  to  cause  unpleas- 
ant effects,  this  difficulty  can  be  overcome  by  al- 
lowing the  rays  to  pass  through  colored  glass. 

A  better  plan,  however,  is  to  protect  the  head 
by  a  shield  of  some  sort,  and  then  to  exfpose  the 
rest  of  the  body  in  sections,  making  the  time  of 
exposure  a  little  longer  each  day.  "Tanning" 
the  whole  skin  of  the  body  is  very  beneficial. 

Snake  Bite 

Q.  What  is  the  best  remedy  for  the  bite  of 
a  rattle  snake  and  is  whiskey  beneficial  ? 

A.  When  a  person  has  been  bitten  by  a  rat- 
tle snake  or  any  other  venomous  serpent,  the 
following  measures  should  be  adopted.  1. 
Place  around  the  limb,  a  short  distance  above 
the  wound,  a  cord,  tying  it  as  tightly  as  pos- 
sible. A  whip-cord,  shoe-string,  neck-tie,  strap, 
or  anything  which  can  be  made  to  answer  the 


830  THE  HEALTH  QUESTION  BOX 

purpose  of  a  ligature,  may  be  used.  It  should 
be  sufficiently  tight  to  cut  off  the  circulation. 
This  may  be  accomplished  by  placing  a  small 
stick  beneath  the  cord  and  twisting  it  tight  about 
the  limb.  2.  If  possible,  cut  out  the  bitten  part, 
being  sure  to  include  all  of  the  poisoned  tissue. 
3  If  there  is  no  sore,  ulcer,  or  abrasion  in  the 
mouth,  it  will  be  safe  and  proper  to  next  pro- 
ceed to  suck  the  wound,  as  the  poison  will  do  no 
harm  if  not  received  into  the  circulation.  Freely 
incise  the  bitten  place  and  rub  in  crystals  of 
permanganate  of  potash  or  apply  a  solution  of 
chloride  of  lime  (teaspoonful  to  the  pint).  Sur- 
round the  patient  with  blankets  and  hot  bottles. 
Wash  stomach  every  half  hour  with  stomach 
tube  until  dangerous  symptoms  disappear.  An 
anti-venom  has  been  prepared  which  protects 
against  cobra  bite  but  is  of  very  little  value 
against  other  snake  bites.  Alcohol  in  the  form 
of  whiskey  or  brandy  has  been  very  frequently 
shown  to  be  no  antidote.  The  popular  belief 
that  alcoholic  liquors  are  necessary  in  the  treat- 
ment of  snake  bite  has  been  abundantly  shown 
to  be  without  foundation.  According  to  Wil- 
son, one  in  twenty  of  the  deaths  from  snake- 
bite in  the  United  States  are  due  to  the  large 
quantities  of  whiskey  given.  It  should  be  recol- 
lected that  many  of  those  bitten  are  not  poisoned, 
to  which  fact  may  be  attributed  the  supposed 
efficacy  of  many  remedies  which  have  been 
recommended. 


THE  HEALTH  QUESTION  BOX  831 

Hernia 

Q.  Can  rupture  be  cured  without  an  oper- 
ation? 

A.  A  truss  applied  very  early  in  young  per- 
sons, well  fitted  and  worn  constantly  will  some- 
times effect  a  cure  if  the  rupture  is  slight  in  ex- 
tent. Other  non-surgical  methods  are  altogether 
unreliable  and  some  are  dangerous.  An  opera- 
tion is  safe,  and  in  skilled  hands  nearly  always 
succeeds. 

Small  Hernia  Dangerous 
Q.     Is  a  small  rupture  the  size  of  a  hickory 
nut  likely  to  do  any  harm? 

A.  Small  ruptures  are  much  more  danger- 
ous than  large  ones  since  they  are  more  likely 
to  produce  obstruction.  All  ruptures  are  dan- 
gerous and  when  possible  should  be  cured  by  a 
radical  operation. 

Typhoid  Fever 

Q.     Will  water  drinking  cure  typhoid  fever? 

A.  There  are  physicians  who  believe  that  a 
glass  of  water  taken  every  hour  is  about  the  only 
treatment  a  typhoid  fever  patient  needs. 

Copious  water  drinking  has  been  shown  to  be 
an  efficient  means  of  combating  the  pronounced 
toxemia  of  typhoid  fever.  Gushing  and  Clark 
reported  (American  Journal  of  Medical  Sci- 
ences) most  excellent  results  from  this  method. 
They  made  the  patient  drink  four  ounces  of 
water  every  fifteen  minutes  when  awake,  and 
gave  besides  every  two  hours  during  the  day 
and  once  or  twice  at  night  in  alternation  six 
ounces  of  milk  and  six  ounces  of  albumin 
water.      They    found  that    the     patients    were 


632  THE  HEALTH  QUESTION  BOX 

soon  able  to  take  from  a  gallon  to  a  gallon 
and  a  half  of  water  every  twenty-four  hours. 
They  found  great  amelioration  of  all  the  toxic 
symptoms,  the  tongue  and  mouth  remained  clean 
and  moist,  headache  was  little  troublesome, 
apathy,  restlessness,  delirium  and  other  symp- 
toms of.  toxemia  were  less  pronounced,  nausea 
seldom  occurred,  and  the  fever  was  easily  con- 
trolled. Fifty-six  cases  were  treated  without  a 
single  death,  although  the  epidemic  prevailing  in 
the  neighborhood  was  of  a  severe  type  and  the 
mortality  large. 

Typhoid  Carrier 

Q.     What  is  a  typhoid  carrier? 

A.  It  has  been  discovered  in  recent  years 
that  certain  persons  are  microbe  carriers. 

When  a  person  suffers  from  pneumonia,  scar- 
let fever,  diphtheria,  or  typhoid  fever,  recov- 
ery, if  it  takes  place,  is  due  to  the  development 
of  immunity.  That  is,  the  tissues  of  the  pa- 
tient develop  such  a  degree  of  tolerance  for  the 
infecting  microbe  that  its  presence  is  no  longer 
capable  of  giving  rise  to  serious  symptoms. 
Typhoid,  diphtheria  or  pneumonia  patients  do 
not  recover  because  the  bacteria  which  produce 
the  disease  have  left  the  body,  but  because  the 
body  has  acquired  ability  to  successfully  com- 
bat the  invading  bacteria  or  to  render  its  poisons 
innocuous. 

Numerous  observations  have  been  made  that 
show  in  the  case  of  typhoid  fever  the  subjects 
of  this  disease  continue  to  discharge  daily  from 
their  intestines  millions  of  typhoid  fever  germs 
for  three  months  or  more.     A  recent  epidemic 


THE  HEALTH  QUESTION  BOX  833 

of  typhoid  in  New  York  in  which  the  infection 
was  conveyed  through  milk  was  traced  to  infec- 
tion by  a  typhoid  carrier  who  had  suffered  from 
typhoid  fever  in  the  west  some  forty-six  years 
previously. 

A  most  remarkable  typhoid  carrier  is  Mary 
Mallon,  the  famous  "Typhoid  Mary,"  a  cook, 
who  has  carried  typhoid  germs  about  with  her  for 
more  than  fifty  years,  although  it  could  not  be 
learned  that  she  herself  ever  suffered  from  an 
attack  of  the  disease.  The  probability  is  that 
she  suffered  from  an  attack  of  the  disease  in  so 
light  a  form  that  its  real  nature  was  not  dis- 
covered; nevertheless  she  was  the  cause  of  ty- 
phoid fever  outbreaks  in  eight  families  in  which 
she  worked  at  different  times.  Although  con- 
fined for  a  time,  "Typhoid  Mary"  is  now  free 
and  may  be  employed  by  some  family  as  a  cook. 

Careful  bacteriologic  investigations  have 
shown  that  in  every  community  two  or  three 
persons  out  of  every  hundred  carry  about  with 
them  continually  diphtheria  germs,  while  two  or 
three  in  every  thousand  persons  are  typhoid 
carriers.  This  important  fact  explains  the  oc- 
casional occurrence  of  outbreaks  of  typhoid 
fever,  diphtheria  and  other  diseases  that  cannot 
be  traced  to  direct  infection  from  persons  suf- 
fering from  an  acute  attack  of  the  same  mal- 
adies. 

Precautions  Against  Typhoid 

Q.  What  precautions  are  necessary  in  eat- 
ing in  a  house  which  contains  typhoid  fever? 

A.  Everything  eaten  in  such  a  house  should 
be  thoroughly  steriHzed  by  boiHng  or  exposure 
to  the  heat  of  a  hot  oven  before  eating.    There 


834  THE  HEALTH  QUESTION  BOX 

is  still  more  danger  if  there  is  any  communica- 
tion, either  direct  or  indirect,  with  the  fever 
patient.  It  should  also  be  remembered  that  flies 
are  a  common  means  of  conveying  typhoid  fever 
infection.  Hence  precautions  should  be  taken 
to  exclude  flies  from  the  fever  patient  and  also 
from  contact  with  all  eatables. 

Vaccination  Against  Typhoid  Fever 

Q.  Has  the  new  method  of  vaccination 
against  typhoid  fever  proved  successful? 

A.  The  method  of  vaccination  against  ty- 
phoid fever  perfected  by  Dr.  Wright  of  Lon- 
don, has  now  been  very  extensively  used  in  the 
army  of  the  United  States  and  other  countries 
and  is  found  to  be  highly  successful.  The 
method  is  harmless  and  the  protection  is  said 
to  last  for  at  least  three  years. 

Diphtheria  Carriers 

Q.  Is  there  any  means  by  which  persons 
who  have  had  diphtheria  and  still  harbor  the 
germs  in  their  throats  may  be  cured  so  that 
they  will  not  be  a  menace  to  those  with  whom 
they  associate  ? 

A.  Yes;  a  simple  remedy  has  recently  been 
suggested.  Lactic  acid  forming  germs  are  an- 
tagonistic to  all  forms  of  disease  producing  germs 
outside  the  body  as  well  as  in  the  body. 

Moffit  suggests  the  use  of  fresh  buttermilk 
as  a  gargle  in  patients  who  have  had  diphtheria 
but  in  whose  throats  cultures  of  the  diphtheria 
bacillus  were  present  after  all  other  manifesta- 
tions of  the  disease  had  disappeared.  The  plain 
buttermilk  was  used  five  or  six  times  a  day  and 
from  his  experience  with  nine  cases,  Moffit  be- 


THE  HEALTH  QUESTION  BOX  835 

lieved  that  the  diphtheria  organisms  will  be  dis- 
placed entirely  within  three  days,  while  pure  cul- 
tures of  the  lactic  acid  bacillus  will  be  found  on 
the  swab. 

This  is  in  harmony  with  a  suggestion  recently 
made  to  use  cultures  of  the  bacillus  bulgaricus 
for  the  same  purpose.  Swabbing  the  throat  (or 
gargling)  two  or  three  times  daily  with  a  good 
liquid  culture  of  this  organism  is  sufficient 
to  render  the  throat  free  from  dangerous  or- 
ganisms and  to  facilitate  the  releasing  of  the  pa- 
tient from  quarantine.  It  was  also  suggested 
that  this  same  procedure  might  be  equally  useful 
in  diphtheria. 

Varicocele 

Q.  Can  varicocele  be  cured  by  natural 
methods? 

A.  Varicocele  is  curable  by  a  slight  opera- 
tion. Radical  relief  cannot  be  obtained  in  any 
other  way.  '^' '^'i^f^ 

Water  Drinking  in  Dropsy 

Q.  If  a  person  is  dropsical,  or  if  water 
collects  in  any  part  of  the  body,  should  he 
refrain  from  drinking  water  or  any  kind  of 
liquids? 

A.  It  is  rarely  necessary  for  one  to  refrain 
from  drinking  water  in  dropsy.  The  dropsy  is 
not  diminished  by  lessening  the  amount  of  water 
taken  by  the  mouth. 


836  THE  HEALTH  QUESTION  BOX 

Lithia  Water 

Q.  Do  you  recommend  lithia  water  in  case 
of  inflammation  of  the  bladder? 

A.  Yes;  lithia  water  is  good,  but  not  better 
than  ordinary  water.  In  general,  water  should  be 
freely  used  in  case  of  inflammation  of  the  bladder 
for  the  purpose  of  diluting  the  urine.  It  is  im- 
material whether  the  water  contains  a  little  lithia 
or  not.  Ordinary  lithia  water  contains  such  a 
small  amount  of  lithia  that  at  least  a  barrelful 
would  be  required  for  an  ordinary  dose  of  this 
drug.  It  is  immaterial,  however,  whether  the 
proportion  of  lithia  is  large  or  small,  as  it  has 
been  clearly  shown  by  modern  investigations  that 
lithia  has  no  value  whatever  as  a  remedy  for  uric 
acid  conditions,  or  diseases  of  the  kidneys  and 
bladder. 

Hard  Water  as  a  Source  of  Lime 

Q.  Does  the  body  appropriate  for  bones 
and  teeth  the  lime  or  calcium  carbonate  from 
ordinary  hard  water? 

A.  We  know  of  no  evidence  that  the  mineral 
constituents  of  hard  water  can  serve  as  food  or 
nutriment  to  the  body.  In  the  foodstuffs  the 
lime  exists  in  an  organized  form  in  which  it 
is  prepared  for  assimilation.  The  lime  found 
in  hard  water  is  an  ordinary  inorganic  mineral 
compound.  The  best  sources  of  lime  are  oat- 
meal, graham  bread,  bran,  milk  and  vegetables, 
especially  "greens."  Potatoes,  sugar,  rice,  fine 
flour  bread,  meats,  butter,  lard  and  other  fats, 
contain  practically  no  lime.  Milk  and  bran  are 
very  rich  in  lime,  also  turnip  "greens"  and  spin- 
ach.    These  same  foods  with  the  exception  of 


THE  HEALTH  QUESTION  BOX  837 

milk  are  rich  in  iron.    Lime  and  iron  are  usually 
associated  in  foodstuffs. 

The  Treatment  of  Influenza 

Q.  What  medicine  or  other  treatment 
should  be  given  in  influenza? 

A.  There  is  no  medicine  known  which  will 
cure  this  disease,  but  there  are  some  simple  meth- 
ods of  treatment  of  very  great  value.  It  must  be 
understood,  however,  that  in  every  case  a  com- 
petent physician  should  be  called  early,  and  no 
treatment  should  be  given  without  the  physician's 
advice  or  consent. 

The  following  measures  have  been  found  high- 
ly useful : — 

At  the  beginning  of  the  disease,  a  thorough 
evacuation  of  the  bowels  should  be  secured  by  an 
enema  consisting  of  two  or  three  pints  of  warm 
water.  The  enema  should  be  repeated  until  the 
bowels  are  thoroughly  emptied,  and  continued 
twice  a  day  during  the  disease. 

Water  or  fruit  juice  should  be  taken  daily  to 
the  amount  of  three  or  four  quarts,  so  as  to  pro- 
mote elimination  through  the  skin  and  kidneys. 
A  glassful  of  water  or  a  little  fruit  juice  every 
half  hour,  when  the  patient  is  awake,  is  a  good 
rule  to  follow.  Fruit  juices  miay  be  used  freely 
to  a  great  advantage,  and  gruels  of  oatmeal, 
rice,  and  other  cereals.  Bran  should  be  mixed 
with  the  gruel  so  as  to  promote  bowel  activity, 
and  an  ounce  of  paraffin  oil  should  be  taken  three 
times  a  day  for  the  same  purpose. 

A  vigorous  sweating  bath  at  the  beginning  of 
the  disease  is  essential.  The  sweating  may  be 
repeated  several  times  a  day  in  the  early  stages. 


838  THE  HEALTH  QUESTION  BOX 

The  short  hot  bath  (see  index)  and  the  hot 
blanket  pack  induce  vigorous  sweating  and  are 
efficient  means  of  combating  the  fever  and  of 
reHeving  the  pain  in  the  back  and  the  legs. 
Fomentations  should  be  applied  to  the  chest 
twice  a  day,  with  a  chest  compress  (see  index) 
between  applications. 

The  hot  blanket  pack  consists  in  wrapping  the 
patient  in  a  blanket  wrung  out  of  water  as  hot  as 
the  patient  can  bear.  A  dry  woolen  blanket 
should  be  applied  outside  the  wet  blanket.  The 
duration  of  the  pack  should  be  twelve  to  fifteen 
minutes.  Care  should  be  taken  to  cool  the  head 
and  face  of  the  patient,  and  keep  an  ice-bag  over 
the  heart  if  the  pulse  is  rapid.  When  the  temper- 
ature is  high,  the  duration  of  the  pack  should  be 
shorter,  say  four  or  five  minutes. 

Headache  may  be  combated  by  a  cold  compress 
to  the  head.  Care  should  be  taken  to  wet  the 
hair  thoroughly,  and  to  apply  the  compress  in 
such  a  way  as  to  cover  the  entire  back  part  of 
"the  head  as  well  as  the  front  part. 

If  the  fever  runs  high,  the  cold  pack  may  be 
used  as  a  means  of  lowering  the  temperature. 
It  should  be  applied  immediately  after  a  very 
short  hot  blanket  pack. 

When  the  Acute  Attack  Is  Over 

First  of  all,  don't  be  in  a  hurry  to  get  up.  A 
few  days  in  bed  after  all  symptoms  have  dis- 
appeared and  the  strength  seems  to  be  returning 
will  possibly  avert  an  impending  attack  of  pneu- 
monia or  at  least  prevent  the  imprudence  which 
may  precipitate  an  attack  or  relapse.  The  im- 
portance of  rest  for  some  days  after  con  vales- 


THE  HEALTH  QUESTION  BOX  639 

cence  seems  to  be  established  is  universally  recog- 
nized. 

After  pneumonia,  a  longer  rest  is  required. 
Time  must  be  given  for  complete  clearing  up  of 
pleuritic  patches  and  the  points  of  infection 
scattered  through  the  lung.  A  week  or  two  in 
bed  may  really  shorten  the  time  required  for  re- 
covery by  several  weeks  or  months. 

After  getting  up,  great  care  must  be  taken  to 
avoid  fatigue  and  Exposure.  The  body  has  been 
through  a  severe  storm,  and  time  is  needed  for 
recuperation.  Premature  return  to  work  is  most 
unwise.  The  bad  effects  will  be  most  likely  to 
appear  weeks  or  months  later  in  a  gradual  decline 
or  an  unexpected  collapse.  Vital  stamina  and  re- 
sistance are  greatly  reduced,  and  these  are  re- 
covered slowly.  A  long  vacation  and  most 
scrupulous  attention  to  health  building  are  es- 
sential. 

Special  attention  must  be  given  to  the  care  of 
the  bowels.  By  the  free  use  of  coarse  food,  bran, 
agar  agar,  and  an  ounce  of  paraffin  oil  before 
each  meal  the  bowels  may  generally  be  made  to 
move  three  or  four  times  a  day,  which  is  desir- 
able. If  necessary,  an  enema  at  80°  F.  may  be 
used  to  insure  complete  emptying  of  the  bowel. 

Meats  of  all  kinds  must  be  avoided.  Eggs  may 
be  used  in  moderation,  but  must  be  cooked.  The 
yolk  is  far  superior  to  the  white  of  egg. 

Milk,  especially  buttermilk  and  fresh  cream, 
with  the  free  use  of  good  butter,  are  important 
aids  to  blood  and  tissue  rebuilding. 

Finally,  the  patient  should  live  in  the  open  air, 
night  and  day.  Exercise  must  be  carefully  gradu- 
ated, always  stopping  short  of  fatigue. 


840  THE  HEALTH  QUESTION  BOX 

The  morning  cold  bath,  the  tepid  evening  bath, 
and  skillful  daily  massage  are  invaluable  aids. 

When  possible,  the  influenza  convalescent  may- 
spend  a  few  weeks  at  a  well-organized  and  scien- 
tifically conducted  sanitarium  with  great  advan- 
tage. 

Lathyrism 

Q.     What  is  the  disease  knovy'n  as  lathyrism? 

A.  Stockman  describes  a  disease  called 
lathyrism  which  is  caused  by  eating  certain 
species  of  peas.  The  symptoms  do  not  appear  at 
once  after  the  peas  have  been  eaten  but  some 
time  later.  They  manifest  themselves  in  the 
form  of  a  partial  paralysis  of  the  legs  which 
causes  the  person  afflicted  with  the  disease  to  roll 
the  body  from  side  to  side  as  he  walks.  The 
feet  are  with  difficulty  lifted  from  the  ground  so 
that  the  toes  drag  in  taking  a  step.  In  the  more 
severe  cases  the  patient  cannot  stand  even  with 
the  aid  of  two  sticks.  In  the  milder  forms  he  is 
able  to  walk  by  the  aid  of  two  sticks,  but  has  the 
characteristic  walk  of  this  disease,  i.  e.,  rolling 
the  body  from  side  to  side  and  dragging  the  toes. 
Men  are  more  afflicted  than  women  in  about 
proportions  of  12  to  1.  There  are  various 
opinions  given  for  this,  the  chief  being  that  men 
eat  more  than  women  and  also  are  more  exposed. 
Some  people  are  more  susceptible  than  others  to 
this  poisonous  alkaloid  in  peas,  for  some  mem- 
bers of  the  same  family  may  be  stricken  and 
others  escape.  In  its  most  severe  form  it  seems 
to  have  no  remedy.  Those  less  seriously  afflicted 
recover  after  a  time. 


THE  HEALTH  QUESTION  BOX  841 

Nutmeg   Poisoning 
Q.     Is  nutmeg  a  wholesome  condiment? 

A.  No.  In  general,  all  condiments  are  un- 
wholesome, at  least,  if  they  are  irritating  in  char- 
acter. The  oil  of  nutmeg  is  less  irritating  than 
mustard  or  pepper,  but  is  nevertheless  a  poison- 
ous substance. 

Nutmeg  contains  from  three  to  eight  per  cent 
of  the  oil. 

According  to  Leidy,  "Wallace  (1903)  collected 
twenty-five  cases  with  one  death ;  the  quantity 
ingested  approximated  from  one  to  one  and  one- 
half  grated  nutmegs.  One  case  of  poisoning  is 
reported  after  the  ingestion  of  one  drachm  of 
mace.  The  symptoms  developed  in  from  one  to 
six  hours.  There  is  drowsiness,  passing  into 
stupor,  from  which  the  patient  can  be  roused 
with  difficulty ;  he  is  unable  to  recognize  his  sur- 
roundings. Diplopia  has  been  observed,  with 
evidence  of  mental  depression ;  at  times  there  is 
marked  excitement  and  delirium  before  the 
stupor  suggestive  of  cannabis  indica  poisoning. 
Sometimes  the  first  symptom  is  abdominal  pain, 
attended  with  precordial  distress  and  giddiness; 
in  two  cases  alarming  collapse  occurred.  The 
stupor  lasts  from  four  to  six  hours,  passes  ofif, 
and  the  patient  recovers.  The  only  death  re- 
corded is  in  a  boy  of  eight,  who  swallowed  two 
nutmegs  and  became  comatose,  from  which  con- 
dition he  could  not  be  aroused,  and  died  in 
twenty  hours." 

Dale  observed  fatty  degeneration  of  the  liver, 
which  developed  several  days  after  apparent  re- 
covery in  animals,  being  preceded  by  jaundice. 

Two    nutmegs    weighing    approximately    ten 


842  THE  HEALTH  QUESTION  BOX 

grms.,   (^  oz.)   containing  one  grm.  of  the  es- 
sential oil,  caused  poisoning  in  animals. 

It  is  important  that  housekeepers  should  know 
these  facts  about  nutmeg  and  mace,  and  it  is  very- 
proper  to  ask  if  their  use  should  not  be  discon- 
tinued. It  is  known  that  the  long-continued  use 
of  poison  even  in  very  minute  doses,  ultimately 
produces  degeneration  of  the  blood-vessels.  This 
is  especially  true  of  poisons  of  the  class  to  which 
nutmeg  belongs,  as  shown  by  Huchard. 

Itching  Anus 
Q.     What  is  a  good  remedy  for  itching  of 
the  anal  region? 

A.  About  10%  of  all  persons  suffering  from 
rectal  diseases  complain  of  an  intolerable  itch- 
ing about  the  anus.  All  sorts  of  remedies  have 
been  prescribed  for  the  cure  of  this  disposition, 
but  with  only  partial  success.  These  methods 
have  included  removal  of  the  affected  portions  of 
skin,  cauterization,  destruction  of  the  nerves  by 
division,  X-ray  applications,  and  local  applica- 
tions too  numerous  to  mention. 

For  some  years  a  suspicion  has  existed  that 
this  distressing  condition  might  be  due  to  an  in- 
fection of  the  skin.  Certainly  there  is  no  part  of 
the  body  more  exposed  to  infection  than  is  this 
region.  Curiously,  this  is  especially  true  of  civil- 
ized people.  The  methods  of  cleansing  the  parts 
after  evacuation,  by  means  of  paper,  leaves  the 
surface  covered  with  fecal  matter  which  consists 
in  large  part  of  bacteria.  The  native  Hindu 
cleanses  the  anal  region  with  water  and  a  cloth. 
For  complete  cleansing,  soap  and  water  and  a 
cloth  are  necessary. 


THE  HEALTH  QUESTION  BOX  843 

Recent  studies  of  this  condition  by  Mummery 
of  London  and  Murray  of  Syracuse  have  shown 
quite  clearly  that  the  disease  is  due  to  infection 
of  the  skin  with  streptococcus  fecalis,  a  germ  al- 
ways found  present  in  great  numbers  in  the  feces 
at  least  under  ordinary  conditions  of  diet  and 
colon  care. 

Mummery  has  found  benefit  from  the  applica- 
tion of  a  2%  solution  of  iodine  in  75%  alcohol. 
This  is  applied  to  the  affected  region  with  great 
thoroughness. 

Murray  has  found  benefit  from  the  use  of  an 
autogenous  vaccine. 

The  writer  has  for  some  time  regarded  this 
disease  as  due  to  an  infection  from  the  feces,  and 
has  met  with  a  very  considerable  degree  of  suc- 
cess by  the  following  method  : 

1.  Thorough  cleanliness.  After  each  evacua- 
tion the  anal  region  parts  are  thoroughly  cleansed 
with  soap  and  water.  The  soap  solution  should 
be  as  hot  as  can  be  borne  without  injury  to  the 
skin.  The  soap  solution  is  removed  by  the  free 
application  of  pure  warm  water. 

2.  Application  of  a  special  bacterial  culture 
containing  the  Bacillus  Bulgaricus,  the  B.  Aci- 
dophilus, the  streptococcus  lactis,  and  the  B.  biffi- 
dus,  all  of  which  are  active  producers  of  lactic 
acid. 

In  the  presence  of  these  acid-forming  bacteria 
the  bacteria  which  give  rise  to  pruritis  ani  as  well 
as  other  disease-producing  bacteria  are  unable  to 
grow,  and  speedily  die  out.  The  lactic  acid  and 
some  of  the  bacteria,  being  able  to  penetrate  the 
skin,  reach  the  infecting  germ,s  hidden  in  the 
deeper  layers  of  the  skin,  to  which  are  due  the 


844  THE  HEALTH  QUESTION  BOX 

intolerable  and  uncontrollable  itching.  In  some 
cases  the  relief  afforded  by  this  treatment  is 
almost  immediate  and  complete ;  other  cases  re- 
quire prolonged  treatment.  Buttermilk  may  be 
used  in  place  of  the  above  culture. 

For  temporary  relief  hot  water  is  almost  a 
sovereign  remedy.  Apply  with  a  sponge  or  nap- 
kin dipped  in  water  of  a  temperature  of  125°  to 
130°  F.,  in  a  touch  and  go  fashion,  as  hot  as 
possible  without  making  a  blister. 

Carbon  Monoxid  Poisoning 

Q.  What  is  carbon  monoxid,  and  under 
what  circumstances  is  one  likely  to  come  in 
contact  with  it? 

A.  When  carbon  is  completely  burned  or  ox- 
idized, it  is  converted  into  carbon  dioxid;  that 
is,  one  carbon  atom  combines  with  two  atoms  of 
oxygen.  Under  certain  conditions  the  combus- 
tion is  incomplete  and  then  the  carbon  combines 
with  only  one  atom  of  oxygen.  Such  a  combina- 
tion is  known  as  carbon  monoxid.  Carbon  dioxid 
is  not  an  actively  poisonous  substance.  It  is  in- 
jurious chiefly  because  it  replaces  oxygen,  but 
carbon  monoxid  is  a  highly  active  poison.  It 
damages  the  body  by  combining  with  the  red  cells 
and  preventing  them  from  taking  up  oxygen  in 
the  normal  way. 

It  was  formerly  supposed  that  this  combination 
was  a  permanent  one.  It  is  now  known,  how- 
ever, that  this  is  not  true.  The  carbon  monoxid 
may  be  eliminated  from  the  blood  by  the  breath- 
ing of  pure  oxygen,  or  if  the  quantity  absorbed 
is  not  large,  by  the  practice  of  deep  breathing 
exercises. 


THE  HEALTH  QUESTION  BOX  845 

Recent  researches  have  shown  that  poisoning 
by  carbon  monoxid  is  much  more  frequent  than 
has  been  heretofore  supposed.  More  than  five 
hundred  persons  meet  their  death  from  poison- 
ing! by  this  noxious  gas  every  year  in  the  city  of 
Chicago  alone.  The  number  for  the  whole 
country  must  be  quite  large.  It  is,  indeed,  be- 
lieved to  be  larger  than  from  any  other  single 
poison. 

The  most  common  source  of  poisoning  with 
carbon  monoxid  is  ordinary  illuminating  gas. 
Ordinary  gas  coal  contains  four  to  ten  per  cent 
of  carbon  monoxid.  So-called  water  gas  contains 
thirty  per  cent,  and  producer  gas,  twenty  to 
thirty  per  cent. 

Natural  gas  as  it  comes  from  the  earth  does 
not  contain  carbon  monoxid.  Many  cases  of 
poisoning  occur  from  the  use  of  gas  stoves  and 
gas  burners  through  the  leaking  of  gas  from  the 
joints.  The  use  of  rubber  for  the  packing  of 
joints  is  highly  objectionable  because  of  the 
readiness  with  which  such  joints  leak. 

A  very  common  cause  of  poisoning  with  this 
gas  is  from  the  exhaust  gases  of  automobile 
engines.  Of  course,  there  is  no  danger  from  this 
source  when  the  automobile  is  operated  out-of- 
doors,  but  if  the  engine  is  run  when  the  car  is 
shut  up  in  the  garage,  the  air  of  the  room  may 
be  very  quickly  charged  with  carbon  monoxid  in 
poisonous  proportions.  Several  deaths  have  oc- 
curred from  this  cause.  A  man  was  found  dead 
sitting  in  the  seat  of  his  automobile  with  the 
engine  running,  in  a  closed  garage.  Another  man 
fell  unconscious  just  outside  the  door  of  his 
garage.     He  was  led  to  leave  the  room  because 


846  THE  HEALTH  QUESTION  BOX 

of  unpleasant  symptoms.  He  died  within  forty- 
eight  hours.  Numerous  similar  cases  have  been 
reported. 

Light  Treatment  for  Old  Sores 
Q.     How  may  old  sores  be  made  to  heal? 

A.  There  are  various  ways  of  stimulating  re- 
pair in  old  sores,  or  chronic  ulcers.  One  of  the 
best  is  through  the  use  of  light. 

An  eminent  French  surgeon  reports  remark- 
able results  in  old  wounds  by  covering  the  sur- 
face with  vaseline  and  exposing  to  the  sun  or 
electric  light  daily.  Treated  by  this  method,  vari- 
cose ulcers,  obstinate  unhealed  burns,  and  other 
old  sores  are  said  to  heal  very  rapidly,  often  clos- 
ing at  the  rate  of  nearly  half  an  inch  a  day. 
Large  surfaces  sometimes  heal  over  completely 
in  a  week. 

Vaseline  protects  the  surface,  permits  escape 
of  secretion,  and  does  not  interfere  with  the 
application  of  the  light.  This  seems  a  very 
natural  method,  and  well  adapted  to  general  use. 

Another  excellent  plan  is  the  application  of 
soft  cloths  kept  moist  with  sour  whey  to  which  a 
little  molasses  has  been  added. 

The  Morning  Headache 

Q.  Why  does  one  suffer  from  morning 
headache  ? 

A.  One  of  the  rnost  common  and  perhaps 
the  most  pernicious  of  all  causes  of  morning 
headaches  is  constipation  or  intestinal  stasis. 

That  constipation  produces  headache  is  a  fact 
which  must  be  known  from  personal  experience 
by  almost  every  civilized  human  being,  for  there 


THE  HEALTH  QUESTION  BOX  847 

are  probably  few  adult  persons  who  do  not  suffer 
more  or  less  from  the  consequences  of  this  form 
of  intoxication.  The  poisons  already  mentioned, 
tea,  coffee,  tobacco,  and  sleep-producing  drugs, 
are  bad  enough,  and  the  fatigue  poisons  normally 
developed  in  the  body  are  likewise  pernicious,  but 
most  potent  for  mischief  of  all  are  the  poisons 
produced  in  the  colon  by  the  growth  and  activity 
of  the  "wild  bacteria"  which  find  entrance 
through  an  unnatural  and  disease-producing 
habits  of  eating.  Most  of  the  one  hundred  and 
sixty  different  species  of  germs  which  thrive  in 
the  alimentary  canal  produce  highly  poisonous 
substances,  some  of  which  even  resemble  the 
venom  of  snakes  in  their  virulence.  When  the 
food  residues  or  the  normal  secretions  of  the 
liver  and  other  digestive  glands  are  retained  more 
than  a  few  hours  in  the  colon,  in  which  they  are 
deposited  by  Nature  for  prompt  dismissal  from 
the  body,  they  undergo  putrefactive  changes,  and 
are  converted  into  deadly  poisons  by  the  myriads 
of  bacteria,  amounting  to  many  trillions,  which 
prey  upon  them. 

The  normal  rythm  of  the  alimentary  canal  will 
secure  at  least  three  evacuations  of  the  colon 
daily.  Food  is  Nature's  laxative.  The  peris- 
taltic waves  set  up  when  food  is  taken  into  the 
stomach  stimulate  the  action  of  the  colon  and 
render  its  movements  four  times  as  active  as 
during  the  interval  between  meals.  Unfortun- 
ately, most  civilized  human  beings  are  like  house 
dogs,  house-broken.  Constipation  is  cultivated 
to  suit  the  demands  of  modesty  and  convenience. 
From  our  earliest  consciousness,  we  are  taught 
to   restrain   the   bowels   from   acting   instead   of 


848  THE  HEALTH  QUESTION  BOX 

encouraging  and  facilitating  their  action.  By 
this  means  the  natural  and  automatic  discharge 
of  food  residues  and  excretions  is  upset,  and  the 
result  is  an  accumulation  of  putrefying  material 
in  the  colon.  The  colon  becomes  overstretched, 
the  cecum  enormously  dilated  and  pouched,  and 
in  many  instances  the  colon  becomes  so  crippled 
that  it  is  no  longer  able  to  empty  itself  without 
mechanical  assistance. 

Thousands  of  persons  are  suffering  from  the 
effect  of  dilatation  of  the  cecum,  or  adhesions 
of  the  appendix  or  cecum  which  prevent  this 
part  of  the  colon  from  rising  and  passing  its 
contents  on  to  the  lower  part  of  the  colon.  Na- 
ture's sewage  discharge  mechanism.  Such  per- 
sons suffer  from  the  effects  of  constipation  even 
if  the  bowels  move  regularly  several  times  a  day. 
Notwithstanding  these  frequent  bowel  move- 
ments, the  colon  is  never  completely  empty. 
There  is  always  retained  in  the  dilated  head  of  , 
the  colon,  or  cecum,  highly  putrescent  material 
which  is  continually  sending  into  the  body  tissues 
a  flood  of  poisons  more  mischievous  in  their 
effects  than  alcohol,  tobacco,  tea,  coffee,  or  any 
other  poisons  to  which  human  beings  are  com- 
monly exposed.  Such  persons  are  very  likely 
to  suffer  from  morning  headache  because  the 
body  is  so  charged  with  colon  poisons,  a  con- 
dition of  chronic  intoxication  even  worse  in  its 
pernicious  effects  than  alcoholic  intoxication, 
both  because  of  the  high  degree  of  virulence  of 
the  poisons  produced,  and  their  constant  pres- 
ence in  the  tissues. 

The  remedy  is  to  be  found  in  the  free  use  of 
bran,  paraffin  oil,  and  such  bulky  foodstuffs  as 


THE  HEALTH  QUESTION  BOX  849 

greens,  fresh  vegetables  and  fruits,  and,  in  ad- 
dition, the  complete,  mechanical  emptying  of  the 
colon  by  enema  every  night  before  going  to  bed. 
The  temperature  of  the  water  should  be  from 
eighty  to  ninety  degrees  and  the  quantity  one  to 
two  pints.  The  water  should  be  slowly  intro- 
duced, and  should  be  retained  five  or  ten  min- 
utes so  as  to  give  it  time  to  reach  the  head  of  the 
colon.  If  the  water  is  not  readily  expelled,  it 
should  be  managed  somewhat  differently.  The 
first  pint  administered  should  have  a  temperature 
of  102  to  104  degrees;  this  to  be  followed  by  a 
second  pint  at  a  temperature  of  80  to  90  degrees. 
The  warmer  water  will  relax  the  contraction  of 
the  lower  colon  very  commonly  present  in  cases 
of  this  sort  and  so  encourage  evacuation.  Such  an 
enema  taken  at  night  will  not  interfere  with  the 
morning  bowel  movement,  but  will  rather  have 
the  opposite  effect.  This  measure  used  on  re- 
tiring will,  in  the  majority  of  cases,  not  only 
eliminate  the  morning  headache,  but  will  also 
create  an  appetite  and  dissipate  the  depression, 
confusion,  and  other  distressing  symptoms  which 
are  the  common  accompaniment  of  the  matutinal 
headache. 

Injury  from  Sun  Heat 

Q.  Why  is  the  heat  of  the  sun  injurious  to 
some  people  under  some  circumstances  when 
othervi^ise  harmless? 

A.  From  recently  conducted  experiments,  it 
appears  that  it  is  possible  for  one  to  become  in- 
mune  to  the  injurious  effects  of  sun  heat. 

"Several  years  ago  Aron,  then  professor  of 
physiology  in  the  College  of  Medicine  and  Surg- 


850  THE  HEALTH  QUESTION  BOX 

ery  at  Manila,  reported  an  almost  surprising 
series  of  observations  on  the  susceptibility  of 
the  monkey,  a  tropical  animal,  to  harm  from 
direct  exposure  to  the  sun  in  the  Philippines. 
Animals  were  reported  to  have  died  in  many 
cases  in  from  seventy  to  eighty  minutes  when 
placed  on  the  ground  in  the  Manila  sun,  even  in 
the  coolest  months  of  the  year.  Shaklee,  phar- 
macologist at  the  University  of  the  Philippines, 
has  verified  the  observation  that  unclimatized 
Phillipine  monkeys  exposed  to'  the  sun  in  Manila 
may  die  of  heat  stroke  in  the  course  of  a  very 
short  time,  depending  on  conditions. 

"Factors  that  must  be  taken  into  account  in 
any  attempt  to  determine  the  cause  of  a  rise  in 
body  temperature  or  of,  death  following  ex- 
posure to  the  sun  are  the  energy  of  the  solar 
rays,  and  the  temperature,  the  movement  and  the 
humidity  of  the  air.  Shaklee  finds  by  direct 
observations  that  the  conditions  making  for  a 
rapid  death  are  a  hot  sun ;  proximity  of  a  large 
hot  surface,  such  as  the  ground  or  a  roof ;  high 
relative  humidity  of  the  atmosphere,  and  a  low 
wind  velocity.  Under  such  circumstances  death 
is  due  to  an  accumulation  of  heat  in  the  body. 

"The  novelty  in  Shaklee's  studies  is  the  find- 
ing that  monkeys  can  apparently  be  acclimatized 
to  the  conditions  mentioned,  if  exposure  to  them 
is  gradual.  This  is;  of  signal  importance  in  rela- 
tion to  the  comparable  possibilities  in  the  case 
of  man ;  for  the  human  organism  seems  in  many 
ways  far  better  adapted  than  a  monkey's  to  re- 
sist the  tropical  climate.  Shaklee  points  out  that 
the  temperature-regulating  mechanism  in  man  is 
much  more  sensitive  than  that  in  the  monkey, 


THE  HEALTH  QUESTION  BOX  851 

as  shown  by  the  smallness  of  the  normal  varia- 
tion of  the  body  temperature  in  man  as  com- 
pared with  that  in  the  monkey.  The  sweating 
mechanism  in  man  has  many  times  the  capacity 
of  that  in  the  monkey,  and  as  the  temperature 
of  the  surrounding  atmosphere  approaches  the 
temperature  of  the  body,  this  becomes  the  most 
important  means  of  ehminating  heat  from  the 
body.  The  internal  heat  production  of  man  on 
a  light  diet  is  smaller  in  proportion  to  body  sur- 
face than  that  of  the  monkeys  subjected  to  this 
experiment.  Man  stands  higher  above  the  hot 
surface  on  which  he  rests  or  moves ;  hence  he 
would  receive  less  heat  from  the  ground  and  be 
subjected  to  a  more  rapid  movement  of  air  over 
the  body  surface  than  would  the  monkey. 
Man's  body  has  much  less  hair  than  the 
monkey's ;  hence  the  escape  of  heat  from  his 
body  by  radiation,  conduction  or  evaporation  is 
less  interfered  with.  Man  can  so  select  and 
arrange  his  clothing  that  it  will  interfere  little 
with  the  escape  of  heat  from  his  body,  while  at 
the  same  time  it  will  shield  the  body  from  the 
heat  rays  coming  from  the  sun.  Moreover,  man 
is  acquainted  with  a  larger  variety  of  foods. 

"The  acclimation  to  the  tropical  climate  as 
experimentally  accomplished  in  the  case  of  the 
monkey  appears  to  be  due  essentially  to  an 
increase  in  the  sensitiveness  of  the  nervous 
mechanism  that  regulates  body  temperature. 
This  results  in  an  increase  in  the  rate  or  effici- 
ency of  sweating,  producing  what  has  perhaps 
falsely  been  termed  an  immunity.  The  'im- 
munity' is  readily  lost  if  the  subjects  are  kept  in 
the   shade.     In  harmony   with   the   explanation 


852  THE  HEALTH  QUESTION  BOX 

advanced  above  is  the  fact  that  a  small  dose  of 
atropin,  which  diminishes  the  action  of  the 
sweat  glands,  as  well  as  other  secretory  struc- 
tures, suffices  to  nullify  the  effect  of  any  accli- 
matization and  to  cause  the  death  of  an  acclima- 
tized animal  by  stopping  perspiration.  The  in- 
ference is  further  supported  by  the  fact  that 
when  the  relative  humidity  of  the  atmosphere 
is  great,  even  acclimatized  animals  exhibit  a 
tendency  to  a  markedly  greater  rise  in  body 
temperature.  Finally,  attempts  to  acclimatize 
rabbits — a  species  not  known  to  perspire — have 
thus  far  entirely  failed. 

"Evidence  has  begun  to  accumulate  that 
healthy  white  men  may  be  readily  accHmatized 
to .  the  tropical  climate  at  its  worst.  Shaklee 
maintains  that  the  amount  of  sweating  necessary 
to  keep  the  body  temperature  of  a  healthy  white 
man  from  rising  above  normal  is  not  excessive, 
even  when  the  man  is  doing  considerable  phys- 
ical work  in  the  midday  sun  in  such  a  tropical 
climate  as  that  of  Manila,  provided  the  man  has 
been  sufficiently  long  on  a  suitable  diet  and  in- 
troduces himself  gradually  into  the  work  in  the 
sun.  In  the  acclimatization  of  the  white  man  the 
most  important  factor  is  the  proper  regulation 
of  the  diet.  The  effects  from  the  tropical  sun 
seem  to  be  exactly  the  same  as  the  effects  from 
the  sun  in  the  United  States ;  that  is,  no  effects 
were  seen  or  felt  in  these  experiments  that  were 
different  from  what  would  have  been  expected 
under  like  circumstances  in  the  northern  portion 
of  the  United  States." 


THE  HEALTH  QUESTION  BOX  853 

Sprains 

Q.  What  is  the  quickest  way  to  relieve 
pain  in  case  of  sprains? 

A.  For  the  pain  of  sprains  and  bruises,  ad- 
minister very  hot  appHcations  followed  by  cold 
compresses  or  ice  bags.  The  fomentation  may 
be  renewed  every  fifteen  minutes  for  two  or 
three  hours,  the  cold  compress  being  maintained 
in  the  interval.    Apply  a  bandage. 

Pelvic  Pain 

Q.  How  may  one  relieve  an  almost  con- 
tinuous pain  in  the  pelvic  region? 

A.  Pain  in  the  pelvic  region  can  in  many 
cases  be  relieved  by  the  use  of  a  hot  enema. 
The  application  may  be  repeated  several  times 
a  day.  The  quantity  of  water  introduced  at 
once  should  not  be  more  than  one  or  two  pints, 
as  the  application  is  designed  for  the  organs  of 
the  lower  abdomen  and  the  pelvis.  The  water 
should  be  retained  five  minutes,  when  it  may  be 
allowed  to  escape,  and  a  fresh  quantity  intro- 
duced, this  being  repeated  from  three  to  six 
times.  It  is  not  necessary  to  remove  the  rectal 
tube;  by  detaching  the  tube  from  the  fountain, 
and  lowering  the  end,  the  water  will  escape  into 
a  suitable  vessel.  The  patient  should  lie  on  the 
back  with  the  shoulders  raised.  Allow  the  water 
to  pass  in  slowly. 

Pain  Below  the  Snoulderblades 
Q.     What  is  the  cause  of  pain  just  below 
the  shoulderblades? 

A.  This  pain  is  usually  the  result  of  a  dis- 
eased condition  of  the  stomach  or  the  stomach 


854  THE  HEALTH  QUESTION  BOX 

and  gall-bladder.  In  case  of  gall-bladder  dis- 
ease, tenderness  is  almost  certain  to  be  found  not 
only  under  the  right  ribs  where  the  gall-bladder 
is  situated,  but  also  at  a  point  in  the  spine  nearly 
opposite.  This  condition  is  known  as  reflex  pain 
or  tenderness ;  it  does  not  signify  a  diseased  con- 
dition of  the  spinal  column  or  of  the  spinal  cord 
or  nerves.  It  is  a  "referred  tenderness"  and  is 
due  to  sympathetic  or  reflex  irritation, 

Pain-Relieving  Drugs 
Q.    Is  there  any  drug  which  can  be  used  for 
the  relief  of  pain  without  producing  injurious 
effects? 

A.  No.  Even  such  drugs  as  phenacetin,  co- 
deine, and  aspirin  are  harmful.  They  relieve 
pain  momentarily  but  later  increase  pain.  The 
cause  of  the  pain  must  be  removed,  then  it  will 
disappear. 

Mineral  Waters 

Q.  Why  are  mineral  waters  harmful?  Are 
they  not  Nature's  healing  remedies? 

A.  Laxative  mineral  waters  are  harmful,  be- 
cause they  irritate  the  mucous  membrane  and 
in  time  produce  intestinal  catarrh.  They  also 
expose  the  liver  and  kidneys  to  the  harmful  ef- 
fects of  overwork.  Mineral  waters  are  no  more 
natural  healing  agencies  than  are  minerals  them- 
selves. No  one  would  think  of  recommending 
iron  pyrites  or  limestone  as  a  healing  agent; 
neither  are  the  great  salt  beds  or  alkali  deposits 
regarded  as  natural  healing  agents.  Mineral 
waters  are  simply  rain  water  which  has  been 
contaminated  by  coming  in  contact  with  various 
mineral  substances  while  percolating  through  the 
earth. 


THE  HEALTH  QUESTION  BOX  855 

To  call  mineral  waters  "Nature's  healing 
remedy"  is  a  great  misapplication  of  terms,  and 
is  an  error  which  grows  out  of  a  misapprehension 
of  what  a  natural  healing  agent  is.  Nature's 
healing  remedies  consist  in  those  forces  or 
agencies  which  are  essential  for  the  maintenance 
of  life,  and  which  are  in  constant  use  in  carrying 
forward  the  ordinary  life  processes.  The  curative 
or  therapeutic  application  of  these  remedies  con- 
sists in  so  utilizing  them  as  to  intensify  or  con- 
centrate the  effects  which  they  ordinarily  exer- 
cise upon  the  body.  Mineral  waters  are  in  no 
way  beneficial  to  a  healthy  man.  They  may  in 
some  instances  prove  of  temporary  service  in 
emergencies,  but  their  constant  use  is  now 
recognized  as  being  highly  detrimental.  Many 
European  physicians  who  formerly  recommended 
mineral  waters  very  freely  to  their  patients,  now 
condemn  their  use  for  the  reasons  above  stated. 

There  are  many  excellent  natural  waters  which 
are  remarkable  for  their  extreme  purity  or  free- 
dom from  both  mineral  contamination  and  germs 
or  bacteria.  Such  waters  may  be  used  freely,  not 
only  without  harm,  but  even  with  very  great 
safety  and  advantage. 

The  Wassermann  Test 
Q.    What  is  the  nature  of  this  test  and  is  it 
reliable? 

A.  The  Wassermann  test  is  employed  to  de- 
termine whether  a  person  is  suffering  from 
syphilitic  infection. 

The  test  consists  of  obtaining  a  portion  of  the 
patient's  blood  and  subjecting  this  to  certain 
laboratory  tests.     When  carefully  done  the  test 


856  THE  HEALTH  QUESTION  BOX 

is  found  to  be  remarkably  reliable.  In  certain 
cases  the  spinal  fluid  is  used  for  making  the  test 
instead  of  the  blood. 

It  is  important  to  know  that  a  "positive"  Was- 
sermann  reaction  is  no  evidence  of  immorality 
or  vicious  conduct.  Syphilis  has  become  so  wide- 
spread that  the  disease  may  be  quite  easily  con- 
tracted by  accidental  contract  with  the  infection, 
either  directly  or  indirectly.  The  disease  is  in 
many  cases  inherited. 

Aspirin 

Q.     Is  aspirin  a  harmless  drug? 

A.  By  no  means.  All  drugs  are  more  or  less 
harmful.  The  growing  practice  of  dosing 
v/ith  aspirin  whenever  one  may  feel  a  twinge 
of  pain,  which  may  be  attributed  to  rheumatism 
or  neuralgia  is  greatly  to  be  deplored.  Rheu- 
matism or  neuralgia  are  usually  due  to  some 
error  in  one's  habits  of  living.  Aspirin  only  con- 
ceals the  difficulty  without  removing  its  cause. 
Increased  bowel  activity,  the  disuse  of  meat,  tea 
and  coffee,  warm  bath  at  night,  more  exercise  in 
the  open  air — these  are  measures  which  will  in 
most  cases  cause  quick  disappearance  of  painful 
symptoms  and  will  leave  no  unpleasant  effects  be- 
hind. A  hot  fomentation  or  hot  water  bag  over 
the  seat  of  pain  will  very  likely  afford  relief.  Do 
not  dope !  All  drugs  are  unfriendly  to  the  tissues 
and  do  more  or  less  harm  when  freely  used.  Some 
drugs  are  highly  injurious  in  even  very  minute 
doses.  Aspirin  is  less  injurious  than  morphine 
but  not  harmless.  Cases  of  chronic  aspirin 
poison  from  the  continued  use  of  the  drug  have 
been  recently  reported 


THE  HEALTH  QUESTION  BOX  857 

The  Asperin  Habit 

Q.  Is  there  any  harm  in  the  frequent  or 
habitual  use  of  aspirin? 

A.  The  frequent  prescription  of  aspirin  by 
physicians  for  the  rehef  of  neuralgiac  or  rheu- 
matic pains  has  made  the  drug  famiHar  to  the 
pubhc,  and  not  a  few  persons  are  acquiring  the 
practice  of  taking  the  drug  for  almost  every 
disagreeable  symptom  or  pain  from  any  cause. 
The  Journal  of  the  A.  M.  A.  reports  the  case  of 
a  man  who  in  this  way  acquired  the  aspirin  habit, 
and  naturally  increased  the  dose  which  was 
necessary  to  obtain  the  desired  relief,  until  he 
was  taking  60  grains  a  day.  Very  naturally,  he 
was  found  suffering  from  indigestion,  constipa- 
tion and  low  blood  pressure. 

The  habitual  use  of  any  drug  does  serious 
harm,  for  the  reason  that  drugs  are  foreign  sub- 
stances, generally  more  or  less  poisonous,  and 
the  liver  and  kidneys  are  worn  out  in  eliminating 
them. 

Strychnia 

Q.    Is  strychnia  a  good  tonic? 

A.  No.  There  is  no  drug  which  can  properly 
be  called  a  good  tonic.  Strychnia  has  for  gen- 
erations been  the  popular  tonic.  Countless  thous- 
ands have  been  deceived  by  its  delusive  effects. 
Erroneous  conceptions  were  responsible  for  the 
false  confidence  reposed  in  this  powerful  nerve 
excitant.  Modern  studies  of  nutrition  have  clearly 
demonstrated  the  futility  of  attempting  to  find 
any  substitute  for  the  vital  energy  generated  by 
healthy  cells  acting  under  the  influence  of  nor- 
mal or  physiologic  stimuli.     The   apparent  in- 


858  THE  HEALTH  QUESTION  BOX 

crease  in  vigor  which  follows  a  dose  of  strychnia 
is  not  due  to  an  actual  addition  to  the  sum  of 
the  bodily  energies,  but  is  simply  the  result  of 
a  forced  expenditure  of  energy  which  is  already 
depleted  to  the  point  of  danger.  Strychnia,  and 
other  sirhilar  drugs,  are  simply  devices  for  getting 
energy  out  of  a  man  which  he  cannot  afford  to 
spare,  and  which  he  ought  to  keep. 

Veronal 

Q.    Is  veronal  a  harmless  drug? 

A.  No  indeed,  it  is  not  a  harmless  drug.  It 
disturbs  digestion  and  disturbs  the  nerves  and 
is  a  foreign  body  which  must  be  eliminated  by 
the  kidneys,  which  are  thus  compelled  to  do  un- 
necessary work. 

Castor  Oil 

Q.     Is  the  use  of  castor  oil  harmful? 

A.  The  frequent  or  habitual  use  of  castor  oil 
gives  rise  to  colitis  and  produces  very  obstinate 
constipation.  The  same  is  true  of  other  medicinal 
laxatives.  Castor  oil  is  rarely  useful  and  cannot 
be  used  habitually  without  in  the  end  doing  much 
harm.  Paraffin  oil  or  paraffin  in  some  form  and 
the  free  use  of  bran  or  agar-agar  are  safe  and 
efficient  means  which  when  properly  employed 
obviate  the  necessity  for  the  use  of  castor  oil  or 
other  laxatives  in  nearly  all  cases. 

Dangerous  Patent  Medicines 

Q.    Are  patent  medicines  harmful? 

A.  Hundreds  of  deaths  occur  annually  as  the 
result  of  patent  medicines.  Thousands  become 
addicted  to  alcohol  and  other  drug  habits  by  the 
use  of  remedies  containing  these  poisons. 


THE  HEALTH  QUESTION  BOX  859 

God  Liver  Oil 
Q.     Is  cod  liver  oil  necessary  in  the  treat- 
ment of  consumption  or  any  other  disease? 

A.  Cod  liver  oil  is  a  time  honored  remedy 
the  value  of  which  has  been  overrated.  Sweet 
cream,  sterilized  butter,  olive  oil,  oil  of  almonds, 
and  other  vegetable  oils  are  in  every  way  su- 
perior to  cod  liver  oil. 

The  Opium  Habit 

Q.  Can  the  opium  habit  be  cured  without 
drugs? 

A.  The  opium  habit  and  other  drug  habits 
are  very  seldom  cured  by  the  use  of  drugs.  Any 
method  to  be  successful  must  restore  the  pa- 
tient's nerve  tone  and  build  up  his  vital  resistance 
and  remove  the  causes  of  the  suffering  for  the 
alleviation  of  which  the  drug  is  employed.  This 
can  be  done  without  drugs. 

Gascara 
Q.     Is  cascara  a  harmless  laxative? 

A.  One  of  the  most  unfortunate  results  of 
chronic  constipation  is  its  by-product  of  drug 
habits.  There  are  many  substances,  of  course, 
that  brings  about  action  of  the  bowels  with  mucli 
promptitude,  and  with  such  evident  relief  that 
the  sufferer  resorts  to  the  same  remedy  on  the 
next  occasion,  without  stopping  to  inquire 
whether  the  drug  might  not  be  as  dangerous  as 
the  disease.  The  chances  are  he  does  not  stop 
to  consider  the  matter  one  way  or  another,  but 
falls  an  easy  victim  to  the  habit  of  drug  taking. 

One  of  the  most  vicious  of  these  vile  sub- 
stances   is    cascara.    which    contains    irritating 


860  THE  HEALTH  QUESTION  BOX 

poisons,  among  them  a  substance  known  as  an- 
thracin,  which  is  extremely  poisonous,  and  which 
may,  if  used  for  some  time,  produce  coHtis. 

At  one  time  the  writer  discussed  this  matter 
of  constipation  and  the  drug  habit  with  an 
eminent  European  physician,  and  the  dis- 
tinguished scientist  said:  "There  is  nothing  so 
bad  as  the  chronic  use  of  drugs."  And  when 
asked  about  his  method  of  treatment  in  cases  of 
bad  constipation  he  said :  "I  regulate  the  diet." 

Diet  Schedule  for  Diabetes 
Q.     Is  there  any  reliable  rule  of  diet  which 
a  diabetic  patient  may  follow  after  getting  the 
urine  free  from  sugar  by  fasting? 

A.  Yes.  The  following  schedule  has  long 
been  in  use  at  the  Battle  Creek  Sanitarium  in 
such  cases,  though,  of  course,  some  variations 
are  necessary  to  suit  individual  cases: 

Diabetic  Diet  Schedule 

Energy  intake  calculated  for  body  weight  of 
130  pounds  (59  kilos). 


Carbohydrate 

Protein 

Fat 

Total 

Day 

Cal. 

Cal. 

Cal. 

Cal. 

Cal. 

Cal. 

Cal. 

Cal. 

Cal. 

per 

per 

per 

per 

per 

pound 

pound 

pound 

pound 

kil. 

1 

65 

.5 

195 

1.5 

260 

2.0 

520 

4.0 

8.8 

2 

130 

1.0 

195 

1.5 

390 

3.0 

715 

5.5 

12.1 

3 

195 

1.5 

195 

1.5 

520 

4.0 

910 

7.0 

15.4 

4 

260 

2.0 

195 

1.5 

650 

5.0 

1105 

8.5 

18.7 

5 

325 

2.5 

195 

1.5 

780 

6.0 

1300 

10.0 

22.0 

6 

338 

2.6 

195 

1.5 

845 

6.5 

1378 

10.6 

23.3 

7 

351 

2.7 

195 

1.5 

910 

7.0 

1465 

11.2 

24.6 

8 

364 

2.8 

195 

1.5 

975 

7.5 

1534 

11.8 

26.0 

9 

377 

2.9 

195 

1.5 

1040 

8.0 

1612 

12.4 

27.3 

10 

390 

3.0 

195 

1.5 

1105 

8.5 

1690 

13.0 

28.6 

11 

416 

3.2 

195 

1.5 

1170 

9.0 

1781 

13.7 

30.1 

12 

442 

3.4 

195 

1.5 

1235 

9.5 

1872 

14.4 

31.7 

13 

468 

3.6 

195 

1.5 

1300 

10.0 

1963 

15.1 

33.2 

14 

494 

3.8 

195 

1.5 

1300 

10.0 

1989 

15.3 

33.7 

15 

520 

4.0 

195 

1.5 

1300 

10.0 

2015 

15.5 

34.1 

Work 

ration 

650 

5.0 

195 

1.5 

1560 

12.0 

2405 

18.0 

39.6 

THE  HEALTH  QUESTION  BOX  861 

Testing  the  Urine  in  Diabetes 

Q.  What  is  the  method  employed  for  test- 
ing the  urine  in  diabetes  for  sugar  and  harmful 
acids? 

A.  The  following  method  of  procedure  is 
recommended  in  "The  Neiv  Method  in  Dia- 
beites": 

Collection  of  the  Specimen 

Use  for  the  purpose  only  glass  jars  or  bottles 
which  have  been  thoroughly  cleansed  and  scalded 
with  boiling  water.  During  the  collection  keep 
the  jar  well  covered  and  in  a  cool  place.  The 
specimen  to  be  analyzed  should  be  taken  from 
a  24-hour  collection.  This  is  obtained  in  the 
following  manner: 

Empty  the  bladder  at  the  usual  time  of  rising 
in  the  morning,  say  7  a.  m.  This  is  to  mark  the 
beginning  of  the  collecting  period.  Hence,  this 
passage  is  not  to  be  saved  (unless  the  urine  is 
collected  daily  in  which  case  this  passage  will  of 
course  be  the  last  to  be  saved  for  the  specimen 
of  the  day  before).  Then  carefully  save  all  the 
urine  passed  until  7  a.  m.  the  next  day,  taking 
care  to  completely  empty  the  bladder  at  the  last- 
named  hour.  If  the  quantity  is  large  and  re- 
quires several  containers  to  hold  it,  the  whole  of 
the  24-hour  collection  should  be  poured  into  one 
vessel,  large  enough  to  hold  it  all  so  as  to  secure 
thorough  mixing.  Note  the  total  quantity,  meas- 
uring very  accurately.  If  it  is  desired  to  send 
to  the  laboratory  a  specimen  for  complete  an- 
alysis, fill  a  perfectly  clean  bottle  or  jar,  holding 
at  least  one  pint,  with  the  mixed  urine,  seal 
properly  and  label  with  the  patient's  name  and 


862  THE  HEALTH  QUESTION  BOX 

the  total  quantity  of  urine  passed.     Add  half  a 
dram  of  toluol  to  preserve. 

The  following  tests  should  be  made : 

1.  The  specific  gravity.  Place  enough  urine 
in  the  cylinder  to  float  the  urinometer.  Take 
the  reading  just  below  the  surface  of  the  urine. 
The  urine  tested  should  be  at  the  ordinary  room 
temperature,  which  will  be  the  case  if  the  speci- 
men has  been  standing  in  a  room  of  ordinary 
temperature  for  some  hours.  The  normal 
specific  gravity  is  1016  to  1020.  A  high  specific 
gravity  is  ground  for  suspecting  sugar.  As  the 
sugar  of  the  urine  diminishes,  the  specific  grav- 
ity falls. 

2.  Diacetic  acid.  Five  c.  c.  of  the  urine  (a 
large  tablespoonful)  is  placed  in  the  test  tube. 
Add,  drop  by  drop,  the  ferric  chlorid  solution  as 
long  as  a  precipitate  forms.  Filter,  and  to  the 
filtrate  add  a  few  drops  more  of  the  ferric 
chlorid. 

If  diacetic  acid  is  present  a  violet-red  color 
will  be  obtained. 

This  test  can  be  made  without  filtering,  as 
follows : 

To  three  or  four  c.  c.  of  urine  (a  small  tea- 
spoonful)  in  the  test  tube,  add  an  equal  amount 
of  ferric  chlorid.  If  diacetic  acid  is  present,  the 
violet-red  color  will  appear.  This  color  may  be 
due  to  other  substances;  but  if  on  heating  the 
mixture  the  color  fades,  this  indicates  that  the 
color  was  due  to  diacetic  acid. 

3.  Test  for  Sugar  in  the  Urine.  To  test  for 
sugar  five  c.  c.  (a  large  teaspoonfud)  of  the  test 
solution  is  placed  in  a  test  tube.  Add  eight  to 
ten  drops,  not  more,  of  the  urine  to  be  tested. 


THE  HEALTH  QUESTION  BOX  863 

While  shaking,  the  mixture  is  heated  to  boihng 
and  is  kept  at  this  temperature  for  two  minutes, 
or  the  tube  may  be  held  in  boiling  water  for  five 
minutes.  It  is  then  allowed  to  stand  until  cool. 
In  the  presence  of  sugar,  the  entire  body  of  the 
solution  will  be  filled  with  a  precipitate,  which 
may  be  red,  yellow,  or  greenish  in  tinge.  If  the 
quantity  of  sugar  is  low  (under  0.3  per  cent), 
the  precipitate  forms  only  on  cooling.  If  no 
sugar  is  present,  the  solution  either  remains  per- 
fectly clear  or  shows  a  faint  turbidity  that  is 
blue  in  color. 

The  Care  of  the  Teeth 

Q.  What  is  the  cause  of  decay  of  the  teeth, 
and  how  may  the  teeth  be  preserved? 

A.  There  are  many  reasons  why  the  aver- 
age American  is  losing  his  teeth.  Here  are  a  few  : 

1.  He  eats  too  fast.  That  is,  he  doesn't 
take  time  to  chew  his   food. 

2.  He  eats  soft  food  which  requires  no 
chewing,  so  that  he  is  able  to  gulp  it  down  with- 
out the  use  of  his  teeth.  Unused  organs  al- 
ways deteriorate  and  decay. 

3.  His  food  lacks  lime,  a  constituent  abso- 
lutely necessary  for  the  teeth,  the  hardest 
structures  of  the  body.  Bacon,  beefsteak,  fish, 
oysters,  butter,  lard,  fine  flour  bread,  corn  meal, 
rice,  most  breakfast  foods — in  fact,  nearly  all 
the  refined  and  dainty  foodstuffs  which  appear 
on  the  bill  of  fare  of  the  average  citizen — are 
almost  altogether  lacking  in  lime. 

4.  He  eats  food  which  contains  little  or  no 
roughage,  and  in  consequence  is  constipated  as 


864  THE  HEALTH  QUESTION  BOX 

a  house-broken  dog  and  suffers  from  autoin- 
toxication, which  gives  him  a  coated  tongue, 
foul  breath  and  foul  mouth,  a  hold  of  unclean 
and  hateful  germs  which  prey  upon  the  teeth 
and  attack  the  gums,  and  produce  abscesses  at 
the  apices  of  the  teeth,  and  fill  the  body  with 
multitudinous  maladies  which  damage  every 
structure  from  brain  to  toes. 

Chew  as  fast  as  you  like,  but  don't  swallow 
so  fast.  Keep  the  food  longer  in  the  mouth. 
Give  the  salivary  glands  time  to  secrete  their 
wonderful  fluid,  the  saliva,  which  not  only 
moistens  the  mouth,  lubricates  the  food,  con- 
verts starch  into  sugar  and  prepares  the  way 
for  stomach  digestion,  but  at  the  same  time 
protects  and  nourishes  the  teeth,  and  disinfects 
the  mouth,  or  at  least  when  healthy,  through 
being  formed  in  abundance  from  healthy  blood, 
which  prevents  the  growth  of  bacteria  in  the 
mouth. 

Eat  dry  and  hard  food  which  requires  the  ex- 
ercise of  the  chev/ing  muscles.  This  will  bring 
an  abundant  supply  of  blood  to  the  salivary 
glands  out  of  which  to  make  saliva,  and  will 
stimulate  the  flow  of  the  disinfecting  fluid,  and, 
besides,  will  polish  and  scour  the  teeth  and  so 
hinder  the  formation  upon  them  of  the  "films" 
of  food  and  mucus  under  v/hich  hide  the  insid- 
ious germs  which  bore  holes  in  the  teeth  and 
gnaw  away  the  gums  until  the  teeth  drop  out. 

Eat  every  day — better  every  meal — a  liberal 
amount  of  something  known  to  be  rich  in  food 
lime.  Greens,  such  as  spinach,  turnip  tops, 
greens  once  or  twice  a  day. 


THE  HEALTH  QUESTION  BOX  865 

Milk  and  cottage  cheese  are  also  rich  in 
lime.  Twenty  ounces  of  milk  or  three  ounces 
of   cheese  contain  a  day's  ration  of  lime. 

Eat  brati — a  big  tablespoonful  every  meal. 
Don't  be  afraid  of  eating  too  much.  Bran  is 
not  irritating.  It  does  not  hurt  the  mouth  and 
won't  hurt  the  stomach  or  any  other  part  of 
the  intestinal  machinery.  Wet  bran  is  like 
wet  paper.     It  does  not  scratch,  it  only  tickles. 

Bran  is  not  only  good  roughage,  but  it  is 
rich  in  lime,  iron  and  other  things  needed  to 
keep  the  body  in  health.  If  bran  is  not  suffi- 
cient, then  add  mineral  oil  in  some  form,  not 
once  in  a  while,  but  a  spoonful  or  two  or  three 
at  every  meal,  not  missing  one. 

Avoid  laxative  drugs  of  all  sorts.  They 
cause  temporary  relief,  but  contract  the 
bowel,  render  the  constipation  more  obstinate 
and  thus  do  great  injury  when  habitually 
used. 

Dead  teeth  are  a  constant  menace.  Some  of 
the  best  dental  authorities  insist  that  a  dead 
tooth  should  never  be  allowed  to  remain  in  the 
mouth,  and  that  a  tooth  which  cannot  be  saved 
without  destruction  of  the  nerve  should  be 
drawn. 

Bridgework  is  often  objectionable  on  several 
grounds,  particularly  because  of  the  accumula- 
tion of  food  and  detritus  beneath  the  bridge 
and  because  of  the  almost  certain  destruction 
of  the  teeth  to  which  the  bridge  is  attached  on 
account  of  the  abnormal  strain  to  which  they 
are  exposed.  These  objections,  however,  do 
not    apply    to    removable    bridgework,    which 


866  THE  HEALTH  QUESTION  BOX 

represents  the  highest  attainment  of  the  dental 
art. 

Keep  the  teeth  clean,  hut  don't  depend  solely 
upon  the  toothbrush.  Some  dental  authorities 
nowadays  condemn  the  toothbrush  altogether, 
and  hold  it  responsible  for  some  of  the  worst 
forms  of  mouth  infection  Often  the  bristles  get 
loose  and  work  into  the  gums  and  carry  infection 
and  work  into  the  gums  and  carry  infection  deep 
into  the  tissues. 

Buy  a  new  toothbrush  every  three  or  four 
weeks.  Brushes  become  badly  infected  within 
a  week  or  two  and  carry  germs  into  the  mouth 
instead  of  removing  them.  (See  New  Hygiene 
of  the  Teeth,  p.  175.) 

The   Source   of   Colon    Poisons 

Q.  What  is  the  cause  of  colon  poisons,  or 
toxnis? 

A.  Colon  poisons  are  the  result  of  the  putre- 
faction of  the  food  residues  or  of  the  intestinal 
secretions.  Some  are  produced  by  the  decom- 
position of  fats  and  bile  and  mucus,  but  the 
worst  poisons  result  from  the  putrefaction  of 
protein,  particularly  animal  substances,  such  as 
meats,  fish,  oysters,  eggs,  cheese  and  other  dairy 
products. 

Milk,  on  account  of  the  large  amount  of 
sugar  of  milk  present,  is  less  liable  to  undergo 
decomposition  than  other  animal  products. 

Raw  white  of  egg  is  not  digested,  and  hence 
promotes  putrefaction  to  a  high  degree. 

The  flesh  of  animals  is  usually  in  a  state  of 
advanced   decomposition  when  it  is  eaten,  and 


THE  HEALTH  QUESTION  BOX  867 

hence  encourages  putrefaction  both  by  furnish- 
ing putrescible  material  and  by  introducing  putre- 
factive germs. 

Many  different  germs  produce  colon  poisons. 
Of  the  one  hundred  and  sixty  different  species 
of  bacteria  which  have  been  found  in  the  intes- 
tine, more  than  one-third  are  poison-formers. 
B.  putrii^ctis  and  B.  streptococcus  entericus,  B. 
Welchii,  B.  proteus  and  B.  coli  are  among  the 
most  common  causes  of  putrefaction  and  poison- 
formation  in  the  colon. 

Known  Colon  Poisons 

Q.  What  poisons  are  definitely  known  to 
originate  in  the  colon? 

A.  Among  the  many  different  poisons  which 
are  known  to  be  formed  in  the  colon,  the  follow- 
ing have  been  definitely  identified  and  shown  to 
be  highly  injurious  to  the  body : — 

Cholin,  a  highly  virulent  toxin. 

Ammonia,  which  causes  degeneration  of  the 
liver. 

Tyramine,  a  highly  poisonous  substance  some- 
times found  in  cheese. 

Indol  and  skatol,  formed  from  tryptophane 
and  arginine.  It  has  been  shown  that  these 
poisons  produce  hardening  of  the  arteries  within 
three  or  four  months,  when  given  to  animals 
daily  in  small  doses. 

S\epsin,  a  virulent  poison  always  found  in 
putrid  meat  and  in  the  colons  of  meat-eaters.  It 
is  so  highly  poisonous  that  a  minute  dose  will 
cause  the  death  of  a  large  dog  in  a  very  few 
hours. 

Hydroxyl-phcnyl-ethylamine  causes    fatty   de- 


868  THE  HEALTH  QUESTION  BOX 

generation  of  the  heart  and  arteriosclerosis  in 
rabbits.  It  has  also  been  shown  by  Harvey  to 
cause  neuphritis  and  destructive  changes  in  the 
kidney,  either  when  injected  into  the  tissues  or 
taken  internally.  Changes  in  the  kidney  re- 
semble the  large  white  kidney  of  Bright's  dis- 
ease in  men. 

Phenylsulphate    causes    degeneration    of    the 

bloodvessels,  liver  and  kidneys  in  four  months, 
when  given  in  small  doses  daily,  in  rabbits, 
guinea  pigs  and  monkeys. 

Paracresol  causes  the  same  effects  as  the 
above. 

Phenol  (carbolic  acid)  and  creosote,  the  same 
as  the  above. 

Para-hydroxyphenylethylamine,  which  causes 
hardening  of  the  arteries  and  high  blood  pres- 
sure. 

Iso-amylamine,  the  same  as  the  above. 

Beta-imidasolethylamine  causes  fall  of  blood 
pressure.  This  poison  is  never  produced  in  the 
presence  of  carbohydrates  and  acids.  (Barger 
and  Dale.)  It  is  especially  active  in  cases  of 
colitis.  Is  very  abundant  in  meat-eaters,  in 
which  it  is  found  in  the  mucous  membrane  of 
a  great  part  of  the  intestinal  tract. 

Neurin,  a  very  active  poison,  probably  formed 
by  the  decomposition  of  cholin,  which  is  in  turn 
produced  by  the  breaking  down  of  lecithin, 
which  is  found  in  large  abundance  in  eggs. 
Rolleston  tells  of  a  physician  who  awoke  every 
morning  with  the  belief  that  he  was  ruined,  and 
who  recovered  completely  after  he  ceased  taking 
an  egg  for  breakfast. 


THE  HEALTH  QUESTION  BOX  869 

Advantages  of  Malt  Sugar  for  Bottle-Fed 
Infants 

Recent  studies  of  infant  nutrition  have 
shown  that  one  of  the  reasons  for  the  poor  nu- 
trition of  very  young  bottle-fed  children,  as 
shown  by  failure  to  grow  at  the  proper  rate,  is 
the  lack  of  the  growth-promoting  vitamin  which 
is  found  in  abundance  in  mother's  milk  and  in 
full  cow's  milk,  but  is  necessarily  diminished  in 
proportion  when  water  is  added  to  the  cow's 
milk  diluting  it.  The  dilution  is  of  course 
necessary,  but  should  be  compensated  for  by 
the  addition  of  the  essential  vitamin.  This  may 
be  obtained  from  vegetable  soup  as,  for  example, 
by  adding  thin  potato  soup  to  the  diluted  milk. 

Another  and  perhaps  better  plan  is  to  use 
malt  sugar  in  place  of  cane  sugar.  Cane  sugar 
contains  nothing  but  sugar  and  is  intensely 
sweet.  Malt  sugar  is  less  sweet — an  advantage, 
because  of  this  respect  it  more  nearly  resembles 
lactose,  the  natural  sugar  of  milk. 

Malt  sugar  also  has  the  great  advantage  that  it 
contains  the  precious  vitamins  in  "concentrated 
form  as  well  as  other  things  essential  to  nutri- 
tion. Malt  sugar,  in  other  words,  is  something 
more  than  sugar.  Cane  sugar  is  simply  sugar — 
nothing  more  or  less. 

Malt  sugar  contains  considerable  quantities  of 
lime  and  of  iron.  The  last  named  element  is  an 
important  addition  to  cow's  milk,  which  is  very 
often  deficient  in  iron.  In  diluted  cow's  milk 
in  fact,  the  amount  of  iron  is  so  small  as  to  be 
practically  negligible.  The  young  infant  needs 
iron  in  building  blood  as  it  grows  and  as  it  in- 


870  THE  HEALTH  QUESTION  BOX 

creases  in  size.  This  is  an  important  particular 
in  which  malt  sugar  is  superior  to  lactose  or 
milk  sugar,  which  contains  no  iron. 

But  malt  sugar  has  still  another  important 
advantage  which  has  only  recently  come  to  be 
appreciated,  namely,  the  considerable  amount  of 
dextrin  which  it  contains.  Pavlov  showed  the 
great  value  of  dextrin  as  a  peptogenic  substance, 
that  is,  a  substance  which  actively  promotes  the 
digestive  processes.  This  makes  malt  sugar  of 
great  advantage  as  an  aid  to  the  feeble  diges- 
tive powers  of  the  average  infant. 

Torrey,  Rettger  and  others  have  recently 
shown  that  dextrin  is  one  of  the  best  of  all 
substances  for  promoting  growth  of  the  pro- 
tective germs.  These  are  acid-formj'ng  germs 
M^hich  make  their  appearance  in  the  colon  of  the 
breast-fed  infant  within  a  few  hours  after  birth, 
the  B.  bifidus  and  B.  acidophilus  described  by 
Tissier  of  the  Pasteur  Institute. 

When  cow's  milk  is  fed,  these  essential  pro- 
tective germs  tend  to  disappear,  their  place  being 
taken  by  putrefactive  germs  which  produce 
poisons  and  cause  dark,  foul-smelling  stools,  and 
produce  fretfulness,  restless  sleep,  lack  of  ap- 
petite, delayed  growth  and  other  symptoms  of 
the  chronic  poisoning  produced  by  the  dangerous 
germs  which,  unfortunately,  are  always  found  in 
great  numbers  in  cow's  milk. 

Torrey,  experimenting  with  white  rats,  found 
that  by  feeding  dextrin  the  protectiAC  germs 
could  be  restored  within  three  or  four  days,  the 
putrefactive  germs  disappearing  almost  wholly. 

This  is  a  discovery  of  very  great  importance 
and  helps  to  explain  the  benefits  derived   from 


THE  HEALTH  QUESTION  BOX  871 

the  feeding  of  barley  gruel,  malt  soup,  potato 
soup  and  other  preparations  which  contain  more 
or  less  dextrin.  In  malt  sugar,  dextrin  is  found 
in  greater  abundance  than  in  any  other  food 
suitable  for  young  children,  a  fact  which  in 
part  doubtless  explains  the  great  benefits  \v^hich 
follow  the  substitution  of  malt  sugar  for  cane 
■sugar  in  the  diet  of  bottle-fed  infants,  an  ob- 
servation which  has  led  leading  specialists  in  the 
care  of  children  to  recommend  malt  sugar  as 
greatly  superior  to  either  cane  sugar  or  milk 
sugar  in  infant  feeding. 

The  malt  sugar  should  be  added  to  the  milk 
or  milk  and  water  mixture  in  the  proportion  of 
one  ounce  to  the  pint. 

Malt  sugar  is  now  obtainable  at  most  drug 
stores.  A  reliable  preparation  is  Meltose,  which 
may  be  had  either  in  powder  or  syrup  form. 

The  Time  for  the  Digestion  of  Different 
Foods 

Q.     How  long  time  is  required  for  digestion? 

A.  It  is  now  well-known  that  the  time  re- 
quired for  the  complete  digestion  of  a  mixed 
meal  and  the  deposit  of  the  indigestible  and  un- 
usable residue  in  the  colon,  is  eight  to  eight  and 
a  half  hours.  This  important  information  has 
been  obtained  by  the  aid  of  the  X-ray.  By  add- 
ing bismuth  or  barium  to  a  meal,  it  becomes  pos- 
sible to  visualize  the  food  during  its  entire 
course  along  the  alimentary  tract  from  mouth 
to  exit. 

Beaumont  and  various  others  have  constructed 
tables  showing  the  length  of  time  the  food  re- 
mains in  the  stomach.     This  time  varies  greatly 


872  THE  HEALTH  QUESTION  BOX 

with  different  foodstuffs.  So  much  depends, 
also,  upon  the  quantity  of  food  and  other  con- 
ditions that  these  tables  are  of  comparatively 
little  value.  The  duration  of  gastric  digestion 
depends  upon:  1,  the  quantity  of  food  eaten; 
2,    the    variety ;    3,    the    degree    of    solubility ; 

4,  whether  or  not  well  masticated  and  insalivated ; 

5,  the  activity  of  the  stomach ;  6,  the  time  of  the 
last  meal,  the  time  of  digestion  being  greatly  in- 
creased when  the  food  of  the  previous  meal  is 
present  in  the  stomach ;  7 ,  the  condition  of  the 
gastric  glands  and  nerves  and  the  state  of  the 
gastric  juice;  8,  the  amount  of  liquid  taken  with 
the  food — much  liquid  tends  to  delay  the  empty- 
ing of  the  stomach ;  9,  the  condition  of  the 
colon — constipation  tends  to  slow  gastric  di- 
gestion ;  10,  the  presence  or  absence  of  disease 
of  the  gallbladder  or  duodenum,  which  often 
causes  pyloric  spasm  and  slows  the  emptying  of 
th  stomach. 

In  general  terms,  it  may  be  stated  that  the 
time  required  for  the  digestion  of  the  several 
classes  of  foods  is  as  follows : — 

1.  Meats  cooked  by  broiling,  roasting  or 
boiling,  3  to  3^^  hours.  Some  meats  are  more 
easily  digested  than  others.  The  following 
table  is  given  by  Thompson  in  the  order  of 
greatest  digestibility  of  different  meats,  begin- 
ning with  the  most  digestible : — 

"Oysters. 

Eggs,  soft-cooked,  scramibled  or  omelette. 

Sweetbread. 

Some  fish,  boiled  or  broiled,  such  as  white  fish,  shad, 

red  snapper,  weakfish,   smelt. 
Chicken,  broiled  or  boiled. 
Lean  roast  beef  or  beefsteak. 


THE  HEALTH  QUESTION  BOX  873 

Mutton  chops,  boiled  or  roasted. 
Squab,  partridge,  quail. 
Bacon  (crisp),  lean  ham. 
Roast  fowl  chicken,  capon,  turkey. 
Roast  lamb. 
Young  venison. 
Liver. 

Corned  beef. 
Veal. 

Salmon,  mackerel,  herring,  bluefish. 
Duck,  goose  and  game. 
Lobsters  and  crabs. 
Pork. 

Smoked,    dried,    potted   or   pickled   fish    and    meats    in 
general. 

Fish  and  shell-fish  require  2^  to  3  hours. 

Hard  boiled  eggs  digest  in  3^  hours.  Raw 
wTiite  of  egg  does  not  digest  but  undergoes 
putrefaction  in  the  colon. 

Milk,  raw,  2%  hours ;  when  boiled,  2  hours. 

Peas,  beans,  corn,  beets,  turnips  and  other 
vegetables,  3  to  3 5^  hours. 

Potatoes,  baked  and  mealy,  2^  hours. 

Raw  vegetables,  as  cabbage,  lettuce,  etc.,  2^ 
hours  or  longer. 

Apples,  pears,  peaches,  berries,  2^^  hours. 

Well  cooked  cereals,  hominy,  rice,  corn  flakes, 
wheat  flakes,  2  hours. 

Growth 

Q.     What  is  the  cause  of  growth? 

A.  There  is  reason  to  believe  that  growth  is 
regulated  by  the  secretion  of  the  pituitary  body, 
a  small  structure  found  at  the  base  of  the  brain. 
This  secretion  seems  to  operate  both  to  increase 
and  to  retard  growth,  the  condition  of  its  action 
being  as  yet  imperfectly  understood. 

Growth  does  not  occur  at  the  same  rate  all 


874  THE  HEALTH  QUESTION  BOX 

through  hfe.  During  the  first  months  after  birth, 
an  infant  grows  at  the  rate  of  an  ounce  a  day, 
at  which  rate,  if  continued,  a  man  would  weigh, 
at  twenty  years  of  age,  nearly  five  hundred 
pounds.  At  the  end  of  the  first  year,  there  is 
a  marked  slowing  in  the  rate  of  growth,  which 
becomes  more  rapid  again  during  the  third, 
fourth  and  fifth  years.  Growth  is  then  slower 
until  the  age  of  puberty,  when  a  great  accelera- 
tion of  the  growth  process  takes  place,  which 
continues  until  the  adult  stature  is  reached;  at 
the  end  of  adolescence. 

There  are  thus  three  periods  of  rapid  growth. 
This  law  seems  to  apply  to  other  animals  as  well 
as  to  man. 

Recent  studies  of  the  relation  of  food  to 
grow'th  have  shown  that  in  addition  to  the  long 
well-known  food  principles,  fats,  carbohydrates, 
proteins  and  salts,  there  are  subtle  substances 
known  as  vitamines  which  have  a  highly  im- 
portant relation  to  growth.  Some  of  these  are 
soluble  in  fat  (Fat  soluble-A),  and  others  in 
water  (Water  soluble-B).  When  either  of  these 
vitamines  is  deficient,  growth  and  nutrition  are 
impaired. 

The  dried  thyroid  gland  of  the  sheep  fed  to 
tadpoles  enormously  increases  the  rate  of 
growth,  causing  them  to  develop  into  frogs  in 
a  few  days. 

For  further  information  concerning  vitamines, 
see  Index. 


THE  HEALTH  QUESTION  BOX  875 

The  Pituitary  Body 

Q.  What  is  the  function  of  the  pituitary 
body? 

A.  The  pituitary  body  is  a  small  structure 
located  at  the  base  of  the  brain,  which  belongs 
to  the  system  of  associated  glands  found  in 
different  parts  of  the  body  which  produce  in- 
ternal secretions,  that  is,  substances  known  as 
"hormones,"  which  exercise  a  remarkable  con- 
trol upon  nutrition  through  influencing  secre- 
tion, growth,  etc. 

The  pituitary  body  has  two  distinct  portions, 
an  anterior  and  a  posterior  lobe.  The  anterior 
lobe  produces  a  secretion  which  has  been  shown 
to  have  a  remarkable  influence  upon  growth. 
When  deficient  in  children,  there  is  a  lack  of 
development  of  the  normal  sex  organs  at  puberty. 
This  defect  may  be  overcome  by  administrations 
of  preparations  of  the  pituitary  body  which  are 
now  furnished  by  pharmacists. 

The  secretion  of  the  posterior  lobe  raises 
blood  pressure,  causes  contraction  of  the  uterus, 
of  the  intestines  and  of  other  involuntary 
muscles. 

Extract  of  the  posterior  lobe  is  used  by  phy- 
sicians to  combat  shock,  stimulate  intestinal 
activity  and  to  cause  uterine  contraction.  Harm- 
ful effects  may  result  from  the  excessive  use 
of  these  preparations,  hence  they  should  never 
be  employed  except  under  the  direction  of  a 
physician. 

Tethelin,  the  active  constituent  of  the  anterior 
lobe  of  the  pituitary  body,  has  been  recom- 
mended as  a  means  of  promoting  the  healing  of 
wounds. 


876 


THE  HEALTH  QUESTION  BOX 


Normal  Physical  Proportions 
Q.     What  are  the  normal  physical  propor- 
tions for  height,  weight,  and  chest  measure- 
ments? 

A.     The    following   is   the    standard   adopted 
for  men  by  the  United  States  Army : 


Net 

Chest  Measurement 

Height 

Weight 

At  Expi- 
ration 

Mobility 

Inches 

Pounds. 

Inches 

Inches 

64 

128 

33 

2 

65 

130 

32 

2 

66 

132 

32y2 

2 

67 

134 

33 

2 

68 

141 

33M 

2/2 

69 

148 

3sy2 

2/2 

70 

155 

34 

2/2 

71 

162 

34M 

2/2 

72 

169 

3434 

3 

73 

176 

35M 

3 

Focal  Infection  and  Rheumatism 

Q.  What  is  the  focal  infection,  and  does  it 
cause  rheumatism? 

A.  Focal  infection  is  a  term  applied  to  dis- 
eased conditions  which  are  the  result  of  the  ex- 
tension of  infection  from  some  focus  of  in- 
fection, as  a  diseased  tonsil,  an  abscess  at  the 
root  of  a  tooth,  pyorrhea  or  ulceration  of  the 
gums  and  other  local  infections. 

It  has  been  definitely  proven  that  rheumatism, 
neuritis,  neuralgia,  headache,  disease  of  the  eye, 
disease  of  the  gall-bladder,  appendicitis,  and 
even  disease  of  the  arteries  and  high  blood- 
pressure,  may  be  the  result  of  an  infection  which 


THE  HEALTH  QUESTION  BOX  877 

has  its  origin  in  a  diseased  tonsil  or  a  diseased 
tooth. 

Dead  teeth  and  crowned  teeth  are  a  menace. 
The  neglect  of  dentists  to  completely  fill  the 
root  canals  of  teeth  has  often  caused  root  ab- 
scesses and  resulted  in  rheumatism  and  other 
grave  disorders.  Whenever  any  of  these  trou- 
bles are  found  present,  an  X-ray  examination 
should  be  made  of  the  teeth  under  the  super- 
vision of  an  expert  dentist.  If  necessary,  the 
teeth  should  be  drawn. 

The  relation  of  diseased  teeth  to  rheumatism 
and  other  diseases  was  first  noted  by  the  famous 
Dr.  Benjamin  Rush,  one  of  the  signers  of  the 
Declaration  of  Independence.  In  1809,  he  re- 
ported a  case  of  chronic  rheumatism  of  the  hip, 
accompanied  by  a  severe  toothache.  He  ordered 
the  tooth  extracted,  after  which  the  rheumatism 
left  the  hip  and  the  patient  was  well  in  a  few 
days,  and  remained  well.  Many  remedies  had 
been  previously  used  without  relief. 

Dr.  Rush  reported  a  case  of  dyspepsia  cured 
by  the  removal  of  a  diseased  tooth  and  a  case 
of  epilepsy  cured  in  the  same  way.  He  refers 
to  cases  of  vertigo  cured  by  the  removal  of  dis- 
eased teeth,  reported  by  Mr.  Darwin  and  other 
remarkable  cures  reported  by  Dr.  Pettit,  an 
eminent  French  Surgeon. 

Sprains 

Q.  What  is  a  sprain,  and  how  may  it  be 
relieved? 

A.  A  sprain  consists  of  a  laceration  or  rup- 
ture of  the  ligaments  surrounding  and  support- 
ing   the    joints,    in    consequence    of    unnatural 


878  THE  HEALTH  QUESTION  BOX 

strain  brought  to  bear  upon  them.  To  relieve 
the  pain,  apply  fomentations ;  to  prevent  in- 
flammation, apply  cold  after  the  pain  is  relieved. 
In  some  cases,  cold  applications  give  more  re- 
lief than  hot.  A  smooth  roller  bandage  should 
be  applied  as  soon  after  the  accident  as  possible. 
The  most  recent  and  successful  method  of 
treating  sprains  is  by  means  of  massage,  very 
light  at  first,  and  gradually  increasing  in  vigor 
from  day  to  day,  beginning  the  next  day  after 
the  accident.  Baths  and  bandaging  may  be  ad- 
vantageously combined  with  massage.  Treated 
in  this  manner,  most  cases  of  sprain  recover 
in  a  week. 

Good  Results  of  Changing  the  Intestinal 
Flora 

Q.  Are  the  effects  of  changing  the  intestinal 
flora  so  marked  as  to  be  easily  recognizable? 

A.  Yes.  The  putrid  odor  disappears  from 
the  stools ;  the  sallow  color  of  the  skin  is  re- 
placed by  the  clear  tint  of  health;  the  tongue 
becomes  clean,  the  breath  sweet ;  courage,  viva- 
city, amiability,  and  optimism  take  the  place  of 
discouragement,  depression,  irritability,  pessi- 
mism, and  a  process  of  rejuvenation,  when  old 
age  is  not  too  far  advanced,  proceeds  to  a  de- 
gree often  almost  unbelievable.  One  seems  to 
be  born  again  and  to  have  renewed  his  youth. 

On  of  the  editors  of  the  New  York  Eventing 
Post,  describing  his  condition  before  and  after 
bringing  about  a  change  of  flora  and  application 
of  the  principles  presented  in  this  work,  said 
in  an  article  entitled  "Suicide  by  Autointoxica- 
tion," published  in  the  Evening  Post  Magazine, 
Dec.  16,  1919: 


THE  HEALTH  QUESTION  BOX  879 

"I  became  painfully  emaciated;  my  complex- 
ion was  sallow,  my  heart  irregular ;  I  dreaded 
to  eat,  to  work,  to  travel,  to  go  to  a  concert  or 
opera ;  often  I  lay  awake  at  night,  wondering 
why.  It  was  one  d — d  thing  after  another,  and 
I  feared  i!,the  futurle.  My  friends  could  see 
death  painted  in  my  face,  and  so  could  I  when 
I  looked  in  the  mirror. 

"That  was  ten  months  ago.  Today  I  am  as 
healthy  as  a  mountain  trout,  as  happy  as  a 
skylark.  I  gained  sixteen  pounds  in  sixteen 
weeks  ,and  now  I  sleep  eight  or  nine  hours 
without  a  break,  eat  anything  I  please,  work  with 
zest,  long  for  a  trip  round  the  world,  and  make 
an  infernal  nuisance  of  myself  by  telling  every- 
body I  know — men,  women  and  children — 
about  the  hygienic  methods  which  have  in  these 
few  months,  made  me  look  and  feel  twenty 
years  younger,  while  revelling  day  and  night  in 
the  exhilarating,  voluptuous  process  of  re- 
juvenation. 

"When  a  man  looks  and  feels  twenty  years 
younger  he  is  twenty  years  younger ;  for  age  is 
not  a  matter  of  years,  but  of  health,  vitality,  and 
vigor." 

Thousands  of  others  have  had  a  similar  ex- 
perience. The  most  pronounced  changes  are 
often  noted  in  the  eyes. 

The  Effects  of  Colon  Poisons  on  the  Eye 
Q.     Is  it  true  that  constipation,  or  autoin- 
toxication may  influence  the  eyesight? 

A.  Yes.  The  poisons  produced  in  the  colon 
cause  premature  aging  of  every  bodily  structure. 
The  crystalline  lens  is  highly  sensitive  to  these 
poisons. 


880  THE  HEALTH  QUESTION  BOX 

Dr.  Ernest  Clark,  an  eminent  English  eye 
specialist,  says : — 

"In  quite  early  youth  the  crystalline  lens  is 
practically  a  small  bag  of  semifluid  jelly,  and 
accommodation  takes  place  by  its  being  squeezed 
by  the  action  of  the  ciliary  muscle  in  such  a 
manner  that  its  anteroposterior  diameter  is  en- 
larged. So  great  is  the  squeezability  (if  I  may 
use  the  term)  of  the  lens  in  the  very  young, 
that  an  accommodation  power  of  20  D.  can  often 
be  recorded.  As  age  advances  a  hardening  pro- 
cess, or  sclerosis,  goes  on  in  the  lens  as  in  all 
other  tissues  of  the  body,  and  so  its  elasticity 
becomes  less  and  less,  until  a  point  is  reached 
when  the  near  point  of  accommodation  which 
represents  the  fullest  accommodative  power  has 
so  far  receded  that  the  normal  eye  requires 
assistance  in  the  shape  of  a  convex  lens  in 
order  to  see  near  objects  distinctly.  This 
hardening  of  the  lens  may  be  delayed  by  the 
absence  of,  and  accelerated  by  the  presence  of, 
certain  poisons  in  the  system,  and  intestinal 
toxemia  takes  a  very  high  place  in  the  list. 

"One  individual  has  only  an  accommodative 
power  of  2.5  D.,  while  another  has  8.5  D.  What 
is  the  difference  between  these  two  individuals? 
In  the  one  aged  forty  with  only  2.5  D.  accom- 
modative power  the  lens  has  hardened  prema- 
turely and  become  equal  to  the  lens  of  a  man 
aged  fifty-five.  That  is,  he  is  suffering  from 
premature  senility,  and  in  the  great  majority  of 
cases,  in  physical  appearance,  habits  and  powers, 
he  is  aged  fifty-two.  There  are  many  causes 
which  help  toward  this  premature  senility,  but 
the  factor  common  to  a  very  large  majority  of 


THE  HEALTH  QUESTION  BOX  881 

them  is  intestinal  stasis.  On  the  other  hand, 
those  whose  accommodative  power  is  higher  than 
normal  look  much  younger,  and  on  going  into 
their  history  it  will  be  found  invariably  that  they 
have  taken  the  greatest  care  to  avoid  the  least 
suspicion  of  intestinal  stasis." 

A  young  woman  of  eighteen  years  found  her 
sight  failing.  Examination  by  an  eye  specialist 
showed  that  her  accommodation  was  so  much 
impaired  that  she  needed  glasses  such  as  are 
usually  worn  by  a  person  of  fifty  years.  By  a 
change  of  regimen  and  improvement  of  bowel 
action  as  recommended  in  this  work  the  ab- 
normality in  a  few  weeks  disappeared  and  the 
eyes  became  normal. 

The  accommodation  of  the  eye  may  be  used 
as  a  test  for  the  effects  of  intestinal  poisons 
upon  the  body  in  general,  and  is  perhaps  one 
of  the  most  delicate  tests  known. 

Dr.   Beaumont's  Digestion  Table 

Q.  Is  the  table  prepared  by  Dr.  Beaumont 
showing  the  time  required  for  the  digestion  of 
different  foodstuffs  in  the  stomach  to  be  relied 
upon? 

A.  Dr.  Beaumont  was  a  man  of  scientific 
training  and  he  enjoyed  a  remarkable  oppor- 
tunity for  the  study  of  gastric  digestion  which 
he  improved  to  the  utmost.  From  his  work  en- 
titled, "Experiments  and  Observations  on  the 
Gastric  Juice,"  published  in  1833,  we  glean  the 
following  facts,  together  with  a  condensed  table 
showing  the  results  of  his  observations : — 

Dr.  Beaumont,  in  the  year  1822,  was  stationed 


882  THE  HEALTH  QUESTION  BOX 

at  Michillimackinac,  now  known  as  the  Island  of 
Mackinac,  as  a  military  surgeon  of  the  United 
States  Army. 

A  French  Canadian,  aged  eighteen  years, 
named  Alexis  St.  Martin,  engaged  in  the  service 
of  the  American  Fur  Company,  was  wounded  by 
the  discharge  of  a  musket  in  such  a  way  that  a 
portion  of  the  lower  left  chest,  the  size  of  a  man's 
hand,  was  carried  away,  injuring  the  left  lung 
and  the  diaphragm,  and  opening  into  the  stomach. 

In  spite  of  the  terrible  character  of  the  wound, 
the  young  man,  thanks  to  his  robust  condition 
and  the  good  care  given  him  by  Dr.  Beaumont, 
at  the  end  of  four  weeks  was  practically  re- 
covered, with  the  exception  of  the  opening  into 
the  stomach,  which  remained  permanent.  Through 
this  opening,  the  size  of  a  man's  finger.  Dr. 
Beaumont  had  an  opportunity  to  watch  the 
process  of  digestion  and  to  make  observations 
such  as  never  before  had  been  made.  Thanks  to 
his  exact  and  painstaking  studies,  carried  on 
through  a  number  of  years,  a  considerable  fund 
of  most  valuable  information  concerning  the 
process  of  gastric  digestion  was  accumulated. 

The  following  table  contains  the  principal  facts 
observed  by  Beaumont  in  relation  to  the  time  re- 
quired for  the  gastric  digestion  of  the  various 
foodstuffs  named : — 

Rice    boiled  1:00 

Sago    boiled  1 :45 

Tapioca  boiled  2 :0O 

Barley boiled  2:00 

Milk    boiled  2:00 

Milk    raw  2:15 

Gelatine    boiled  2 :30 

Tripe,    soused boiled  1 :00 


THE  HEALTH  QUESTION  BOX  883 

Brains,    animal boiled  1 :45 

Venison,    steak broiled  1 :35 

Spinal  marrow,  animal boiled  2 :40 

Turkey,    domesticated roasted  2 :30 

Turkey,    domesticated boiled  2:25 

Goose,    wild roasted  2 :30 

Pig,   sucking roasted  2 :30 

Liver,  beef's,  fresh broiled  2 :00 

Lamb,    fresh broiled  2 :30 

Chicken,  full  grown fricaseed  2 :45 

Eggs,    fresh hard   boiled  3:30 

Eggs,   fresh soft  boiled  3  :00 

Eggs,  fresh fried  3 :30 

Eggs,    fresh roasted  2:15 

Eggs,   fresh raw  2 :00 

Eggs,   whipped raw  1 :30 

Custard    baked  2.45 

Codfish,  cured  dry boiled  2 :00 

Trout,    salmon,    fresh boiled  1:30 

Trout,    salmon fried  1 :30 

Bass,    striped,    fresh broiled  3:00 

Flounder,    fresh fried  3  :30 

Catfish,    fresh fried  3:30 

Salmon,    salted boiled  4:00 

Oysters,    fresh raw  2 :55 

Oysters,    fresh roasted  3:15 

Oysters,    fresh stewed  3:30 

Beef,  fresh,  lean,  rare roasted  3:00 

Beef,    steak broiled  3:00 

Beef,  with  salt  only boiled  3  :36 

Beef,  with  salt  only fried  4 :00 

Beef,   old,  hard,  salted boiled  4:l5 

Pork,    steak broiled  3:15 

Pork,  fat  and  lean roasted  5  :15 

Pork,  recently  salted boiled  4 :30 

Pork,    recently    salted fried  4:15 

Pork,  recently  salted raw  3 :0O 

Pork,  recently  salted stewed  3:00 

Mutton,    fresh roasted  3  :15 

Mutton,    fresh boiled  3 :00 

Veal,    fresh broiled  4 :00 

Veal,    fresh fried  4:30 

Fowls,    domestic boiled  4 :00 

Fowls,    domestic roasted  4 :00 

Ducks,    domesticated roasted  4 :00 


884  THE  HEALTH  QUESTION  BOX 

Ducks,    wild roasted  4 :30 

Suet,  beef,  fresh boiled  5  :30 

Suet,    mutton boiled  4 :30 

Butter melted  3:30 

Cheese,    old,    strong raw  3:30 

Soup,  beef,  veg.  and  bread boiled  4:00 

Soup,  marrow  bones boiled  4:15 

Soup,    bean boiled  3:00 

Sioup,    bajrleiy ...boiled  1:30 

Soup,   mutton boiled  3  :30 

Green  corn  and  beans boiled  3:45 

Chicken    soup boiled  3  :00 

^      Oyster    soup..* boiled  3:30 

Hash,   meat   and  vegetable. ..  .warmed  2:30 

Sausage,    fresh broiled  3:20 

Heart,  animal fried  4  :O0 

Tendon    boiled  5  :30 

Cartilage    boiled  4:15 

Aponeurosis      boiled  3 :00 

Beans,    pod boiled  2 :30 

Bread,    wheat,    fresh baked  3:30 

Bread,    corn baked  3:15 

Cake,   corn baked  3 :00 

Cake,    sponge. baked  2 :30 

Dumpling,    apple boiled  3  :00 

Apples,   sour,   hard raw  2 :50 

Apples,  sour,  mellow raw  2 :00 

Apples,    sweet,    mellow raw  1 :30 

Parsnips     boiled  2 :30 

Carrot,   orange boiled  3  :15 

Beets    boiled  3  :45 

Turnips,    flat boiled  3 :30 

Potatoes,   Irish boiled  3 :30 

Potatoes,    Irish baked  2 :30 

Cabbage,    head raw  2 :30 

Cabbage,    with   vinegar ....boiled  4:30 

Dr.   Beaumont's    Observations   on   Digestion 
Q.     What  new  observations  were  made  by 
Dr.  Beaumont? 

A.  Among  the  conclusions  reached  by  Dr. 
Beaumont  from  more  than  eighteen  hundred  ex- 
periments which  were  made  upon  Alexis  St. 
Martin,  are  the  following: — 


THE  HEALTH  QUESTION  BOX  885 

"That  digestion  is  facilitated  by  minuteness  of 
division  and  tenderness  of  fibre,  and  retarded 
by  opposite  qualities." 

"That  the  quantity  of  food  generally  taken,  is 
more  than  the  wants  of  the  system  require,  and 
that  such  excess,  if  persevered  in,  generally  pro- 
duces, not  only  functional  aberration,  but  dis- 
ease of  the  coats  of  the  stomach." 

"That  bulk,  as  well  as  nutriment,  is  necessary 
to  the  articles  of  diet." 

"That  the  time  for  the  digestion  of  food  ...  is 
from  three  to  three  and  a  half  hours." 

"That  solid  food,  of  a  certain  texture,  is  easier 
of  digestion,  than  -fluid. 

That  stimulating  condiments  are  injurious  to 
the  healthy  stomach. 

"That  the  use  of  ardent  spirits  always  pro- 
duces disease  of  the  stomach,  if  persevered  in. 

"That  hunger  is  the  effect  of  distention  of  the 
vessels  that  secrete  the  gastric  juice. 

"That  the  first  stage  of  digestion  is  effected  in 
the  stomach. 

"That  the  temperature  is  not  elevated  by  the 
ingestion  of  food. 

"That  exercise  elevates  the  temperature;  and 
that  sleep  or  rest,  in  a  recumbent  position, 
depresses  it. 

"The  gastric  juice  checks  the  process  of  putre- 
faction. 

"That  gentle  exercise  facilitates  the  digestion 
of  the  food. 

"That  bile  ^  is  not  ordinarily  found  in  the 
stomach,  and  is  not  commonly  necessary  for  the 
digestion  of  food;  but 

"That,  when  oily  food  has  been  used,  it  as- 
sists its  digestion. 


886  THE  HEALTH  QUESTION  BOX 

"That  water,  ardent  spirits,  and  most  other 
fluids  are  not  affected  by  the  gastric  juice,  but 
pass  from  the  stomach  soon  after  they  have 
been  received." 

The  Composition   of  the   Soy  Bean 

Q.  What  is  the  composition  of  the  soy  bean, 
especially  in  relation  to  the  amount  of  carbo- 
hydrate it  contains? 

A.  The  many  analyses  of  the  soy  bean 
which  have  been  published  indicate  that  it  con- 
tains a  very  small  percentage  of  sugar  and  a 
mere  trace  of  starch. 

The  following  table  is  compiled  from  the  anal- 
yses published  by  the  United  States  Government 
and  by  Bailey  and  Street,  (Journal  of  Industrial 
and  Engineering  Chemistry,  ipij)  : 

Per  Cent 

Water    8.5 

Protein    39.5 

Fat    18.5 

Starch    0.5 

Cane    sugar 3.0 

Invert   sugar   and   rafHnose 1.2 

Dextrin     3.0 

Galactan     5.0 

Pentosan     5.0 

Wax    8.0 

Cellulose 3.0 

Ash    4.8 

It  is  evident  from  the  above  that  the  soy  bean 
contains  little  which  can  be  objectionable  in 
diabetes.  Dextrin,  sugars  and  starch  together 
amount  to  only  7^^  per  cent.  Of  these  the 
sugars  may  be  easily  removed  by  parboiling, 
which  will  leave  behind  only  a  trace  of  starch. 


THE  HEALTH  QUESTION  BOX  887 

Non-Poisonous   Dyes 

Q.  Are  there  any  dyes  or  coloring  sub- 
stances which  may  be  used  without  injury  for 
the  coloring  of  foods? 

A.  According  to  Dr.  H.  W.  Wiley  (Food 
Inspection  Decision  No.  76),  the  following  dyes 
are  made  "specifically  for  use  in  foods,"  and  are 
guaranteed  to  be  free  from  harmful  substances: 

Red  shades: 

107.     Amaranth. 
56.     Ponceau  3  R. 
517.     Erythrosin. 
Orange  shade:  , 

85.     Orange  I. 
Yellow  shade: 

4.     Naphthol  yellow  S. 
Green  shade: 

435.     Light  green  S.  F.  yellowish. 
Blue  shade: 

692.     Indigo  disulfoacid. 

E>ried  Tamarinds  an  Antiscorbutic  Food 

Q.  Are  there  other  foods  besides  citrus 
fruits  good  to  prevent  and  cure  scurvy? 

A.  The  large  number  of  deaths  which  result 
annually  among  children  of  the  poor  as  the  re- 
sult of  infantile  scurvy  has  led  in  recent  years 
to  a  wide-spread  investigation  of  the  antiscor- 
butic properties  of  dififerent  foods,  in  the  hope 
of  increasing  the  number  of  foodstuffs  found 
to  be  rich  in  the  vitamins  needed  to  prevent 
scurvy.  Heretofore,  fresh  fruits  and  vegetables, 
fresh  milk,  and  especially  orange  juice,  lemon 
juice,  and  potato  soup,  have   been   chiefly   de- 


©68  THE  HEALTH  QUESTION  BOX 

pended  upon  as  preventives  of  scurvy.  More 
recently,  this  valuable  property  has  been  found 
to  be  possessed  by  the  fresh  juice  of  tomatoes 
and  of  turnips. 

Most  foods  lose  most  of  their  anti-scurvy  prop- 
erties when  dried;  hut  it  has  now  been  shown 
that  the  dried  tamarind  and  the  mango,  two 
fruits  found  in  great  abundance  in  tropical 
countries,  are  capable  of  preventing  scurvy. 
They  are  largely  used  and  highly  esteemed  for 
this  purpose  in  India.  They  are,  perhaps,  not 
quite  equal  to  orange  juice,  the  swede  turnip, 
cabbage  and  sprouted  beans,  but  they  are  fully 
equal  to  carrots,  cooked  potatoes,  the  beet  root 
and  meat  juice. 

The  Food  Value  of  the  Banana 

Q.  What  is  the  relative  food  value  of  the 
banana? 

A.  Viewed  from  a  chemical  standpoint,  the 
banana  has  nearly  the  same  food  value  as  the 
Irish  potato.  Carefully  conducted  experiments 
in  animal  feeding,  however,  have  shown  that 
the  banana  is  in  certain  respects  much  inferior 
to  the  potato.  The  potato,  as  is  well  known, 
possesses  very  pronounced  anti-scorbutic  prop- 
erties. An  ounce  of  potato  soup  is  practically 
equal  to  the  same  quantity  of  orange  juice  in 
the  prevention  of  scurvy  in  young  infants. 

But  the  banana  is  much  inferior  to  the  potato 
in  the  amount  of  its  vitamin  content.  It  also 
seems  to  be  deficient  in  other  vitamins. 

Recent  experiments  conducted  by  Lewis 
showed   that  guinea   pigs    fed   on  an   exclusive 


THE  HEALTH  QUESTION  BOX  889 

diet  of  bananas  die  in  twenty  to  thirty  days. 
Nearly  an  ounce  of  bananas  a  day,  with  a  diet 
of  rolled  oats  is  found  sufficient  to  prevent 
scurvy  but  does  not  support  normal  growth  in 
young  animals.  Young  animals  fed  on  rolled 
oats  with  bran  and  milk  were  protected  from 
scurvy  by  half  an  ounce  of  bananas  daily. 

The  Food  Value  of  Bran 
Q.     Is  bran  of  value  as  food  or  only  useful 
as  roughage? 

A.  Bran  has  a  real  food  value.  It  not  only 
furnishes  a  rich  supply  of  food  lime,  food  iron 
and  vitamines,  ^^which  are  usually  lacking  in 
most  foods,  and  also  supplies  a  considerable 
amount  of  digestible  starch  and  protein.  Hind- 
hede,  the  Hoover  of  Denmark  dturing  the  war, 
stated  in  an  article  in  the  Journal  of  the  American 
Medical  Association  (Feb.  7,  1920)  that  during 
the  war  the  people  of  Denmark  used  an  unusual 
amount  of  bran.     He  says: 

"In  other  countries,  for  example,  Germany, 
Holland  and  Norway,  the  question  was  discussed 
whether  grain  should  be  milled  to  yield  70,  80, 
90  or  94  per  cent  of  bolted  flour.  We  not  only 
milled  our  rye  to  100  per  cent  but,  profiting  by 
previously  made  experiments,  we  added  all  our 
wheat  bran  to  the  whole  rye  bread;  and  as  we 
added  also  24  per  cent  of  barley  meal  (milled  to 
95  per  cent,  only  the  coarsest  shells  being  re- 
moved) we  had  more  than  twice  the  amount  of 
bread  we  would  have  had  if  we  had  milled  only 
to  70  per  cent.  As  the  difference  in  digestibility 
was  only  9  per  cent  (94-85)  we  got  about  twice 


890  THE  HEALTH  QUESTION  BOX 

the  amount  of  digestible  bread.  And,  be  it  em- 
phasized, we  could  bake  good  bread  with  this 
mixture.  People  entered  no  complaints;  there 
were  no  digestive  troubles,  but  we  are  accus- 
tomed to  the  use  of  whole  bread  and  we  know 
how  to  make  such  bread  of  good  quality.  If 
further  proof  were  needed,  this  war  experiment 
on  such  a  large  scale  has  demonstrated  that  bran 
is  excellent  food. 

"These  findings  agree  with  those  of  Osborne 
and  Mendel.  These  investigators  found  that 
bran  is  very  good  food  for  rats,  and  that  mixed 
with  white  flour  it  can  take  the  place  of  meat 
and  eggs.  Their  results  lead  me  to  conclude — 
if  I  may  be  permitted  to  apply  results  obtained 
on  rats  to  human  beings — that:  As  bran  can 
replace  meat  and  eggs,  man  should  eat  whole 
bread  and  not  so  much  of  the  more  costly  foods. 
Mendel  concludes  contraiwise:  As  people  eat 
enough  of  meat  and  eggs,  'no  practical  advantage 
on  this  score  can  be  expected  by  converting  the 
entire  grain  into  flour' !  In  my  opinion,  Mendel 
not  only  overlooks  the  economical  question,  but 
also  that  there  are  good  reasons  for  believing 
that  a  diet  composed  mostly  of  meat,  eggs  and 
white  bread — a  common  diet  of  the  well-to-do — 
is  far  from  being  a  healthful  diet.  Even  in  the 
case  of  tlie  rats,  a  meat  diet  seems  eventually  to 
be  harmful.  Although  rats  can  thrive  quite  well 
on  a  meat  diet — which  man  cannot  do — ^^the  young 
of  meat  fed  rats  seldom  survive.  The  fact  of 
the  matter  is  that  it  is  claimed  that  rats,  like 
human  beings,  will  not  choose  an  exclusive  meat 
diet  from  natural  instinct.     That  statement  does 


THE  HEALTH  QUESTION  BOX  891 

not,  however,  apply  to  the  rat.  Watson  says 
on  the  basis  of  his  numerous  experiments  on 
rat  feeding:  'I  have  never  seen  a  young  rat 
which  would  look  at  porridge  or  milk  if  meat 
was  available.'  I  have  seen  'human'  rats  who 
wiould  not  eat  porridge  when  beefsteak  was 
available/  And  we  know  that  beef,  in  large 
amounts,  is  not  good  food  for  either  man  or  rat. 
"While  not  all  readers  will  agree  with  what 
I  have  said,  no  one  can  dispute  the  fact  that  the 
people  of  Denmark  have  no  cause  to  regret  that 
during  the  war  their  diet  consisted  mostly  of 
milk,  vegetables  and  bran.  If  Central  Europe 
had  adopted  a  similar  diet  I  doubt  that  any  one 
would  have  starved." 

Spasmodic  Group 

Q.  What  is  the  best  means  of  relieving  the 
respiratory  spasm  in  croup? 

A.  Simple,  spasmodic  croup,  unaccompanied 
by  diptheritic  infection  or  chronic  bronchial  ca- 
tarrh, occurs  most  frequently  in  children  suffer- 
ing from  rickets,  hence  the  nutritive  disorder 
which  is  the  predisposing  cause  should  be  com- 
bated by  a  careful  regulation  of  the  diet.  Cer- 
tified milk  should  be  used  instead  of  pasteurized 
or  sterilized  milk.  The  child  should  be  given 
two  or  three  ounces  of  sweet  orange  juice  daily. 
Purees  of  spinach,  turnips,  potatoes,  carrots  and 
other  vegetables  should  be  made  a  part  of  the 
daily  diet.  The  child  should  be  kept  out-of- 
doors  as  many  hours  as  possible  during  the  day- 
time and  at  night  should  sleep  on  a  sleeping 
porch  or  in  a  room  with  several  windows  widely 


892  THE  HEALTH  QUESTION  BOX 

opened.  The  bowels  should  be  kept  open  by  the 
free  use  of  bran.  At  least  two  heaping  tea- 
spoonfuls  of  bran  should  be  eaten  three  times  a 
day  by  a  child  two  years  old  or  over.  One  to 
two  teaspoonfuls  of  paraffin  oil  should  be  given 
at  each  meal  if  the  bowels  do  not  move  freely 
tv/o  or  three  times  a  day. 

It  is  well  to  give  an  enema  at  night  to  make 
certain  that  the  colon  is  completely  emptied. 
The  amount  of  water  should  be  four  to  twelve 
ounces,  according  to  the  age  of  the  child,  at  a 
temperature  of  ninety  degrees. 

The  child  should  be  given  a  cool  hand-rub  or 
towel  bath  at  a  temperature  of  seventy  to  eighty 
degrees  every  morning.  The  bath  should  be  fol- 
lowed by  an  oil  rub. 

Care  should  be  taken  to  see  that  the  child's 
mouth  is  kept  in  a  wholesome  condition,  the 
tongue  clean  and  the  teeth  polished,  using  the 
Hygos  polishing  paper  (see  page  175). 

For  immediate  relief  when  a  spasm  occurs, 
there  are  three  measures,  all  of  which  are  effect- 
ive. 

1.  Sprinkle  cold  water  in  the  child's  face  and 
on  his  chest.  This  measure  often  succeeds 
promptly. 

2.  A  more  efficient  measure  is  to  sieze  the 
child  by  the  feet,  holding  it  upside  down,  at 
the  same  time  slapping  it  smartly  upon  the  back. 

3.  A  more  effective  method,  which  can  be 
relied  upon  when  others  fail,  is  the  alternate 
hot  and  cold  bath.  Place  the  child  in  a  tub  of 
water  at  a  temperature  of  100°  F.  to  102°  F. 
The   spasm  of   the   larynx  will  often   relax  as 


THE  HEALTH  QUESTION  BOX  893 

soon  as  the  child  is  placed  in  the  hot  water. 
If  the  "crowing"  respiration  does  not  cease  within 
a  few  seconds,  lift  the  child  out  of  the  warm 
water  and  dash  a  basin  full  of  cold  water  over 
it,  then  restore  it  to  the  warm  bath.  Repeat 
this  several  times  if  necessary. 

If  a  tub  is  not  easily  accessible,  alternate  hot 
and  cold  compresses  may  be  applied.  Wring  a 
cloth  out  of  hot  water.  Apply  it  to  the  throat 
and  upper  chest,  bringing  well  up  under  the  jaws 
and  covering  the  ears.  After  the  hot  compress 
has  been  in  place  for  fifteen  or  twenty  seconds, 
remove  it  and  instantly  apply  a  compress  wrung 
out  of  cold  water.  After  ten  or  fifteen  seconds, 
renew  the  hot  compress.  Repeat  several  times. 
Instead  of  the  cold  compress,  a  piece  of  ice  may 
be  rubbed  over  the  neck  and  upper  chest. 

A  warm  enema  may  often  be  used  with  advan- 
tage, and  the  child  should  be  given  warm  water 
or  hot  lemonade  to  drink  in  liberal  quantities. 

In  cases  in  which  there  is  a  tendency  for  the 
difficulty  to  return  at  short  intervals,  a  steam 
inhaler  renders  valuable  aid.  An  open  umbrella 
should  be  placed  over  the  child  and  the  whole 
covered  with  a  sheet,  which  is  pinned  to  the 
umbrella,  making  a  sort  of  tent.  Steam  is  then 
conducted  under  the  tent  from  a  "croup  kettle," 
a  coffeepot,  a  teakettle  or  other  convenient  source 
of  steam.  The  simplest  method  of  producing 
steam  in  such  cases  is  to  place  under  the  tent  a 
pan  of  hot  water  and  drop  into  this  every  few 
minutes  a  large  pebble  or  a  small  piece  of  iron 
or  other  metal  which  has  been  heated  in  the  fire. 
The  heated  object  should  not  be  too  large  or  so 


894  THE  HEALTH  QUESTION  BOX 

great  a  volume  of  steam  will  be  produced  as  to 
incur  the  risk  of  burning  the  little  patient. 

Steam  may  also  be  produced  by  placing  quick- 
lime in  a  pan  containing  a  little  water. 

The  most  convenient  method  of  producing 
steam  is  by  the  Electric  Vapor  Thermophore 
(see  accompanyng  cut). 

Steam  Inhalation 

Q.  What  is  the  best  method  of  producing 
steam  for  inhalation  and  for  what  diseased 
conditions  is  steam  inhalation  recommended? 

A.  Steam  may  be  produced  by  means  of  an 
oil  or  alcohol  lamp  placed  upder  a  small  basin 
of  water,  or  by  heated  objects  such  as  large  peb- 
bles or  small  pieeces  of  metal  dropped  into  a 
pan  containing  an  inch  of  water. 

The  best  means  of  producing  steam  for  in- 
halation is  the  Electric  Vapor  Thermophore. 
This  is  an  appliance  in  which  water  is  heated  by 
electricity.  It  may  be  used  for  steam  inhalations 
and  for  applying  steam  to  the  nose,  eyes,  ears 
or  any  portion  of  the  body's  surface.  It  may  be 
also  used  for  a  general  vapor  bath,  as  illustrated 
in  the  accompanying  cuts. 

This  appliance  is  to  be  recommended  for  the 
treatment  of  acute  and  chronic  sore  throat,  bron- 
chitis, nasal  catarrh,  earache,  middle  ear  deaf- 
ness, a  severe  cold,  neuralgia  of  the  face  or  other 
parts,  neuritis,  rheumatic  joints,  acne  of  the  face, 
boils,  and  for  the  application  of  continuous  moist 
heat  for  any  purpose  desired. 

The  appliance  is  manufactured  by  the  Sani- 
tarium Equipment  Company,  Battle  Creek,  Mich. 


Index 


Abdominal    bandage 595 

Abdomen,    to    reduce 618 

Achylia    73,    74 

Acids,  fruit... 289,  295,  310,  311 

Acidophilus,     B 731 

Acidosis     793 

Acids    with    starches 252 

Acitone    in    breath 794 

Acorn    bread    232 

Acute   catarrh    78t 

Addison's    disease     372 

Adenoids    778 

Age,  old,  cause  of 511 

Age,    determination    of 562 

Air    density    560 

Air   moisture    545,   546 

Air    swallowing     794 

Albumen    in    urine 409 

Albumen  of  wheat 221 

Alcohol,  effects   of    443,   449 

Alcohol  and   digestion 452 

Alcohol    and    disease 450 

Alcohol    and    insanity 445 

Alcohol    and    longevity 451 

Alcohol    and    nutrition 447 

Alcohol    and  race  degeneracy  444 
Alcohol,   Beaumont's  observa- 
tions   885 

Alcohol   in  Arctic  region...  467 

Alcohol   in  shock    448 

Alcoholism,   hereditary    446 

Alcohol,   medical  use  of 452 

Alcohol    not   a   remedy 452 

Alcohol    not    a    stimulant. ..  .451 

Alexander    Selkirk 114 

Alkali  habit    85 

Almond    345 

Almond  milk    346,   347 

Alum  in  baking  powder 277 

Amino   acids   266 

Ammonia  in  urine 409 

Anal    itching    842 

Anal    sphincter    722 

Anaphylaxis,    digestive    78 

Anemia,     diet     in 201 

Angina  pectoris  in  men.... 5 14 
Animal  cells,  culture  of.... 559 
Animal    fattening,    waste    in.  130 

Animal    foods,    iron    in 261 

Animal    foods,   lime   in 264 

Animal    heat     608 

Animal  population  of  U.  S..273 
Animal  tissue,  culture  of... 559 
Ankle,     weak 630 


Anthropoids    517 

Anti-fat  remedies    621 

Antiscorbutic     foods,     tama- 
rinds      888 

Antiscorbutic    foods 888 

Antiscorbutic   vitamin    210 

Antitoxic  diet   191,  192 

Antitoxic    glands 370 

Apes     516 

Apoplexy     384 

Appendicitis    736,    737 

Appendix    441,  736 

Appetite,    abnormal    ....76,    269 

Appetite   and  instinct    270 

Appetite    juice     63 

Apple   juice    363 

Apple,   medical    use    of 239 

Apples,    acid   in    310 

Arc    light     603 

Arms,    strength   of 502 

Arteries,    hardening   of 416 

Arteriosclerosis    381,    387 

Artichokes,  Jerusalem    207 

Asparagus    in    rheumatism. .  .322 

Aspirin     856 

Aspirin  habit   857 

Asthma    791 

Athletes,     effect     of     tobacco 

on     457 

Autointoxication    742 

Autointoxication    due    to    di- 
lated cecum    430 

Autointoxication  from  eggs..  151 

Bacillus   acidophilus. ..  .285,    438 

Bacillus     bulgaricus 285 

Bad  breath    711 

Bad  complexion,   cause  of... 416 
Baking  powder,  alum  in  277,  278 

Banana,   food  value 288,    888 

Barley    224 

Bath,    continuous    593 

Baths    after   exercise 587 

Baths,    cold   air.. 574 

Bath,    cold   morning. ..  .573,   577 

Bath,  effervescent   591 

Baths,  cold   594 

Baths,    hot    572 

Bath,  neutral   589 

Baths    for    insane 699 

Bath,   revulsive    592 

Bath,   rowing    590 

Bath    rules    573 

895 


896 


INDEX 


Baths,    salt    water 589 

Baths,  taking  cold  after 583 

Baths,  temperature 573 

Bean,    soy 349 

Beaumont's   Digestion   Table. 881 
Beaumont's     observations ....  884 

Bedtime,  eating  at 659 

Bed-wetting     36 

Beef    extract    138 

Beef   tea    13b 

Beeswax     287 

Beet  sugar    332 

Bell,     Sir     Charles 98 

Benjamin    Franklin    277 

Benjamin     Franklin    on 

exercise    501 

Benzoate  of   soda 281 

Benzoic   acid    281 

Beriberi    209,   652 

Bifidus,  B 731 

Bile 408,  409,  417,  418 

Bile    ducts,    catarrh    of 422 

Bile,  the  composition 886 

Biliousness 343,  415 

Biologic    living 107 

Birth-mark    34 

Birth-rate    530 

Bismuth    meal 183 

Bitters   90 

Blackheads    651 

Black    Walnut 353 

Blindness,    mind 700 

Blood  cells 372,  374,  381 

Blood  count 374 

Blood    pressure 

374,   376,   377,  379 

Blood   pressure,   effect   of   to- 
bacco  on 456 

Blood   sugar 379 

Blood   supply 395 

Blood,  viscosity  of 380 

Blue     lips 393 

Blushing    384 

Body,  energy  of 479 

Body  heat 503 

Body,  strength  of 503 

Body    weight 485 

Boiled  milk  and   scurvy 22 

Boils     649 

Bone    grafting 552 

Bouillon     138 

Bovine    tuberculosis Tl'\ 

Bowel    prolapse 697 

Brain   food 244 

Brain  work  and  dyspepsia.  .  .181 

Brain   workers,  diet  of 182 

Brain  workers,  longevity  of.. 529 

Bran 198,   225 

Bran    bread 229 

Bran,   food  value  of 889 

Bran   for  teeth 865 


Bran  laxative 225,  229 

Brand    bath 588 

Bread,    corn 198 

Bread,    rye 221 

Bread    toasted 225 

Bread,    unleavened 221 

Bread,    white 222 

Breast,  lumps  in 790 

Breath,    bad 711 

Breathing    exercises 487 

Breath,  foul 801 

Breathing,    normal 489 

Breath,  poison   in 491 

Brenzcatechin     372 

Bright's  disease 188,  386,  403 

Bronchitis   795 

Brook    Farm    experiment. .  .  .  104 

Brose   240 

Broths,    meat 138 

Brown  circles  around   eyes.. 710 

Brown    spots 416,    643 

Bruises    653 

Bryant,   on   exercise 500 

Bowels,     hemorrhage 397 

Buddized  milk 165 

Bulk   885 

Bunions     630 

Burns     796 

Butter,     commercial 340 

Buttermilk     160 

Buttermilk    cure 618 

Butter,    rancid 340 

Butter,     sterilized 340 

Butter,  tubercle  germs  in.... 768 

Butyric  acid 340 

Buzzing   in   ears 779 

Caffeine 463,    465,   469 

Cajori    on    nuts 356 

Calory 49 

Campbell,  Dr.  Harry 121 

Cancer 755,    761 

Cancer,    diet  in 195 

Cancer   in   animals 765 

Cancer  in  plants 766 

Cancer   of    intestine 435 

Cancer  of  stomach 758 

Cancer,  radium  treatment  of,    761 

Cancer,  to  prevent 757 

Candy     330 

Cane   sugar  in   gout 333 

Cane   sugar  substitute 332 

Canned    fruits 313 

Canned    foods 250 

Car     sickness 798 

Carbohydrates    43,    481 

Carbohydrates   of   soy   bean.. 886 
Carbon  monoxide  poisoning.  .844 
Carnivora,  none   in   Eocene.  .    96 
Carpenter    against    flesh    eat- 
ing     126 

Carrots    237 


INDEX 


897 


Cascara    859 

Castor    oil 858 

Catarrh,    diet    in 201 

Catarrh,    nasal 776,    782 

Cecum 429,    430 

Celery,   value   of 323 

Cells,    animal,    culture   of.... 559 

Cells,    reproduction    of 558 

Cellulose    44 

Centenarians     506 

Centipede,    bite    of.. 553 

Cereal   food   for  babies 22 

Chairs    493 

Change  of  intestinal  flora.  . .  .437 
Changing  flora,   results  of  . .  878 

Chapped    hands 637 

Charcoal    716 

Cheese    215 

Cheese,   cottage 167 

Cheese     germs 167 

Cheese,    lime    in 264 

Cheese    poisoning 167 

Cheese,   tubercle   germs   in    ..768 

Cheese,    yogurt 167 

Cherries,  medicinal  value  of,  299 

Cherry  soup 299 

Chest    pack 601 

Chest,   pain   in 607 

Chest,    strength   of 503 

Chest,  to  develop 489 

Chewing    91 

Chickenpox     39 

Chilblains    628 

Child     feeding 23 

Child,    proper   height 41 

Chili    274 

Chills,  malaria 818 

Chittenden's    standard 117 

Chlorine     540 

Chocolate    360 

Cigarettes,    cubeb 460 

Cigarettes,    evils    of 459 

Cinnamon    275 

Circulation    poor 373 

Citric    acid 309 

Citric   acid  as  germicide 361 

Cleft   palate    38 

Climate,  effect  on  blood  pres- 
sure     375 

Clothing    47,0 

Clothing,    disinfection    of.... 541 

Clothing,     men's 472 

Cloves    275 

Coated  tongue 711 

Coated  tongue,  cause  of 416 

Coca    Cola 361,    388,    469 

Cocoa     359 

Cocoa,    adulteration    of 359 

Cocoa,  poisonous  to  cattle    ..468 

Cod   liver   oil 859 

Coffee  and  fatigtie 464 


Coffee    and   high   blood    pres- 
sure     388 

Coffee,  effects  of.. 388,  443,  463 

Coffee   in   the    Arctics 466 

Coffee   poisons 465 

Cold    baths 594 

Cold    feet 629 

Cold  in   head 785 

Cold  in  heart  failure 392 

Cold    mitten    friction 578 

Cold    rubbing 604 

Colds  and   constipation 720 

Colds  and  infection 775 

Cold  storage  meats 143 

Colds,     treatment 587 

Colic    40,  730 

Colitis    730 

Colitis,   cause   of 729 

Collapse,   alcohol   in 448 

Collars,   soft 471 

College    training 115 

Colon,   absorption  bv 732 

Colon,    dilated 723 

Colon    function 62 

Colon,    greedy 733 

Colon,     house-broken 92 

Colon,  pain  in 732 

Colon    poisons 866 

Colon  poisons,  effects  on  eye,  879 

Colon,     prolapse 714 

Colon,    removal    of 713 

Colon,    short   circuiting 739 

Colors,    non-poisonous 887 

Comby's    method 17 

Comedo    651 

Complexion,  bad 637 

Compress,    alternate 603 

Compress,    heating 604 

Condiments     275 

Condiments 885 

Constipation    92 

Constipation   and   colds 720 

Constipation     and     meat    eat- 
ing  718 

Constipation,  causes  of 717 

Constipation,     curable 738 

Constipation    and    diarrhea.  .  .716 
Constipation    and    hyperacid- 
ity   719 

Continuous    bath 593 

Cooling    pack 598 

Coordination     704 

Corn  bread 198 

Corns 624 

Corsets     471 

Coryza   784 

Cottage  cheese  167 

Cotton,  best  fabric 470 

Cotton    poultice 60S 

Cottonseed    oil 342 

Cotton  vs.  wool 474 


898 


INDEX 


Cousins,  marriage  of 520  J 

Cows,  inheritance  in 523 

Cow's  milk 158 

Cramp  in   legs 799 

Cream,    sterilized 338 

Croup 891 

Croup,    spasmodic 891 

Cubeb   cigarettes 460 

Cucumbers    276 

Daily   ration 49,   205 

Dandelion    238 

Deafness,  causes  of 780 

Defecation,     painful 121 

Dental  decay,  cause  of 175 

Depression,    morning 701 

Dextrin    870 

Dextrose    328 

Diabetes     800 

Diabetes,   diet   for.  199,   200,   860 

Diacetic  acid,  test  for 862 

Diaphragm    383 

Diathermy     566 

Dietl    on    natural   healing. ..  .610 

Diet  and  development 121 

Diet    and    work 53 

Diet,   balanced 202 

Diet,    cereal 230 

Diet   of   brain    workers 182 

Diet  in   bladder  stone 186 

Diet   in   Bright's  disease 188 

Diet    in    cancer 195 

Diet  in  kidney  stone 186 

Diet,    farinaceous 197 

Diet,    flesh    building 244 

Diet   of  children 23 

Diet  for  nursing  mother 27 

Diet   for   sedentary  persons..  195 

Diet    in    cold   countries 279 

Diet  in  fever 190 

Diet   in   pregnancy 188 

Diet    in    summer 243 

Diet  reform,  hospital 122 

Diet,    schedule 860 

Digestion   and  sleep 62 

Digestion    table 881 

Digestion,    effects    of    alcohol 

on  ^ 447,    452 

Digestion,    effect    of    exercise 

on   57 

Digestion,      energy      require- 
ment      480 

Digestion  of   raw  starch 64 

Digestion    table 882 

Digestion,    laughter   aids 266 

Digestion,    Beaumont's    obser- 
vations   on 884 

Digestion,  time  of. 248,   249,   871 

Diphtheria  carriers 834 

Disease  from  bad  odors 541 

Disease   hereditary 33 


y  Disease    increasing 529 

Disinfection'  of  clothing 541 

Disinfection  of  sick  room. . .  .564 

Distilled    water 365 

Dogs,   why  short  lived 258 

Dreams    667 

Dried    fruit,    cooking    of 207 

Dropsy,  water  drinking  in... 835 

Drowsiness    659 

Drugs,  pain  relieving 854 

Drugs,    sleep    producing 660 

Dry   catarrh 783 

Dry   skin 634 

Dry   mouth 800 

Dry    stools 735 

Duodenum,   ulcer    of. 715 

Dust,     atmospheric 531 

Dyes,     non-poisonous 887 

Earache   3; 

Ears,  noise  in 779 

Eating,    faintness    before. ..  .279 
Eating,  laxative  effects  of . .  .248 

Eating,  posture  after 280 

Eczema    645 

Eczema   in   infants 646 

Edible    buds 234 

Edible  seeds 232 

Education,  Indian's  idea  of..  115 

Effervescent   bath 591 

Eggs  and  toxemia 151 

Eggs,  bad 150,   151,  153 

Eggs   in   typhoid 185 

Eggs,  iron  in 262 

Eggs,  lime  in 264 

Eggs   little   needed 150 

Eggs,    poisonous 150 

Eggs,  substitutes  for 124 

Egg     yolk 157 

Egg    white 154 

Electricity,    high    frequency.  .569 

Electricity,    muscular 828 

Electric   light  bath 570 

Electrocardiograph     567 

Elementary    rhythm 434 

Elimination,     good 548 

Elliott  on  prehistoric  man...   96 

Eminent     men 524 

Endurance    of   Japanese 135 

Enema 597,    735 

Enema,    hot 607 

Energy,  capacity  of  body. .  .  .479 

Energy    intake    required 480 

Energy  of  assimilation 480 

Energy    of    digestion 481 

Energy    of    mastication 481 

Energy   of  mental   work 482 

Enlarged    glands 39 

Epilepsy     701 

Epilepsy,   saltless   diet   in.... 205 
Eugenics   registry 527 


INDEX 


899 


Exercise,    amount    required.  .502 

Exercise,   bath 590 

Exercise  and   digestion 57 

Exercise,     Bryant's 500 

Exercise   on   all    fours 486 

Exercise    raise    temperature.  .886 

Exercise,   running 500 

Exercise   to   develop   chest... 489 

Exhaustion    693 

Eye    lotion 793 

Eyes,    dark   circles   around... 416 
Eyes,  effect  of  tobacco  on... 458 

Face,    flushing 679 

Face,   to   fatten 553 

Fainting    380 

Faintness   before    eating 279 

Family   medicine   chest 571 

Farinaceous     diet 197 

Fasting    267 

Fasting,  body  loss  in 558 

Fatigue    670 

Fatigue  and  constipation. 672,  712 

Fatigue   from  heat 674 

Fatigue,    neurasthenic 671 

Fatigue  and  coffee 464 

Fatigue  poisons 670 

Fat,   digestion    of 60 

Fat    ration 344 

Fats 43,    336 

Fats   and  biliousness 343 

Fats,  fermentation   of 723 

Fats,   tropical 344 

Fats,  utilization  of 337 

Fear    696 

Fecal    odors 543 

Feces,  examination  of 734 

Feeding  at  two  years 23 

Feet,  care  of 625 

Feet,  cold 629 

Feet,    feeble 623,    624,    631 

Feet,   sore 633 

Feet,  sweating 627 

Fever     803 

Fever    diet 190 

Fever,    diet  in 804 

■  Finger   joints   enlarged 801 

Finger  nails,   defects  of 647 

Fingers,  numb 802 

Fish    140 

Fish    and    beriberi 273 

Flat  foot 623 

Flatulence  714 

Flax  seed 282 

Flesh   eating  and  character. .  146 
Flesh  food  not  necessary.  ..  .126 

Flesh    proteins 252 

Fletcher,  Horace 109 

Fletcherism     109 

Floating    kidney 407 

Flowers,    edible 234,    235 


Fly,    dangerous 534 

Fly,   extermination   of 535 

Focal    infection 179,    876 

Fomentation 580,    640 

Fomentation,  duration 581 

Fomentation,   precaution    nec- 
essary      582 

Food,   absorption   of 58,    726 

Food    acids 305,   306 

Food  acids,  composition   of.. 306 

Food  and  weight 245 

Food   calory 49 

Food,    composition    of 51 

Food,    dry,   needed 864 

Food  iron 260 

Food  lime 262 

Food    portion 50 

Food   principles 43 

Food,    regurgitation    of 89 

Food  requirement   for   men.  .202 
Food     requirement     for     wo- 
men     203 

Foods,   benzoic   acid  in 281 

Food  supply  of  world 272 

Food,    time    required    for    di- 
gestion     248 

Food   value    of   bran 889 

Foods,  blood  making 258 

Foods,    digestion    table 883 

Foods,  calory  value   of 51 

Foods,   canned 250 

Foods,     constipating 199 

Foods,    digestion    table 883 

Foods,  extraordinary 236 

Foods,    fattening 246 

Foods   for    diabetics 199 

Foods,    predigested 252 

Foods  rich  in  iron 260 

Foods    rich   in    lime 262 

Foods,     medicinal 237 

Foods,     peptogenic 251 

Foods,   roughage   in 197 

Foods,     satisfying 258 

Foods,  scurvy  preventing.  ..  .210 
Foods,    scurvy    producing. .  .210 

Foods,   uric   acid  in 265 

Foodstuffs,    laxative 247 

Foot  bath,  hot 589,  606 

Foreign    bodies,    swallowed.  .802 

Forest    foods 231 

Foul    breath 801 

Fowls,   flesh   of 131 

Freckles     648 

Friction,    cold    mitten 578 

Frost   bite 628 

Fruit   acids 289 

Fruits,  canned  without  sugar. 313 

Fruits,    composition    of 304 

Fruit  diet 187,  290 

Fruits,  disinfection  of 296 

Fruit   for  children 19,     23 


900 


INDEX 


Fruit  germs,  to   destroy 296 

Fruit,  purees  for  infants....   16 

Fruits,   dried,   juice   of 370 

Fruits,   effect  on  blood 373 

Fruits,   food  value   of 302 

Fruit  juices,  vs.  germs 361 

Fruit  seeds 290 

Fruit    sugar 328 

Fruits,    sugar    in 305 

Fruit    supper 291 

Fruits,    wild 233 

Gait,    neurasthenic 679 

Galactans   of   soy  bean S86 

Gall  bladder ..419 

Gall  bladder  and  hyper  acid- 
ity      422 

Gall   bladder,   disease   of  .421,  422 

Gall   stones 424 

Gall  stones  and  flesh  eating.. 425 

Gall  stones,   diet  in 427 

Gall  stones,  surgery  in 427 

Gall  stones,  treatment   for... 426 
Gas    in     stomach     and     intes- 
tines    710 

Gassendi    98 

Gastric   acid 68 

Gastric  examination 81 

Gastric  juice 68,  69,   80 

Gastro-enterostomy   72 

Giddiness    3£1 

Ginger 275 

Glands,  antitoxic. . . , 370 

Glands,     enlarged 39 

Glucose 287,  328 

Glycogen   65 

Goat's    milk 162 

Goiter    808 

Gout 805,   333 

Grain's,  germ   of 242 

Grape  cure 186 

Grapefruit 294,   295 

Grape    juice 3ol 

Grape   juice,   unfermented. .  .362 

Grape    seeds 2''1 

Grape    skins 2'Ji 

Grape   sugar 328 

Greatness,  inheritance  of . . . .  524 

Green    fruit 314 

Green  leaf,  value  of 255 

Greens,  value  of 256 

Greens,  iron  in 261 

Growth 41,  873 

Gum    chewing 549 

Gymnastics  for  business  men.49y 

Hair    brush 543 

Hands,     chapped 637 

Hands,   sweating 627 

Hard    water 836 

Hay  fever 809,  812 


Headache 683,  846 

Heat,    animal 608 

Heat,    effects    of 551 

Heat,    flame 603 

Heat,    furnace 533 

Heat   of   body 503 

Heat  rash 653 

Heat     regulation 504 

Health  foods,   iron  in 264 

Health  foods,  lime  in 264 

Healing,    mental 694 

Heart    disease    increasing. ..  .387 

Heart   disease  in   men 513 

Heart,    effect    of    tobacco    on 

390,    455 

Heart,   energy   consumed  by. 394 

Heart   disease,    organic 388 

Heart  failure 391 

Heart    work 394 

Heating  by  gas 533 

Heating  compress 578,   604 

Heat  of  sun 849 

Heat,  radiant 602 

Height,    child's 41 

Hemorrhage,   control  of 396 

Hemorrhage    from   bowels. . . 

397,    807 

Hemorrhage   from   stomach.. 397 
Hemorrhage     from     varicose 

veins 397 

Hemorrhoids    728 

Heredity    of    acquired    char- 
acters    521 

Heredity  of  disease 33 

Hernia  83 1 

Herpes    zoster 690 

Hiccough 35,   813 

High  blood  pressure 376,  388 

Hindhede  on  bran 889 

Hip    disease 39 

Hip  pack 606 

Hodgkin's  disease 813 

Honey    331 

Hoobler,    Dr 29 

Hookworm    814 

Hoover's  error  about  bran... 229 

Horseradish    322 

Hospital  diet  reform 122 

Hot  air 603 

Hot    application,    duration. .  .581 

Hot  baths 572,   605 

Hot  blanket  pack 60S 

Hot  flashes 679 

Hot  water  bag _ 602 

Hot  weather  care  of  infants.   32 

House   fly 534 

House   pets 555 

Hunger    48 

Hunger  pain 280 

Hydrotherapy    S7S 


INDEX 


901 


Hygos  system  of  dental  care.  175 

Hyperacidity     81 

Hyperacidity      and     constipa- 
tion      719 

Hyperacidity,   cause  of 422 

Hyperacidity,   diet  in 84 

Hypopepsia     76 

Ice  bag 578,   604,  607 

Ice    compress 604 

Ileoceal  valve 409,   721 

Inbreeding    519 

Indigestion    708 

Indol    867 

Infant   feeding 13,     29 

Infants,  fruit  for IS 

Infants,  care  in  hot  weather.    32 
Infants,  orange  juice  for....    15 

Infants'   stools 18 

Infant    vomiting 25 

Infection,  focal 876 

Influenza,  treatment  of 837 

Ingrowing  toe  nails 630 

Insane,   baths   for 699 

Insanity    from    alcohol 445 

Insanity   from    syphilis 445 

Insanity,    hereditary 445 

Insanity,  increase  of 527 

Insomnia 655,    658 

Instinct   in   nutrition 270 

Intestinal    autointoxication .  .  .  742 

Intestinal    bacteria 745 

Intestinal     ferments 723 

Intestinal  flora 437,   725 

Intestinal  putrefaction 724 

Intestinal    toxemia 742 

Intestinal  villi 432 

Iron   in    eggs 262 

Iron  in  greens 261 

Iron  in  meat 262 

Iron    in   milk 261 

Iron  in  onions 320 

Iron  in  tomatoes .319 

Iron  ration 260 

Itching    amis 842 

Itching,   to   relieve 636 

Itch,   winter 647 

Japanese  diet 134 

Japanese,  endurance  of 135 

Jaundice    424 

Jaffa  on  nuts 356 

Jaundice,    diet   in 424 

Jews,  health  of 530 

John  Wesley  on  exercise 500 

Joints,  stiff 752 

Jordan    almond 345 

Kidney 398 

Kidney    cells 398 


Kidney,  diseases,  causes  of.. 401 
Kidney    disease,    meats    in.  .  .407 

Kidney,   efficiency  of 405 

Kidneys,  effect  of  meat  on..  129 
Kidneys,    senile 407 

Lactose,  antitoxic 254 

Lactose,  milk  sugar 328 

Lalling 675 

Lanoline  cream 635 

Laryngitis    789 

Lathyrism 840 

Laughter   aids    digestion 266 

Laxatives   and   toxemia 742 

Laxative    effects    of   meals... 248 

Laxative    foods 247 

Laxative    drugs 292 

Laxatives,  how  to  avoid 439 

Left-handedness     35 

Legs,   cramps  irr 799 

Leg  pack 606 

Legs,  strength   of 503 

Lemon  juice 286,   292 

Lemon  juice  vs.  vinegar 31i 

Lettuce,   value   of 323 

Leucoderma    641 

Levulose    328 

Life     expectancy 512 

Life     table 513 

Life    without    food 255 

Light,    artificial 792 

Lime  food 175 

Lime    for   teeth 863 

Lime  in  animal  foods 264 

Lime   in   cheese 264 

Lime  in  eggs 264 

Lime   in    meat 264 

Lime    in    milk 264 

Limewater    in    milk 18 

Linnaeus  cured  bv  cherries.  .299 

Lips,  blue '. ' 393 

Lisping     676 

Lithia  water 836 

Liver,   catarrh   of 422 

Liver,   defensive  action  of... 413 

Liver    destroys   poisons 413 

Liver    disease,   test    for 412 

Liver,    functions 411 

Liver   spots 372,   423 

Locomotor   ataxia 700 

Loganberry,   origin  of 299 

Longevity,     greatest    in     wo- 
men     513 

Longevity,    injured    by    alco- 
hol     451 

Lung  capacity 484 

Lupus     640 

Lymph    glands   enlarged 817 

Macrophags    510 


902 


INDEX 


Magnesia    in    acidity 8S 

Malic    acid 308 

Malic  acid  as  germicide 361 

Malted   nuts 29,   341 

Malt   sugar 13,    335 

Malt  sugar  for  infants 869 

Maltose 329,    335 

Mammary  gland,  nodular. ...  790 

Man    not    carnivorous 125 

Man     frugivorous 97 

Man,  natural  diet  of ')! 

Man,   prehistoric 96 

Man,  proportion  of  ideal.... 476 

Massage     569 

Massage   in    obesity 622 

Mastication,        energy       con- 
sumed       r 481 

Meat,   lime   in 264 

Meals,  number  of 283 

Meals,   time   of 283 

Meat    bacteria 142 

Meat  broths  and  typhoid. ...  184 

Meat  in  cold  climates 132 

Meat    condemned 27 

Meat    diet,    excessive 193 

Meat    diet    injures    animals.. 133 

Meat    flavors 139 

Meat  in  kidney   disease 407 

Meat   not   necessary   for   lab- 
orers   129 

Meat,    iron    in 262 

Meat    proteins 252 

Meat  poisoning 141 

Meat,  poisons  in 123 

Meat,    substitutes    for 124 

Meat  unwholesome  for  child- 
ren       25 

Meat  injurious  in  typhoid. ..  185 

Meat,  uric  acid  in 265 

Mechanotherapy    566 

Men,   strength   of .502 

Menier's   disease 381 

Mental    disease 692 

Mental    healing 694 

Mental  impressions,  prenatal  526 
Mental  work,  energy  require- 
ment   482 

Metabolism   60 

Metabolism    and   massage. ..  .569 

Metchnikoff  on   old  age 506 

Microphags     510 

Migraine    684 

Milk,  almond 346 

Milk,    buddized 165 

Milk    diet 164 

Milk  germs 161 

Milk,  importance  of 165 

Milk   in  typhoid 185 

Milk,  iron  in 261 

Milk,    lime    in 264 


Milk   mixtures 13 

Milk    poisoning 163 

Milk    regimen 165 

Milk,    skimmed 159 

Milk,    sour 159 

Milk  sterilized  by  light 160 

Milk   sugar 328 

Milk    sugar,    antitoxic 254 

Milk,    to    increase   flovir    of... 341 

Milk,    viscid 164 

Milk  with   lime   water 18 

Mind   blindness 700 

Minerals    of    plants 553 

Mineral    waters 854 

Moisture  of  air 545 

Moles   642 

Morning    bath 577 

Morning    headache 846 

Mosquito    536 

Mother's    mark 34 

Mothers,  nursing,   nuts   for.. 344 
Motility  of  alimentary  canal. 248 

Mould    148 

Mouth   breathing 662,    819 

Mouth    hygiene 171,    174 

Mouth    infection 179 

Mucus  in  nose  and  throat... 780 

Mucus,   stools. 709 

Muscle    tension 503 

Muscle  tone 703 

Muscle    work,    static 483 

Muscles,   strength  of 502 

Mushes     223 

Myxoedema 441 

Nansen    on    coffee 466 

Nansen   on    tobacco 467 

Narcotism    698 

Nasal    catarrh 776 

Nasal   douche 780 

Nerves    and    Nicotine 456 

Nettle  rash 652 

Neuralgia    687 

Neurasthenia    680 

Neurasthenia,   bath   for 594 

Neurasthenia    from   tea 707 

Neurasthenia  in   children.  ..  .682 

Neuritis   674 

Neuron     668 

Neutral    bath 589 

Nerve     energy 668 

Nerves,  sympathetic 667 

New  England  families 524 

Nicotine  and  heart  disease.  .  .514 

Nicotine   and   nerves 456 

Nicotine    in'  tobacco   smoke.. 460 

Nightmare     662 

No    breakfast    plan 278 

Noise,    injury    from 696 

Nose,   bleeding  from 397 


INDEX 


903 


Numb     fingers 802n 

Nursing  mother,  diet  for.  ...    27 

Nutmeg    275 

Nutmeg  poisoning 275,   841 

Nut    oils 338 

Nutrition,     effect    of    alcohol 

on   447 

Nuts,    amount    imported 358 

Nuts,   digestibility 342 

Nuts,  food  value 341,  355 

Obesity 612,   617,   619,   620 

Obesity    pills 621 

Odors,  bad 541 

Oil,    cottonseed 342 

Oils,   nut 338 

Oil,  peanut 339 

Oil   of   soy   bean 350 

Oily     skin 639 

Old   age,   cause 506 

Olives,   green 276 

Olive    oil 339,    343 

Onions   320 

Onions,    iron    in 320 

Opium  habit 859 

Orange 293 

Orange   juice   for   infants.  ...    15 

Orange  pulp 286 

Organic    lime 175 

Oslerism    561 

Osteopathy    565 

Outdoor  sleeping  for  infants.    30 

Oxalic  acid 310 

Oxalic  acid   in   foods 250 

Oxygen    492 

Oyster     juice 144 

Oysters,     typhoid 147 

Ozone     560 

Pacifier     30 

Pack,  chest 601 

Pack,  cooling 598 

Pack,  hot  blanket 605 

Pain  below  shoulder  blades.. 853 

Pain,    fomentation    for 583 

Pain   in'  bowels 808 

Pain  in  chest 607 

Pain  in  colon 732 

Painful    urination 410 

Pain,  heat   kills 580 

Pain  in  pit  of  stomach,  cause 

of      422 

Pain   in    stomach 66,      89 

Pain   relieving   drugs 854 

Pain,  remedies  for 602 

Pancreas    T) 

Pancreatic    juice 80 

Paraffin  oil   for   wounds 562 

Parathyroid    gland 370 

Pasteurized  milk  and  scurvy.    22 


Patent    medicines 8S8 

Peanut    oil 339 

Peanut    protein 347 

Peanuts,    cooked 349 

Peanuts,   roasted 349 

Pearl  barley 224 

Pellagra   822 

Pelvic  pain 853 

Pepper   275 

Peptogenic    foods 251 

Peristalsis    80 

Perspiration,    excessive 640 

Pet    animals 555 

Phosphates    276 

Phototherapy    570 

Physical   bearing 496 

Pickles     276 

Pieplant 323 

Pigmentation    of    skin 648 

Pimples    644 

Pineapple,    digestive    ferment 

of    58 

Pine    nuts 232 

Pituitary  gland 370,  440,   875 

Plant     minerals 553 

Pneumonia    820 

Poisoning  by  nutmeg 841 

Polinosis    809 

Popcorn   230 

Pores,    enlarged 642 

Posture    after    eating 280 

Posture,     bad 494 

Potato,    dietetic    value    of... 318 
Potato    gruel    for   infants....    22 

Potato  skins,  poison  in 316 

Potato  sprouts,  poison  in.... 316 

Poultice    605 

Poultry     131 

Pre-digested    foods 252 

Pregnancy,  diet  in 188 

Pregnancy,   sitz   bath  in 592 

Prehistoric    man 96 

Prehistoric     man     not     carni- 
vorous       96 

Prickling    689 

Prickly   heat 644 

Primates    517 

Prime   beef 145 

Proportions    of    body 876 

Prostate    gland 823 

Protein 43;,     347 

Protein,  complete,  of  peanut. 348 

Protein  diet,  low 137 

Protein      and      muscular 

strength 137 

Protein,  digestion,  energy   re- 
quirement     482 

Protein    ration 119 


904 


INDEX 


Proteins   of   meat 252 

Protoplasm    550 

Prunes   293 

Ptomaines   148 

Pufiiness    under    eyes 709 

Pulmotor   819 

Putrefaction,  poisonous  odors 

from   543 

Pyorrhea   171 

Quinine    825 

Rabbit,  vertical 495 

Race    degeneracy    from    alco- 
hol     444 

Race    horses 522 

Race    vitality    decreasing. ..  .515 

Radiant    heat 602 

Radium    565 

Radium,   for  cancer 761 

Raisins  for  constipation 313 

Rat   feeding  experiments. . .  .  121 

Ration,  balanced 202 

Ratio,   iron 260 

Ration,    to    estimate 205 

Raw    milk 162 

Rectal    dilator 722 

Rectum,    pain    in 727 

Rectum,   ulcer   of 715 

Regurgitation    of    food 89 

Renal  efficiency 405 

Respiration,   artificial 790 

Rest    607 

Resuscitation'  after  shock.... 815 

Revulsive    sitz 606 

Rheumatism    750,    753 

Rheumatism  and  infection. .  .876 

Rhubarb    323 

Rhubarb,   oxalic  acid  in 250 

Rice    218 

Rice,  browned 218,  220 

Rice  diet 219 

Rice  gruel  for  infants 22 

Rice,    polished 219 

Rice   vs.    gall   stones 426 

Rice,  wild 220 

Rigor    mortis 554 

Ring  worm 646 

Ringing  in  ears 779 

Ripening    beef 145 

Roasted    peanuts 349 

Roberts,      Sir      William,      on 

acid    282 

Robinson  Crusoe 114 

Roughage    197 

•Rubner  on'  infant  ration. ...  120 
Rush,  Dr.,  on  rheumatism. .  .877 
Rye  bread 221 

Salad  dressing 286 


Saliva     54 

Saliva,   amount   of 57 

Salt 205,  314 

Salt    glow 568 

Salt   rheum 645 

Salt    water    bath 589 

Saltless   diet 205 

Salts 44 

Sauerkraut    320 

Savages   528 

School   age 40 

Scurvy 22,    210 

Scurvy    in    infants 16 

Scurvy,    prevention    of 210 

Sea  sickness 828 

Seneca,    exercise 500 

Senile  kidneys 407 

Senility    505 

Senility,    premature 416 

Sense  of  taste 45 

Shampoo,    cold    water 575 

Shivering     396 

Shingles 690 

Shock  and   alcohol 448 

Shoes,   high  heeled 471 

Shoulder  blades,  pain  under. 853 

Shoulders,    round 490 

Sick  room,  disinfection 564 

Simple   life 106 

Sitophobia   271 

Sitting    493 

Sitz   baths 592 

Skimmed  milk 159 

Skin,  brown  patches   on 643 

Skin,    dry 634 

Skin   food 635 

Skin,    oily 639 

Skin  piebald 641 

Skin,   pigmentation    of.. 643,   648 

Skin,    senile 642 

Skin,  sensitive 638 

Skins    of    fruits    and    vegeta- 
bles   321 

Sleep  and  digestion 62 

Sleeping  after   meals ^65 

Sleep,    amount    required 654 

Sleep  and  longevity 657 

Sleeping   in   tent 664 

Sleeping  out-of-doors 663 

Sleeping,   position  in 665 

Sleep    walking 661 

Small    intestine 434 

Smells,  bad 541 

Smith   98 

Smoke    injuries 556 

Smoking,    cause    of    soldier's 

heart     389 

Smoking,    cost    of 462 

Smoking,     renouncing 460 

Snake    bite 829 


INDEX 


905 


Snuff    taking 462 

Soda  in  acidity 85 

Soda,    benzoate 281 

Sodium   chloride 314 

Soda  fountain  drinks 361 

Soft  palate 45 

Soldier's     heart 389 

Somnambulism   661 

Sore  throat 787,   789 

Sores,   light   treatment  of.... 846 

Soreness  in  side 806 

Sorghum    333 

Sorrel,   oxalic  acid   in 250 

Soups 140 

Soy    bean 349,    886 

Soy  bean,   food  value  of.... 353 
Soy  bean,  composition  of .  .  .  .886 

Soy  bean,   cooking  of 351 

Soy  bean  curd 352 

Soy  bean   oil 350 

Speech,    defects    of 675 

Spence,    Prof 127 

Sphincter,   anal,   tight 722 

Spinach    328 

Spinach,  oxalic  acid  in 250 

Spinal  curvature 496 

Sponging,    alternate 603 

Sprains 853,  877 

Sprue     815 

St.  Martin,  Alex 882 

Stair   climbing 486 

Stammering    676 

Standing,    correct 492 

Starches  with   acids 252 

Starvation   267 

Starvation,  effect  of 267 

Starch   and  gastric  acidity...    77 

Starch  needed  in  colon 242 

Starch,    raw 64 

Starvation,    injuries   of 556 

Starvation,  longest  known... 25 5 
Starvation,    putrefaction    in.. 726 

Steam    inhaler 894 

Sterilized    milk IS,    340 

Stomach,  bile  in 70 

Stomach,  disinfection  of 67 

Stomach,    examination   of. ...   81 
Stomach,  fermentation  in....   84 

Stomach,    heaviness    in 76 

Stomach,    hemorrhage 397 

Stomach,  movements  of 86 

Stomach  not  essential 61 

Stomach,    pain    in 66,      89 

Stomach,    prolapse 697 

Stomach,    sour 11 

Stomach,    ulcer 71 

Stomach  warmer 609 

Stools,    color   of 734 

Stools,    infants' 18 

Stools,     number    of 439 


Strawberry   300 

Strychnine    857 

Sty    829 

Sucking    thumb    in  '  infants.  .    31 

Sugar   328 

Sugar   for   athletes 332 

Sugar,  beet 332 

Sugar,    diabetes 334 

Sugar  in   fruits 305 

Sugar   of  blood 379 

Sugar  in  gastric  catarrh 334 

Sugar    in   gastric   ulcer 335 

Sugar  in   gastric   pain 334 

Sugar   in  hyperacidity 334 

Sugar    substitute 332 

Sugar,    test   for 862 

Sugar,    when    injurious 334 

Sulphuric  acid  in  dried  fruit. 277 

Sulphuric  acid,   test   for 277 

Summer    diet 243 

Summer    disorders 806 

Sun  bath 584 

Sunflower    213 

Sun   heat,   injury   from 849 

Sunlight     603 

Suprarenal  glands 372 

Sweet    cider 363 

Swimming   488 

Sympathetic    nerves 667 

Syphilis,  cause  of  insanity.  .  .445 

Tamarinds     887 

Tannic    acid.  • .  .^ 310 

Tape  worm 748 

Tartaric   acid 308 

Taste   buds 46 

Taste,    sense 45 

Taylor  against   flesh   eating..  128 

Tea,  effects  of 443 

Tea   in   the   Arctics 466 

Tea   tasters'   disease 705 

Teeth    bridged 178 

Teeth,    care    of 169,    863 

Teeth    crowned 178 

Teeth  decay,  cause  of 175 

Teeth,   decay   of 169 

Teeth,  effect  of  saliva  on....  56 
Teeth,  effects  of  sugar  on... 171 
Teeth,  effect  of  tobacco  on.. 459 

Teeth   of  East  Indians 174 

Teeth,  wisdom 171 

Teething,    diet  in 20 

Teething,    diseases    of 20 

Teething,   indigestion   in 20 

Ten   gates 91 

Tension    503,   703 

Tension,    intra-abdominal ....  741 
Theobromin,      poisonous      to 
animals    468 


906 


INDEX 


Thermophore    894>, 

Thirst  cure 608 

Thoreau     104 

Thumb-sucking     31 

Thymus   gland 370 

Thyroid  gland 440 

Thyroid  gland  as  remedy. ..  .442 

Thyroid,    use    of 371 

Tic-douloureux     689 

Tobacco   453 

Tobacco  and  angina  pectoris. 514 
Tobacco  and  blood  pressure. 45 6 

Tobacco    and    athletics 457 

Tobacco  and  tuberculosis. . . .  768 

Tobacco,  effects  of 443 

Tobacco,  effects  on  eyes 458 

Tobacco,   effect  upon  heart.. 455 

Tobacco,  effect  on  teeth 459 

Tobacco   habit,  cures   for.... 455 

Tobacco  heart  disease 390 

Tobacco,     hereditary      effects 

of    454 

Tobacco,   injury   from 454 

Tobacco   in    the   Arctics 466 

Tobacco,  poison  in. 458 

Tobacco  smoke,  poison  of... 460 

To-fu    352 

Tomato    325 

Tomatoes  and  rheumatism. .  .327 

Tomatoes,    iron    in 319 

Tomato  juice  for  infants....    16 

Tomato  poisoning 327 

Tonic    611 

Tongue,    coated 711 

Tonsils 788 

Tonsils    and    rheumatism. ..  .789 

Tooth     brush 866 

Torpid  liver 415 

Torrey   on   proteins 253 

Toxemia,  laxatives  and 742 

Travel  for  health 551 

Trichina    747 

Trunk,    strength    of 503 

Tuberculosis 767,    774 

Tuberculosis,    bovine 774 

Tuberculosis,  curability  of... 769 
Tuberculosis,  early  signs  of. 771 
Tuberculosis,        hydrotherapy. 

in    ........772 

Tuberculosis,    meat    injurious 

in    184 

Tuberculosis  not  hereditary.  .767 
Tuberculosis  patients,  rules.. 773 

Turnip  juice 16,   239 

Typhoid  and   meat   broths...  184 

Typhoid  and  oysters 147 

Typhoid  carrier 832 

Typhoid   fever 831 

Typhoid,  to  prevent 833 

Typhoid,   vaccination   for.... 834 


Typhus    fever 814 

Twins     ...555 

Ulcers' 651 

Uric    acid 400,    403 

Uric  acid   in   vegetables 185 

Uric  acid  in  foods 265 

Urination,    painful 410 

Urine,  albumen   in 409 

Urine,  ammonia  in 409 

Urine,   to   test 861 

Urobilin     408 

Vaccination    540 

Varicocele  835 

Varicose,  veins,   bleeding. ..  .397 
Vegetables,    disinfection    of.. 296 

Vegetables,    poisonous 321 

Vegetables,    raw 322 

Vegetables,  skins  of 321 

Vegetables,  uric  acid  in 265 

Ventilation    533 

Veronal    858 

Vertigo    381 

Vibration 596 

Villi,    intestinal 432 

Vinegar    282 

Vinegar  eels 282 

Viscosity  of   blood 380 

Vital    capacity 483 

Violet  rays 829 

Vitamins 44,  208,  211 

Vitamin,     antiscorbutic 210 

Vitamin's  and  appetite 213 

Voice,   loss   of 786 

Voice,   nasal 787 

Vomiting  in  infants 25 

Von    Noorden    against    flesh 
eating     127 

Waist    proportion' 478 

Walking    485 

Walking  posture 496 

Walking   rate 499 

Walking,    training  in 498 

Warts 641,   642 

Wassermann    test 855 

Water,  alkaline 538 

Water,  artesian 537 

Water  at  meals 363 

Water,     effect     of     cold     at 

meals    368 

Water  drinking 364,  369,  835 

Water,  purification 540 

Water,    rain 539 

Water,  softening 537 

Water,    sterilization 539 

Water    testing 538 

Water,    time    to    drink 368 


INDEX 


907 


Water,    typhoid 53^ 

Watson,      Chalmers,      experi- 
ments    of 121 

Weak    ankles 630 

Weaning    21 

Weaning,  age  for 21 

Weight   at   different   ages....    42 

Weight,   relation   to   food 24S 

Weight,    to    gain 245 

Wens    641 

Wheat,    whole 223 

Whooping  cough 38 

Window    tent 533 

Winter    itch 647 

Winters,    Dr 26 

Wisdom    teeth 171 

Woman,  proportions  of  ideal. 476 


Woman,  food   requirement.  .  .203 

Woman,    strength    of 502 

Woman,    well   developed 477 

Working  diet S3 

World's   food  crop 212 

Worms 37,    746 

Worry    693 

Worry,  cure     for 695 

Wounds,   infected 563 

Wounds,  paraffin  oil  for 562 

X-ray,  age  determination 562 

Yawning    707 

Yogurt   285 

Yogurt   cheese 167 

Zwieback   225 


HEALTH  BOOKS 

BY 

J.  H.  KELLOGG,  M.  D. 

Art  of  Massage 

Autointoxication 

Colon  Hygiene 

Home  Book  of  Modern  Medicine 

How  to  Save  the  Babies 

Hygiene  of  Infancy 

The  Itinerary  of  a  Breakfast 

Ladies'  Guide 

Light  Therapeutics 

Miracle  of  Life 

Man,  the  Masterpiece 

Neurasthenia 

The  New  Method  in  Diabetes 

Plain  Facts  for  Both  Sexes 

Rational   Hydrotherapy 

The  Sinusoidal  Current  as  a  Curative  Agent 

The  Health  Question  Box 

The  Value  of  Vibrotherapy 


THE   MODERN   MEDICINE   PUB.   CO. 

BATTLE  CREEK,  MICH. 


''/''t>e^     jL     **-     tWI 


COLUMBIA  UNIVERSITY  LIBRARIES 


0050904205 


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